Peach-Bourbon No-Churn Ice Cream with Ginger Snaps

 Peach-Bourbon No-Churn Ice Cream is a frozen treat to celebrate peach season!

This no-churn peach ice cream is a breeze to make

and perfect dessert for the lazy days of summer!

No ice cream maker required for this recipe, just a mixer and a metal loaf pan

that helps the ice cream mixture chill faster and

makes scooping easy with the long surface area.

I experimented with this peach ice cream recipe last summer.

I took my cue from my Skillet Bourbon, Peach and Blueberry Crumble,

and added bourbon for a depth of flavor and a caramel/vanilla note to the peach mixture.

There’s only a scant amount of bourbon, 2 – 4 tablespoons, depending on your taste.

You can omit the bourbon if you prefer, but I highly recommend it.

Ginger Snap cookie crumbs add some texture and crunch,

along with a spicy molasses flavor, that pairs well with the peach and bourbon.

No-Churn Peach-Bourbon-Ginger Snap Ice Cream

Makes about 2 quarts

Ingredients

14-ounce can sweetened condensed milk

4 large *peaches, peeled, diced/coarsely chopped

*Optional: 1/3 – 1/2 cup sugar (Freezing tempers the sweetness of your ice cream, so add some sugar to your mixture to bump up the flavor depending on the sweetness of your peaches.)

2 teaspoons pure vanilla extract

Bourbon, 2 – 4 tablespoons, to taste, (I used 4T)

Pinch fine salt

2 cups heavy cream, cold

1 cup ginger snap cookie crumbs, plus more for sprinkling on top and ginger snap cookies for serving

Procedure:

Place metal loaf pan in freezer.

Whisk together condensed milk, vanilla, bourbon, salt in a large bowl; stir in peaches, set aside. (Add in 1/2 cup of sugar if needed depending on sweetness of peaches.)

Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/peach mixture with spatula until combined, then swirl in ginger snap crumbs throughout mixture. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, sprinkle top with additional cookie crumbs and cover with plastic wrap. Freeze, 8 hours or overnight until solid and scoopable.

Print Recipe

No-Churn Peach-Bourbon-Ginger Snap Ice Cream

Peach-Bourbon No-Churn Ice Cream is a frozen treat to celebrate peach season! This no-churn peach ice cream is a breeze to make and a perfect dessert for the lazy days of summer!

Prep Time15 minutes mins

Cook Time0 minutes mins

freeze time: 8 hours8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: bourbon, ginger snap cookies, ice cream, no churn, peaches, summer

Servings: 2 quarts

Equipment

• 9 x 5-inch metal loaf pan
• mixer

Ingredients

• 14- ounce can sweetened condensed milk
• 4 large *peaches peeled, diced/coarsely chopped
• *Optional 1/3 – 1/2 cup sugar depending on sweetness of peaches
• 2 teaspoons pure vanilla extract
• Bourbon 2 – 4 tablespoons to taste (I used 4T)
• Pinch fine salt
• 2 cups heavy cream cold
• 1 cup ginger snap cookie crumbs plus more for sprinkling on top and for serving

Instructions

• Place metal loaf pan in freezer.
• Whisk together the condensed milk, vanilla, bourbon, salt in a large bowl; stir in peaches, set aside. (Add in additional ½ cup of sugar here needed.)
• Whip the cold cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
• Fold in whipped cream into the milk/peach mixture with spatula until combined, then swirl in ginger snap crumbs throughout.
• Pour into a chilled 9-by-5-inch metal loaf pan, sprinkle with additional cookie crumbs on top and cover with plastic wrap.
• Freeze, 8 hours or overnight until solid and scoopable.

Notes

• For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.

If you’re looking for more no-churn ice cream flavors, you might like:

No-Churn S’mores Ice Cream

or

Pumpkin Spice No-Churn Ice Cream with Pumpkin Granola and Caramel Sauce

if you’re dreaming of pumpkin spice season and fall!

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Sharing with:  Metamorphosis Monday