Peach pie is pretty amazing, and ice cream only helps to make it even better. Now, imagine homemade peach pie ice cream with marshmallow creme swirled in. Pretty much sounds like fresh peach heaven, doesn’t it? This is one summer ice cream recipe you’re definitely gonna want to try at least once, if not five times.
If you follow along closely with this blog, it may be of no great surprise to you, that this is the second ice cream recipe we’ve shared with y’all so far this month. Lately, ice cream just seems to be something we’re craving. And whether it’s this Crushed Oreo Summer Cherry Ice Cream or this fresh peach and marshmallow creme version, we’re definitely hooked on all things ice cream. Perhaps, it’s because we have no chance of vacationing this summer, we’ve come to realize how much we loathe our jobs during quarantine, or maybe just that we miss hanging out with our friends on a Friday evening without being on opposite sides of a large yard or without having to don a hideously uncomfortable mask. Whatever the reason, rest assured, there is definitely more homemade ice cream looming in our future. And probably about a ten-pound weight gain.
Ingredients:
- 4 Fresh Peaches, Peeled & Pitted
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1/4 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 1 (7-oz.) Container Marshmallow Creme
- 5 Graham Cracker Sheets, Finely Crushed
Directions:
- Place the peaches, cream, milk, sugar, and salt into a blender. Blend for 1 minute.
- Tightly cover and refrigerate for at least 4 hours.
- Churn the ice cream mixture for 20 to 30 minutes, or until ice cream consistency is achieved.
- Spoon the ice cream into a large bowl and fold the marshmallow creme into the ice cream, making sure not to over-mix.
- Place 1/4 of the ice cream into a freezer-safe container and then sprinkle with 1/3 of the crushed graham crackers. Continue layering until all of the ice cream and crushed graham crackers have been used.
- Freeze for at least 4 hours before serving.
Suggestions:
- Use ripe peaches for this recipe. The riper they are, the more flavorful this ice cream will be.
- Make sure that you do not over-mix the ice cream mixture after you add the marshmallow creme. You want there to be ribbons of marshmallow creme throughout the ice cream
- The marshmallow creme will seize up a bit as it hits the frozen ice cream. This is normal.
- You can add more graham crackers to the ice cream if you choose. Or switch them out for baked pie crust bits or crushed vanilla wafers.
- Crush the graham crackers in a large resealable bag with a meat mallet or rolling pin.
- This ice cream is best after it has had a bit of time to set up in the freezer.
Improvements:
- Add 1-teaspoon of vanilla to the ice cream.
- Instead of crushed graham crackers, add a few crushed vanilla sandwich cookies to the ice cream.
- Add 1/2-teaspoon of cinnamon to the ice cream.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 4 Fresh Peaches, Peeled & Pitted
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 1/4 Cup Granulated Sugar
- 1/4 Teaspoon Kosher Salt
- 1 (7-oz.) Container Marshmallow Creme
- 5 Graham Cracker Sheets, Finely Crushed
Directions:
- Place the peaches, cream, milk, sugar, and salt into a blender. Blend for 1 minute.
- Tightly cover and refrigerate for at least 4 hours.
- Churn the ice cream mixture for 20 to 30 minutes, or until ice cream consistency is achieved.
- Spoon the ice cream into a large bowl and fold the marshmallow creme into the ice cream, making sure not to over-mix.
- Place 1/4 of the ice cream into a freezer-safe container and then sprinkle with 1/3 of the crushed graham crackers. Continue layering until all of the ice cream and crushed graham crackers have been used.
- Freeze for at least 4 hours before serving.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Buttery Apple Cider Tea-Infused Ice Cream
Delicate Mint Chocolate Chunk Ice Cream
To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
Triple Chocolate Ricotta Ice Cream
Make sure to check out all of the other great Ice Cream Social recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.
- Boston Cooler by A Day in the Life on the Farm
- Strawberry Cheesecake Ice Cream by Books n’ Cooks
- Fresh Strawberry Ice Cream by Eat Move Make
- Marshmallow Creme Fresh Peach Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Oreo Cookies and Cream Cups by Family Around the Table
- No Churn Caramel Coffee Crunch Ice Cream by Hezzi-D’s Books and Cooks
- S’mores Milk Shake by Jolene’s Recipe Journal
- Brown Bread Ice Cream by Karen’s Kitchen Stories
- No Churn Dark Chocolate Raspberry Ice Cream by Kate’s Recipe Box
- Pineapple Dole Whip by Making Miracles
- Cape Codder Ice Cream Float by Our Crafty Cocktails
- No Churn Red Velvet Ice Cream by Our Crafty Mom
- Chocolate Keto Approved “Frosty“ by Our Good Life
- Frosted Lemonade by Palatable Pastime
- Butterbeer Ice Cream by Simply Inspired Meals
- Bourbon Peach Ice Cream by The Redhead Baker
- Healthy Blueberry Cheesecake Ice Cream by The Spiffy Cookie
