Peach Ice Box Cake

Prep Time: 30 minutes

Cook Time: 20 minutes
Chill Time: 3 hours
Total Time: About 3 hours 50 minutes
Servings: 12–16
Category: Dessert

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Notes After Making

Add

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Ingredients

Honey Peaches

  • 3 pounds (about 1.36 kg) ripe peaches, about 10–12 medium peaches (or any fresh berries)
  • ¼ cup (85 g) honey
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange blossom water, optional
  • 1 teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 (11-ounce) package vanilla wafer cookies

Vanilla Pudding

  • 2 cups (480 g) whole milk
  • 1 (3.4-ounce / 96 g) package instant vanilla pudding mix
  • 2 tablespoons (42 g) honey
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 1½ cups (360 g) heavy cream

Topping

  • 2 cups (480 g) heavy cream
  • ¼ cup (85 g) honey, plus more for drizzling
  • 1½ teaspoons ground cardamom
  • ¼ teaspoon kosher salt

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Instructions

Prepare the Peaches

  1. Set aside 2 whole peaches and 12 vanilla wafers for topping. Cut the remaining peaches into bite-sized chunks.
  2. In a medium bowl, combine the chopped peaches, ¼ cup honey, lemon juice, vanilla, orange blossom water (if using), cardamom, and salt. Stir gently to coat the peaches.
  3. Let the peaches sit at room temperature to macerate while preparing the pudding.

Prepare the Pudding

  1. In a medium bowl, whisk together the whole milk, instant vanilla pudding mix, honey, vanilla, and salt. Set aside in the refrigerator for 5 minutes to thicken.
  2. Meanwhile, using a hand mixer or stand mixer fitted with the whisk attachment, whip the 1½ cups heavy cream until stiff peaks form.
  3. Add the chilled pudding mixture to the whipped cream and gently fold until completely combined.

Assemble the Pudding

  1. In a 9 × 13-inch casserole dish, spread half of the pudding mixture into an even layer.
  2. Top with half of the vanilla wafers.
  3. Drizzle about 3 tablespoons of the liquid from the macerated peaches over the wafers, reserving the remaining peach syrup for another use if desired.
  4. Using a slotted spoon, layer half of the peaches evenly over the wafers.
  5. Repeat the layers with the remaining pudding, vanilla wafers, and peaches.
  6. Cover and refrigerate for at least 3 hours, or up to 1 day.

Prepare the Topping

  1. Just before serving, whip the 2 cups heavy cream until stiff peaks form.
  2. Add the honey, cardamom, and salt and gently fold or stir until combined.
  3. Dollop the whipped cream over the chilled pudding. Use the back of a spoon to gently swirl it across the surface.
  4. Garnish with the reserved vanilla wafers. Slice the 2 reserved peaches into small wedges and arrange them over the top.
  5. Finish with a drizzle of honey and serve chilled.

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Jessica’s Notes

Prep Ahead:

  • The peaches and pudding can be prepared up to 2 days ahead and stored separately in the refrigerator.
  • Assemble the pudding at least 3 hours before serving.
  • The topping can be prepared up to 2 days ahead and refrigerated.

Storage:

  • Cover and refrigerate leftovers for up to 3 days.
  • The vanilla wafers will soften as the dessert sits, giving it the texture of classic banana pudding.

Freezer-Friendly:

  • Not recommended for freezing because the whipped cream and pudding can change texture when thawed.

Variations:

  • Substitute crushed shortbread cookies, biscoff, or graham crackers for the vanilla wafers.
  • Add toasted pecans or walnuts between the layers for crunch.
  • Replace some of the peaches with fresh raspberries, blueberries, strawberries or blackberries.
  • Add a little extra lemon zest to the peaches for more brightness.
  • For a warmer spice profile, add a pinch of cinnamon or ginger along with the cardamom.

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