Bourbon Peach Icebox Cake

Bourbon-Peach Icebox Cake brings together buttery pecan cookies, bright lemon whipped cream, sweet jam, and juicy peaches all in a cool layered treat with a splash of bourbon. This easy no-bake dessert is a dream on warm days when the oven is simply out of the question.

I first put this together for a 4th of July cookout and it disappeared before the fireworks even started. Now friends expect it every summer.

Ingredients

• Buttery pecan cookies: bring a rich nutty bite that forms the sturdy yet tender layer in every slice. Look for crisp cookies without lots of broken pieces for easy layering
• Heavy whipping cream: gives the cake its cloud-like texture. Use very cold cream and choose cream with at least 36 percent fat for best results
• Powdered sugar: balances the tartness of the lemon and peaches while sweetening the cream. Choose a well-sifted option for smoothness
• Freshly grated lemon zest and juice: brighten up the whole cake and keep it from feeling too sweet. Pick firm lemons with shiny skin for best flavor
• Real vanilla extract: offers a classic flavor backbone. I always reach for pure extract for its warmth and depth
• Bourbon: delivers its signature oaky sweetness. Pick a bourbon you enjoy sipping since its flavor carries through. If you prefer nonalcoholic just skip it
• Peach jam or preserves: keeps the fruit layer rich and sticky without running all over. For best taste choose a jam with peach as the first ingredient
• Fresh peaches: sliced thin add juicy bursts of summery flavor. I love the texture and vibrant color of ripe but still slightly firm yellow peaches
• Optional toppings: like extra peach slices chopped pecans and fresh mint finish the cake with flavor and flair. Choose bright green mint and freshly toasted pecans for best crunch

Step-by-Step Instructions

Whip the Cream:

Beat cold heavy cream with powdered sugar lemon zest lemon juice vanilla and bourbon until stiff peaks hold their shape. This gives the cake its luscious body. Chill the cream until you are ready to assemble for best stability

Prepare the Pan:

Spread a very thin layer of whipped cream in the bottom of a loaf pan or baking dish just enough so the first cookie layer will not slip around

Layer the Cookies:

Tighten together a single layer of buttery pecan cookies as close as possible. Gaps are fine but do your best to cover the base

Spread the Peach Jam:

Take half of the peach jam and gently spoon it over the cookies in an even layer. Use the back of the spoon to nudge it right to the corners

Add a Cream Layer:

Dollop on a third of the whipped cream then use a spatula to smooth it out. The trick is to be gentle so you do not disrupt the layers below

Arrange Peach Slices:

Nestle half of the peach slices over the cream. Try to spread them evenly for a burst of color and juicy texture in every bite

Repeat the Layers:

Continue building with another round of cookies the rest of the peach jam a second cream layer the last peach slices and end with a final layer of cookies topped by the remaining whipped cream

Chill for Best Texture:

Cover the pan tightly and chill for at least 6 hours or overnight. This lets the cookies soften and all the flavors mingle

Garnish and Serve:

When ready to serve add fresh peach slices chopped pecans and mint for a beautiful finish. Use a sharp knife for clean slices and serve chilled

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I love picking peaches straight from my local orchard and using them sun-warmed in this cool dessert. I still remember my aunt letting me layer the cookies for the first time when I was a kid and how proud I was to help.

Storage Tips

Store the assembled cake covered in the refrigerator for up to three days. The cookies continue to soften over time so it slices most cleanly on day two. Avoid freezing since the cream can become icy and grainy

Ingredient Substitutions

If you cannot find buttery pecan cookies try classic vanilla wafers graham crackers or even shortbread. For a nut free version use your favorite sturdy cookie without nuts. Swap in apricot or raspberry preserves for a different fruity twist

Serving Suggestions

Garnish plates with extra fresh peach slices and scatter chopped toasted pecans around. Serve with iced tea lemonade or a splash of dessert wine for an elegant touch. It is especially lovely after a grilled summertime meal

Cultural Notes

Icebox cakes have been a staple in American kitchens for generations and are loved for their simplicity and adaptability. They became popular in the early twentieth century when refrigerators first made it into homes. This version celebrates southern flavors with bourbon and peaches

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Common Questions

→ What kind of cookies work best?

Buttery pecan cookies create a rich and nutty base. Vanilla wafers or graham crackers can also be used.

→ Can I make it alcohol-free?

Yes, simply omit the bourbon from the whipped cream for a kid-friendly, non-alcoholic version.

→ How far in advance can I prepare?

Assemble and refrigerate up to 24 hours prior to serving. The flavors improve with adequate chilling time.

→ How should I serve this dessert?

Slice chilled and garnish with fresh peach slices, chopped pecans, and mint for a vibrant presentation.

→ Are there any common allergens?

This dessert contains dairy, gluten, nuts, and possibly eggs and alcohol. Check all product labels carefully.