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!
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.