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5 from 1 vote

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 mins
Cook Time40 mins
Freezing Time12 hrs
Total Time13 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Frozen, Ice Cream, No Churn Ice Cream, Peach, Pie
Servings: 12 servings
Calories: 353kcal

Ingredients

For the pie crust:

  • 2/3 cup flour
  • 2 tsp. sugar
  • ½ tsp. salt
  • 4 TBSP unsalted butter cold and cut into cubes
  • 2 TBSP ice water
  • 1 large egg
  • Sugar for sprinkling

For the peach filling:

  • 4 cups sliced peaches (from about 6 peaches)
  • ¼ cup brown sugar
  • 1 TBSP 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:

  • Whisk together the flour, sugar, and salt in a medium glass bowl. Add in the butter cubes and gently incorporate it into the dry ingredients by smooshing the butter cubes between your thumbs and index fingers. Add the water and mix well until a shaggy dough combines. (This may need to be done in two batches. Add the water and mix until the dry ingredients are almost entire combined. Remove the large dough ball from the bowl and set aside. Sprinkle a few more drops of water on the dry ingredients that remain and mix until they come together. Then work both together to form a single pie crust.)
  • Wrap crust in plastic wrap and refrigerate for at least thirty minutes so the gluten relaxes.
  • When ready to bake the crust, be sure the oven is preheated to 350 degrees. Whisk together the egg with 1 TBSP 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

Serving: 1scoop | Calories: 353kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 144mg | Potassium: 269mg | Fiber: 1g | Sugar: 28g | Vitamin A: 977IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg