Peach pie ice cream is so necessary every summer for me. I worked on a recipe that I could make without an ice cream maker that’s still super rich and creamy. I add roasted peaches, buttery pie crust crumbles and spice to the base and swirl it in. It legit tastes like peach pie and vanilla ice cream had a baby.
This post may contain affiliate links. Read our disclosure policy.
How to Make Peach Pie Ice Cream
- PREPARE THE MIXINS- Start this recipe by cooking the pie crust, breaking up the pieces to your desired size. As the crust chunks cool, toss up the peaches in whiskey, brown sugar, cinnamon, and salt. Bake the peaches then transfer peaches to a heat-safe bowl and allow to come to room temp. I love the texture of this ice cream because it is very similar to what I would call a frozen peach crisp if you will.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
- MAKE THE BASE- Whip the cream to stiff peaks and keep it refrigerated while the rest of the base is prepared. Whip together the cream cheese (which should be at room temperature), the condensed milk, and vanilla until smooth, creamy, and well-combined. VERY CAREFULLY, fold in the whipping cream using a rubber spatula. The base should be nearly white in color, super light, and fluffy.
- COMBINE THE BASE AND MIXINS, THEN FREEZE- Add the mixins in increments, alternating between the crust pieces and peaches. In between additions, carefully mix the ice cream. Save a handful of pie crust and peaches to top. Transfer the mixture to an airtight container, top with leftover peaches and crust, then swirl on the caramel left at the bottom of the peach bowl. Freeze for at least 6 hours, but overnight is best!
Peach Pie Ice Cream recipe
This Easy No-Churn Peach Pie Ice Cream has the most creamy smooth base filled with sweet spiced peach slices and perfectly crunchy pie crust bites.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 8 servings
Ingredients
For the Pie Crust Crumbles
- 1 9 inch frozen pie crust
For the Peach Pie Filling
- 4 cups sliced peaches peeled
- 1/4 cup light brown sugar
- 1 tbsp whiskey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
For the Ice Cream
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tbsp pure vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
Instructions
For the Crust Crumbles
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
- Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
- Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
For the Peach Pie Filling
- Preheat the oven to 375 degrees.
- In a large bowl, combine the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt, then mix together. Transfer peaches into a baking dish.
- Bake for 20-30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.
For the Ice Cream
- Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold ¾ of the peaches into batter only folding 3-4 times just until the peaches have distinctly swirled through batter.
- Repeat the previous step with ¾ of the crust crumbles.
- Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining peaches and crust crumbles. Don’t forget to drizzle on the remaining peach juice!
- Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!
Notes
Generally speaking, you can expect to store homemade ice cream for up to 2 months. The quality, taste, texture, and color will deteriorate after long-period freezer storage. Keep the container tightly sealed to prevent freezer burn and consume while still fresh.
Nutrition
Calories: 626kcal | Carbohydrates: 55g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 411mg | Potassium: 448mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1639IU | Vitamin C: 7mg | Calcium: 223mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
pinterest 
facebook 
twitter 
email
Can I use canned peaches instead?
Sure!
I made this for my Mississippian father who absolutely worships peaches. He loved it except after a day or so it was toooo hard even at room temperature. We had to throw it out. HELP
Hi Sonji, it sounds like your freezer might be extra cold and turned it into more like ice.
I am going to make this dessert for my Family Reunion!! Thank You, Ruth Jones
I hope everyone enjoys it, Ruth!
Made this last night to enjoy today – OH MY STARS. Helped that the peaches from the farmers market were crazy good. Wouldn’t change a thing, although mixing in some candied pecans probably couldn’t hurt.
So glad you liked it, Carol!
I have a cuisinart ice cream maker. could I make the ice cream in that? sounds so delish!
How many pints do you think I can get from 1 recipe of the ice cream. I’m giving it as a favor and need 4 pint containers…I figured I’d have to double the recipe?
You might need to triple it, I think you will have enough for 3.5 pints if you only double it. Hope everyone enjoys!
I don’t see why not! Hope you enjoy!
HOLY MOLYYYYYYYYY!!!!!!!
This looks positively amazing! I am making for a summer party, but need to serve 8 EATERS generously, should I double the recipe? Is that a 9×9 pan you used?
Sorry if I missed that in the post…I read through twice but I’m so excited about this I may have missed it!
Thank you so much, yes it is a 9×9 pan. You will probably want to double the recipe. I hope everyone enjoys!