Peach Pie No Churn Ice Cream
The flavours of peach pie ribboned though a creamy rich vanilla ice cream base.
Ingredients
Pie Crust
- 1 1/3 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold cut into cubes
- 3-6 tbsp ice water
Peach Filling
- 3 peaches, peeled and chopped
- 3 tbsp brown sugar
- 1 tbsp white sugar
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp cornstarch
- 1/4 cup water
- 1/4 tsp cinnamon
- pinch salt
Ice Cream Base
- 1 can sweetened condensed milk
- 1 cups whipping cream (30-40% fat)
- 2 tsp vanilla extract
Instructions
Pie Crust
- 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.
Pie Filling
- 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.
Ice Cream
- 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!!
Notes
Adapted from Martha Stewart.