Peach Pie Ice Cream
Here's a way to cheat when you want homemade ice cream. Stir pecans, peaches, cookies, and a few other ingredients into purchased vanilla ice cream. With all those extra goodies, every one will think you made the ice cream from scratch.
Makes
8
Prep
15
m
Freeze
360
m
Freeze
or overnight
Ingredients
Directions
- 1 of 4 Slightly soften ice cream. Puree half the peach pieces and the peach nectar in blender. Add ice cream. Pulse 6 to 8 times, until blended.
- 2 of 4 Pour into 8 x 8 x 2-inch metal pan. Place in freezer while preparing remaining ingredients.
- 3 of 4 Finely dice remaining peach pieces. Toast pecans in small skillet over medium-high heat, stirring, until lightly browned and fragrant, 3 minutes. Transfer to plate to cool.
- 4 of 4 Remove pan with ice cream mixture from freezer. Stir in chopped peaches, pecans, cookie pieces, nutmeg and cinnamon until well blended. Freeze until firm, about 6 hours or overnight. Serve in waffle bowls, if desired.
Nutrition Information for Peach Pie Ice Cream
Servings Per Recipe: 8
Per Serving: 12 g Fat, total, 25 mg chol., 6 g sat. fat, 1 g fiber, 79 mg sodium, 228 kcal cal., 4 g pro., 25 g carb.
Servings Per Recipe: 8
Per Serving: 12 g Fat, total, 25 mg chol., 6 g sat. fat, 1 g fiber, 79 mg sodium, 228 kcal cal., 4 g pro., 25 g carb.
