Name: Peach Cobbler No-Churn Ice Cream
Prep time: 25 min
Cook time: 8 min
Total time: 6 h 33 min
Ingredients: Non-stick cooking spray; 5 graham crackers, roughly crushed (20 squares); 3 tablespoons granulated sugar; 3 tablespoons unsalted butter, melted; Pinch of coarse kosher salt; 2-3 fresh ripe peaches, diced; 1 (14 ounce) can sweetened condensed milk; 1 teaspoon vanilla extract; ½ teaspoon coarse kosher salt; 2 cups heavy whipping cream, cold; 3 tablespoons honey

Instructions

Graham Cracker Crust

Preheat oven to 350 degrees. Lightly spray a 9-inch pie dish with non-stick cooking spray.
Mix together the crushed graham crackers, sugar, and salt until combined. Stir in the melted butter until well blended.
Pour into the pie dish.
Bake for 8-10 minutes.
Using a large spoon, roughly break up the graham cracker crust mixture.

Ice Cream

Dice the fresh peaches into very small cubes and set aside.
In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on medium speed for 30 seconds. Then increase the speed to high, and beat until stiff peaks form.
With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.
Transfer the 1½ cups of the cream mixture into a 9×5” freezer-safe loaf pan.
Drizzle over 1 tablespoon of honey and then sprinkle 1/3 of the diced peaches on top. Take a knife to gently swirl them into the cream mixture.
Then add ½ cup of the graham cracker crust on top of the peaches.
Repeat the steps above twice (total of three layers) ending with the peaches & graham cracker crust on top.
Cover with plastic wrap and freeze for six hours, until firm. Make sure there aren’t any air bubbles between the cream and plastic wrap.

Peach Cobbler No-Churn Ice Cream