Preheat oven to 350°. Divide blackberries and peaches between 8 lightly greased 6-oz. custard cups (about 1/3 cup per custard cup).
Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs. Pour mixture over fruit in custard cups. Top with sugar cookies. Place custard cups on a 15- x 10-inch jelly-roll pan.
Bake at 350° for 20 to 25 minutes or until custard is set. Cool on pan 40 minutes.
Note: For testing purposes only, we used Häagen-Dazs Vanilla Ice Cream and Pepperidge Farm Sugar Home Style Cookies. We also tested with Blue Bell Homemade Vanilla Ice Cream.
I think the key to this recipe is using very ripe fruit. The custard itself (despite being made with ice cream) is surprisingly not that sweet - but in a good way! Very ripe fruit would sweeten it up the perfect amount. This came together easily and quickly. Only 3 stars because I think custards might not be my preferred dessert.
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