No-Churn Peach Cobbler Ice Cream
One batch of this No-Churn Peach Cobbler Ice Cream and you’re addicted fo’ life!
You guys, I got the memo for no-churn ice cream, but, like the rest of my junk mail, I immediately disregarded it and didn’t give it another thought.
That is, until last week when my bestie was going on and on about a recent batch of chocolate peanut butter cup no-churn ice cream. She was swooning over its silky texture and making weird google-y eyes as she was describing the luscious ribbons of melted peanut butter and melt-in-your-mouth creamy goodness.
And then she ended with the fact that it only took her 5 minutes to prepare. All of the other stuff sounds great, but ice cream in 5 minutes? I thought that was just another Internet myth. A unicorn.
Because I hate to be taken for a fool, I made her explain the process in detail.
It’s true… All of it! You can now make ice cream without having to heat the milk, temper the eggs, chill the milk mixture, and churn the ice cream base. Whoa, right?
These are new times we live in, folks. No-churn ice cream times.
I’d say yippee for technology, but technology has nothing to do with it. A high-powered mixer and a few ingredients are all you need to make your no-churn ice cream dreams a reality.
Grab yourself a carton of whipped topping, package of cream cheese, can of sweetened condensed milk, and bottle of vanilla extract and let’s get to getting, because we have ice cream to make…in the mixer.
The method is super simple. The heavy cream and vanilla extract get whipped on high speed in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer) until soft peaks form. Add the cream cheese and sweetened condensed milk and beat until smooth and combined. That’s it!
Unlike traditional ice cream that will begin to melt immediately upon turning off the ice cream maker, no-churn allows you to relax and not be so harried with the assembly process since it doesn’t melt like traditional ice cream.
I took my grand ol’ time layering the ice cream base and adding the accoutrements. It was a relief, really.
For this No-Churn Peach Cobbler Ice Cream, I added homemade peach bourbon compote and crispy crumbles of speculoos cookies. Do yourself a favor and die now so you can come back to life and devour this ice cream. I’ll wait…
Don’t fret too much over the homemade peach compote. It’s just peaches, sugar, and a splash of bourbon at the end. Easy peasy. And, um, the speculoos cookies are courtesy of the grocery store, so…
No-Churn Peach Cobbler Ice Cream
Yield: 6-8 servings
Total Time: 4 hours 10 minutes
Prep Time: 4 hours 10 minutes
Cook Time: 0 minutes
- 4 peaches, peeled and roughly chopped
- 1/2 cup granulated sugar
- 2 tablespoons bourbon
- 2 cups heavy cream
- 4 ounces cream cheese, softened
- 8 ounces sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1 cup peach bourbon compote (recipe above)
- 12 speculoos cookies
- To make the peach compote, add chopped peaches and sugar to a saucepan. Bring the mixture to a gentle boil over medium heat. Using a potato masher or fork, mash the peaches to break apart. Continue to cook at a gentle bubble for 20-25 minutes, or until the mixture reduces by half. Stir in the bourbon and cook for 30 seconds. Allow the mixture to come to room temperature before transferring to an airtight container. Place in the refrigerator to chill completely before adding it to the ice cream. The compote will stay fresh for up to 1 month in the fridge.
- To make the ice cream, add heavy cream, vanilla bean paste, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form. Add the cream cheese and sweetened condensed milk to the bowl; beat on medium speed until combined. A few flecks of cream cheese will remain in the mixture. That’s okay.
- Transfer a 1/3 of the ice cream mixture to a loaf pan. Add a few dollops of peach compote (about a 1/3 of the mixture) to the top of the ice cream. Using a knife, swirl to combine. Crumble over 4 speculoos cookies. Repeat the process 2 more times. Cover with plastic wrap and place in the freezer for at least 4 hours. The ice cream will stay fresh, covered, for 2 weeks.
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