Ice cream Recipes

Peach Pie Ice Cream

Peach Pie Ice Cream

I know you will love this ice cream. It has the most creamy smooth base filled with sweet spiced peach slices and perfectly crunchy pie crust bites.

 

 

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RECIPE INGREDIENTS

1 1/3 pounds ripe peaches, peeled, pitted and cut into chunks

1/2 cup water

3/4 cup sugar

1/2 cup sour cream

3/4 cup heavy cream

1/4 cup buttermilk

1/4 teaspoon vanilla

1/4 teaspoon lemon juice

1 batch Pie Crust Cookie Chunks

 

DIRECTIONS ON HOW TO MAKE PEACH PIE ICE CREAM

Combine the peaches, water and sugar in a saucepan. Bring to a boil over medium-high heat and lower the heat to a simmer.

Cook covered, stirring occasionally, until peaches are soft and cooked through for about 5 to 10 minutes. Remove from heat and let mixture cool down

Pulse the peach mixture a few times, so it is still chunky using a blender.

Remove 3/4 cup of the mixture and refrigerate.

Add the sour cream, heavy cream, buttermilk, vanilla and lemon juice to the remaining peach mixture and blend until very smooth. Refrigerate until thoroughly chilled.

Freeze the peach and cream base in an ice cream maker according to manufacturer’s instructions.

Pour about one-third of the reserved peach puree into a quart-size freezer-safe container.

Add the cookie pieces, followed by about one-third of the ice cream, and stir gently.

Repeat process two more times with remaining puree, cookie chunks and ice cream. Freeze until firm.

READ ALSO:   Hokey Pokey Ice Cream

 

Peach Pie Ice Cream

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/3 pounds ripe peaches, peeled, pitted and cut into chunks
  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 3/4 cup heavy cream
  • 1/4 cup buttermilk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon lemon juice
  • 1 batch Pie Crust Cookie Chunks

Instructions

Combine the peaches, water and sugar in a saucepan. Bring to a boil over medium-high heat and lower the heat to a simmer.

 

Cook covered, stirring occasionally, until peaches are soft and cooked through for about 5 to 10 minutes. Remove from heat and let mixture cool down

 

Pulse the peach mixture a few times, so it is still chunky using a blender.

 

Remove 3/4 cup of the mixture and refrigerate.

 

Add the sour cream, heavy cream, buttermilk, vanilla and lemon juice to the remaining peach mixture and blend until very smooth. Refrigerate until thoroughly chilled.

 

Freeze the peach and cream base in an ice cream maker according to manufacturer's instructions.

 

Pour about one-third of the reserved peach puree into a quart-size freezer-safe container.

 

Add the cookie pieces, followed by about one-third of the ice cream, and stir gently.

 

Repeat process two more times with remaining puree, cookie chunks and ice cream. Freeze until firm.

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