Undeniably creamy no-churn ice cream infused with the sweetness of fresh peaches and loaded with buttery brown sugary bits of streusel crumble!
This time of year, there’s nothing more comforting than a warm bowl of peach crisp topped with a cool and creamy scoop of vanilla ice cream. Something magical happens when you bake a bunch of ripe and juicy peaches underneath a buttery, brown sugary, oaty crumble topping. And watching the vanilla ice cream melt all throughout the beautiful crevices of crisp is enough to entice ANYone.
But what if I told you that it was possible to combine the heavenly warmth of peach crisp with the cool creaminess of vanilla ice cream?
Ladies and gents, get a load of this PEACH CRISP ICE CREAM.
This ice cream has southern comfort written all over it! Infused with the natural sweetness of fresh peaches and brimming with buttery toasty bits of brown sugar streusel crumble, this Peach Crisp Ice Cream is an absolute stunner for the tastebuds. Not only does it taste sublime, but it’s divinely creamy! And thanks to the super simple no-churn ice cream method, you can make it WITHOUT a bulky ice cream machine.
Why You’ll LOVE This Peach Crisp Ice Cream
No Ice Cream Machine Needed: As I just mentioned, this ice cream doesn’t require an ice cream machine or any fancy equipment for that matter. All you need is an electric beater or a stand mixer to whip of some heavy cream. Since it doesn’t require an ice cream maker, you also don’t have to mess with pre-freezing a bowl for 12+ hours. Thanks to the no-churn method, you can whip this ice cream up right away!
No Shortage of Streusel: I don’t know about you, but I LOVE a generous amount of streusel on my fruit crisps. And this ice cream is definitely NO exception! It’s absolutely loaded with buttery hunks of toasted streusel. I should also add that the toasted pecans in the streusel combined with the sweet peach ice cream is absolutely euphoric.
Fresh Peaches = Fresh Flavor: This ice cream is made with REAL peaches and doesn’t contain any artificial mumbo jumbo. In fact, it contains a full pound of freshly-peeled peaches, giving it that deliciously natural peach flavor.
How To Make Peach Crisp Ice Cream
Start with the Streusel: I prefer to make the streusel first since it needs time to bake and cool completely before it’s combined with the ice cream. To make the streusel, you’ll combine 1/4 cup all-purpose flour, 1/4 cup quick-cook oats, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 teaspoon of ground cinnamon. You can also substitute chopped walnuts for the pecans.
Once you’ve tossed the dry ingredients together, pour in 3 tablespoons of melted butter, and stir everything together until a moist crumb forms. Sprinkle this mixture evenly onto a baking sheet that’s lined with parchment paper. Bake in a preheated 350ºF oven for 8-10 minutes, or until browned and toasty. Allow the streusel to cool completely before using your hands to crumble it up into small pieces.
Make the Peach Puree: You’ll need one whole pound of fresh peeled and chopped peaches. That means there should be one pound of peaches AFTER you’ve peeled and pitted them. Depending on the size of your peaches, you’ll probably need anywhere from 3-5 peaches. For the best flavor, try to use peaches that are ripe and juicy.
Place the peaches in a food processor and puree them until completely smooth. The goal is to extract as much juice from the peaches as possible, so make sure there are no lumps. Pour the peach puree into a medium saucepan along with 1/2 cup granulated sugar.
Cook the mixture on medium heat, stirring occasionally. Once it begins to simmer, continue cooking for 3 minutes, stirring constantly. Take it off the heat and pour the mixture through a fine mesh sieve set over a bowl. Using the back of a wooden spoon or a rubber spatula, press as much juice from the peach solids as possible. You should end up with 1 cup – 1 and 1/4 cups juice. If you end up with more than 1 and 1/4 cups juice, reserve the extra for another use. Place the juice into the refrigerator to cool completely.
Make the Ice Cream: In the chilled bowl of a stand mixer fitted with the whisk attachment (or with an electric beater), beat 2 cups of heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
In a large mixing bowl, stir one can of sweetened condensed milk, one teaspoon vanilla extract, and the cooled peach juice together until completely incorporated. Gently fold in about a third of the whipped cream until combined. Add the rest of the whipped cream, and fold everything together until just a few white streaks remain. Add the cooled streusel crumble to the ice cream, reserving about 1/4 cup for the top. Fold the streusel into the ice cream, then immediately pour it into a freezer-safe container. Smooth out the top, and sprinkle with the reserved streusel. Chill the ice cream in the freezer for AT LEAST 6 hours, preferably overnight.
Peach Crisp Ice Cream
Ingredients
Streusel Crumble:
- ¼ cup all-purpose flour
- ¼ cup quick-cook oats
- ¼ cup chopped pecans
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 3 Tablespoons salted butter, melted
Peach Ice Cream:
- 1 pound chopped and peeled fresh peaches
- ½ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla
- 1 (14 oz) can sweetened condensed milk
Instructions
Make the Streusel Crumble:
- Preheat oven to 350ºF, and line a baking sheet with parchment paper. In a medium bowl, combine the flour, oats, pecans, brown sugar, and cinnamon. Add the butter and stir until a moist crumb forms.
- Spread streusel evenly onto the lined baking sheet and bake in the oven for 8-10 minutes. Remove and allow to cool completely. Break up into small pieces.
Make the Ice Cream:
- Place the peaches into a food processor and pulse until completely pureed.
- Transfer pureed peaches to a medium saucepan and add the sugar. Cook over medium heat until mixture begins to simmer. Continue cooking and stirring for 3 minutes.
- Pour mixture through a fine mesh sieve, using a rubber spatula to push as much juice from the peach solids as possible. You should end up with about 1 - 1 and 1/4 cups juice. Transfer juice to a glass measuring cup and chill in the refrigerator until cooled completely.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
- Pour sweetened condensed milk into a large mixing bowl. Stir in the cooled peach juice and vanilla. Gently fold a third of the whipped cream into the condensed milk until combined. Add the rest, and continue folding until you see just a few streaks of white. Fold in most of the streusel crumble, reserving about 1/4 cup for the top.
- Pour ice cream mixture into a freezer-safe container. Sprinkle reserved streusel crumble over the top.
- Chill the ice cream in the freezer for at least 6 hours, preferably overnight.
- Scoop, serve, and enjoy!