While complex in flavor, the preparation of this peach pie ice cream is anything but complicated. If you can prepare a cooked custard, you can whip up this base in a flash. Minimize the heat in your kitchen by using a toaster oven to bake the crust pieces, or opt for a ready-made crust in a pinch. No one will be the wiser when they taste this fool-proof combination.
If peaches aren’t your top pick for summer produce, an equal measure of apricots, plums, or even cherries could be seamlessly substituted. Just like a traditional slice of pie, you can’t go wrong no matter what fruity flavor you choose.
In case you were craving a family-style, fork and plate sort of dessert, this peach pie ice cream formula is easily converted into an actual frozen pie, too. Pre-bake and cool a pie crust in a 9-inch round pie pan, and omit the cinnamon-sugar pie crust from the ice cream base. Immediately after churning, spoon the soft ice cream directly into the crust, swirling the peach jam throughout. Let it rest in the freezer to solidify for at least 6 hours before serving, to achieve the cleanest slices. Top with coconut whipped cream, fresh peach slices, or sprigs of mint for a dose of extra flair.