Bourbon-Peach Icebox Cake (Printable Page)
# What You Need:
→ Cookies
01 -
300 g (about 10 oz) buttery pecan cookies
→ Whipped Cream
02 -
480 ml (2 cups) heavy whipping cream, cold
03 -
60 g (1/2 cup) powdered sugar
04 -
Zest of 1 lemon
05 -
2 tbsp freshly squeezed lemon juice
06 -
1 tsp vanilla extract
07 -
2 tbsp bourbon
→ Filling
08 -
250 g (about 1 cup) peach jam or preserves
09 -
2 ripe peaches, thinly sliced
→ Garnish (optional)
10 -
Extra peach slices
11 -
Chopped pecans
12 -
Fresh mint leaves
# How to Make It:
01 -
In a large mixing bowl, whip the cold heavy cream with powdered sugar, lemon zest, lemon juice, vanilla extract, and bourbon until stiff peaks form. Refrigerate until ready to use.
02 -
Spread a thin layer of whipped cream in the bottom of a 9-inch (23 cm) loaf pan or baking dish to help the cookies adhere.
03 -
Arrange a single layer of pecan cookies over the whipped cream.
04 -
Spread half of the peach jam evenly over the cookies.
05 -
Top with a third of the whipped cream, spreading gently.
06 -
Arrange half of the peach slices over the cream.
07 -
Repeat layering: cookies, remaining jam, another third of whipped cream, remaining peach slices.
08 -
Finish with a final layer of cookies and the rest of the whipped cream, smoothing the top.
09 -
Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to meld.
10 -
Before serving, garnish with extra peach slices, chopped pecans, and fresh mint if desired. Slice and serve chilled.
# Helpful Tips:
01 -
Substitute vanilla wafers or graham crackers if pecan cookies are unavailable.
02 -
For a kid-friendly version, omit the bourbon.
03 -
Pair with a glass of iced tea or a light dessert wine.