Taking inspiration from strawberry shortcake ice cream, this peach version is the ultimate summer treat! One bite of this peach shortcake ice cream with no churn roasted peach ice cream and peach crumble, you'll be heaven!
Peach Shortcake Ice Cream
- 2 lb ripe yellow peaches (about 4-5 peaches)
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 45 Golden Oreos, divided
- 9 tablespoons melted butter, divided (126 grams)
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1.05 ounces freeze-dried peaches
- Preheat oven to 350 degrees F.
- Cut peaches in half and remove the pit. Slice each half into 4-5 slices. Toss peach slices with olive oil, honey, and cinnamon. Spread in an evenly layer in a baking dish and roast for 10 minutes. Cover the pan with aluminum foil and continue to bake for 25 minutes or until the peaches are tender. Remove from heat.
- Remove half of the peaches and puree until smooth. Reserve the remaining roasted peach slices and let cool completely.
- Line a 10x10" baking dish with parchment paper long enough to hang off the sides.
- In a food processor, pulse 30 Golden Oreo cookies into a fine crumb. Add 4 ½ tablespoons (63 grams) melted butter and mix until combined. Transfer crumb mixture into the prepared baking pan and press down into one even layer to create the crust. Chill in the freezer for 1 hour or until set.
- Whip heavy cream in the bowl of a stand mixer until stiff peaks form. Add sweetened condensed milk, vanilla extract, salt, and peach puree, gently stirring until combined. Fold in the reserved roasted peach slices and pour ice cream into prepared pan. Use a spatula to smooth the top and chill in the freezer for 1 hour.
- Combine remaining 15 Golden Oreos and freeze-dried peaches in a food processor. Pulse until they become fine crumbs. Add remaining 4 ½ tablespoons melted butter ( 63 grams) and mix until combined.
- Sprinkle crumb topping on top of ice cream in an even layer. Return ice cream to the freezer for at least 4 hours or overnight. Slice and serve.
Watch how to make this:
When I was younger and had the opportunity to buy ice cream, I seized it. The biggest struggle was trying to decide what I wanted. Was I in the mood for a Neapolitan ice cream sandwich or strawberry shortcake ice cream bar? Yes, it always came down to those two and I usually picked the latter. Something about that strawberry center with vanilla ice cream and special coating made it irresistible.
Years later and sometimes I still find myself craving that dessert bar. But this time I wanted a peach version. Alas, since they don't sell peach shortcake ice cream, I had to make it myself. With a vanilla sandwich cookie base, roasted peach no-churn ice cream, and peach crumble, this ice cream is my definition of summer in a dessert. It's rich, it's textured, and it's just as tempting as the classic strawberry version.
- Golden Oreos: A type of sandwich cookie made by Nabisco, similar to the classic Oreo, but with a golden, vanilla-flavored outer cookie. If you can't find this specific cookie, use vanilla wafer cookies or any other vanilla sandwich cookie.
- Yellow peaches: Use fresh, ripe yellow peaches for the best result. You can use frozen but the flavors won't be as intense.
- Cinnamon: A warm aromatic spice that adds flavor to the roasted peaches.
- Heavy cream: This high-fat dairy product yields rich, creamy ice cream and is the base for the dessert.
- Sweetened condensed milk: The thick dairy product sweetens the ice cream while contributing to the creamy texture. It also acts as a binding agent, helping to hold the ingredients together and prevent separation during freezing.
- Freeze-dried peaches: Unlike dried peaches, freeze-dried peaches have a crispy, lightweight texture and intense flavor. Since they undergo freeze-drying, the peaches are able to preserve most of their flavor.
How to Make Peach Shortcake Ice Cream
Step 1: Roast peaches
Begin by roasting the peaches, a step that brings out their natural sweetness and intensifies their flavor. After slicing and removing the pits, toss the peach slices with a drizzle of olive oil, a touch of honey, and a sprinkle of cinnamon.
Arrange them in a baking dish, and let the magic happen in the oven. During the first ten minutes, the peaches start to caramelize and the flavors start to deepen. After ten minutes, cover the pan and continue to roast the peaches until softened.
Why do we need to cover the pan? Because you want to keep some of the beautiful peach juices that are released. If you keep the pan uncovered the entire time, those juices can evaporate or worse, burn.
Step 2: Prepare no-churn ice cream
While the peaches are roasting, prepare the base for the no-churn ice cream. In a food processor, pulse 20 Golden Oreos into a fine crumb, and then combine them with melted butter until well combined. If you don't have a food processor, you can use the sheer strength of your hands and perhaps a handy mallet.
Press this mixture into a baking dish to create the crust. Then, pop it into the freezer to set.
Next, it's time to whip up the creamy peach ice cream goodness. In the bowl of a stand mixer, whip the cold heavy cream into stiff peaks. To this, add sweetened condensed milk, vanilla extract, and a pinch of salt. But the star of the show is the peach puree, made from the reserved roasted peach slices. Gently fold the puree into the mixture, followed by the roasted peach slices.
Take a little taste of the ice cream - delicious, isn't it? And it's just going to get better from here.
Now, pour this creamy concoction over the chilled crust, using a spatula to ensure a smooth top. Let it chill in the freezer for an hour, allowing the flavors to meld and the ice cream to set.
Step 3: Top with crumble
Now, let's talk about the final touch - the crumble. In the food processor, combine the remaining 10 Golden Oreos and freeze-dried peaches, pulsing until they become fine crumbs. Incorporate more melted butter to create a crumble similar to the crust.
Sprinkle this topping evenly over the ice cream, gently pressing down on the topping so that it adheres to the ice cream. Transfer the peach shortcake ice cream back to the freezer for at least 4 hours or even overnight, so that it's perfectly chilled.
With its vibrant peach flavor, creamy texture, and delightful crumble, this peach shortcake ice cream is a dessert that captures the essence of summer in every bite. Enjoy the sweetness and warmth of the season with this delightful treat that's as beautiful as it is delicious.
Can I use frozen peaches instead of fresh ones?
Yes, you can. But frozen peaches have a less intense flavor than fresh so the end result won't be exactly the same.
Do I have to roast the peaches?
Roasting the peaches adds depth and intensifies their flavor, but if you're short on time, you can skip this step. The ice cream will still be tasty, but you might miss the rich caramelized notes that the roasting adds.
Can I use a different flavor of freeze-dried fruit for the crumble?
Certainly! While freeze-dried peaches are a great match for this recipe, you can get creative and try other freeze-dried fruits like strawberries or raspberries for a unique twist. The crumble will still add a delightful texture and fruity flavor.
For more peach dessert inspiration check out these peaches and cream hand pies!