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Peach Ice Cream Pie

Serves: 8
Hands On Time: 
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1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups (about 4 whole) peeled and sliced peaches
45 vanilla wafers
1/4 cup (1/2 stick) butter, melted
1 1/2 quarts vanilla ice cream
1 cup heavy whipping cream


In a medium saucepan, combine 1/2 cup granulated sugar, cinnamon and vanilla extract. Chop 2 cups of the peaches into small pieces and stir them into the sugar mixture (reserve remaining 2 cups peaches for the peach sauce, below). Cook the mixture over medium heat about 5 minutes, until the sugar is dissolved and the mixture is bubbly but the peaches are still crisp. Remove from heat and cool completely, about 1 hour.

Meanwhile, make the crust. In the bowl of a food processor, combine 35 of the vanilla wafers and 2 tablespoons granulated sugar and process until fine. Add the melted butter and process until well-combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Freeze the crust about 30 minutes.

Allow the vanilla ice cream to sit at room temperature until slightly softened, about 15 minutes. Coarsely crush the remaining 10 vanilla wafers.

Place the ice cream in a large bowl and carefully stir in the cooled peach mixture and the coarsely crushed wafers until the ice cream is just swirled in a marble pattern. Pour the filling into the crust, mounding in the center and smoothing the surface, and freeze until hard, at least 3 hours.

Meanwhile, make the peach sauce. In a food processor or blender, combine the remaining 2 cups peaches with 1/4 cup sugar. Puree and store in the refrigerator.

To prepare the sweetened whipping cream, beat the cream with the remaining 2 tablespoons sugar until soft peaks form. Store in the refrigerator.

To serve, drizzle each dessert plate with peach sauce. Place a slice of pie on top of the sauce, then top the pie with whipped cream.


Per serving: 657 calories (percent of calories from fat, 42), 6 grams protein, 93 grams carbohydrates, 2 grams fiber, 31 grams fat (18 grams saturated), 100 milligrams cholesterol, 214 milligrams sodium.

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