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Categories:Viewed: 92 - Published at: 9 years ago
Ingredients
- 1-1/2 cup Chopped Snickerdoodle Cookies
- 1-1/2 cup Finely Chopped Fresh Peaches
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 2 dashes Nutmeg
Method
- Have a freezer-safe, six-cup or larger container ready. I used a 9-inch metal bread pan, which I lined with parchment paper. Glass or plastic containers may be used, but the ice cream will freeze faster in metal.
- In a large bowl, combine chopped cookies, chopped peaches, and sweetened condensed milk. Set aside.
- In a large bowl of an electric mixer, beat whipping cream until thickened. Add powdered sugar, cinnamon, vanilla, and nutmeg, and continue whipping until stiff peaks form.
- Gently fold the whipped cream into the sweetened condensed milk mixture. Pour into freezer container and freeze at least 5 hours.
