Gingersnap Peach Crumble Ice Cream
Makes: ~1½ quarts
Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.
  • 120g (~1 cup) ground gingersnaps* (16 cookies)
  • 71g (5 tablespoons ) unsalted butter
Peach filling:
  • 360g (~2½ cups) fresh peeled and chopped ripe peaches (~2-3 medium peaches)
  • 16g (~1 tablespoon, packed) light brown sugar
  • 15 millimeters (1 tablespoon) fresh lemon juice (about ½ lemon)
  • 10g (~1 tablespoon) cornstarch
  • 1g (1/2 teaspoon) ground cinnamon
Ice cream:
  • 237 millimeters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 30 millimeters (2 tablespoons) bourbon
  • 5 millimeters (1 teaspoon) vanilla extract
  1. Make crumble
  2. Melt butter in a heavy-duty pan over medium heat; once melted, stir constantly until browned and then remove from heat; stir in gingersnap crumbs; set aside to cool
  3. Make peach filling
  4. Place peaches, sugar and lemon juice in a medium pot stove with medium heat
  5. Stir occasionally for several minutes until some of the fruit begins to break down and juice begins to form
  6. Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes); stir in cinnamon
  7. Place sauce in refrigerator to cool for 30 minutes
  8. Once ready, finish making ice cream
  9. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  10. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla, and bourbon
  11. Once cream is ready, fold it into sweetened condensed milk mixture
  12. Fold in peach filling
  13. Pour half of ice cream into a regular-sized loaf pan and drop one half of crumble over top; top with remaining ice cream and then with remaining crumble; wrap well with seran wrap or tin foil
  14. Freeze for 6 hours or overnight
*Can easily be adapted to be gluten-free by using gluten-free gingersnaps
Sauce and crumble can be made up to one day before putting ice cream together, refrigerate the filling in an airtight container until ready to use and store the gingersnap crumble in an airtight container at room temperature
Recipe by Keep It Sweet Desserts at