Peaches & Cream Cheese Ice Cream
I am passionate about ice cream and I love to make it at home. As much as I love making a traditional custard, I am all for the easy way out. This recipe is as easy as it gets and requires no cooking or churning! Yet it gives a creamy and decadent consistency that comes with making a starter and churning away. It's sky-high fat content helps with that and gives you the smooth delicious scoops that you're looking for. This flavor has tangy cream cheese and tastes like a southern peach pie fell into a drum of vanilla ice cream and you aren't mad about it Important tip: The container you freeze your ice cream in must be air tight, but also it helps to lay a piece of parchment over it before you put the lid on it. The tighter the seal the better, and the less ice will form on top. Enjoy!
1 8oz block of room temperature Philadelphia Cream Cheese
16 oz of heavy cream
1 14 oz can of sweetened condensed milk
2 teaspoons of vanilla
pinch of kosher salt
1 pre-made graham cracker pie crust
1 can of Peach Pie Filling, chilled
No-Churn Method: Pour in heavy cream, sweetened condensed milk, vanilla, and salt to a stand mixer fitted with a whisk attachment. Whisk on high for a few minutes until the mixture begins to thicken. Change to a paddle attachment and stir in the soft cream cheese. Mix until there the mixture is smooth and there are no lumps. *See below to continue with an ice cream machine. Transfer the cream mixture to an airtight container and freeze for about 2 hours, or until it is a soft serve consistency. Working very quickly, take the cream out of the freezer and stir in the pie filling and the graham cracker crust. Return it to the freezer and freeze for 8 hours.
If you have an ice cream maker, transfer the cream mixture to the bowl and churn for about 8-10 minutes. After about 8 minutes, add the pie crust and chilled peach pie filling. Once everything is swirled in, transfer to your freezing container and freeze for 8 hours