There’s something about making an icebox cake that makes me want to buy a Smeg fridge. Do you call a fridge an icebox? I don’t, but I’m for sure still making and eating this icebox cake.
I think the purpose of an icebox cake (other than to be eaten) is that it’s so hot outside that you don’t want to turn on your oven so BOOM here’s a tasty dessert that requires no baking. And while not turning on my oven sounds great, this icebox cake has a crumb topping that requires an oven which you don’t have to add, but I really feel like it takes this dessert to the next level taste-wise and aesthetically it gives this snack the yum factor.
Before earlier this week, I’d never made an icebox cake because they never really appealed to me. But for some reason they just started sounding interesting. If you haven’t made one before, all you need are cookies or graham crackers and whipped cream. From that base recipe you can let your mind wander to other tasty combinations. For me, I went with a peach cobbler version and I can’t wait to try a cherry pie version when my next icebox cake craving hits.
*please note the dog hair in the below photo. Can you find it? It happens lol
Peach Cobbler Icebox Cake
Yield: 6(ish) pieces
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes + overnight chill time!
sugar cookies (I used store-bought and they were chewy...not hard/crunchy)
canned peaches (I used peaches in 100% fruit juice)
crumb topping (optional)
3/4 cup all-purpose flour
1/3 cup + 1 tbsp brown sugar, packed
2 tbsp white sugar
1/8 tsp salt
1/8 tsp cinnamon
6 tbsp cold butter, cut into small cubes
Line a 9"x5" loaf pan with plastic wrap. Start with a layer of sugar cookies, then whipped cream, then peaches, then cookies, then whipped cream, then cookies, then whipped cream until you reach the top of your loaf pan. Cover and place in the fridge to chill overnight.
Preheat oven to 350ºF. In a bowl, combine flour, brown sugar, white sugar, salt and cinnamon. Add in cubes of butter and work butter into flour mixture with your fingers until it resembles a sand mixture. Spread on a making sheet and bake for 10-15 minutes until toasted. If the crumb topping kinda melts together while baking, fear not! Just rake a fork through it to break it up and turn it back into crumbs. Allow it to cool completely (~30 minutes) before placing on top of your icebox cake. AND FINALLY SERVE THAT CAKE TO YOURSELF (especially you who like to cook for others and not eat what you make) AND OTHERS!
crumb topping based off this martha stewart recipe