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.