Soaring temperatures are a given on a typical summer’s day. As the mercury inevitably pushes higher, breaking new records with every passing season, the desire to spend time in the kitchen plummets proportionally. Unfortunately, those with a sweet tooth know that nothing will quell the craving for a satisfying sweet treat. It may very well be raining fire because unless it’s an actual apocalypse, dessert still must be served- And in that case, perhaps even more so.

Why is it so hard to just get motivated and make the same tried-and-true staples that always hit the spot? Chocolate chip cookies are foolproof, but this simple indulgence takes on a greater level of complexity when you factor in the unique stumbling blocks of summer. There’s the basic issue of turning on the oven, subjecting oneself to a punishing sauna even more brutal than the sun’s rays, and the time it takes for preheating, baking, and finally cooling down draws the suffering out to an interminable torture.

It’s also been proven that we’re less ambitious and productive during these midyear months, beckoned away from work by tempting beaches, hikes, or just lazy afternoons with friends. This is when most people go on vacations, after all, whether that’s a physical journey or just a mental respite. Convincing yourself to work harder while everyone else has all the fun is a losing battle that no one really should have to fight.

Want to end any sweltering day with a flourish? Pull out a towering icebox cake, layered with ripe, lightly spiced peaches, whipped coconut cream, and softened graham crackers. Despite the name, there’s no cake here and it doesn’t come out of the freezer! Rather, this old-school moniker came from an age when the only source of refrigeration was from a poorly insulated box, much like a picnic cooler, stuffed with rapidly melting ice. This modern take on no-bake cake will come as a happy surprise when it lands on the table, ready to slice and serve with minimal effort.

So go ahead, take it easy. Escape the heat, simplify your menu, but perish the thought of skipping dessert. No-bake desserts exist for just such occasions, rewarding a minimum amount of effort with sweet gratification.

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Yield: Makes 8 – 10 Servings

Peaches and Cream Icebox Cake

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Layered with ripe peaches, whipped coconut cream, and softened graham crackers, this no-bake icebox cake is the antidote to summer's heat.

Ingredients

• 4 Large Fresh Peaches (About 1 1/2 Pounds), Divided
• 1/4 Cup Dark Brown Sugar or Coconut Sugar
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Ginger
• 3 (14-Ounce) Cans Full-Fat Coconut milk, Chilled
• 1/4 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 8 – 10 Whole Rectangular Graham Crackers
• 1/2 Cup Sliced Almonds

Instructions

1. Line a 9 x 5-inch loaf pan with plastic wrap or aluminum foil, leaving at least a 2-inch overhang on all sides.
   
2. Pit and thinly slice three of the peaches, setting one aside for lately. Place the sliced peaches in a bowl with the coconut sugar, cinnamon, and ginger, tossing gently to combine. Let sit for 15 – 20 minutes for the flavors to mingle and the fruit to slightly soften.
   
3. Meanwhile, carefully open the chilled cans of coconut milk, being sure not to shake them, and scoop off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe (it’s great in curries or soups!) Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the sugar, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy. Finally, fold in the vanilla extract; keep refrigerated until ready to use.
   
4. When the fruit is properly macerated, spread ¼ of the whipped coconut cream evenly across the bottom of your prepared loaf pan. Top that layer with sheets of graham crackers, broken into smaller pieces if needed to cover without overlapping. Drain away any excess liquid that might have come out of the peaches before distributing about 1/3 of the mixture on top. Repeat until all the components have been used up, finishing with a layer of whipped coconut cream.
   
5. Cover and refrigerate for at least 3 hours and up to 12 hours, allowing the graham crackers to soften and the coconut cream to set.
   
   
6. When ready to serve, invert the loaf pan onto a platter. Slice and pit the final peach. Remove plastic wrap or aluminum foil and decorate the top with peach slices and sliced almonds.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Native Forest Organic Classic Coconut Milk, 13.5 Ounce Cans (Pack of 12),Packaging may Vary
• 
  Frontier Natural Products, Organic Ceylon Cinnamon, 1.76 oz (50 g)
• 
  Nutiva, Organic Coconut Sugar, Unrefined, 1 lb (454 g)

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 73mgCarbohydrates: 30gFiber: 2gSugar: 20gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.