1. Prepare the Peaches

Wash and pit the peaches. Peel them if desired or leave the skins on for additional color.

Slice the peaches approximately ¼-inch thick.

Place them in the Ultra-Tech II 3-Quart Saucepan. The five sliced peaches should nearly fill the saucepan.

That's important to the waterless cooking method. Using the proper-size pan helps create the moist, controlled cooking environment we're looking for.

Add 4–5 teaspoons of filtered or purified water to help create the initial steam.

Add the brown sugar, vanilla, optional cinnamon and a small pinch of salt.

2. Cook the Peaches Waterless in Ultra-Tech II

Place the Ultra-Temp™ Whistle Valve lid on the saucepan with the vent open.

Cook over medium heat, approximately 275°F.

Listen for the whistle.

As the pan heats, the 4–5 teaspoons of added water and the peaches' natural moisture begin producing steam.

When the Ultra-Temp™ whistle sounds, close the vent and immediately reduce the heat to low, approximately 175–200°F.

Continue cooking on low for approximately 5 minutes.

Remove the saucepan from the heat.

The peaches should be tender but still firm enough to hold their shape. We aren't making preserves or stewed peaches—we want beautiful peach slices for our cake.

Transfer the peaches to a bowl and reserve all of the natural peach juices from the saucepan.

Allow both the peaches and their juices to cool completely.

3. Make the Cream Filling

Beat the softened cream cheese, powdered sugar and vanilla until completely smooth and creamy.

In a separate chilled bowl, whip the cold heavy cream until firm peaks form.

Fold approximately one-third of the whipped cream into the cream cheese mixture to lighten it.

Gently fold in the remaining whipped cream until the filling is light and fluffy.

Do not overmix.

4. Prepare the Stainless Steel Loaf Pans

Line two 9 × 5-inch stainless steel loaf pans with plastic wrap, leaving several inches extending over the sides.

Smooth the plastic wrap against the bottom and sides of the pans as much as possible.

The overhang will make it easy to lift the finished cakes from the pans.

5. Build the Icebox Cakes

Divide the peaches, cream filling and vanilla wafers approximately equally between the two loaf pans.

Spread a thin layer of cream filling over the bottom of each pan.

Add a single layer of vanilla wafers, breaking wafers when necessary to fill the spaces.

Lightly spoon or brush approximately 1–2 teaspoons of the reserved natural peach juice over the wafers.

Don't saturate them. They'll continue absorbing moisture as the cakes chill.

Arrange a layer of cooled waterless peaches over the wafers.

Cover the peaches with another layer of cream filling.

Continue layering:

Cream → Vanilla Wafers → Natural Peach Juice → Waterless Peaches → Cream

Repeat until both loaf pans are filled.

Finish with a generous layer of cream.

6. Refrigerate Overnight

Cover the loaf pans and refrigerate for at least 8 hours, preferably 10–12 hours or overnight.

Don't rush this step.

While the cakes rest, the vanilla wafers absorb moisture from the cream, peaches and natural peach juices. The cookies gradually soften and become tender, cake-like layers.

That's what turns these simple ingredients into an icebox cake.

7. Unmold

For especially clean slices, place the refrigerated cakes in the freezer for approximately 20–30 minutes before unmolding. Don't allow them to freeze solid.

Lift each cake from its loaf pan using the overhanging plastic wrap.

Transfer to a serving platter and carefully remove the plastic.

8. Garnish & Serve

Top each cake with fresh whipped cream.

Arrange fresh peach slices over the top and finish with a sprinkling of crushed vanilla wafers.

Slice with a serrated knife or stainless steel serrated cake server and serve cold.

Chef Charles Knight's Waterless Cooking Tip

The secret begins with using the right-size pan.

Five medium-to-large sliced peaches should nearly fill the Ultra-Tech II 3-Quart Saucepan.

We add only 4–5 teaspoons of water—just enough to help create the initial steam.

Then let the cookware tell you what to do:

Medium heat → Whistle sounds → Close the vent → Reduce heat to low.

From there, the peaches gently cook in their own natural moisture.

Don't overcook them and don't throw away the natural juices left in the saucepan. That's concentrated peach flavor. We're going to use a little of it between the layers of our icebox cake.

Make It Today — Enjoy It Tomorrow

This is one dessert that actually gets better overnight.

Prepare it the day before, refrigerate overnight and garnish just before serving.

The result is layer after layer of tender peaches, rich cream and vanilla wafers infused with natural peach flavor.

Waterless Peaches & Cream Icebox Cake

Fresh peaches. 4–5 teaspoons of filtered or purified water. Listen for the whistle. Close the vent. Turn the heat to low. Let Ultra-Tech II do the rest.