Although, the weather out here in Las Vegas is still confused…it want stop me from making ice cream!
One day it’s 75 degrees, a couple of days later it’s 30 degrees.
I figure my Peach Cobbler Ice Cream is still worthy of being made even though it’s about to rain.
I am gonna enjoy my ice cream while watching the rail fall.
I do have good news! You don’t need an ice cream maker to make this no churn ice cream.
That right people! No extra equipment to purchase to create a delicious homemade ice cream.
It really just takes minutes to make! Of course freezing time is needed but still, only minutes to create!
First, I like to use a mixture of frozen and fresh peaches.
Frozen because it keeps all the ingredients at the perfect temperature and I believe it makes the ice cream creamier.
Take the frozen peaches, brown sugar, cinnamon, condensed milk, heavy cream, and vanilla.
Place everything into a blender and blend well.
This mixture is your base mixture for the ice cream.
Place that into a large bowl. Fold in your store bought whipped cream.
Yes, you can make whipped cream from scratch if you want.
Just place fresh heavy cream into a mixer, add a little sugar and mix until stiff peaks form.
I’m not doing that today because my grocery store has high quality whipped cream.
Next, after you fold in the whipped cream it’s time to fold in our cookies.
I use graham crackers because it reminds me of the extra crust my mama always makes for me when she makes peach cobbler.
She takes pie crust, coat it in butter, and sprinkle cinnamon sugar on it.
Bake it up and I use it to top my already crusty peach cobbler with more crust.
I am a crust girl when it comes to my cobbler so my mama started making extra crust for me.
Lastly, after we fold in the crackers we place the mixture into a chilled loaf pan.
You can use a glass or metal loaf pan. I make it in both. You can also throw it into your ice cream maker if desired.
Cover the ice cream with saran wrap and freeze for about three hours, top with extra peaches, crackers, and freeze until solid and scoopable.
I like to freeze it overnight, use a scooper that’s been dipped in hot water, dried, and therefore I get the perfect scoop!
Peach Cobbler Ice Cream
Prep Time: 5 minutes
2 cups frozen peaches
2 cups fresh peaches, diced
2 cups whipped cream or cool whip
2 cups graham crackers, slightly crushed
1 (14oz.) can sweetened condensed milk
1/2 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
In a blender add condensed milk, heavy cream, brown sugar, cinnamon, vanilla, and frozen peaches.
Blend well. Pour into a large bowl.
Fold in whipped cream, one cup of fresh peaches and 1 1/2 cups of crackers.
Pour mixture into a pre-chilled loaf pan. Cover with saran wrap.
Freeze about 3 hours, top with remaining diced peaches and crackers.
Freeze overnight or until hard enough to scoop.