I scream, you scream we all scream for peach pie ice cream! LOL! Hi Guys, today I’m sharing the last recipe I made in my old kitchen! So sad! I’ve got some recipes that I tested there that I’ve yet to share but this is the last one I created and shot in that old 80’s kitchen. It’s kind of sad! If you don’t know what I’m talking about read all about it here!
Anyway, I’ve been holding on to this recipe for a while. Not to torture you, but I wanted to wait until we got a bit closer to peach season before I shared this magical creation!
Now this recipe is a no churn ice cream (yay for no special equipment!) with a peach swirl and chunks of buttery pie crust. Seriously delicious! I won’t lie this recipe is easy but it’s pretty time consuming. I’ve broken it all down for you in the recipe below but let’s run through a few key steps!
The Base: Now I did not re write the book with this one. Classic no churn ice cream base, just three ingredients. The Queen Martha Stewarts recipe of course!
The Filling: Peaches, sugar, cinnamon, butter etc cooked down until there is just a few chunks of peach left and lots of thick sweet delicious filling.
Pie Crust: I used a half recipe of my favourite classic pie crust (grandma’s recipe!). This time I used all butter because I wanted extra flavour (and truth I had no shortening).
Fold all of this together and you have summer in a bowl if you ask me!
Insanely delicious and super fun to make! I hope you give it a try!
Peach Pie No Churn Ice Cream
Ingredients
Method
- In a medium bowl whisk salt and flour together. Add butter, using two forks or a pastry cutter combine the butter and flour together until the butter in the size of peas. Slowly add ice water mixing the dough with a fork until a ball begins to form.
- Form dough into a disk, wrap in plastic wrap and place in the fridge to chill.
- Preheat oven to 400°F. Roll Dough into a 9 inch disk. Place on alined baking sheet and bake for 15-20 minutes or until crust is golden brown. Set aside to cool.
- In a large sauce pan add peaches, sugars, lemon juice, butter, cinnamon and salt. Cook over medium-low heat until peaches break down and a sauce forms. This should take about 15-20 minutes. Break large chunks of peach up with a spatula.
- In a small bowl whisk water and cornstarch together to create a slurry. Add to peach mixture and continue to cook for an additional 5 minutes. You want a thick sauce with a few peach chunks.
- Once cooked down pour into a bowl and place in the fridge to chill for about 30 minutes.
- In a medium bowl whisk together sweetened condensed milk and vanilla, set aside. Ina large bowl whip whipping cream until stiff peaks form this will take 3-5minutes.
- Gently fold whipped cream into the sweetened condensed milk mixture.
- Pour a third of the ice cream base into the loaf pan. Layer broken up pieces of pie crust and peach filling on to ice cream. Use a knife to swirl filling into ice cream. Repeat three more times. Cover with plastic wrap and place in the freezer for at least 6 hours to freeze.
- Serve ice cream in bowls, on desserts or even waffle cones (or bowls!). Enjoy!!
