Peach & Blackberry Freezer Dessert
Chill out this summer by indulging in a Peach & Blackberry Freezer Dessert. Icebox desserts are not only easy, they’re layered with flavor (at least this one is!). And when there’s no baking needed, the house stays cool and so do you.
The secret here, as mentioned, is in the layers. Shortbread cookies are firm and crunchy and hold up after freezing without turning to mush. Topping the cookies with peach fluff — fresh peaches folded into whipped mascarpone, cream cheese, and heavy cream — is a match made in heaven. Up the ante with a layer of Homemade Blackberry Jam. The homemade jam, which packs incredible fresh fruit flavor, isn’t as sweet as purchased. Store any jam leftover in the refrigerator; smear it on some toast or add a dollop to your yogurt. And for the finale, a light, fluffy frosting encloses the cake. The secret ingredient is marshmallow fluff. A quick chill in the freezer is all that’s needed to set the frosting before digging into a decadent slice of bliss.
Are you convinced yet? Give this recipe a try for yourself ... trust us, you won’t regret it. You’ll likely find yourself chilling out with this dessert more than once this summer.
Test Kitchen Tip
With a couple of ingredient swaps, you’ll have a new dessert — change the peaches to another seasonal fruit and choose a different flavored jam that complements the fruit of choice.
Line a 9×5-inch loaf pan with plastic wrap, making sure the plastic wrap extends over all edges.
Beat mascarpone, cream cheese, sugar, and salt in the bowl of a stand mixer on medium speed until fluffy, about 4 minutes, stopping to scrape down sides. Gradually beat in 1 cup cream and almond extract on low speed until combined. Increase speed to medium-high and beat mixture until medium peaks form. Stir in diced peaches.
Place a single layer of cookies in bottom of prepared pan, breaking to fit as needed. Spread one-fourth of the peach mixture evenly over cookies; gently spread one-fourth of the jam over top. Repeat layering cookies, peach mixture, and jam three more times. Finish with a layer of cookies on top.
Cover pan with plastic wrap; freeze at least 6 hours or overnight.
Whip remaining 1 cup cream to soft peaks with a stand mixer. Add marshmallow fluff and vanilla and beat until firm peaks form.
Uncover cake and invert onto a serving platter. Using the plastic wrap to help unmold cake; peel off and discard plastic.
Frost cake with whipped fluff mixture. Chill cake in freezer until set, at least 15 minutes. Garnish cake with peaches and blackberries before serving.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 18g 90%
Cholesterol 81mg 27%
Sodium 301mg 12%
Carbs 91g 30%
*Percent Daily Values are based on a 2,000 calorie diet.