It’s hot, hot, hot! Welp, temps have reached 100 degrees here in Chicago so I definitely have the sauna vibes going on! With all that heat outside, no need to heat up your oven this weekend! Don’t fret though, you can cool down with Peaches and Cream Icebox Bars. They are no bake, dairy free and gluten free peachy-keeny cold and creamy treat!
Well it is definitely the dog days of summer. Where did that saying come from? Why dog days? Why not cat days of summer? Or pig, cow, bird…. Well according to Wikipedia, the “dog days” were historically the period following the heliacal rising of the star system, Sirius, which Greek and Roman astrology connected with heat, drought, sudden thunderstorms, lethargy, fever, MAD DOGs and bad luck. Now they are taken to be the hottest and most uncomfortable part of summer in the Northern Hemisphere. It then goes into even greater detail on ancient astronomers and such. If you are dying to get into that much detail, check it out here! But there you have it, mad dogs…😊
Ok, so now that we got that bit of trivia taken care of, back to these Peaches and Cream Icebox Bars. They really are quick and easy to whip up without having to touch your oven! I kept them dairy free by using my all-time fave Kite Hill Cream Cheese Style Spread and So delicious Light Coconut Whip Topping. The peachy filling is not cloyingly sweet because the almond cheese balances that out and the crust is the right amount of cookie base to deliver the creamy dream into your mouth. The crust is made from gluten free vanilla wafers. I used this brand. You can just as easily swap for GF graham crackers or regular vanilla wafers or graham crackers. They all work. The filling comes together by combining all your ingredients in a high-powered blender and ta-da, there you have it. Just pour over the crust and freeze overnight and you got your self a cool treat to beat the heat.
Out of the freezer and after about 15 minutes at room temp they can be sliced into bars.
Caramelize some peaches in ghee and brown sugar to amp up that peachyness and really take these babies up a notch! Don’t forget a side of So Delicious Light Coconut Whipped Topping!
Dog days, shmog days, you can still get your summer on this weekend with my Peaches and Cream Bars. Don’t heat up your house this weekend, cool things down and make these bars to enjoy the summer party indoors!
Happy Weekending and Dog Dayin’!
Diane
- For the Crust:
- 2 cups ground GF Vanilla Wafers (can sub regular or GF/regular graham cracker crumbs)
- 1 stick melted vegan butter (I use Earth Balance soy free)
- ½ tsp. salt
- 1 tbsp. granulated sugar
- For the Filling:
- 12oz Kite Hill Plain Almond Cream Cheese Style Spread
- 3 cups fresh peeled and chopped peaches
- 1 tsp. vanilla extract
- ½ cup of granulated sugar
- 1 cup vanilla coconut yogurt (I use coyo)
- Caramelized Peaches:
- 2 cups peeled and chopped peaches
- 1 tbsp. ghee
- 2 tbsp. brown sugar
- For the Crust:
- Line an 8x8 square pan with parchment paper length wise and then another across so there is overhang over the sides of the pan. This will help you pull out the bars. Set aside.
- In the bowl of a food processor grind the package of vanilla wafers into a fine crumb. Dump into bowl then measure out 2 cups and pour back into the food processor. With the processor running slowly pour the melted butter into the crumbs until evenly distributed. Pour crust into prepared pan and press evenly across the bottom. Pop in the freezer while you prepare the filling.
- For the Filling:
- Peel and chop the peaches and put in the container of a high-speed blender. Add the rest of the filling ingredients and blend starting at low and gradually moving to high. Blend until completely smooth. About 2 to 4 minutes. Pour into the chilled crust. Cover and place in the freezer overnight. To cut into bars, pull out of the pan and let it sit at room temperature for 15 to 20 minutes so you can slice through. Store in air-tight container in the freezer. Will be good in the freezer for about one month. When ready to serve let sit at room temp for about 15 to 20 minutes. Top with warm caramelized peaches if desired.
- Caramelized Peaches:
- In a medium skillet heat the ghee until melted. Add the brown sugar and let cook for 1 to 2 minutes until the sugar begins to dissolve and bubble. Add the peaches and cook in the butter and sugar until the caramel sauce thickens and the peaches are tender. About 6 to 10 minutes. Pour into heat proof bowl. Serve immediately over the peaches and cream bars.
Can’t wait to make these! You always have such great ideas and wonderful recipes! Love your blog!
Thanks!!