No-Churn Peach and Ginger Cookie Ice Cream

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

Peaches, sour cream, sugar, and ginger cookies come together to create this no churn summer ice cream. This recipe is so easy that it practically makes itself! 

This recipe could not be easier. After macerating the peaches in some sugar, you mix in sour cream, sugar, vanilla, and a pinch of salt.

Once combined you pour it into a freezer-safe pan and pop it in the freezer, stirring several times over the first 90 minutes. The recipe author, Grace Nash, instructs you to “forget until needed”!

I chose to mix in those thin crispy ginger cookies but you can use any cookie that sounds good to you. I think oatmeal cookies would be great paired with the peaches.

The resulting ice cream is tangy and sweet, and showcases peaches in the very best way.

This is a perfect recipe to make with your kids, too. You may want to chop the peaches yourself, but otherwise this is a very kid-friendly summer cooking activity.

And in case you missed it, this recipe is a riff on the No-Churn Strawberry Ice Cream recipe from the same cookbook. Give it at try!

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!

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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