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 – this one’s a little more icy. But do expect to go back for seconds!
Full recipe below. Make it before peach season slips away!
Drop a comment below if you made this recipe – I’d love to know!
Grace Nash’s Easy No-churn Peach & Ginger Cookie Ice Cream
Ingredients
- 2 cups chopped fresh peaches (about 10 oz) (you can mash them a bit if you like)
- 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 crumbled ginger cookies
Instructions
- In a bowl, combine the peaches with ⅓ cup of the sugar, salt, and lemon juice.
- Let sit for 30–40 minutes to draw out the juices and create a syrup.
- Stir in the remaining sugar, sour cream, 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 crushed cookies.
- 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.
- While the texture may not be exactly the same as churned ice cream – this one's a little more icy – it is still delicious. And note that on a hot day it melts fairly quickly, so be prepared!
- Store leftovers in an airtight container in the freezer.
