This summer, instead of turning the oven on to make a peach cobbler and heating up the entire house, make this peach cobbler ice cream instead. Golden Oreo cookies are the secret to this no-bake peach cobbler dessert. It’s the perfect summer treat and a great excuse to buy cookies and peaches the next time you’re at the market.
There was no way I could even contemplate letting June’s Fantastical Food Fight go by without making ice cream yet again, especially when the theme “Peaches and Cream” was announced. I mean really y’all, what better flavor is there than homemade peach ice cream? It’s always been one of my absolute favorite homemade ice cream flavors and is perfect to make at this time of year when the sun is out in full force.
As a child, there were basically only two flavors of homemade ice cream that would appear in our house; cherry and peach. Oh, how I loved the sight of our ancient ice cream maker being brought out from its dank and dusty home, prepped with ice and rock salt, and then loaded with a homemade thick and creamy ice cream base. Nowadays, while peach and cherry ice cream are still two of the most loved by me, I feel that I need to mix things up a bit by adding other ingredients to help balance out the sweetness of the fresh summer fruit they contain.
So, why not add Oreo cookies? Oreo cookies are one of the few store-bought cookies I will even think about taking a second glance at in the market. They really do pretty much make everything taste so much better. Need proof? Remember last month when I made this Garden Mint Cookies and Cream Ice Cream? Mint ice cream can often be dull and boring, however, add a few Oreo cookies into the mix and you end up with something that tastes pretty friggin’ spectacular.
The next time you’re at your local farmer’s market, y’all need to make sure that you don’t even think about walking by those fresh summer peaches without remembering to pick up a few. I think you’ll find that homemade peach ice cream is the perfect way to celebrate after a day in the sun, whether it be a day spent at the beach, the pool, or just washing your car because once again a bird has pooped on it. Just keeping it real y’all. As you can see, I’m more than ready for a week in the sun, preferably with ice cream.
Ingredients:
- 3 to 4 Ripe Peaches, Peeled & Diced (Depending on Size)
- 2 Cups Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 18 Golden Oreo Cookies, Crushed
Directions:
- Place all of the ingredients, except for the cookies, in a blender; blend for 1 minute.
- Pour the blended mixture into an ice cream machine and churn for 15 to 25 minutes, or until ice cream consistency has been reached.
- Empty the ice cream into a large bowl and stir the crushed cookies into it with a silicone spatula.
- Scoop the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.
Suggestions:
- The number of peaches you use in this recipe will depend on their size. No matter how many you use, just make sure that they are perfectly ripe; not over-ripe and not under-ripe.
- Often when I make ice cream, I allow the mixture to refrigerate overnight so that the flavors can meld and the sugar can dissolve into the ice cream base. In this case, I churned the ice cream base immediately to prevent the peaches from browning.
- Garnish with mint or an additional Golden Oreo before serving.
Improvements:
- Use Double or Mega Stuf Golden Oreos in this recipe.
- Add finely chopped pecans, almonds, or praline pecans to the ice cream when adding the crushed cookies.
- Make sure to check out all of the many other Faith, Hope, Love, & Luck homemade ice cream recipes by clicking HERE.
Ingredients:
- 3 to 4 Ripe Peaches, Peeled & Diced (Depending on Size)
- 2 Cups Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
- 18 Golden Oreo Cookies, Crushed
Directions:
- Place all of the ingredients, except for the cookies, in a blender; blend for 1 minute.
- Pour the blended mixture into an ice cream machine and churn for 15 to 25 minutes, or until ice cream consistency has been reached.
- Empty the ice cream into a large bowl and stir the crushed cookies into it with a silicone spatula.
- Scoop the ice cream into freezer-safe containers and freeze for at least 8 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.
Chocolate Toasted Coconut Frozen Pudding
Strawberry Sauce Reese’s Ice Cream
Chocolate Chocolate Simple 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.
Loading InLinkz ...
