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No-Bake Nectarine Mascarpone Icebox Cake
Icebox cakes became an American classic when home cooks layered cookies and cream to set overnight in the fridge. Here, ripe nectarines meet fluffy mascarpone and graham crackers, with honey and a hint of basil for a bright summer finish.
Estimate for one serving
- 390 cal
- 6g protein
- 36g carbs
- 26g fat
- 2g fiber
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Ingredients
- 5 medium ripe nectarines
- 16 oz mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
- 3 tbsp honey
- 12 full sheets graham crackers
- 8 leaves fresh basil leaves
- 1 pinch of kosher salt
Instructions
- 1Line a 9-by-5-inch loaf pan with plastic wrap, leaving generous overhang on all sides for easy unmolding later.
- 2Whip the cold heavy cream with an electric mixer on medium-high until soft peaks form, about 2 minutes.
- 3In a separate bowl beat the mascarpone, powdered sugar, vanilla, honey, and salt until smooth and fluffy, then gently fold in the whipped cream until no white streaks remain.
- 4Pit and thinly slice the nectarines into half-moons; tear the basil into small pieces.
- 5Spread a thin layer of the mascarpone cream across the bottom of the prepared pan.
- 6Arrange a single layer of graham crackers over the cream, breaking pieces as needed to fit snugly, then top with a layer of nectarine slices and a sprinkle of basil.
- 7Repeat the cream-cracker-nectarine-basil layers two more times, ending with a final smooth layer of cream on top; cover the surface with plastic wrap.
- 8Refrigerate at least 6 hours or overnight until the crackers soften to a cake-like texture.
- 9Lift the cake out using the plastic overhang, peel away the wrap, and transfer to a platter.
- 10Slice with a sharp knife wiped clean between cuts and serve chilled.