No-churn ice cream-have you made it? Or are you tardy to the party like myself? Truth is, I just couldn’t see how whipping cream and sweetened condensed milk (the basis for most no-churn recipes) could metabolize into anything close to ice cream or, at least, ice cream I’d want to eat. I’m still not convinced it would be my favorite way to make, say, plain vanilla. But if you’re throwing in a bunch of goodies, it’s more than passable. Of course, the main advantage to no-churn ice cream is that you don’t need any type of ice cream maker/freezer. There are many recipes that don’t rely on an ice cream maker, but most require you to remove the ice cream from the freezer and mash it and stir it around several times over the course of a few hours. Umm, ain’t nobody got time for that. And in my case, I ain’t got no memory for that. I’d be setting alarms on my phone to remind myself to mash up the ice cream, then promptly forget what I set the alarm for.
The other big advantage to no-churn ice cream is the amount of ingredients, or lack thereof, that’s necessary to make it. You can literally make vanilla ice cream with just three ingredients, and those with egg allergies can eat it with no problem, because you don’t need to cook any type of base with eggs. Or without eggs. No stove necessary-just a mixer and a small amount of space in your freezer.
Super easy-peasy, right? Right. Although the no-churn recipe I’m sharing today does involve a little bit more, umm, stuff. As in cookies. Like baking some cookies to chop up and put in your no-churn. Along with some peaches. Normally I don’t try to make easy things more involved. This was simply an idea I had churning in my tiny brain and once I tried it-and tasted it-I knew I had to share it because it’s one of those recipes that makes you think if everyone just stopped and ate some of this there’d be happy tummies and world peace and… It’s really, really good.
First off, you’re going to need some snickerdoodles, preferably homemade. I don’t know-can you buy already made snickerdoodles in a package, like chocolate chip cookies? I have no idea, but if they exist, and you’re pinched for time, you could probably use those. You’ll only need probably 7 or so cookies-depending on size-to chop up. (Don’t underbake.) You can bake the rest and eat them right away, or roll the dough into balls and freeze for later use. There’s one more option I’ll share in a minute. Don’t look at it as baking cookies you don’t need-there’s no such thing. If you aren’t going to eat them, share with a neighbor, surprise your coworkers, drop them off at the local police or fire station, mail them to a service member. They aren’t melty so you can take them pretty much anywhere. And make sure you’re peaches are ripe. Be sure all the peach juice from the chopped fruit gets into the ice cream. If you want you could even mash some of the peaches to release more juice. Yum!
Instead of just plain whipped cream I used my recipe for cinnamon whipped cream. I highly recommend it rather than just the plain stuff. Once you taste the ice cream, you’ll know why. Pour your ice cream mix into the container of your choice. It will freeze faster in something metal, such as a metal bread pan. I didn’t do this, but it would be smart: keep your container in the freezer until you’re ready to pour in the ice cream mix. After about 5 hours you can scoop the ice cream, but it won’t be rock hard. That comes a few hours later. This type of ice cream has a tendency to melt quicker, so scoop and gobble.
The taste of this ice cream reminds me so much of a peach cobbler, even if it wasn’t ice cream it would melt in your mouth. I guess that doesn’t make sense. It tastes luscious-how ’bout that. Oh, and the other thing you could do with the remaining snickerdoodles?
Ice cream sandwiches, of course. Bake some cookies, pick some peaches, make some ice cream. Celebrate all that’s good in summer.
No-Churn Snickerdoodle Peach Ice Cream
- 1 ½ c. chopped snickerdoodle cookies
- 1 ½ c. finely chopped fresh peaches
- 1 14 oz. can sweetened condensed milk
- 2 c. heavy whipping cream
- 2 Tbs. powdered sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 2 dashes nutmeg
- Step 1 Have a freezer-safe, six-cup or larger container ready. I used a 9-inch metal bread pan, which I lined with parchment paper. Glass or plastic containers may be used, but the ice cream will freeze faster in metal.
- Step 2 In a large bowl combine the chopped cookies, chopped peaches, and sweetened condensed milk. Set aside.
- Step 3 In a large bowl of an electric mixer beat the whipping cream until thickened. Add the powdered sugar, cinnamon, vanilla, and nutmeg, and continue whipping until stiff peaks form.
- Step 4 Gently fold the whipped cream into the sweetened condensed milk mixture.
- Step 5 Pour into freezer container and freeze at least 5 hours.
See my recipe for my favorite snickerdoodle cookies here.