No-Churn Snickerdoodle Peach Ice Cream

• 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

1. 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.
2. In a large bowl, combine chopped cookies, chopped peaches, and sweetened condensed milk. Set aside.
3. 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.
4. Gently fold the whipped cream into the sweetened condensed milk mixture. Pour into freezer container and freeze at least 5 hours.

cookies, peaches, milk, cream, powdered sugar, cinnamon, vanilla, nutmeg

Taken from tastykitchen.com/recipes/desserts/no-churn-snickerdoodle-peach-ice-cream/ (may not work)