No-Churn Peach Ice Cream
 
Makes 6 to 8 servings
Ingredients
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 tablespoon vanilla extract
  • ΒΌ teaspoon kosher salt
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups diced fresh peaches
  • 1 cup crumbled shortbread cookies, plus more for topping
  • Sliced peaches, for topping
Instructions
  1. Line a 9x5-inch loaf pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and salt at medium-high speed until stiff peaks form, 4 to 6 minutes.
  3. In a large bowl, place condensed milk. Fold in whipped cream mixture until just combined and no streaks remain. Stir in diced peaches and cookies. Spoon into prepared pan. Top with more crumbled cookies and sliced peaches. Cover and freeze until firm, at least 5 hours, or up to overnight.
Recipe by Louisiana Cookin' at https://louisianacookin.com/no-churn-peach-ice-cream/