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Peaches and Cream Jelly Slice Recipe – A Summer Classic with a Twist
Looking for the ultimate summer dessert? This Peaches and Cream Jelly Slice recipe is exactly what you need. It has a buttery Biscoff base, a creamy condensed milk jelly layer, and a delicate peach juice jelly on top. This chilled treat is as dreamy as it sounds. It’s perfect for everything from elegant high teas to laid-back afternoons with a scoop of vanilla ice cream on the side.
This slice is a sweet fusion of cultures – a nod to the iconic Aussie jelly slice with a little Southern flair from Georgia, where I live now. I love weaving in subtle tributes to both places through food. With summer stone fruit in full swing, peaches felt like the perfect way to pay homage to my home.
A Slice of Inspiration
This recipe idea came from my sister Zara, who suggested I explore classic slices for my “to-make” list – and of course, the iconic jelly slice made the cut. Thank you, Zara, for the brilliant suggestion! I’m so glad it turned out just right.
A Few Tips from the Test Kitchen
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Tray choice matters! I used a tart tin with a removable base — not the best idea, as there was a bit of jelly seepage onto my fridge shelf. Next time, I’ll stick to a traditional square or rectangular slice tin lined with cling wrap.
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Peach jelly options: I used real peach juice to keep it light and slightly healthier, but feel free to use a store-bought peach-flavored jelly (like Jell-O) if that’s what you have on hand. It’ll still taste amazing!
This Peaches and Cream Jelly Slice recipe is easy to customize, and I’d love to hear how you make it your own. Maybe you’ll try mango, raspberry, or even passionfruit jelly? Let me know what flavor twists you come up with!
Peaches & Cream Jelly Slice Recipe
Equipment
- 1 whisk
- 1 high baking tray
Ingredients
- 220 g Biscoff cookies I used the ones with Biscoff cream in the middle, but regular ones will do perfectly
- 1/2 cup butter
- 4.5 tsp gelatin powder
- 395 g sweetened condensed milk equal to one can
- 15.5 oz peach nectar juice
Instructions
- Prepare your pan: Line a slice tin or square pan with cling wrap, leaving some overhang on the sides. This makes it much easier to lift out and slice later.
- Make the Biscoff base: Place the Biscoff cookies in a large bowl and crush them using whatever you have on hand — a rolling pin, glass jar, or even a cocktail muddler works well. Keep going until the crumbs resemble coarse breadcrumbs.Melt your butter (start with ¼ cup and add more if needed) and mix it through the crumbs until well combined. The mixture should hold together when pressed. Pour into your lined tin, press down firmly and evenly, then pop it into the fridge for about an hour to set.
- Create the creamy middle layer: Once the base is firm, it's time for the "cream" layer. In a bowl, whisk 1 cup of boiling water with 2 teaspoons of gelatin until fully dissolved. Slowly pour in the condensed milk while continuing to whisk until smooth and evenly combined.Gently pour this mixture over the chilled base and return to the fridge for at least 2 hours, or until fully set.
- Check the set: Give the condensed milk layer a quick finger test — it should feel firm and jiggly, with no liquid residue. If it’s still sticky or soft, let it chill a bit longer before moving on.
- Top with peach jelly: Boil another cup of water and mix it with 2½ teaspoons of gelatin until dissolved. Slowly whisk in the peach juice. Carefully pour this mixture over the set condensed milk layer. Cover and refrigerate for at least 4 hours, or overnight, to set completely.
- Slice and garnish: Once fully set, lift the slice out of the pan using the cling wrap overhang. Cut into neat squares or rectangles. Thinly slice a fresh peach and place a piece on top of each slice for a beautiful, fruity finish.
- Serve and enjoy! Keep chilled until serving. These slices are best enjoyed cold, with their creamy, fruity layers and that irresistible Biscoff crunch!
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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