HOW TO MAKE ICE CREAM PEACH DESSERT
The ice cream peach dessert is a fast and simple ice cream recipe that does not need a machine, and it is filled with fresh juicy peaches!!! Although I don’t make homemade ice cream very frequently, when I did make it, this peach ice cream dish was so delicious that it didn’t even last till the following day, and the kids have already asked for it again. It has all ” the excellent bits “, and once you try them, you’ll understand why.
Peach ice cream made from fresh sweet peaches yields the greatest results. If peaches are not in season when you want to eat them or if you simply don’t have any luck finding a fresh peach that is sweet and juicy, chopped peaches sold in individual plastic cups are a good alternative. You may use them, but be sure to drain them completely first. This peach cobbler ice cream is to die for, and the greatest part is that you don’t need an ice cream maker! Let’s make it!
THESE ARE THE INGREDIENTS NEEDED FOR MAKING THE BEST PEACH ICE CREAM DESSERT YOU’VE EVER TRIED:
2 1/2 Cups.Of Cracking Crumbs Graham.
1 Stick.Of butter – melated.
1/4 Cup.Of Sugar.
Softened cream cheese; I used a 8-oz box.
1 1/2 Cups.Of powdered sugar.
1/2 small spoon.Of vanilla extract.
2 Cups.Of heavy cream (whisked and refrigerated).
5 to 6 peeled peach – thinly sliced.
Combine 2 cups of Graham cracker crumbs with granulated sugar and melted butter in a medium bowl.
Make the crust by pressing it firmly into the bottom of a glass or porcelain dish about 9 × 13 inches and then let it to chill and harden in the freezer for about 15 to 20 minutes.
Mix the sugar powder and cream cheese together in a large bowl using a whisk until the mixture is fluffy and creamy. Combine the vanilla extract.
Pour in the chilled heavy cream, then stir the ingredients together while keeping the heat on low until the sauce starts to come together. Raise the speed to medium-high, and continue to mix the ingredients until the mixture reaches the desired consistency.
On top of the Graham’s refrigerated cracked crust, spread a layer of cream filling that is about 1 1/2 cups thick. Spread the cream and then top it with the peach slices.
Place the remaining cream filling on top of the peaches and distribute it about so that it completely covers the fruit. Place in the refrigerator for at least two hours, but ideally for the whole night.
Before serving, sprinkle some Graham’s saved crumbs on top (but you may not need all of them). To serve, cut it up into pieces, then place them on a plate. Enjoy it!