Nothing says summer more then sweet ripe peaches, and those sweet ripe peaches are the perfect addition to this No Churn Peaches & Cream Ice Cream. With the sweet peaches, buttery gram cracker and delicious cream, it makes for the perfect treat on a hot summer day.
Every summer when the peaches are at their sweetest, we head to a local farm to do some picking. There is nothing like fresh picked peaches. They are super sweet and juicy and make the perfect snack as is right off the tree or added to recipes like my Summer Peach Cobbler or this delicious No Churn Peaches & Cream Ice Cream. I really love the No Churn ice creams because they are super easy to make, no ice cream machine needed. You will have to have some patients though, there will some wait time for the Ice cream base to freeze, ( about 8 hours or even better over night 😬 ) but once you taste it, you will realize it was well worth the wait.
How To Make No Churn Peaches & Cream Ice Cream
For The Peaches:
Start by peeling and cutting the peaches into small pieces. Place diced peaches in a small pot along with granulated sugar and vanilla extract and place over medium heat for 10 minutes or until juices start to flow.
Remove 2 tablespoons of peach juice from the pot and place it in a small bowl. Add the cornstarch to the peach juice and whisk to form a slurry. Pour the slurry over the peaches and continue cooking for an additional 5 to 10 minutes or until slightly thickened. Remove from heat and set to the side to cool completely.
For The Gram Cracker Crumbs:
To a small bowl add the gram cracker crumbs and melted butter and mix together with a folk until combined, then set to the side.
For The Ice Cream Base:
To the bowl of a stand mixer fitted with a whisk attachment add the heavy whipping cream and pure vanilla extract and beat on high speed until stiff peaks form.
To a medium bowl add the room temperature cream cheese and the sweetened condensed milk and mix together using a hand mixer on medium speed until smooth.
Gently fold the whipped cream into the cream cheese mixture, being careful not to over mix. You want your base to stay fluffy.
How To Assemble Your Ice Cream:
To a medium sized casserole dish ( mine is 8” x 11” ) add half of your ice cream base in an even layer, smoothing it out with a rubber spatula. Scatter 1/2 of the cooled peaches over the top, then sprinkle with 1/2 of the gram cracker crumbs. Top with the remaining ice cream base and peaches. Using a skewer or a knife, swirl the peaches and gram cracker into the cream base. Sprinkle the top with the remaining gram cracker crumbs. Cover with plastic wrap and place in the freezer for 8 hours or even better, over night.
When ready to serve, remove from the freezer and place on the counter to soften slightly.
No Churn Peaches & Cream Ice Cream
Ingredients:
For The Peaches:
- 3 Ripe but firm peaches, peeled and diced
- 2 Tablespoons granulated sugar
- 2 Teaspoons pure vanilla extract
- 1 Teaspoon cornstarch
For The Gram Cracker Crumbs:
- 3/4 Cups gram cracker crumbs
- 2 Tablespoons unsalted butter melted
For The Ice Cream Base:
- 2 1/2 Cups heavy whipping cream
- 14 oz. Can sweetened condensed milk
- 3/4 Cup cream cheese, at room temperature
- 2 Teaspoons pure vanilla extract
Instructions:
- Place diced peaches, granulated sugar and vanilla extract in a small pot over medium heat, Cook peaches for 8 to 10 minutes or until juices start to flow. Remove 2 tablespoons of peach juice from pot and place in a small bowl. Add the cornstarch to the peach juice and whisk together to form a slurry. Pour the peach juice slurry into the pot with the peaches and stir to combine. Continue cooking for an additional 5 to 10 minutes or until peaches have softened and slightly thickened. Remove from heat and set to the side to cool completely.
- To a small bowl add the gram cracker crumbs and the melted butter. Using a fork mix together until combined then set to the side.
- To the bowl of a stand mixer fitted with a whisk attachment add the heavy whipping cream and pure vanilla extract and beat on high until stiff peeks form.
- To a separate large mixing bowl add the room temperature cream cheese and the sweetened condensed milk and mix them together using a hand mixer on medium speed until smooth. Add the whipped cream and gently fold in to combine, being careful not to over mix, ( you want a smooth fluffy texture ).
- To a medium casserole dish ( the one I used was 8” x 11” ) add half of the cream base in an even layer and smooth out using a rubber spatula. Scatter half of the cooled peaches on top of the cream then sprinkle half of the gram cracker crumbs on top. Then repeat the process by covering with the remaining cream and scatter the remaining peaches on top. Using a skewer or a knife swirl the peaches into the cream base, then top with the remaining gram cracker crumbs. Cover with plastic wrap and place in the freezer for 8 hours, or even better over night.
- When ready to serve remove from freezer and allow to sit on the counter for 5 to 10 minutes to soften slightly.
- Enjoy.
