No-Churn Peach Cobbler Ice Cream Recipe

For the peach chunks, cut one peach into small chunks (about the size of a chickpea) and toss with the vodka. (If you don’t like peach skin, peel the peaches, if desired.)

For the peach puree, in a blender or food processor, purée the remaining peaches, along with the lemon juice, vanilla extract, ground ginger, ground nutmeg, and salt.

Taste the peach puree. If it isn’t sweet enough for your tastes, blend in the brown sugar. If it’s sweet for your preference, leave it out. There should be 1½ cups of peach puree.

To make the ice cream base, whisk the peach purée and the sweetened condensed milk together vigorously in a large bowl for about 1 minute.

In a separate large bowl, use an electric mixer or stand mixer to whip the cold heavy cream until stiff peaks form. This should take 3 to 4 minutes.

Gently fold 1½ cups of the peach ice cream base into the whipped cream using a rubber spatula.

Once the 1½ cups of the ice cream base have been folded into the whipped cream, transfer this whipped cream mixture to the bowl containing the remaining ice cream base.

Gently fold the remaining base into the whipped cream mixture. Do not overmix.

Fold the mixture just until the whipped cream no shows streaks in the base.

Crush 8 vanilla wafers into the bottom of a large loaf pan. Top the cookies with the ice cream.

Crush and sprinkle the remaining cookies on top of the ice cream. Strain the peach chunks and sprinkle them over the cookies.

Use a spoon or small spatula to swirl the peach chunks and cookies into the ice cream.

Press a piece of wax or parchment paper directly onto the ice cream to prevent ice crystals from forming.

Place the pan into the freezer and freeze for 6 to 8 hours.

Ten minutes prior to scooping, remove the pan from the freezer to allow for easier scooping.

Portion out your serving size, then transfer the rest to an air-tight container for maximum freshness.