No-Bake Peach-Basil Icebox Cake

Icebox cakes earned their name from the old-fashioned icebox, where cookies soften overnight into tender layers. Here, ripe peaches and fresh basil fold into mascarpone cream between graham crackers for a no-bake summer chill.

Serves 6 · 25 min prep

Estimate for one serving

• 385 cal
• 5g protein
• 34g carbs
• 26g fat
• 3g fiber

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Ingredients

• 5 medium ripe peaches
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 1/2 tsp vanilla extract
• 8 oz mascarpone cheese
• 1/4 cup packed fresh basil leaves
• 12 full sheets graham crackers
• 2 tbsp honey
• 1 pinch kosher salt

Instructions

1. 1Pit and thinly slice the peaches; set aside a few pretty slices for the top. Stack and thinly chiffonade most of the basil leaves, reserving a few whole leaves for garnish.
2. 2In a large cold bowl, whip the heavy cream with powdered sugar, vanilla, and salt until soft peaks form. Add the mascarpone and continue whipping just until thick and spreadable; do not overwhip.
3. 3Fold the chopped basil gently into the cream mixture so green flecks are evenly distributed.
4. 4In an 8-inch square pan or loaf pan, spread a thin layer of the basil cream. Arrange a single layer of graham crackers on top, breaking pieces to fit snugly.
5. 5Spoon a layer of cream over the crackers, then scatter a generous layer of peach slices. Drizzle lightly with honey.
6. 6Repeat the layers—crackers, cream, peaches, honey—until ingredients are used, ending with a smooth cream layer on top. Arrange reserved peach slices attractively on the surface.
7. 7Cover tightly with plastic wrap and refrigerate at least 6 hours or overnight so the crackers soften into cake-like layers.
8. 8Just before serving, garnish with remaining basil leaves. Slice into squares with a sharp knife wiped clean between cuts for neat portions.