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When the summer heat is at its peak, a refreshing and delicious nectarine icebox cake can be the perfect solution.
Nectarines were on sale and I got tons of them. I feel like nectarines are so underrated. We often hear of peaches and plums, but most people do not know of nectarines. My kids love nectarines a lot now. This super easy no-bake dessert is not only easy to prepare but also a beautiful centerpiece for any summer gathering or for when you are craving a cake but do not want to go through trouble to bake a cake, icebox cake is an easy delicious solution.
What is an icebox cake anyway?
The concept of the icebox cake dates back to the early 20th century, when refrigeration technology became more common in households. The “icebox” was an early form of the refrigerator, and these cakes became a popular way to use this new appliance. An icebox cake is a no-bake dessert typically consisting of layers of cookies or crackers (such as graham crackers or wafers) and whipped cream or pudding. The cake is assembled and then refrigerated (often referred to as being placed in the “icebox,” hence the name) for several hours or overnight. This refrigeration process allows the cookies or crackers to soften as they absorb moisture from the cream or pudding, resulting in a cake-like texture.
Basic elements of nectarine icebox cake
1. Base Layer: This usually consists of cookies, wafers, or crackers. Popular choices include graham crackers, chocolate wafers, or ladyfingers. I use graham crackers
2. Cream Layer: The cream layer is made with whipped cream and with nectarine jam folded into it
3. Assembly: The cake is typically layered with alternating base and cream layers. This process is repeated until the dish is filled
4. Chilling: The assembled cake is placed in the refrigerator for several hours or overnight. This step is crucial as it allows the cookies to absorb moisture from the cream, softening and blending the flavors.
Easy Nectarine Icebox Cake
Ingredients
Quick nectarine Jam:
- 640 g Nectarines about 4 medium-size
- 1 star anise
- 50 g sugar
Whipped cream:
- 360 g heavy cream
- 28 g powdered sugar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Assembling:
- 1 box Graham crackers you won't use all of them
For topping:
- 1 large Nectarine ripe but still firm, cut into 1/4 inch slices
Instructions
Prepare the quick nectarine jam: (can be prepared a few days before)
- Insert a small paring knife into the nectarine until the knife touch the stone and cut 360 degree around the stone. Remove the knive and twist the nectarine halves to pull them apart. Use the tip of the knife or your fingers to remove the stone. Cut into smaller chunks
- Place the nectarine chunks, sugar, and star anise in a small baking pan and let it roast in a preheated oven at 375 F (190 C) for conventional oven, 360 F (185 C) for convection oven, for 30 minutes or until they are bubbly and the juice is thick. It gets thicker as it cools down.
- You can also roast them in the air fryer at 350 F (165 C) for 18-20 minutes or until they are bubbly and the juice is thick. It gets thicker as it cools down.
- Let the jam cool down completely and keep it in the fridge
Prepare the whipped cream: (only when you are ready to assemble the cake)
- Keep the heavy cream and mixing bowl cold in the fridge. Use a handmixer to whip the heavy cream, powdered sugar, cornstarch, vanilla extract, and a small pinch of salt until the cream forms a firm peak.
- Fold in 1/2 of the nectarine jam using a rubber spatula. Then fold in the rest.
- The mixture should be light and creamy
Assembly:
- Use a 8 1/2 x 4 1/2 loaf pan. Line the pan with an oversized cling wrap, overhanging on all sides
- This is an upside-down icebox cake. So the bottom will be the top. Arrange the nectarine slices decoratively at the bottom of the pan
- Spread 1/3 of the whipped cream evenly on top of the nectarine slices using an offset spatula or rubber spatula.
- Lay the graham cracker pieces on top. Cut the cracker into sizes to fit snugly into the pan if needed
- Spread the second 1/3 of the whipped cream evenly, then another layer of graham crackers. Spread the rest of the whipped cream evenly.
- Finish off with the last layer of graham crackers. Use the overhanging cling wrap to cover the surface of the icebox cake.
- Put this inside the fridge and let it chill for at least 8 hours. This chilling time allows the graham crackers to soften and absorb the flavors of the cream and nectarines, resulting in a cake-like texture.
To serve:
- Unwrap the cling wrap. Put a serving plate on top and then quickly but carefully flip it over. Remove the loaf pan and gently peel off the cling wrap. Use a sharp knife to cut into serving sizes
Variations and Tips
1. Fruit Alternatives: If plums are not in season or you want to try something different, this recipe works well with other fruits like peaches, plums, mangoes, berries, etc. Just avoid fruit with high moisture content
2. Make-Ahead: This icebox cake can be made a day in advance, making it a perfect dessert for parties and gatherings.
How to store an icebox cake
1. For short-term storage (3 days or less): Once your icebox cake is assembled, cover it tightly with plastic wrap or aluminum foil. This helps prevent the cake from absorbing other odors from the refrigerator and keeps it fresh. Store the covered cake in the refrigerator. Icebox cakes must be chilled for several hours or overnight to allow the layers to meld and the cookies or crackers to soften properly.
2. For longer storage (about one week): Before long-term storage, ensure the cake has chilled in the refrigerator for at least 4 hours or until the cookies/crackers have softened and the layers have set. You can freeze the icebox cake if you need to store it for longer than a few days. Wrap the cake tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. When you’re ready to serve the frozen icebox cake, transfer it from the freezer to the refrigerator. Allow it to thaw slowly for several hours or overnight.
