Peaches and Cream No Churn Ice Cream

Begin caramelizing the peaches. Peel and slice them into small chunks. Melt the butter in a large sauté pan and toss in the peaches, brown sugar, and cinnamon. Stir occasionally and allow the peaches to cook down, about 8-10 minutes.

Remove from heat, pour into a glass container, let it sit out at room temperature to cool down, then pop it in the fridge. Make sure this is completely chilled before adding to the ice cream base. At the same time, place a large glass or metal bowl in the freezer to prep for the heavy cream.

Place the graham crackers in a plastic bag and start breaking them up. You’re looking for a chunky sand-like consistency. Set aside.

In a large bowl (not the one in the freezer), cream together the cream cheese and sweetened condensed milk using a hand or stand mixer. Once smooth, mix in the vanilla. Set aside.

Once chilled, take the bowl out of the freezer and pour in the heavy whipping cream. Using a hand or stand mixer, whip the cream until it forms soft peaks. Add a couple of scoops of the cream cheese mixture into the whipped cream and fold until it’s almost combined. Add in the rest of the cream cheese mixture and fold until it’s fully combined.

You can use a 9×5 inch bread pan or whatever you have on hand. Just make sure you don’t use a pan that’s wide and shallow. Spread 1/3 of the mix into the bottom of the pan and crumble some graham crackers on top. Dollop a few spoonfuls of the chilled peaches and use a toothpick to swirl everything together. Repeat this three times until you’ve run out of ice cream.

Cover using foil or plastic wrap and place in the freezer to set. Before eating, let it sit out for about 15 minutes to soften. Then dig in!