Pie à la mode is pretty tasty, but there’s nothing super exciting about serving ice cream on top of pie. Let’s go nuts. Let’s put pie in our ice cream!
I recently made peach hand pies (I shared the recipe here last week), and they were sooo good! I’m a big pie crust fan, and the ratio of pie crust to pie filling was pretty spectacular. Lots of buttery, flaky pie crust goodness! But because sometimes more is more, I figured ‘why not cut a few of the hand pies up and put them in ice cream’? So that’s exactly what I did.
And, I have to say, this was pretty spectacular too. Each scoop was full of flaky, frozen pie crust and peaches, and it was the perfect treat to say goodbye to summer with.
Peach Pie Ice Cream
2 peach hand pies (or any pie of your choice)
1/2 fresh peach
3/4 cup sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 tsp vanilla extract
Note: You will need an ice cream maker for this recipe. I used (and highly recommend!) this Donvier ice cream maker.
Freeze the canister of your ice cream maker overnight.
Slice the hand pies and peach into very small cubes.
In a large bowl, whisk the eggs for about 2 minutes until light and fluffy. Whisk in the sugar a little bit at a time, then whisk for 1 minute once all the sugar is added. Add the cream, milk, and vanilla, and whisk until combined.
Assemble your ice cream maker with the pre-chilled canister. Add the ice cream mixture to the canister of the ice cream maker and churn according to your ice cream maker’s directions.
Add the pie and peach cubes to the ice cream just before it’s completely frozen and continue to churn.
If not eating immediately, transfer the ice cream to a loaf pan, cover with foil, and store in the freezer.
Ice cream base adapted from Ben & Jerry’s Homemade Ice Cream & Dessert Book.