No-Churn Peach Cheesecake Ice Cream

By Sally's Baking Recipes · 390 min

Ingredients

Instructions

1. In a medium skillet over medium heat, combine the peach chunks, brown sugar and butter. Cook, stirring now and then, about 10 minutes, until the peaches are soft and the mixture is thick and saucy like a chunky jam. Mash some peaches gently with the back of a spoon as they cook.
2. Let the peach mixture cool completely.
3. Whip the cold heavy cream in a large bowl until stiff peaks form, about 4 minutes. Move the whipped cream to another bowl and refrigerate.
4. Beat the cream cheese in the same bowl until smooth and lump-free. Add the condensed milk, vanilla and cinnamon and beat until combined. Fold the chilled whipped cream back in on low speed until just combined.
5. Spread about a third of the cream mixture into a deep freezer-safe container, such as a 9×5-inch loaf pan. Drop about half the cooled peaches over it and sprinkle half the Biscoff pieces. Add another third of the mixture, then the remaining peaches and Biscoff. Top with the rest of the mixture, plus any reserved peaches and crumbs if you like. Swirl gently with a knife, cover tightly and freeze at
6. Let the ice cream sit out for 10 minutes before scooping.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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CreamBrown sugarHeavy creamCream cheeseSweetened condensed milkPeach