Make a splendid peach ice cream pie – no ice cream maker required! Perfect for summer entertaining.

Prep icon
PREP 30 min
Cook icon
COOK 10 min

Ingredients

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Instructions

Step 1 

Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) pie plate. 

Step 2 

In a small bowl, combine melted butter, graham cracker crumbs and sugar. Press mixture evenly into pie plate. Bake for about 10 minutes or until set. Let cool completely.

Step 3

Pit and slice 1/2 lb (250 g) peaches (about 1 1/4 cups/300 mL). In a food processor, pulse sliced peaches, lemon juice and salt until coarsely puréed.

Step 4

Using electric mixer, whip 1 cup (250 mL) cream, condensed milk and vanilla until stiff peaks form. Gently fold in peach purée. Spoon mixture into graham cracker crust. Freeze for at least 4 hours or until firm.

Step 5 

Remove pie from freezer 10 minutes before serving; let stand at room temperature to soften slightly. In a medium bowl, whip remaining cream, sour cream and icing sugar until firm peaks form. Pit and slice remaining peaches. Spread whipped cream over top of pie, then arrange peach slices over top. 

Cook’s Tip

Don’t have a food processor? Pulse in a blender or dice the peaches, then use a potato masher to crush them.

Nutritional info per serving:

1/8 Recipe
Calories 440
Fat 31 g
Saturated Fat 19 g
Cholesterol 100 mg
Sodium 170 mg
Carbohydrates  37 g
Fibre 1 g
Surgars 29 g
Protein  5 g

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