No-Churn Brown Butter Peach Crisp Ice Cream
Impossibly easy to make, this ice cream can be made anywhere and incorporates the best flavors that the end of summer has to offer.
Ingredients
Peaches
- 1 cup fresh peaches peeled and diced
- 1 tbsp maple syrup
- ¼ tsp cinnamon
Brown Butter Crisp
- 6 tbsp salted butter
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
No-Churn Ice Cream
- 2 cups heavy cream
- 14 oz. sweetened condensed milk
- 1 ½ tsp vanilla extract
Instructions
Peaches
- Combine the diced, peeled peaches, maple syrup, and cinnamon in a small sauce pan. Cook over medium heat until just bubbling (about 4-5 minutes), stirring often. Remove the softened peaches from the heat and allow to cool.
Brown Butter Crisp
- Preheat the oven to 400°F.
- In a small saute pan over medium heat, melt the butter. Continue stirring and cooking the butter after it has fully melted; it should start to bubble.As the butter cooks, the color will slowly change to a golden brown and it will smell nutty and caramelized. Pull the butter off the heat once a light brown color has been reached, about 3-4 minutes total.
- In a medium bowl, combine the browned butter, flour, and brown sugar. Whisk to combine with a fork.
- Press the crisp dough into a small baking pan. Bake at 400°F for 10-13 minutes, until golden.
- Allow to cool, then break up the crisp into pieces.
Ice Cream
- Add the heavy cream to a large bowl and whip, either by hand with a whisk, with a hand mixer, or with a stand mixer. Whip until firm peaks hold their shape.
- Using a spatula, gently fold the sweetened condensed milk and vanilla extract into the whipped cream.
- Gently scoop the mixture into a freezer-safe container, one layer at a time. Between each layer, scoop in some of the cooked peaches and brown butter crisp. When all the cream mixture has been scooped into the freezer container, use a spoon or knife to gently swirl the toppings into the ice cream.
- Cover the ice cream, then freeze for about 5 hours or overnight.
- Serve and enjoy!