Peach Ice Cream Pie - inspired by The Masters Peach Ice Cream Sandwiches. SO easy and no ice cream machine required!!! Sugar cookie crust filled with fresh peach ice cream made with heavy whipping cream, sweetened condensed milk, and peaches. Freeze until ready to serve. This is the perfect summer dessert!
Combine cookie crumbs, and melted butter. Press into bottom of a springform pan.
Ice Cream Filling
Puree 2 cups of peach slices in food processor until smooth. Set aside.
Whip heavy cream until stiff peaks. Fold in sweetened condensed milk, peach puree, and vanilla.
Chop the remaining cup of peach slices. Fold into heavy cream mixture.
Spread ice cream into cookie crust. Cover with plastic wrap and place in freezer. Freeze for 6 hours, or until set.
Take the pie out 20 to 30 minutes before serving and let it sit at room temperature before cutting. This will make it easier to slice. The pie will keep in the freezer for 2 or 3 months. Make sure to wrap it tightly with plastic wrap and foil to keep the frost off the pie.