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“We love to have this in waffle cones - homemade if you have them. I leave out the nutmeg but the rest of the family doesn't. Prep time includes the time it takes to freeze.”
6hrs 3mins

Ingredients Nutrition

  • 1 quart vanilla ice cream
  • 1 14 cups frozen peaches, pieces thawed
  • 13 cup peach nectar
  • 14 cup pecans, coarsely chopped
  • 34 cup broken-up vanilla wafer (about 15 cookies)
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • waffle bowl, for serving (optional)


  1. Slightly soften ice cream. Puree half the peach pieces and the peach nectar in blender. Add ice cream. Pulse 6 to 8 times, until blended.
  2. Pour into 8 x 8 x 2-inch metal pan. Place in freezer while preparing remaining ingredients.
  3. Finely dice remaining peach pieces. Toast pecans in small skillet over medium-high heat, stirring, until lightly browned and fragrant, 3 minutes. Transfer to plate to cool.
  4. Remove pan with ice cream mixture from freezer. Stir in chopped peaches, pecans, cookie pieces, nutmeg and cinnamon until well blended. Freeze until firm, about 6 hours or overnight. Serve in waffle bowls, if desired.

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