More peaches please!
How is this my first ice cream recipe of the season? I’ve been slacking on ice cream inspiration, so I’m really excited about this one. I’m hoping you’ll share flavor ideas in the comments — I’m thinking Nutella, potato chips, or fresh mint (but not together).
Do not worry.
(But maybe worry.)
But first!
Are you into Shark Week? I’m so ready. It feels a little more like the old Shark Weeks that were thrilling and a bit terrifying — the ones that marked the real start of summer for me. I’d spend whole days outside, then come in to watch shark shows with my brothers, always with ice cream nearby.
I do.
To me, Shark Week signaled summer: long days outside, evenings watching TV, and lots of ice cream.
This ice cream is hard to describe in a sentence.
Sugar-roasted peaches swirled through ice cream with big chunks of graham cracker crust. YES.
This is my summer lifeblood.
I used graham cracker crust because I’m a huge fan — it’s easier and tastes delicious. If you prefer a traditional pie crust, go for it, though in my house all crusts disappear quickly.
Ha. HAHAHAHA.
Never. The crust always gets eaten. By me.
The best part, besides the sugar-roasted peaches and crumbly graham chunks, is that this is NO-CHURN ice cream. I’ve made a few no-churn creations before and they’re always so good and easy. I love a thick, custard-style ice cream, but sometimes I’m impatient or forget to prep the ice cream bowl ahead of time — real life.
What are your Fourth of July plans? We have a few parties and lots of fireworks lined up. Food is obviously important: I’m thinking loaded hot dogs, goat cheese guac burgers, white pizza dip and an XL pitcher of rosé sangria. And dessert — always dessert — so expect daily ice cream cones until Tuesday.
No-Churn Sugar Roasted Peach Pie Ice Cream
Yield:
1
quart
Ingredients
- 5 peaches, thinly sliced
- 4 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- 2 cups cold heavy cream
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange peach slices in a single layer, sprinkle with brown sugar and salt, and roast until golden and caramelized, flipping once or twice, about 30–35 minutes.
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While the peaches roast, mix the graham crumbs with melted butter. Use your hands to form some clumps of crumbs. Spread the mixture on parchment so the butter can set, even if the crumbs remain crumbly.
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Whisk the sweetened condensed milk with vanilla extract and bourbon until combined.
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Beat the cold heavy cream in a mixer on medium-high until stiff peaks form. Fold the whipped cream into the condensed milk mixture gently until combined. Fold in most of the sugar-roasted peaches, reserving a few for topping, and gently stir in most of the graham chunks. Pour into a parchment-lined loaf pan or freezer-safe container and freeze at least 6 hours or overnight for best results.
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Serve topped with extra graham crumbs or granola if desired.
Notes
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Calories don’t count on holidays.