Summer Desserts: Peninsula Style

summer desserts

Summer Desserts

Peninsula Style

With the coastal weather finally warming up, and the summer activities going strong, it’s time to celebrate with festive seasonal desserts. Experiment and enjoy the summer bounty!

A few recommendations to try this season are:

Abalone Cove Strawberry Poundcake Ice Cream

Abalone Cove Strawberry Poundcake Ice Cream

INGREDIENTS

2 c. heavy cream

1 14-oz. can sweetened condensed milk

2 c. chopped strawberries, plus more for topping

1 c. chopped poundcake, plus more for topping

 

DIRECTIONS

1.      In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.

2.      Fold in sweetened condensed milk, strawberries, and pound cake.

3.      Transfer mixture to a 9"-x-5" loaf pan and smooth top with a spatula. Top with additional strawberries and pound cake and freeze until firm, 5 hours.

4.      When ready to serve, remove from freezer to let soften, 10 minutes.

Point Vicente Frozen Sangria Fruit Cups

Point Vicente Frozen Sangria Fruit Cups

INGREDIENTS

2 c. dry red wine

2 tbsp. lemon juice

2 tbsp. orange liqueur

1 large apple, preferably honeycrisp, cut into small pieces

14 green grapes, cut into small pieces

6 strawberries, hulled and cut into small pieces


DIRECTIONS

1.      In a large measuring cup, stir together the red wine, lemon juice, and orange liqueur. 

2.      In a medium bowl, combine the fruit. Line a 12-cup muffin tin with foil or silicone liners. Divide fruit among liners and pour sangria mixture over the top. Freeze until solid, 1 to 2 hours.

Ocean Trails Icebox Cake

Ocean Trails Icebox Cake

INGREDIENTS

1 package instant chocolate pudding mix

2 c. cold milk

1 c. heavy cream

2 tbsp. sugar

7 oz. marshmallow crème

1 sleeve graham crackers

1 package mini marshmallows

 

DIRECTIONS

1.      Line a 9"-x-5" loaf pan with plastic wrap, allowing overhang on all sides.

2.      In a large bowl, whisk pudding and milk until fully combined. Let cool completely.

3.      Make marshmallow whipped cream: In a large bowl, beat heavy cream and sugar until stiff peaks form. Fold in crème and set aside.

4.      To loaf pan, add 1 layer of graham crackers, breaking crackers up when necessary to completely fill bottom. Spread 1/3 chocolate pudding on top of that, then add an even layer of mini marshmallows (about 1/2 cup). Spread on 1/3 marshmallow whipped cream mixture, then repeat process 2 more times, ending on marshmallow whipped cream. Refrigerate overnight.

5.      When ready to serve, invert cake onto flat serving platter and peel off plastic.

6.      On a baking sheet, add 1/2 cup mini marshmallows. Using a kitchen torch or broiler, toast marshmallows until golden brown. Once cool enough to handle, place on top of cake. Serve immediately.