Caramelized Peach and Cheesecake: Divinely Creamy No-Machine Ice Cream

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.

For the Cheesecake Base: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the chilled condensed milk, vanilla extract, and lemon juice. Mix well until all ingredients are incorporated.

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.

Triture os biscoitos Biscoff grosseiramente. Uma parte pode ser quase farinha e outra, pedaços maiores. Esta variação de textura é essencial para uma experiência sensorial completa. Reserve uma pequena quantidade para finalizar.

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.