Say “Yes” to Summer With This Peach Crumble Icebox Cake

The treat I'm making on repeat this summer—no oven required. The post Say “Yes” to Summer With This Peach Crumble Icebox Cake appeared first on Camille Styles.

Jun 18, 2025 - 20:16

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Say “Yes” to Summer With This Peach Crumble Icebox Cake

I’ve been trying to have more fun in the kitchen lately. Actually, I’m just trying to have more fun in general. Over a lakeside picnic on one of Chicago’s first warm days of the season, I mentioned to one of my friends that this is my summer of YES, and I’m excited to lean into the fun of it all. That means saying yes to outings, new restaurants, trying new hobbies, and saying yes to playing with more flavors and ingredients in the kitchen.

While I’m definitely trying to switch up my weekly meal planning from my habitual tendencies, I’m also extending the philosophy to my desserts. As someone with a huge sweet tooth, I always need a dessert in the house. This summer, I want to have lots of fun with the sweets I’m baking—and this peach crumble icebox cake checks all of those boxes and more.

An icebox cake in its most basic form is simply cookies and whipped cream layered together, then chilled so you can slice it up and serve. Basically, it’s the OG no-bake dessert. It’s easy to prep, a make ahead dream, and always hits the spot. I’ve made a few icebox cakes in my day, but in an effort to lean into more fun, I wanted to really play into the flavors of summer and create lots of layers. This cake takes the classic flavors of a peach crumble – one of summer’s best desserts – and ups the ante with a few fun flavors and textures.

Ingredients for This Peach Crumble Icebox Cake

Flour Butter Oats Brown sugar Peaches Lemon Cardamom Whipped cream Cream cheese Cookies Peach preserves Vanilla ice cream

How to Assemble an Icebox Cake

While an icebox cake with a lot of layers can look fancy and impressive when sliced, it’s actually very easy to make—with a few important notes.

First, whatever container you’re using—a loaf pan, brownie pan, etc.—line the pan with plastic wrap and/or parchment paper. If using just plastic wrap, note that the outside of the cake will sometimes pick up lines from the wrap that you’ll either want to cover or smooth out if you care about the aesthetic. If using parchment paper, I like to layer both directions to avoid any of the ingredients from sticking on edges where there wouldn’t otherwise be paper.

For layering, I like to add heavier ingredients, like ice cream, at the bottom of the pan. When flipped out for serving, this will be the top of the slice. I find that ice creams and jams seep a little bit more when assembling, so in order to create clean layers, I like to add these first. We want the cookies to soften, so it’s also important to make sure they’re completely covered by the cream to set up as we want. Be generous with layers, textures, and flavors, and you’ll have the perfect cake.

Also make sure to let the cake chill completely in the freezer so that it sets up for easy slicing!

How to Make the Components for This Icebox Cake Ahead of Time

For this icebox cake, we have a lot of layers—but all of it can be made ahead of time.

The crumble is the only component that needs to be baked in order to get super crunchy. Mix up the crumble ingredients and add big chunks of the dough to a sheet pan. Bake until golden brown and let cool completely. Then you can store in an airtight container until ready to assemble. If you don’t want to make a crumble, you could also substitute with your favorite granola.

The peaches can also be cooked ahead of time, since they need to be chilled before assembly. I like to make these and the crumble the day ahead when I’m making the cake, so that it’s easy to have all the layer components ready to go.

For the cookies, you’ll want to use a thin cookie so that they soften in the cake while setting. I like the Tate’s Bakeshop thin cookies for an icebox cake like this one. I used the Snickerdoodle variety in this version, but have used the lemon cookies in another version that I love as well!

There are a lot of ways you could customize this cake. I think adding some cherries to the peaches could be a fun fruit combination, or you could use a small layer of strawberry preserves to add some extra flavor. Like I mentioned, you could swap the crumble for a granola if you like, and you could always use a thin layer of cake instead of the cookies, if you prefer. The options are endless!

Description

An easy summer time dessert packed with the classic flavors of peach crumble.

For the crumble:

4 tbsp butter 1/2 cup brown sugar 1/2 tsp salt 1/2 tsp cinnamon 1/2 flour 1/4 cup rolled oats

For the peaches:

1 tbsp butter 1/2 tsp ground cardamom 1– 2 tbsp brown sugar 1/2 tsp salt 1 8oz bag of frozen sliced peaches or 3 large peaches, sliced squeeze of lemon juice

For the cake:

8 oz heavy whipping cream 4 oz cream cheese 1/4 cup powdered sugar 1/2 tsp salt 1/2 tsp vanilla 1 pint vanilla ice cream, softened 1 jar peach preserves (optional) 1 package thin cookies of choice (like Tate’s)

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Prepare the crumble. In a microwave safe bowl, melt the butter in 15 second increments. Let cool slightly, then add the brown sugar, salt, and cinnamon. Stir to dissolve the brown sugar and the mixture is thick. Add the flour and rolled oats, and stir to combine. The mix should hold its shape when pressed in your hand. Line a sheet tray with parchment paper and preheat oven to 375 degrees F. Crumble mixture onto sheet tray, creating chunks and spreading over the tray. Bake for about 12 – 15 minutes until golden brown. Remove from oven and let cool completely. Set aside. Prepare the peaches. Bring a stove top pan up to a low – medium heat. Add the butter and melt. Add the cardamom, brown sugar, and salt. Stir until the brown sugar begins to dissolve and bubble slightly. Add the peaches and stir to coat all the peaches. Cook for about 10 minutes until peaches are tender and most of the liquid has evaporated. Remove from heat, add a squeeze of lemon, and set aside to cool. Prepare the cream. Add the heavy whipping cream, cream cheese, powdered sugar, salt, and vanilla to a bowl or bowl of a stand mixer. Mix on high until you get semi soft peaks. Set aside. Prepare the cake. Once all the components are prepared, you can begin layering the cake. Line a loaf pan with parchment or plastic wrap on both sides. Start with the crumble layer at the bottom. Then add a layer of softened ice cream, then a layer of the whipped cream. Then add a layer of cookies. Then add a small layer of peach preserves, and the cooked and cooled peaches. Finish with a layer of whipped cream. Cover with more parchment or plastic wrap, and let set in the freezer overnight. When ready to serve, let the cake sit out for a few minutes and using a hot knife, slice into servings. Enjoy!

Prep Time: overnightCook Time: 20 minutesCategory: cake

Keywords: icebox cake, no bake