Description
Creamy Peach Pie Ice Cream with buttery peach chunks and pie-crust swirls—perfect for cooling off with a nostalgic summer dessert.
Ingredients
Scale
Ice Cream Base
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Peach Pie Filling
- 2 cups fresh or frozen peaches, diced
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
Crust Crumble
- 1/2 cup crushed baked pie crust or shortbread cookies
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Cook the Peach Pie Filling: In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, lemon juice, and cinnamon. Cook, stirring occasionally, for 5–7 minutes until the peaches are soft and juicy.
- Thicken the Filling: In a small bowl, mix the cornstarch with water, then add to the peach mixture. Simmer for another 1–2 minutes until thickened. Remove from heat and allow to cool completely.
- Make the Crust Crumble: In a bowl, stir together the crushed pie crust or cookies, melted butter, brown sugar, and cinnamon until evenly combined. Set aside.
- Whip the Cream: In a large mixing bowl, whip the heavy cream with a mixer until stiff peaks form.
- Combine Cream with Sweetened Condensed Milk: In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the cream, until the base is smooth and well-blended.
- Assemble the Ice Cream: Fold most of the cooled peach filling and crust crumble into the ice cream base, reserving a little of each for topping. Swirl gently to create ribbons.
- Freeze: Pour the mixture into a loaf pan, smooth the top, and cover tightly with plastic wrap. Place in the freezer and freeze for at least 6 hours or overnight until firm.
- Serve: Scoop the ice cream into bowls or cones and top with the reserved peach filling and crumble, if desired.
Notes
- For best texture, allow the ice cream to sit at room temperature for 5 minutes before scooping.
- You can use canned peaches if fresh or frozen are unavailable—just drain them well and reduce the added sugar slightly.
- Baked pie crust pieces add authentic flavor, but shortbread or graham crackers work well too.
- The ice cream keeps well, tightly covered, for up to 2 weeks in the freezer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 310
- Sugar: 29g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 61mg