This no-bake bourbon peach icebox cake boasts layers of fresh peaches, creamy bourbon whipped cream, Biscoff cookies and is topped with more slices of peaches, optional of course 🙂 It’s the perfect dessert for a hot day with no baking required!
What you’ll need to for this recipe:
- Fresh peaches: I used yellow peaches, but white peaches would be just as delicious!
- Vanilla extract
- Bourbon
- Heavy cream
- Sugar
- Biscoff cookies
How to make this Bourbon Peach Icebox Cake at home:
To make the Bourbon Whipped Cream:
In a large mixing bowl, combine heavy cream, sugar, vanilla extract, and bourbon. Using a hand mixer or stand mixer, whip on medium speed until soft peaks form. Try not to overmix as the whipped cream can become a grainy texture, which is not very tasty.
To assemble the bourbon peach icebox cake:
Prepare a 9″x5″ loaf pan by lining it with parchment paper.
Spread a layer of about ¼ of the whipped cream onto the bottom of the loaf pan, similar to how you would make lasagna. Add a layer of biscoff cookies, in one layer.
Spread another layer of whipped cream on top of the cookie layer and spread evenly.
Layer the slices of peaches as best you can, in one layer on top of the whipped cream.
Repeats these steps with the remaining ingredients.
Freeze for 3-4 hours or overnight. Remove from freezer and allow to thaw for about 15-20 minutes on the counter to soften before cutting.
Pro tip: to get clean slices, cut the icebox cake while it’s still frozen.
Serve with extra slices of fresh peaches and a sprinkle of biscoff cookie crumbs : )
Video Tutorial
Other dessert recipes you may like:
- No Churn Sweet Corn Ice Cream
- Mango Sticky Rice
- Pineapple Bun Toast
- Bananas Brûlée with Affogato
- Strawberry Tanghulu
Ingredients
- 1 large-sized peach, thinly sliced
- ½ tablespoon vanilla extract
- 1 tablespoon bourbon
- 1½ cup heavy cream
- 3 tablespoons sugar
- 20-22 Biscoff cookies
Instructions
To make bourbon whipped cream:
- In a large mixing bowl, combine heavy cream, sugar, vanilla extract, and bourbon. Using a hand mixer or stand mixer, whip on medium speed until soft peaks form. Try not to overmix as the whipped cream can become a grainy texture, which is not very tasty.
To assemble the icebox cake:
Prepare a 9"x5" loaf pan by lining it with parchment paper.
Spread a layer of about ¼ of the whipped cream onto the bottom of the loaf pan, similar to how you would make lasagna. Add a layer of biscoff cookies, in one layer.
Spread another layer of whipped cream on top of the cookie layer and spread evenly.
Layer the slices of peaches as best you can, in one layer on top of the whipped cream.
Repeats these steps with the remaining ingredients.
Freeze for 3-4 hours or overnight. Remove from freezer and allow to thaw for about 15-20 minutes on the counter to soften before cutting.
Pro tip: to get clean slices, cut the icebox cake while it's still frozen.Serve with extra slices of fresh peaches and a sprinkle of biscoff cookie crumbs : )
