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No Churn Peach Pie Ice Cream is the summer dessert you’ve been waiting for. Creamy, fruity, cool and lightly scented with cinnamon with the delicious crunch of flaky pie crust! It's an absolutely to-die-for dessert recipe!
It’s pretty apparent that I am on the no churn ice cream train - have you seen my no churn grasshopper ice cream? Heck, I think I’m conducting it! When a dessert is this easy and this delicious, it’s hard not to become obsessed!
- Peaches - roasted with brown sugar, cinnamon, and bourbon!
- Pie Crust - I like homemade butter and lard pie crust but you can use store-bought, I’m not here to judge.
- Heavy Cream
- Sweetened Condensed Milk
And that’s it! Making this no church peach ice cream couldn’t be easier. There’s no custard base and no churning and freezing to worry about but this ice cream still comes out ridiculously smooth and creamy.
Roasting the peaches with bourbon, brown sugar, and a dash of cinnamon creates depth of flavor and pie crust adds the crunch I’m always crazy about in ice cream.
How to make Fresh Peach Ice Cream
- Roast the peaches. But first, gently toss them with brown sugar, bourbon, and cinnamon. Go ahead and leave the skins on the fruit. And let the pieces be a variety of shapes and sizes. We’re going for contrast here, people!
- Bake the pie crust. With a little bit of egg wash and granulated sugar. Once cool, break up the crust into a million little pieces. More contrast! More texture!
- Whip the cream. With just a pinch of salt. And to just barely stiffened peaks.
- Add the sweetened condensed milk. The whole dang, drippy can.
- Stir in the peaches and the pie crust. You won’t be sorry.
- Pour and freeze. But not before adding some more pie crust crumbles on top! The ice cream will need to chill in the freezer for at least twelve hours (overnight is even better). It can be put in a cake pan, loaf pan (both lined with parchment paper to prevent scratches), or a Tupperware container for even easier storage!
- Scoop and serve. To get the best scoops I always put my ice cream scoop in a glass of warm water for a minute or two before serving. It slides through like a hot knife through butter! Once the perfect scoops are in your bowl, sprinkle with some extra pie crust pieces.
No Churn Ice Cream Notes
You may be wondering a few things about this bonkers easy and ridiculously delish dish – allow me to enlighten you!
- Peachy Keen – When cutting the peaches, leave the skin on. It’s just easier. And in the summer we want easy. Also, if you’re totally against turning on the oven this time of year (which I get totally get) just don’t! Chop the peaches and toss with 2 tablespoon of sugar instead of ¼ cup and just a teaspoon of bourbon. Don’t want too much liquid.
- Easy peasy pie crust – Go ahead, use a store-bought crust! I’m not gonna tell. Just don’t skip the egg wash and sugar part. That creates a sort of seal around the crust that keeps it from soaking up too much of the ice cream base and becoming soggy.
If you have any other questions about this no churn peach ice cream recipe (or life in general, what the heck?), feel free to leave them in the comments below!
Peach Pie Ice Cream (No Churn Recipe!)
For the pie crust crumbles:
- 1 batch pie crust
- 1 large egg
- Sugar for sprinkling
For the peach filling:
- 2 cups sliced and chopped peaches (about 3 peaches)
- ¼ cup brown sugar
- 1 tablespoon bourbon, optional
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- Pinch of salt
For the ice cream base:
- 2 cups heavy whipping cream
- Pinch salt
- 14 ounces sweetened condensed milk
For the pie crust crumbles:
- When ready to bake the crust, be sure the oven is preheated to 350 degrees. Whisk together the egg with 1 tablespoon water to create an egg wash.
- On a lightly floured surface, roll out the pie crust to a little less than ¼ inch thickness. Transfer to a rimmed baking sheet and brush lightly with egg wash. Sprinkle with a generous amount of granulated sugar.
- Bake in preheated oven for 16 – 20 minutes, or until the edges are deeply golden brown and the center is cooked through. Remove from oven and allow to cool completely before crumbling into small pieces. Set pie crust pieces aside.
For the peaches:
- While the pie crust rests in the fridge, prepare the peaches. Preheat oven to 350 degrees.
- In a large bowl, mix together the peaches, brown sugar, bourbon, vanilla, cinnamon, and salt. Spread out onto a large rimmed baking sheet and roast in preheated oven for 20 minutes. Remove from oven and allow to cool.
For the ice cream:
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and salt until soft peaks form. Stir in the sweetened condensed milk until almost totally incorporated. Stir in the peaches and all but ¾ cup of the pie crust pieces until totally combined.
- Pour ice cream into a 9x5 loaf pan, round cake pan, or other baking dish with high sides and sprinkle remaining pie crusts crumbles over the top.
- Freeze ice cream for at least 12 hours, or overnight, before scooping and serving.
- A store-bought crust can be used in place of the homemade pie crust. Alternatively, if you really want to avoid turning the oven on, use crushed graham crackers.