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Easy No-Churn Peach Bourbon Ice Cream Sandwiches

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These no-churn peach bourbon ice cream sandwiches are creamy, boozy, and packed with real fruit. No ice cream maker needed—just a mixing bowl, a hand mixer, and a freezer.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 3 ripe peaches (about 1 pound), peeled and diced
  • 3 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats (optional)

Instructions

  1. Make the Peach Bourbon Compote: Peel and dice peaches. In a skillet over medium heat, cook peaches, brown sugar, and a pinch of salt for 5-7 minutes until softened. Add bourbon and cook 2-3 minutes until syrupy. Remove from heat, stir in vanilla, and cool completely.
  2. Whip the Cream: In a chilled large mixing bowl, whip cold heavy cream with a hand mixer on medium-high until stiff peaks form, about 3-4 minutes.
  3. Combine the Base: In a separate bowl, whisk together sweetened condensed milk and cooled peach compote. Fold in one-third of the whipped cream to lighten, then gently fold in remaining cream until no white streaks remain.
  4. Freeze the Ice Cream: Pour mixture into an 8×8-inch baking dish, cover tightly, and freeze for at least 6 hours or overnight.
  5. Bake the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Whisk flour, baking soda, and salt. Beat softened butter and brown sugar until fluffy. Add egg and vanilla, then gradually add dry ingredients. Fold in oats if using. Scoop rounded tablespoons of dough 2 inches apart. Bake 10-12 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to a wire rack.
  6. Assemble the Sandwiches: Let ice cream sit at room temperature for 5 minutes to soften. Scoop about ¼ cup ice cream onto the flat side of one cookie, top with another cookie, and press gently. Wrap each sandwich in parchment paper and freeze for at least 1 hour before serving.

Notes

Cool the peach compote completely before adding to cream to prevent melting. Slightly underbake cookies for a soft texture after freezing. For clean slices, dip knife in hot water and wipe dry between cuts.

Nutrition

Keywords: no-churn ice cream, peach bourbon, ice cream sandwiches, summer dessert, easy ice cream

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