Peach Crumble Ice Cream

Ingredients

• 2 cups heavy whipping cream (UK alternative: double cream)
• 0.333 cup condensed milk
• 1.5 large peaches (Cut into chunks; reserve extra chunks for mixing in or topping if desired (around a handful is suggested, amount unspecified))
• 0.5 tsp vanilla bean paste
• 2 tbsp flour
• 2 tbsp butter
• 2 tbsp white sugar
• peach chunks (Optional; around a handful to fold into the ice cream and extra for topping, amount not specified)

Steps

1. 1

   In a bowl, whip the heavy whipping cream, vanilla bean paste, and condensed milk until firm peaks form. The transcript describes the peaks as slightly soft-firm. If using an ice cream machine or similar appliance, the creator says you may process the mixture with it for improved texture.

2. 2

   Purée the peaches in a blender.

3. 3

   Add the peach purée to the whipped ice cream mixture and fold it in. Fold in extra peach chunks at this point if desired; the creator suggests around a handful.

4. 4

   Freeze for around five hours or overnight.

5. 5

   Combine the flour, butter, and white sugar with your fingers to make the crumble.

6. 6

   Line a baking tray with baking paper and spread the crumble mixture on it. Bake at 180°C/360°F for around 15–20 minutes, until golden and crispy.

7. 7

   Remove the crumble from the oven and let it cool.

8. 8

   When ready to serve, remove the ice cream from the freezer. In a colder climate, let it sit for around five minutes before scooping; in very hot conditions, do not wait that long.

9. 9

   Spoon the ice cream into bowls and top with the cooled crumble and additional peach chunks. Enjoy.

Notes

The description says “Once ready to heat,” evidently meaning ready to eat/serve. Freezing time is around five hours or overnight. Extra peach chunks are optional and unmeasured. The video transcript notes that an ice cream machine or Ninja Creami may improve texture but is not required.

Nutrition per serving

• dessert
• summer
• no-churn
• frozen
• vegetarian
• gluten-containing