Peach Pie Ice Cream {no-churn} | gluten free

Ripe summer peaches baked into pie and lavished in rich cream make a perfect dessert for a long hot summer; even more so when they are whipped into soft clouds of ice cream. This no-churn peach ice cream is studded with chunks of cardamom-spiked pie crust for a two-in-one summer treat.Image may be NSFW.
Clik here to view.A butter crust pie filled with ripe summer peaches is a beauty to behold, but sometimes it’s too hot to turn on the oven and to try and keep your fingers and pie crust light and cool in the heat. Instead of sweating over pie crust problems, I whipped my latest bag of summer peaches into a light and airy, no-churn ice cream. And all was good and right in the world.Image may be NSFW.
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Image may be NSFW.
Clik here to view.Since my first coffee-flavoured foray into the world of no-churn ice cream I have been waiting for an opportunity to try out a new flavour. A family dinner party was the perfect occasion, and once I smelled these peaches at the market on Saturday morning I knew just how to celebrate the season with an easy, sweet, creamy, cool dessert. Now, if you don’t happen to be living in summer at the moment, never fear my snow-bound friends, for this dessert can just as easily be made with frozen or canned peaches (get the ones in natural juice if you go this route). You can bring a little summer into your winter days in just a few simple steps! For those of us currently sweltering rejoicing in this summer heat make sure to choose the ripest peaches you can find. Riper peaches mean more flavour! And that’s just what we want!Image may be NSFW.
Clik here to view.To make the easy base for this ice cream, we follow the same formula as nearly all no-churn ice cream recipes. We whip together cream and condensed milk, then spike it with a little vanilla extract. Once you have soft, thick clouds of cream you just fold through the puréed peaches. This ambrosia of peaches and cream is layered into a dish with sliced almonds and cardamom flavoured shortbread. Then you just have to wait (this is the hardest part in my ice cream sticky opinion). Image may be NSFW.
Clik here to view.Scoop this frozen dessert out into a bowl and dig in with a spoon and you will be rewarded with a burst of summer peach flavour, bites of softened cardamom shortbread crust, and crunchy sliced almonds. The pie crust dotted throughout the creamy ice cream is just a simple shortbread recipe. Feel free to use store-bought shortbread (gluten free if required) if you so choose. I like to make my own though because leftover biscuits make excellent ice cream sandwiches! Or, a lovely accompaniment to a cup of tea in the afternoon.
Image may be NSFW.
Clik here to view.This ice cream is the cure to long, hot, thunderstorm filled summer days and muggy, mosquito-swarmed summer nights. It tastes like hot days on the beach and coming home with sand in your shoes. It tastes like shade-seeking hikes through eucalyptus-scented bushland. It tastes like lying by the pool with a summer breeze running through your wet hair. This ice cream tastes like summer.  Image may be NSFW.
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Peach Pie Ice Cream {no churn}

gluten free | makes about 5 cups of ice cream

Note: if you don’t want to make your own shortbread crust pieces you can use some gluten free (or non-gluten free if not required) shortbread biscuits instead.

Ingredients

For the shortbread

• 60 grams butter, softened
• 1/4 cup caster sugar
• 1 egg yolk
• 1 teaspoon vanilla essence
• 1/2 tablespoon golden syrup
• 45 grams sorghum flour
• 50 grams brown rice flour
• 35 grams white rice flour
• 25 grams almond meal
• 1 teaspoons cardamom
• 2 teaspoons baking powder

For the ice cream

• 4 ripe peaches
• 2 cups thickened cream (whipping cream)
• 395 gram can condensed milk
• 1 teaspoon vanilla extract
• 1/4 cup slivered almonds

Method

1. Preheat oven to 180C (350F) and line two baking sheets with baking paper. Set aside until required.
2. In a medium bowl whisk together sorghum flour, brown rice flour, white rice flour, almond meal, cardamom, and baking powder.
3. In a large mixing bowl using hand beaters, or in the bowl of a stand mixer fitted with the paddle attachment, cream softened butter and caster sugar together until light and fluffy.
4. Add egg yolk, vanilla, and golden syrup and beat until incorporated.
5. Add flour, and use a wooden spoon to mix together dough. It may be tough to get it to come together in a ball, but you can use your hands if you need to.
6. Scoop the dough together into a large ball. Divide this in half.
7. Lightly dust your bench with some rice flour and gently roll out the dough to about .8cm thick. This dough is a little more delicate than a wheat dough but it will roll.
8. Use a 5cm round cookie cutter to cut out shapes and place on prepared baking sheets. You can use a thin, flat, spatula to help remove the cut out shapes from the bench if required. Leave a little room for spreading.
9. Once you have cut out all the shapes, gather together dough scraps and re-roll, continue until all the dough it used up.
10. Bake for 10-12 minutes or until the edges are lightly golden and the cookies have puffed up slightly.
11. Remove from oven and allow to cool completely.
12. While the cookies are cooling, peel the peaches and roughly chop the flesh. Discard the seeds and peels. Place the peach flesh into the bowl of a small food processor and process until completely smooth.
13. Once the cookies are cool, make the ice cream.
14. Place the cream and condensed milk into the bowl of a standmixer fitted with the whisk attachment (or in a bowl using a handheld mixer) and beat until light and fluffy with a similar texture to whipped cream.
15. Add the vanilla and beat through.
16. Use a spatula to fold the peach puree through the cream mixture.
17. Spoon half the ice cream mixture into a 6 cup freezer-suitable container. Snap about three cookies into medium-size pieces over the ice cream. Push some of the pieces down into the ice cream. Sprinkle over about half the almonds. Spoon over the remaining ice cream mixture, snap another three cookies over the top and push some of the pieces halfway into the ice cream, sprinkle over the remaining almonds.
18. Chill in your freezer for at least 8 hours, preferably overnight. Image may be NSFW.
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