Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
5.0
(7)
Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
Step 3
Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
Step 4
Preheat the oven to 375 degrees.
Step 5
In a large bowl, combine the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt, then mix together. Transfer peaches into a baking dish.
Step 6
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.
Step 7
Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.
Step 8
Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
Step 9
Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
Step 10
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.
Step 11
Repeat the previous step with ¾ of the crust crumbles.
Step 12
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!
Step 13
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!