Grace Nash’s No-Churn Peach and Ginger Cookie Ice Cream

Adapted from the Pines Lake Women’s Club Dessert Cookbook (1950s)

A Summer Sequel

After falling hard for Grace Nash’s no-churn strawberry ice cream, I went back to the same formula with peaches — and it’s every bit as good, with a personality of its own. The base is the same reliable combination of sour cream and sugar that made the strawberry version so satisfying: macerate the fruit, stir everything together, and follow Grace’s timeless instruction to “forget until needed.”

The addition I’m most pleased with is the ginger cookies. I folded in thin, crispy gingersnaps before freezing, and they soften just enough in the ice cream to become these little chewy, spiced pockets throughout. It’s a natural pairing — peach and ginger is a classic combination for good reason. That said, this is very much a choose-your-own-adventure situation: oatmeal cookies would be wonderful here, as would shortbread or amaretti.

The result is tangy, sweet, and deeply peachy — a genuine showcase for the fruit at its summer peak. Don’t expect the silky texture of churned ice cream, but do expect to go back for seconds!

Full recipe below. Make it before peach season slips away!

Grace Nash’s Easy No-churn Peach and Ginger Cookie Ice Cream

Adapted from the Pines Lake Women’s Club Dessert Cook Book (1950s) / Submitted by Grace Nash: This easy, no-churn ice cream is tangy, sweet, and full of summer flavor. Juicy peaches and spiced ginger cookies come together in a creamy sour cream base — no ice cream maker required! While the texture may not be the same as churned ice cream, I'm sure you'll go back for seconds!

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Course Dessert

Servings 1 1/2 pints

Ingredients

  

• 2 cups chopped peaches , fresh (about 3-4) or frozen, mashed with a fork (a few small chunks are fine)
• 1 cup sugar, divided (a portion will be used to macerate the peaches)
• 1 tablespoon lemon juice
• 1 big pinch of salt
• 1 pint full-fat sour cream*
• 1 teaspoon vanilla extract
• ½ cup thin ginger cookies, crumbled (about 3 oz)

Instructions

 

• In a bowl, combine the peaches with ⅓ cup of the sugar and the lemon juice.
• Let sit for 30–60 minutes to draw out the juices and create a syrup.
• Stir in the remaining sugar, sour cream, salt, and vanilla until smooth and fully combined.
• Pour into a shallow, freezer-safe pan. Freeze, stirring every 30 minutes for about 1½ hours (3 times), scraping the sides and incorporating the frozen bits.
• Once the mixture starts to firm up, gently stir in the crumbled cookies, leaving some streaks and chunks for texture.
• Cover with parchment or plastic wrap pressed directly onto the surface to prevent ice crystals. Freeze until completely firm, about 3–5 hours total (time will vary based on freezer settings and pan size).
• Let sit at room temperature for a few minutes before scooping and serving. Store leftovers in an airtight container in the freezer.

Notes

*Full-fat sour cream works best for a creamy texture — low-fat may turn icy and can have a gummy texture.

Keyword easy ice cream, no churn ice cream, peach ice cream, vintage recipes