- Prep
- 30 min
- Cook
- 15 min
- Total time
- 45 min
- Yield
- 8-10 servings
- Difficulty
- Easy
- Calories
- 490 kcal
Quick summary
“This artisanal ice cream dispenses with an ice cream maker by combining a velvety cheesecake base with homemade peaches in syrup. Crumbled caramelized cookies bring crunch to each portion.”
What you need to know
- Structured whipped cream: whipping very cold heavy cream into firm peaks provides the necessary air without a machine.
- Balanced cheesecake base: beating cream cheese with condensed milk and lemon drops provides a dense and soft body.
- Cold peach swirl: incorporating the completely cold fruit syrup prevents the dough from melting.
Ingredients
Main
- cups (480 ml) Fresh Heavy Cream (chilled)
- grams Cream Cheese (softened)
- can (395 g) Condensed Milk (chilled)
- teaspoon Vanilla Extract
- teaspoon Fresh Lemon Juice
- unidades médias Fresh Peaches (or frozen)
- cup Açúcar Granulado
- tablespoons Water
- grams Biscoff cookies (or similar)
Instructions
Principal
- For the Peach Swirl: Peel and chop the peaches into small cubes. In a medium saucepan, combine the chopped peaches, granulated sugar, and water. Place over medium heat, stirring occasionally.
- Cook the peach mixture for 10 to 12 minutes, or until the peaches are soft and the sauce has thickened slightly. Use a fork to mash some pieces, leaving others intact for texture. Let it cool completely.
- In another chilled bowl, whip the chilled fresh heavy cream on medium-high speed until firm peaks form. It's crucial that the cream is very cold to achieve the ideal consistency. This step ensures lightness.
- Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Make movements from bottom to top to keep as much air as possible in the mixture, creating a light and airy ice cream.
- Coarsely crush the Biscoff cookies. One part can be almost flour and another, larger pieces. This texture variation is essential for a complete sensory experience. Reserve a small amount for finishing.
- In a freezer container (with a capacity of 2 liters), spread half of the cheesecake base. Add spoonfuls of the cooled peach sauce and half of the crushed cookies, making light swirls with a knife.
- Repeat the layers with the remaining cheesecake base, peach sauce, and crushed cookies. Cover the container with plastic wrap or an airtight lid. Place in the freezer for at least 6 hours or until completely firm.
- Before serving, remove the ice cream from the freezer for a few minutes so it softens slightly. Serve in bowls, decorated with the reserved crushed Biscoff cookies and, if desired, fresh peach slices.
Chef's tips
- Leave the bowl and the mixer beaters in the freezer for 15 minutes before beating the heavy cream to speed up the peaks.
- Mash only part of the cooked peaches, keeping whole pieces to ensure fruity bites in the ice cream.
- Mix the whipped cream into the base in two stages with gentle bottom-to-top movements to retain the aerated volume.
Variations
- Red fruits: substitute the peaches with fresh strawberries or blackberries cooked with the same amount of sugar.
- Touch of cinnamon: add half a teaspoon of ground cinnamon to the peaches during cooking for an autumnal aroma.
- Nut crunch layer: interleave chopped caramelized cashews with the cookie pieces.
Substitutions
- Biscoff cookies: use buttery cornstarch cookies, ladyfinger cookies, or crunchy vanilla cookies.
- Pêssegos frescos: use thawed and chopped unsweetened frozen peaches or ripe nectarines in the same measure.
- Vanilla extract: substitute with pure vanilla paste or finely scraped seeds from a natural vanilla bean.
How to store
Store the ice cream in an airtight container with a sealed lid in the freezer for up to 1 month. Press a sheet of parchment paper directly against the surface of the dough to prevent ice crystals.
Can it be frozen?
Freezing is the central step of the recipe. Keep in the freezer at -18 °C for at least 6 hours before serving; remove about 5 to 10 minutes before to reach spoon consistency.
What to serve with
Serve in glass bowls decorated with thin slices of fresh peach, fresh mint leaves, warm artisanal salted caramel syrup or whole caramelized biscuits on the side.
Frequently asked questions
How to incorporate the peach syrup without mixing everything?
Spread spoonfuls of the cold syrup between layers of white cream and run a knife delicately in a zigzag pattern creating a visual swirl effect.
Why doesn't this ice cream crystallize without an ice cream maker?
The combination of the high fat content of fresh cream and cream cheese with the sugar of sweetened condensed milk inhibits the formation of ice crystals.
Why put lemon juice in the base?
The lemon juice activates the characteristic acidity of the cream cheese, cutting the sharp sweetness of the condensed milk and harmonizing the dairy mixture.
Can I use UHT boxed heavy cream?
No, boxed heavy cream does not reach the consistency of firm whipped cream; use fresh pasteurized heavy cream with at least 35% fat.
