• Chelsea Price

Peach Crisp Ice Cream

Two of summers favorite treats combine to make one mouth watering crowd pleasing dessert. This No churn ice cream is filled with oatmeal cinnamon crisp piece and caramelized peaches-yum! It's got the feeling of gourmet ice cream without the high price.




No Churn Ice cream has got to be my new addiction. It's incredibly easy. You can make limitless flavors AND it whips up (pun intended) without any fancy equipment. Okay and it comes together in like 10 minutes.


Peach crisp is a summer staple. The flavor combo of sticky, caramelized peaches with that warm cinnamon oatmeal crisp is just the best. serving ala mode is a must. But lets flip the scrip and combine the two to make this peach crisp ice cream. You have all the best parts of a peach crisp but you get to serve it in a cone and beat the heat while you eat.


" The art of being happy lies in the power of extracting happiness from common things" -Anonymous


So lets talk about the construction of this mouthwatering peach crisp ice cream.


Starting with the sweet cream vanilla base- Its a simple combination of heavy whipping cream, sweetened condensed milk and vanilla bean paste. Then we layer in an oatmeal cinnamon cookie crisp that is baked for 10 minutes then allowed to cool before adding to the ice cream base. I wanted this to be baked for two reasons. First, I wanted the integrity of the crisp to come through and give the ice cream good texture. No soggy bits of dough here. Second, baking it intensifies the flavor so you are getting a tongue punch of warm sugary cinnamon flavors. And last, but by no means least, the sticky, caramelized peaches. I cook these till tender so you don't break a tooth on a hard peach and again to bring out more peachy flavors.


This Ice cream is a great way to enjoy the flavors of summer and cool off at the end of the day. I shared this batch with friends and it was a huge hit. The perfect way to enjoy a summer evening.


Here is what you'll need:


Heavy whipping cream- Please make sure you are not buying whipping cream. Heavy whipping cream has more fat in it and makes a better creamy base. Whipping cream will work, it just wont have the true creamy texture.


Sweetened condensed milk- I have found using sweetened condensed milk gives the batter the best creamy and light texture. It also adds to the smoothness of the scoop, which I'm all about esthetics so I appreciate this tid-bit.


Premium vanilla- I love to use vanilla paste to get an intense flavor. My favorite vanilla to use is this one by Rodelle. It is so dreamy adding complex flavors to every treat.


A Bread Pan- You can literally use any pan, dish, bowl you have hanging around but I have found using a deep bread pan like this Nordic Ware Pan gives the same feeling as you have from a gourmet ice cream parlor. And why not add that fancy feeling to your treat night, right?


Now lets get to the recipe!




 

Peach Crisp No Churn Ice Cream

 

Start by making you oatmeal crisp cookie:


2/3 c flour

1/4 c + 2 TBSP brown sugar

3 TBSP granulated sugar

2 TBSP buttermilk powder

1/2 c (8TBSP) softened butter

1 c old fashioned oats

1/2 tsp salt

1/4 tsp Rodelle vanilla


Combine all ingredients into a bowl and work together using a pastry cutter or hands. Once texture resembles wet sand- you can squish it together and it will hold a form, but easily crumbles apart- dump on to a lined cookie sheet. Form into a flat rectangular shape and bake for 10 minutes at 350 f (180 c) allow to cool completely. Once cooled crumble into pieces and set aside till your ready to add to ice cream.


For the peach filling:

3-4 peaches sliced and cubed

1 tsp rodelle vanilla

1/4 c brown sugar

1/2 tsp salt

1/4 tsp cinnamon


Place all ingredients in a sauce pan over medium heat. mix all together and then allow to cook down till sugar has melted and the peached are tender. About 10 minutes- if you time this right your cookies and peaches will be ready at the same time.


For the Ice cream base:

2 c heavy whipping cream

1 14 oz. can sweetened condensed milk

1 tsp Rodelle vanilla


Add your heavy whipping cream to a bowl and whip together till soft peaks form. Add in your sweetened condensed milk and vanilla and whip till combined. I like to keep this light an fluffy not making it to full whipped cream status.


Grab your Nordic Ware Pan and add in about 1/3 or the ice cream mixture. Then layer in the oatmeal cookie crumbles- I measure this with my heart but I'd say its about 1/3 c of crumble pieces. Then scoop in about 1/3 of your peaches. Make sure to add all the juices as well. Using a butter knife swirl the peaches and cookie crumbles into the ice cream batter slightly. Continue this process till everything is in the pan. Top it off with cookie crumbles and peaches- you won't use all the cookie crumbles it ends up about using half. So save the rest to snack on or use for another treat. Cover and freeze for at least 8 hours. After that hard earned waiting period, scoop out a double scoop and enjoy.





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