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
- 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
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.