No Churn Peach Pie Ice Cream

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!