As we continue to pay tribute to #FarmersMarketWeek I thought it might be fun to revisit an oldie but a goodie when it comes to summertime desserts~Peachy Blueberry Icebox Cake! If you haven’t had the pleasure to enjoy a taste of this yummy iconic summer pleasure, give it a try!
This cake is very easy to put together. If you want to make it easier, you can use store bought whipped cream instead of making it from scratch. You can also use the regular size vanilla wafers to decorate the cake, if you don’t have any mini’s. Either way, it will be amazing!
Peachy Blueberry Icebox Cake
(printable recipe at end of page)
(Serves 4)
30-40 Nilla Wafers
5-6 Mini Nilla Wafers
3 cups Whipping Cream
3-4 teaspoons Sugar
1 teaspoon Vanilla
2-3 Fresh Peaches, yellow and white
1 cup Blueberries
Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6″-7″ on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.
Whip whipping cream on high until it thickens into cream. Add sugar 1 teaspoon at a time, mixing after each addition, tasting to make sure another teaspoon is necessary. Add vanilla while mixing.
Peel and cut your fruit. Cut the peaches into bite sized pieces.
Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer.
Add another layer of cookies, whipped cream, peaches and blueberries.
Add the final layer of cookies, whipped cream, peaches and blueberries. Fold the plastic over the pan and refrigerate overnight.
Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake.
Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too!
Slice and enjoy!
Thank you for joining me for #FarmersMarketWeek! I hope you enjoyed my recipes and found something you might like to try!
Here are more #FarmersMarketWeek recipes from fellow bloggers:
Friday’s Farmers Market Week Recipes
- Basil Peach Mini Pies by Our Sutton Place
- Blueberry Pie by Red Cottage Chronicles
- Cherry Rhubarb Pie by Hezzi-D’s Books and Cooks
- Easy Dill Pickles by Palatable Pastime
- Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
- Mini Cheese Ball Appetizers by Family Around the Table
- Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen’s Kitchen Stories
- Peach Panzanella Salad by Kate’s Recipe Box
- Peachy Blueberry Icebox Cake by The Freshman Cook
- Ratatouille by A Day in the Life on the Farm
- Roasted Pepper Salad by Jolene’s Recipe Journal
- Sage & Parsley Walnut Pesto by Savory Moments
- Spicy Mango Salsa by Intelligent Domestications
- Sweet and Easy Corn on the Cob by Making Miracles
- Three Cheese Zucchini Boats by Blogghetti
- Watermelon Sparkling Frosé by A Kitchen Hoor’s Adventures
- 30-40 Nilla Wafers
- 5-6 Mini Nilla Wafers
- 3 cups Whipping Cream
- 3-4 teaspoons Sugar
- 1 teaspoon Vanilla
- 2-3 Fresh Peaches, yellow and white
- 1 cup Blueberries
- Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6″-7″ on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.
- Whip the whipping cream on high until it thickens into cream. Add the sugar 1 teaspoon at a time, mixing after each addition, and tasting to make sure another teaspoon is necessary. Add vanilla while mixing also.
- Peel and cut your fruit. Cut the peaches into bite sized pieces.
- Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
- On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer.
- Add another layer of cookies, whipped cream, peaches and blueberries.
- Add the final layer of cookies, whipped cream, peaches and blueberries.
- Fold the plastic over the top of the cake and refrigerate overnight.
- Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake.
- Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too!
- Slice and enjoy!