Peach Semifreddo Icebox Cake

Summer peaches deliciously tucked into a creamy semifreddo, layered with crushed whole wheat cookies made with our organic Sonora whole wheat flour and mouthwatering peach jam. A summer treat really doesn't get any better. Impress your family and friends with this unique take on an iconic ice box cake dessert that requires no ice cream maker! 

Download a printable version of the recipe here.

Peach Semifreddo Icebox Cake 

*This is an overnight recipe. Use any fruit and fruit jams you prefer!

TX peaches are used here to celebrate the season.

Yield: 8-10 sliced servings

Tools: stand-up or hand-held mixer, large glass or metal loaf pan

 

Sugar cookie dough:

180g BSM Sonora whole wheat flour

113g unsalted butter (cold)

125g cane sugar

2 large egg yolks (room temp)

2g baking powder

3g fine sea salt

4g vanilla extract

 

Semifreddo base:

480g heavy whipping cream

260g cane sugar (divided)

9 large egg yolks

5g fine sea salt

2g ground cardamom

7g vanilla extract

7g almond extract

 

Peach jam:

2lbs peaches (diced)

1.1lbs cane sugar

12g lemon juice

Pinches of fine sea salt

 

Fillings:

12oz (1 ½ cups) peach jam (see recipe above)

16oz (2 cups) diced fresh peaches

Other fruit recommendations: assorted berries, stone fruits, figs, etc.

 

Method: 

Sugar cookie:

In a stand-up mixing bowl, combine the sugar and cold butter. Using the paddle attachment, cream the mixture until smooth and scrape the bowl periodically.

*Cold butter allows the dough to hold its shape and will roll out more effectively.

In a separate mixing bowl, combine the dry ingredients and set aside. Add the egg yolks and vanilla to the butter mixture, and continue to cream until smooth. Add the dry ingredients to the butter mixture in two increments. Mix on low speed until the dough comes together. Place the dough onto one half of a large sheet of plastic wrap and fold the other half of the wrap over the dough. Using a rolling pin, press down and roll into a flat disk about ½ inch thick. Tightly wrap the edges of the dough disc with the plastic wrap and place the dough in the fridge to chill for 1 ½ hrs. or overnight. *This dough can be made in advance. Keep refrigerated if planning to use within 3 days or freeze for up to 2 months.

 

Preheat an oven to 350°F. Roll the chilled dough out onto a moderately floured work surface. Dust the top of the dough with flour and roll until the dough is ¼ inch thick. Place the dough onto a parchment lined baking sheet and bake for 12-14 min or until the edges are slightly golden. Allow to cool completely before crumbling into small pieces.

 

Peach jam:

Coat the diced peaches in the sugar, lemon juice, and salt. Let the mixture sit for at least 30-40 min to allow the juices to purge from the fruit. Cook in a medium sauce pot over medium heat stirring periodically. When the mixture begins to boil, use a spoon to skim off any foam that accumulates on top. Allow the jam to continue cooking, stirring periodically, until slow bubbles begin to appear. Perform a spoon test after about 1 ½ hrs. of cooking to test if the jam is set. If set, remove from heat and allow to cool completely before using, preferably in an ice bath to chill the jam.

 

Semifreddo base:

 

Place plastic wrap loosely within a glass or metal large loaf pan with excess hanging off the edges. Overlap with plastic both length and width wise. Place pan in the fridge until ready to assemble the ice box cake. *This ensures the semifreddo ice box cake is easily removed from the pan when ready to slice.

 

In a stand-up mixer bowl, combine the heavy whipping cream and 60g of the cane sugar. Whip until soft peaks form. Place the whipped cream into a separate bowl and refrigerate while moving onto the next step.

 

In a medium metal or glass mixing bowl, add the egg yolks, salt, cardamom, and remaining 200g of sugar. Whisk well to incorporate. Place the bowl over a double boiler with simmering water at medium heat, and whisk constantly until the mixture reaches at least 165-170°F. *If you do not have a double boiler pot, simply place the bowl over a small sauce pot with simmering water with the bowl nestling just on top but not touching the water. Be sure to whisk this mixture constantly until it reaches the above temperature to prevent the egg mixture from curdling!

 

Remove the egg mixture from heat and pour into a clean stand-up mixing bowl. Add in both the vanilla and almond extract. Whisk the mixture on medium-high for about 4 min until it becomes opaque yellow. It should have also slightly cooled at this point.

Fold the egg mixture into the whipped cream until fully incorporated.

 

Assembly:

Remove the loaf pan from the fridge. Spread evenly about ¾ cup or so of the semifreddo base at the bottom of the loaf pan. Dollop some of the jam here and there and swirl into the semifreddo, then evenly place several pieces of freshly cut up fruit. Sprinkle the crumbled sugar cookie over the top until it nearly covers the semifreddo. Repeat this process for 2-3 more layers, ending with the semifreddo base on top. Spread the top evenly and add another piece of plastic wrap to seal the top. Place in the fridge for 1 hr., then into the freezer to freeze until completely firm, about 4-5 hours or overnight. *Place the pan in the fridge first to allow it to chill before placing in the freezer to prevent cracking. Going from one extreme temperature to another can cause too much expansion and cracking.

 

Once the ice box cake is completely frozen, allow to sit out for 5-8 min at room temp to slightly soften as you would ice cream. Slice to desired thickness like you would a loaf of bread and serve immediately for a delicious and satisfying cool summer treat!

 

This is a great alternative for those who do not have an ice cream maker, and creates a beautiful summer dessert presentation!