Ginger Bourbon Peach Icebox Cake

Updated. Originally 7th August 2020

This is the ultimate no bake dessert featuring fresh peaches and cream. Layers of fresh peaches that are macerated in some brown sugar, maple syrup and bourbon, in between layers of vanilla cream made a bit richer with a mix of yoghurt and mascarpone and a layer of ginger cookies or snaps that add that sort of cake layer to any ice box cake. Its a beautiful dessert to serve in a trifle bowl or some sort of glass vessel to show off the lovely layers that you can spoon right out of the bowl but you can easily make this  layered into a baking pan and remove in slices.

What is an icebox cake?

Apart from being my favorite kind of summer dessert, it’s a dessert that is typically made with layers of cream, fruits, nuts, and wafer cookies and set in the refrigerator or the freezer. They are so fun to make and require no baking and very little prep. The best dessert for summer because of those same reasons. No hot oven and can easily feed a crowd if you are making it for a family bbq or taking it to one. I love that they are lighter than an ice cream cake yet still have that cooling effect.

How do I make an icebox cake?

The principle components of any icebox cake are the same. It must have a whipped cream component, a cookie component and some sort of other component like fruit or fruit and nuts. You can adjust almost any icebox cake recipes out there including this one to taste if you just maintain the same amounts of each component. For example - don’t have ginger cookies or ginger snaps - but do have graham crackers - boom substitute! Don’t have peaches but have plums or any other fruit for that matter - boom substitute! Don’t have mascarpone - but have cream cheese - boom - ok ok I just slid that one in cause i know there will be one person who asks that at least. Just keep the measurements the same and have  fun with the combo and the favourings - this would be amazing with cherries mascerated in some Kirsch and with chocolate wafers instead of ginger ones - similar to my No Bake Black Forest Icebox Cake except that one is frozen not chilled. More info about that difference in my recipe notes below as well as info about using gluten free cookies.

Nothing beats a good peaches and cream combo especially when the peaches are at their best. I have said it before but our Niagara peaches are to die for and I literally can’t get enough when they are in season - this is a fun way to have them fresh but with a little something something extra. Not as fancy as my Grilled Peaches With Vanilla Maple Mascarpone or my Vanilla Yoghurt Panna Cotta With Balsamic Thyme Roasted Peaches And Nectarines but I promise you it’s just as good and a fun way of enjoying the peaches fresh. It’s the easiest to assemble and super hard to mess up! Just my kind of dessert. You are welcome!

Recipe

Ingredients

For the Peaches

• 2 lbs of fresh peaches (approx 6 medium), pitted and sliced into 1/8-½″ thick wedges
• ¼ cup of brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons maple syrup
• ¼ cup bourbon whiskey

For the Cream

• 2 cups heavy cream
• ¾ cup powdered sugar or confectioner’s sugar
• 2 teaspoons vanilla extract
• 8 ounces mascarpone cheese, at room temperature
• ½ cup vanilla Greek yogurt

For the Cake Layer

• 1 (400 g / 14 oz) package of ginger snaps or ginger cookies (about 27-30)

For Garnishing

• Fresh mint sprigs for garnish
• Crumbled or chopped ginger snaps
• More fresh sliced peaches
  
  

Directions

For the Peaches

1. Toss peach sliced in a bowl with the brown sugar, maple syrup, cinnamon, and bourbon and allow to sit and macerate while you prepare the rest of the ingredients.

For the Cream

2. Beat cream, sugar, and vanilla extract, with mixer on high speed to stiff peaks, approx 2-5 minutes
3. In a separate bowl beat the softened mascarpone and vanilla yoghurt on medium until smooth.
4. Fold whipped cream into the mascarpone mixture gently into additions and set aside.

Assembling

5. Spread a thin layer of cream mixture in the bottom of a trifle dish.
6. Layer cream with a single layer of ginger snaps, breaking some if needed to fill in any gaps.
7. Spoon ⅓ of the peach slices layered over the gingersnaps making sure to spoon over some of the macerating liquid over top as well.
8. Spoon and spread ⅓ of the remaining Whipped Cream mixture over the peaches.
9. Repeat the layers 2 more times. Chilling & Serving
10. Cover and chill 4-6 hours or overnight.
11. Top with chopped or crumbled broken cracker pieces or extra slices of fresh peaches, garnish with mint before serving. and spoon out to serve and enjoy.
    
    

Recipe Notes

• Stored in the refrigerator, icebox cake should last 2-3 days, or until you eat every last bite covered tightly.
• Don’t Have a Trifle Dish - no problem. You can use a large glass bowl to layer or a 13x 9 casserole which will only likely hold 2 spread out layers but will still be delicious.
• Can I use anything else other than ginger snap biscuits? Yes of course you can use graham crackers, digestive biscuits, Nilla wafer biscuits or even cubed pound cake or lady fingers.
• Don’t have mascarpone - no problem. Substitute with cream cheese instead.
• We like to add the yogurt to the whip and mascarpone because it cuts the richness, provides a pleasant tang, and improves the texture of your trifle. It is optional and can be omitted to keep the cream layer simpler - the dessert will still hold up beautifully.
• Don’t want boozy peaches no problem - omit the bourbon and instead just add 2 tablespoons of lemon juice or even lime juice
  
  

Adapted from Southern Living