Bourbon Peach Crumble Ice Cream (No-Churn)

Summertime calls for pies, tarts, and cakes that feature fresh, seasonal fruit. Heavy hitters include strawberries, blueberries, lemons, and peaches, and I love it! But why not turn these dessert classics into something to cool you down like ice cream? It’s fun, delicious, and will please the kids if you have any around!

And no, you do not need an ice cream maker for this recipe, it’s no-churn.

The heavy whipping cream makes up for the churning process which adds air to prevent large ice crystals forming. This makes for a smoother, creamier finished product. The condensed milk serves as your ice cream base typically prepared with milk, sugar, cream and eggs.

I have made homemade ice cream before. For while I thought it was difficult it doesn't have to be! All you need is your base/condensed milk, some heavy cream, and your flavours. If you do it right it comes pretty close to what you get in the stores. You may never buy again and make your own from now on.

This ice cream takes the favoured peach crumble (or cobbler) and turns it into a decadent dessert, hope you enjoy it!

If you don’t consume dairy, there are alternatives for whipping cream and condensed milk on the market.

Ingredients

1 (14-ounce) can condensed milk, chilled

2 cups heavy cream

1 cup peach crumble or cobbler (you can use my recipe)

1 teaspoon bourbon

Instructions

Whip the heavy cream with an electric or stand mixer until soft peaks form about 3-4 minutes. The cream should stand but with a slight slump.

Fold in the condensed milk then beat until stiff peaks form, another 3-4 minutes. The cream should look thicker with a wavy pattern. Fold in the bourbon.

In a small bowl, mix about 1 1/2 cups of ice cream with the peach crumble.

In your loaf pan or ice cream container, fill it halfway with the rest of the ice cream, then add the portion with the crumble on top. Take a knife or spoon and swirl to distribute the crumble. You can sprinkle some on top if you desire as well!

Before placing in the freezer overnight or for at least 6 hours, make sure the ice cream is airtight! If not, ice crystals may on the surface. You can also place a piece of wax paper on top to help prevent this in addition to sealing.

Serve with sugar cones or as a side to peach crumble or any other dessert!