Name: No-Churn Peach Cobbler Ice Cream
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 4 ripe medium peaches, pit removed -; 1 tablespoon vodka -; 1 tablespoon fresh lemon juice -; 1 teaspoon vanilla extract -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - No-Churn Peach Cobbler Ice Cream

1. 4 ripe medium peaches, pit removed -

2. 1 tablespoon vodka -

3. 1 tablespoon fresh lemon juice -

4. 1 teaspoon vanilla extract -

5. 3/4 teaspoon ground ginger -

6. 1/8 teaspoon ground nutmeg -

7. Pinch kosher salt -

8. 1 tablespoon brown sugar, optional -

9. 14 ounce (400g) canned sweetened condensed milk -

10. 2 (475g) cups heavy cream -

11. 16 vanilla wafer cookies, crushed -

How to cook deliciously - No-Churn Peach Cobbler Ice Cream

1. Stage

Make the peach chunks: Cut one peach into small chunks (about the size of a chickpea) and toss with the vodka. (If you don’t like peach skin you can peel the peaches, but I will leave that up to you.)

2. Stage

Make the peach purée: In a blender or food processor, purée the remaining peaches, along with the lemon juice, vanilla extract, ground ginger, ground nutmeg, and salt. Taste the peach puree. If it isn’t sweet enough for your tastes, blend in the brown sugar. If it’s sweet for you, leave it out. You should have 1 1/2 cups of peach puree.

3. Stage

Make the ice cream base: In a large bowl, whisk the peach purée and the sweetened condensed milk together vigorously for about a minute.

4. Stage

Whip the heavy cream: In a separate large bowl, use an electric mixer or stand mixer to whip the cold heavy cream until stiff peaks form. This should take 3 to 4 minutes.

5. Stage

Combine the ice cream base and whipped cream: Gently fold 1 1/2 cups of the peach ice cream base into the whipped cream using a rubber spatula. Once the 1 1/2 cups base has been folded into the whipped cream, transfer this whipped cream mixture to the bowl containing the remaining ice cream base. Gently fold the remaining base into the whipped cream mixture. Take care not to over-mix, fold the mixture just until the whipped cream no shows streaks in the base.

6. Stage

Assemble, then freeze the ice cream: Crush 8 vanilla wafers into the bottom of a large loaf pan. Top the cookies with the ice cream. Crush and sprinkle the remaining cookies on top of the ice cream. Strain the peach chunks and sprinkle them over the cookies. Use a spoon or small spatula to swirl the peach chunks and cookies into the ice cream. Press a piece of wax or parchment paper directly onto the ice cream to prevent ice crystals from forming. Place the pan into the freezer and freeze for 6 to 8 hours.

7. Stage

Warm and scoop: Ten minutes prior to scooping, remove the pan from the freezer to allow for easier scooping. Portion out your serving size, then transfer the rest to an air-tight container for maximum freshness. Enjoy the ice cream within 1 to 2 weeks for the best flavor.