Grandbaby Peach Pie Ice Cream Recipe
The peach flavor comes from peach chunks, the crust is made with pecans, and a little bit of corn syrup to make it extra sweet. A recipe for ice cream made with peaches, sugar, corn syrup, heavy cream, vanilla extract, and pie crust crumbs.
Ingredients
For the Pie Crust Crumbles
- 1 9 inch frozen pie crust
For the Peach Pie Filling
- 4 cups sliced peaches peeled
- 1/4 cup light brown sugar
- 1 tablespoon whiskey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the Ice Cream
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
Instructions
For the Crust Crumbles
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees. Arrange the pie crust pieces onto the pan after breaking them into varying sizes.
- In a preheated oven, bake the cookies for 13-15 minutes, or until golden brown, crisp, and fragrant. After baking, remove from the oven. Let cool completely before handling.
- Crush the pie crust pieces with your hands or a rolling pin once they have cooled, leaving a handful of large chunks.
For the Peach Pie Filling
- Turn the oven on to 375 degrees Fahrenheit.
- Mix together the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt in a large bowl. In a baking dish, place the peaches.
- For tender and juicy results, bake for 20-30 minutes. Bring to room temperature after removing from the oven and transferring to a heatproof bowl.
For the Ice Cream
- Using a hand mixer or stand mixer, add cream cheese to the bowl.
- Using medium speed, beat condensed milk and vanilla extract until smooth, then slowly add in condensed milk.
- With a spatula, fold whipped cream into the cream cheese mixture after the mixer has been turned off.
- Fold 3/4 of the peaches into the batter only 3-4 times, just until the peaches have distinctly swirled through the batter after folding in the whipped cream.
- With the remaining 3/4 crust crumbles, repeat the previous step.
- Make sure the ice cream batter is placed in an airtight container that can be frozen. Add the remaining peaches and crust crumbles to the top. Be sure to drizzle on the remaining peach juice!
- After freezing for 6-8 hours, remove from the freezer. After serving, remove the dish from the freezer and let it defrost for 10-15 minutes. It's as simple as scooping, spooning, and serving!
Nutrition
Calories: 626kcal
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