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Peach Crisp with Vanilla Ice Cream

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Serves: 8

Prep Time: 20 minutes

Cook Time: 6 hours 30 minutes

Ingredients for Vanilla Ice Cream

1 (14-ounce) can sweetened condensed milk

2 1/2 teaspoons vanilla extract or vanilla bean paste

2 cups heavy cream

Ingredients for Peach Crisp Filling

4 cups peaches, sliced

1/2 cup brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Ingredients for Peach Crisp Topping

1 1/2 cups old-fashioned oats

1/2 cup brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, room temperature

Preparation

01For the vanilla ice cream, in a large bowl, whisk together the sweetened condensed milk and vanilla extract or paste.
02Add the heavy whipping cream to another large bowl and using a hand mixer, slowly and gradually increasing the speed to high, beat the heavy whipping cream until stiff peaks form (about 2 minutes). When you pull the mixer up from the cream, the peaks will stand straight up and hold their shape.
03Gently fold a heaping spoonful of whipping cream into the condensed milk mixture and stir. Fold remaining whipping cream into condensed milk until well blended.
04Pour the mixture into a metal loaf pan and place in freezer for 6 hours before serving time.
05Make the peach crisp before serving. For this, preheat the oven to 350°F.
06In a large bowl place the sliced peaches, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Toss to evenly combine.
07Transfer peach mixture to baking dish into an even layer.
08In a separate large bowl, combine the old-fashioned oats, brown sugar, and flour. Add in the softened butter and mix, using a fork to mix until the texture is crumbly.
09Sprinkle this topping in an even layer over the peaches.
10Bake in oven for 25-30 minutes or until golden brown and bubbling at the edges.
11Serve warm with a scoop of vanilla ice cream on top.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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