Peach-Bourbon No-Churn Ice Cream With Ginger Snaps

I’m a fan of no-churn ice cream as you don’t need an appliance dedicated for a summer dessert and it couldn’t be simpler!

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.

You have two main ingredients in no-churn ice cream: heavy cream and sweetened condensed milk.

Whipping the cream incorporates air, mimicking what the ice cream maker does while churning. Sweetened condensed milk is sweet and condensed (hence the name ;) as a result of the water in the milk having evaporated, resulting in a creamy and non-icy, ice cream.

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 small 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, to pair with the peach and bourbon.

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.

Find more just peachy recipes for summer,  HERE.