Do you have a dessert you love? Like, can’t eat, can’t sleep reach for the stars, over the fence, World Series kind of stuff? (Someone upload a better clip of this CLASSIC LINE, plz and thank you.) For me it’s local bakery Pie Junkie’s peach blackberry crumble pie.
That pie is magic, I tell you. The peaches hold their texture, the blackberries are tart, and you can’t go wrong with brown sugar oat crumble. Only downside? It’s a seasonal pie. (I know, how dare they.) I don’t want to mess with the sanctity and perfection of the pie, but I’m all for trying out the flavors in a new way! Enter: this no churn ice cream.
This ice cream saw multiple iterations in an attempt to use real peaches. Once, I even roasted two pounds of frozen peaches, blended them, then simmered for over an hour to make a thick sauce. My husband tried it and said, “This feels like applesauce but tastes like nothing.” NEAT yes that is exactly what I wanted to hear.
So I called in reinforcements in the form of canned peach nectar. Have you ever tried it? In college I thought I was *fancyyy* and would use it to make iced tea a la Olive Garden. (Just typing that made me actually lol. I just….I won’t even comment.) After simmering the nectar for about an hour it reduced to a beautiful syrup, easily stirred into the other ingredients. Ta da!
Is this ice cream smack-you-in-the-face-peach-flavored? No. Is it an exact replica of my favorite pie? Also no. But it’s lightly spiced, bright, with a crisp folded in that is *chef’s kiss*. Bonus: it’s available year round! Double bonus: no ice cream maker needed! You can’t argue with that.
peach crisp no churn ice cream
Ingredients
for the ice cream
- Two 11 oz cans peach nectar
- ¼ teaspoon cinnamon
- One 14 oz can sweetened condensed milk
- 2 cups heavy cream, really cold! Like, been in the freezer for 5 minutes cold.
- 1 cup frozen blueberries, optional but delicious
for the crisp
- 3 tablespoons butter, melted
- 5 tablespoons flour
- 5 tablespoons old fashioned oats
- 4 tablespoons brown sugar
- pinch of kosher salt
Instructions
for the crisp
- Preheat oven to 425. Line a baking tray with parchment paper.
- Combine all crisp ingredients. Crumble onto baking tray.
- Bake for 5 minutes, then remove and break up with a fork to crumble. Bake for another 2, break and crumble. Bake one more minute taking care not to burn your beautiful crisp.
- Set aside to cool!
for the ice cream
- First up, peach syrup! Combine peach nectar and cinnamon in a medium saucepan. Bring to a boil, then reduce to a simmer. Stir every once and a while and just let it bubble away! You want this to reduce considerably to make a concentrated syrup. I let mine simmer for about an hour. Set aside to cool!
- Using a stand mixer or handheld with a whisk attachment, whip up that heavy cream until it creates heavy peaks.
- While that's whipping combine your peach syrup with the can sweetened condensed milk. (I poured mine into a liquid measuring cup! I had about ⅔ cup syrup. I wouldn't add more than a cup of syrup–it will mess with the texture of the ice cream.)
- Once your whipped cream is ready, carefully fold in the peach mixture. You don't have to be too gentle! You want to make sure you're not totally deflating the whipped cream.
- Grab a 9×13 pan and pour in half of your deliciously peachy mixture. Pause. Admire. Then crumble in half of your crisp, adding half a cup of frozen blueberries if you'd like.
- Top with the rest of your peach mixture and spread evenly. It's okay if things get a little mixed up! You are not at the Louvre, my dear.
- Top with the rest of your crisp and a few more blueberries then into the freezer it goes! Freeze until solid, about 6 hours.
- Scoop and serve!
