Description
Sally posted this fresh peach amazingness as No-Churn Peach Cheesecake Ice Cream, but it’s so rich, that only small servings can be managed…and that makes me think of it as pure (frozen) cheesecake. Whatever you want to call it, it’s a perfect, make-ahead summer dessert (with Biscoff cookies as the secret ingredient) and it will for sure work for a large group of people. Make sure to serve with extra fresh peach slices! – enjoy!
Ingredients
3 c. (454 g) peeled and diced fresh peaches – about 4 medium
1/4 c. (50 g) packed dark brown sugar
2 T. (28 g) butter
1 package (250 g) full-fat block cream cheese, room temperature
2 c. (480 g) very cold heavy cream
1 can (300 mL) full-fat sweetened condensed milk
1 t. vanilla AND 1/4 t. cinnamon
8 Biscoff cookies (about 65 g), roughly chopped/broken up into pieces
for serving – more Biscoff cookies (whole or broken up) and fresh peach slices – optional
Instructions
Plan to cook the peaches ahead of time so that they have time to cool completely. In a medium skillet, combine the peaches, brown sugar and butter over medium heat and cook, stirring occasionally, for about 10 minutes, until the peaches have softened and the mix is jammy. Set this aside so the peaches can cool to room temperature, and put the bowl of your electric mixer and the whisk attachment in the freezer so they can get good and cold while you wait.
Line a 9 x 5 loaf pan, both ways, with a generous length of plastic wrap. It won’t be perfect, but it’s the easiest way to cover the peach goodness while it freezes, and it also makes it easy to lift out to a cutting board to slice. You’d have to let the finished product soften for a good amount of time to get good-looking ‘ice cream’ scoops.
Use your electric mixer (with cold bowl and whisk attachment), to whip the cold cream until stiff peaks form – this will take a couple of minutes! Scrape the whipped cream into another bowl and put it in the fridge while you work.
Place the cream cheese into the unwashed electric mixer bowl, but this time with the paddle attachment, and beat the cream cheese for a couple of minutes until smooth. Scrape in the condensed milk, vanilla and cinnamon and beat again to combine. Carefully scrape down the bowl and attachment, and use a spatula to add in all of the cold, whipped cream, then mix on low speed until just combined.
Now assemble the ‘cheesecake’. Layer about a third of the whipped mix evenly across the bottom of your prepared loaf pan, drop about half of the peaches, in spoonfuls, across the top, and finish this section with about half of the Biscoff cookies sprinkled over all. Add another third of the whipped mix, the rest of the peaches, the remaining cookie bits, and lastly the final third of the whipped mix. Use a dinner knife to maneuver swirls throughout the pan, doing your best not to rip the plastic wrap. Aim for a gentle mix, you want to see all of the components in each served slice. Carefully wrap with the overhanging plastic wrap and freeze for at least 8 hours.
When you’re ready to serve, slice (run a knife under hot water!) or scoop into pieces or balls and place in bowls (ideally pre-chilled) and garnish generously with more cookies and peaches. So good!!!