Description
A delightful treat that combines the sweetness of ripe peaches with a crunchy crumble topping, perfect for hot summer days.
Ingredients
Scale
- 4 ripe peaches, peeled and diced
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Prepare the peaches by peeling and dicing them, then mix with 1/4 cup of granulated sugar and let sit for 15-20 minutes.
- In a large mixing bowl, whisk together heavy cream, milk, remaining sugar, vanilla extract, and salt until dissolved.
- Chill the mixture in the refrigerator for at least 2 hours.
- Prepare the crumble topping by mixing oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
- Bake the crumble topping at 350°F (175°C) for 15-20 minutes until golden brown.
- Churn the chilled ice cream base in an ice cream maker until soft-serve consistency.
- Layer half of the churned ice cream and half of the baked crumble in a freezer-safe container, then repeat.
- Freeze the layered ice cream for at least 4 hours until firm.
Notes
- For a dairy-free version, use coconut cream and almond milk.
- Swap granulated sugar for coconut sugar for a healthier option.
- Use gluten-free oats and flour to make it gluten-free.
- Add nuts like pecans or almonds for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Peach Crumble Ice Cream, Summer Dessert, Homemade Ice Cream