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Summer Fruit Icebox Cake
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Prep Time:
30 minutes
Cook Time:
Total Time:
510 minutes
Create a refreshing summer berry icebox cake using sweet seasonal fruits for a no-bake, cool summer treat.
Ingredients:
  • 2 1/4 cups heavy whipping cream, chilled
  • 4 tablespoons powdered sugar, or to taste
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • 7 to 8 whole graham crackers (about 1 (4.8 ounce) packet), or more as needed
  • 1 large peach, peeled, pitted, and thinly sliced
  • 1 cup fresh blueberries
  • 1 cup fresh black raspberries or blackberries
Instructions:
  • Cover the loaf pan with plastic wrap, allowing it to hang over the sides.
  • In a large mixing bowl, combine heavy cream, powdered sugar, vanilla, and salt. Whip the mixture at low speed, then increase to medium-high until stiff peaks form. Taste and add more powdered sugar if desired.
  • Smooth 3 to 4 tablespoons of whipped cream in the loaf pan to create a thin layer. Place 3 to 4 graham crackers evenly over the cream, adjusting them to fit as needed. Layer on about 3/4 cup of cream, then sprinkle half of the peach slices, blueberries, and black raspberries. Add another 3/4 cup of cream over the fruit. Repeat with another layer of graham crackers, another 3/4 cup of cream, and the remaining fruit. Finish by spreading the remaining cream over the fruit. Optionally, top with graham cracker crumbs. The loaf pan will be quite full.
  • Cover the loaf pan meticulously with plastic wrap and let the cake chill in the freezer for at least 8 hours, or, even better, overnight.
  • Allow the cake to come to room temperature for 10 to 15 minutes to enhance its texture. Gently lift the cake out of the pan using the overhanging plastic wrap; remove the plastic wrap. Heat a knife under hot water, then dry it, and effortlessly slice the icebox cake into portions using the warmed knife.

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