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Preheat the oven to 400° F. Line a 9-inch square baking pan with parchment paper.
On a parchment lined baking sheet, combine the pretzel crumbs, butter, and honey. Spread in an even layer. Bake until toasted, about 8 minutes.
Using an electric mixer, whip 1 cup of cream with ¼ cup powdered sugar and 1 teaspoon vanilla until soft peaks form.
Layer half the graham crackers in the bottom of the prepared pan. Layer with ½ of the vanilla ice cream, then spread over ½ of the whipped cream. Swirl the cream with ½ of the peach jam. Add a single layer of peach slices. Sprinkle with half of the pretzel crumbs. Add the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with graham crackers. Wrap the cake and freeze for 4 hours or until frozen.
Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit for 5 minutes, then slice into 9 pieces. Keep the cake together.
Whip the remaining 1 cup of cream with ¼ cup sugar and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and peaches. Sprinkle with pretzel crumbs. Serve and enjoy immediately.