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No-Churn Peach Cobbler Ice Cream
No-Churn Peach Cobbler Ice Cream
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Prep Time:
20 minutes
Total Time:
20 minutes
Indulge in homemade No-Churn Peach Cobbler Ice Cream; a quick and easy treat using fresh summer peaches - no ice cream maker needed! Just 20 minutes prep time until frozen perfection.
Ingredients:
  • 4 ripe medium peaches, pit removed
  • 1 tablespoon vodka
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • pinch kosher salt
  • 1 tablespoon brown sugar, optional
  • 14 ounce (400g) canned sweetened condensed milk
  • 2 (475g) cups heavy cream
  • 16 vanilla wafer cookies, crushed
Instructions:
  • Prepare the peach chunks by dicing one peach into small pieces (about the size of a chickpea) and mix gently with the vodka. (Feel free to peel the peaches if you prefer, it's your choice.)
  • Create the peach purée by blending the remaining peaches in a blender or food processor with lemon juice, vanilla extract, ground ginger, nutmeg, and salt. Taste the purée and add brown sugar if desired for extra sweetness. Aim for 1 1/2 cups of peach puree.
  • Combine the peach purée and sweetened condensed milk in a large bowl, whisking vigorously for 1 minute until fully mixed.
  • In a large bowl, use an electric or stand mixer to whip the cold heavy cream until stiff peaks form, about 3 to 4 minutes.
  • Gently combine 1 1/2 cups of peach ice cream base with whipped cream using a rubber spatula. Then fold the whipped cream mixture into the rest of the ice cream base until just combined to avoid over-mixing.
  • Prepare the ice cream: Begin by crushing 8 vanilla wafers into the bottom of a large loaf pan. Layer the ice cream over the cookies, then crush and sprinkle the remaining cookies on top. Strain the peach chunks over the cookies, then use a spoon or small spatula to gently swirl everything together. Press a piece of wax or parchment paper directly onto the ice cream to prevent ice crystals, then freeze the pan for 6 to 8 hours.
  • Before scooping, let the pan sit at room temperature for 10 minutes to make scooping easier. Serve your portion and store the rest in an air-tight container for freshness. Enjoy the ice cream within 1 to 2 weeks for optimal flavor.

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