No-Churn Snickerdoodle Peach Ice Cream

1. 1

   Have a freezer-safe, six-cup or larger container ready. I used a 9-inch metal bread pan, which I lined with parchment paper. Glass or plastic containers may be used, but the ice cream will freeze faster in metal.

2. 2

   In a large bowl, combine chopped cookies, chopped peaches, and sweetened condensed milk. Set aside.

3. 3

   In a large bowl of an electric mixer, beat whipping cream until thickened. Add powdered sugar, cinnamon, vanilla, and nutmeg, and continue whipping until stiff peaks form.

4. 4

   Gently fold the whipped cream into the sweetened condensed milk mixture. Pour into freezer container and freeze at least 5 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.