No Churn Grilled Peach and Raspberry Swirl Ice Cream
Serves: 8
  • 5 - 6 peaches
  • Olive Oil
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter
  • 1 cup graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups cold heavy cream
  • Small jar of raspberry preserves.
  1. Preheat grill and brush grates with olive oil to prevent sticking.
  2. Mix brown sugar and butter in a small bowl. Slice peaches in half and brush with brown sugar mixture. Grill until peaches softened a bit but still have some firmness.
  3. While the peaches are grilling, stir together the graham crumbs and melted butter. Use your hands to clump together chunks of graham crumbs. Spread the mixture out on parchment so the butter can dry at bit.
  4. In a bowl, whisk together the sweetened condensed milk, vanilla extract until combined.
  5. Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the condensed milk/vanilla mixture constantly folding over and over until everything is well combined. This will take about 6 minutes.
  6. Cool peaches for a few minutes and chop into bite size pieces.
  7. Fold in the peaches, reserving a few for the top of the ice cream. Gently stir in most of the graham chunks too. Pour the mixture into a parchment-lined loaf pan or a freezer container. Dot with a few tablespoons of jam and swirl it through the top. Freeze for at least 6 hours (or overnight) for best results.
  8. When serving, top with extra graham crumbs if desired.