It’s hot outside y’all! I know I’m speaking the obvious but I had to warn you just in case you are hoping for a cooler summer day. Went spent the weekend moving from one shady spot to another trying to catch a breeze of hot air. Then
I gave up and headed inside to whip up this batch of No Churn Peach Ice Cream and this was what I needed to lower my body temperature.
This easy no brainer recipe is quick, delicious and oh soooo peachy. The two main ingredients can be mixed with your favorite flavors and goodies to create a signature ice cream of choice.
Add crumbled cookies, nuts, candy… what ever your little heart desires and serve up two big scoops of refreshing goodness.
Enjoy!
Yields 3 pints
No Churn Peachy Graham Ice Cream
Save RecipeIngredients
- 2 cups heavy whipping cream chilled
- 1-14oz can condensed milk chilled
- 2 fresh peaches peeled and diced
- 1/2 stick butter
- 1/4 cup plus one tbsp. Dixie Crystals granulated sugar
- 1 tsp. nutmeg
- 1 tsp. vanilla extract
- 5 graham crackers crumbled
- 3 tbs. butter melted
Instructions
- Place mixing bowl and whisk in the freezer to cool. In a 2 quart pot, add peaches, 1/2 stick butter, nutmeg, vanilla and 1/4 cup sugar. Cook on medium heat until peaches are tender, stirring frequently. Remove from heat and cool. Place graham crackers in a bowl. Add 3 tablespoons of melted butter and 1 tablespoon of sugar. Stir until combined. Set aside. Add whipping cream to the mixing bowl and beat on medium speed until stiff peaks form. Turn mixer off then add the condensed milk. Turn mixer back on starting with slow speed the turn mixer to medium and blend until milk is incorporated and stiff peaks are formed, again. Remove bowl from stand mixer. Add peaches and graham crackers fold into ice cream. Spoon ice cream into a freezer air tight container. Freeze for 6 hours or overnight.
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