No-Churn Peach Cobbler Ice Cream 

Note :

If you don’t have access to fresh peaches, you can substitute frozen peaches in this recipe. Just make sure you thaw them, then drain off any excess liquid.

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 cups (475g) heavy cream

16 vanilla wafer cookies, crushed

Method

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.)

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.

Make the ice cream base:

In a large bowl, whisk the peach purée and the sweetened condensed milk together vigorously for about a minute.

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.

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.

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.

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.

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