Peach Ice Cream Pie 
Yield: 12 people
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Ingredients:
Crust
2 (7.5-oz) bags Pepperidge Farm Chessmen Cookies
5 Tbsp butter, melted
Ice Cream
3 cups sliced peaches, fresh or frozen
2 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 tsp vanilla
Directions:
Crust
Finely crush cookies in a food processor.
Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a springform pan.
Ice Cream Filling
Puree 2 cups of peach slices in a food processor until smooth. Set aside.
Whip heavy cream until stiff peaks. Fold in sweetened condensed milk, peach puree, and vanilla.
Chop the remaining cup of peach slices. Fold into the heavy cream mixture.
Spread ice cream into the cookie crust. Cover with plastic wrap and place in the freezer. Freeze for 6 hours, or until set.
Notes:
Take the pie out 20 to 30 minutes before serving and let it sit at room temperature before cutting. This will make it easier to slice.
The pie will keep in the freezer for 2 or 3 months. Make sure to wrap it tightly with plastic wrap and foil to keep the frost off the pie.
Recipe courtesy of Plain Chicken.com