This Easy No-Churn Peach Pie Crumble Ice Cream is the Summer scoop you’ve been waiting for! It has the most creamy smooth base filled with sweet spiced peach slices and perfectly crunchy pie crust bites. If you love this ice cream, you will also love this Strawberry Shortcake Ice Cream, No Churn Blueberry Ice Cream, Homemade Strawberry Ice Cream and Vanilla Ice Cream.
Say hello to my first (and probably best) ice cream recipe of the season! I’ll be honest and say that, most of the time, I prefer to go out and grab a cone rather than make it myself. Having lived in the heart of Jeni’s Splendid Ice Cream county (Chicago), I know a good scoop when I have one and I appreciate the hard work and quality ingredients that go into making it.
But, there is a benefit to homemade ice cream that I really am obsessed with: original mixins. At home, there are no rules to what you can incorporate into an ice cream base. M&MS and strawberries? Go for it. Gummy bears, caramel, and waffle cone pieces? Sure, it’s your party and these are the decorations.
So, in developing this Summer’s recipe, I thought to myself, “what flavor of ice cream do I want but can’t buy?”. Y’all, the bells were RINGING immediately. Peach Pie ice cream of course! A smooth, creamy base meets cinnamon-spiced, roasted peaches and buttery pie crust crumbles in this epic no-churn recipe. With every spoonful I’m transported to my Big Mama’s kitchen on a hot summer day, where we chowed down on fresh peach pie and ice cream.
Peach Pie Crumble Ice Cream is my Summer lifeblood. It’ll be yours too!
PEACH PIE ICE CREAM INGREDIENTS
CREAM CHEESE is the key to the BEST no-churn ice cream; it’s rich, tangy essence produces a creamier, more flavorful ice cream.
CONDENSED MILK is a thick and syrupy milk that acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.
VANILLA EXTRACT is used in both the base and the peaches to enhance flavor.
WHIPPING CREAM is what’s going to incorporate air into the base. I wouldn’t recommend using a store-bought variety. It’s worth the time and effort to whip fresh cream yourself.
FROZEN PIE CRUST is a back-of-the-freezer must have! I bust these bad boys out when I’m short on time or just don’t have the energy to go full out. If you’d like, use your own favorite crust recipe!
PEACHES are filled with a sticky-sweet juice that sings with each bite. Be sure to buy peaches with orangey-pink skin tones and a slight give when pressed into. Stone fruit should be aromatic without having been sliced yet.
BROWN SUGAR helps to break down, sweeten, and caramelize the peaches. Dark orlight brown sugar will work.
WHISKEY adds heat and depth. If you don’t have any on hand, rum or brandy can be used in its place.
CINNAMON and peaches are best friends! The warm, earthiness of the spice and the sweet, floral flavor of the peaches compliment each other perfectly.
SALT enhances flavor. Kosher or sea salt will work here.
HOW TO MAKE NO-CHURN PEACH PIE ICE CREAM
Homemade ice cream doesn’t require fancy gadgets or exuberant amounts of time. In fact, with just a handful of ingredients and less than an hour of time, you can have fresh and undeniably flavorful ice cream!
Here’s how ya do it:
- PREPARE THE MIXINS- If you ask me, ice cream is all about the mixins. I want them large, in charge, and plentiful! 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, adjusting the baking time to match your tenderness preference; the time provided will produce a tender but still firm peach slice. Transfer peaches to a heat-safe bowl and allow to come to room temperature. 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.
- MAKE THE BASE- First things first, 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 quite 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! Temper for 10-20 minutes before serving.
HOMEMADE ICE CREAM STORAGE
If you’re someone who enjoys homemade ice cream as much as I do, I’d recommend investing in a high-quality container that can be used year round. This container is a favorite of mine; it’s inexpensive and doesn’t take up much freezer space. Alternatively, these biodegradable containers also make for quick, sustainable storage.
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.
GRANDBABY CAKES’ BEST SUMMER ICE CREAM RECIPES
Do yourself a favor and keep a couple tubs of Grandbaby Cakes’ BEST ice cream flavors on hand this season!
- BERRY RIPPLE ICE CREAM
- WATERMELON ICE CREAM FLOATS
- PEACH RASPBERRY ICE CREAM
- NO-CHURN BLUEBERRY CHEESECAKE ICE CREAM
No Churn Peach Pie Ice Cream
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
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!