Description
This no-churn peach cheesecake ice cream combines creamy cheesecake filling, spiced Biscoff cookie crumbs, and a homemade peach swirl into one incredibly rich frozen dessert. No ice cream maker required!
Ingredients
- 3 cups (454g) peeled and diced fresh peaches (about 4 medium peaches)
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (28g) unsalted butter
- 6 ounces (170g) full-fat block cream cheese, softened to room temperature
- 2 cups (420g/ml) heavy cream, very cold
- 14-ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 8 Biscoff cookies (about 65g), roughly chopped/broken into pieces*
Instructions
- Cook the peaches: In a medium skillet, combine the 3 cups peach chunks, the brown sugar, and butter over medium heat. Cook, stirring occasionally, for about 10 minutes, or until the peaches have softened and the mixture is thick and saucy, almost like a chunky jam. As the peaches cook and soften, gently mash some of them with the back of a spoon. Set aside to cool completely.
- Make the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream until stiff peaks form, about 4 minutes. Transfer the whipped cream to another bowl and place in the refrigerator.
- Place the cream cheese in the mixing bowl you just used and beat on medium-high speed until smooth (no lumps). Add the sweetened condensed milk, vanilla extract, and cinnamon, then beat until combined. Add the whipped cream back into the bowl with the cream cheese mixture, and beat on low speed until just combined.
- Spoon/spread about a third (just eyeball it) of the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Drop spoonfuls of about half of the cooled peaches on top. Sprinkle half of the Biscoff pieces over the top. Spoon/spread another third of the ice cream mixture on top, followed by remaining peaches and Biscoff pieces. (If desired, reserve a few of the peaches and Biscoff crumbs for the top.) Top with the remaining ice cream mixture (and any reserved peaches and Biscoff). With a knife, gently swirl the peaches, Biscoff, and ice cream together. Cover tightly and freeze for at least 8 hours and up to 2 weeks.
- Scoop, serve, and enjoy!
Notes
- Make Ahead Instructions: Prepare and freeze the ice cream for up to 2 weeks. The peaches can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 4.
- Special Tools (affiliate links): Skillet | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | 9×5-inch Loaf Pan | Ice Cream Scoop
- Can I Skip the Cream Cheese? Yes. Simply omit it and follow the classic no-churn method: whip the heavy cream to medium-stiff peaks, then mix in the sweetened condensed milk, vanilla extract, and cinnamon. Continue with the recipe as directed. The ice cream will still be creamy and delicious, just without the tangy cheesecake flavor.
- Peaches: Fresh peaches are best. Depending on their size, you’ll need about 1¼ to 1½ pounds (565–680g), or about 4 medium peaches, to yield 3 cups (454g) peeled and diced peaches. Frozen peaches work, too. Thaw them completely first, then chop them and blot away excess moisture before cooking.
- Avoid Canned Peaches: Canned peaches are already very soft and watery, so after cooking, they’ll be too wet and dilute the peach flavor.
- Can I Use Graham Crackers Instead of Biscoff Cookies? Yes, replace with 4 full-sheet graham crackers.
Adapted from Martha Stewart’s very popular no-churn method!