Peach Crisp Ice Cream
Undeniably creamy no-churn ice cream infused with the sweetness of fresh peaches and loaded with buttery brown sugary bits of streusel crumble!
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!