Peach Pie Ice Cream (No Churn Recipe!)

No ratings yet

Peach Pie Ice Cream (No Churn Recipe!)

An easy no churn ice cream recipe that is full of fresh peaches! A dash of cinnamon and prebaked pie crust make this frozen dessert taste just like classic peach pie!

Prep Time40

Cook Time40

Freezing Time12

Total Time13 20

Course: Dessert

Cuisine: American

Keyword: Frozen, Ice Cream, No Churn Ice Cream, Peach, Pie

Servings: servings

Calories: 279kcal

Author: Amanda Gajdosik

Ingredients

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

Instructions

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.

Notes

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.

Nutrition