Grace Nash's Easy No-churn Peach & Ginger Cookie Ice Cream
Adapted from the Pines Lake Women’s Club Dessert Cook Book (1950s) / Submitted by Grace Nash: Fresh cherries and dark chocolate come together in a creamy sour cream base — no ice cream maker required! While the texture may not be exactly the same as churned ice cream - this one's a little more icy - I'm sure you'll go back for seconds!
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.
Notes
*Full-fat sour cream works best for a creamy texture — low-fat may turn icy and can have a gummy texture.