Crush the butter cookies into fine crumbs—I use a food processor for this, which takes just 30 seconds and creates a more uniform texture than a rolling pin. Mix the cookie crumbs with the melted and cooled butter and salt until the mixture resembles wet sand. Press firmly into a 9-inch pie dish, working it up the sides and across the bottom, then refrigerate while you prepare the filling.

Peel and dice the peaches into 1/2-inch pieces. Separate 2 cups of the diced peaches and blend them until completely smooth—this creates your peach puree base. Set the remaining diced peaches aside; these will add texture to the final filling.

Pour the heavy whipping cream into a cold bowl and whip until stiff peaks form—this typically takes 2-3 minutes with an electric mixer. In a separate bowl, gently fold together the sweetened condensed milk, the peach puree from Step 2, vanilla extract, and lemon juice until well combined. I find the lemon juice adds brightness that keeps the peach flavor from becoming too heavy, which is key in an ice cream pie.

Gently fold the whipped cream into the peach mixture from Step 3 until just combined—fold slowly to maintain the airiness of the whipped cream, which gives the pie its creamy texture. Fold in the reserved diced peaches from Step 2, distributing them evenly throughout the filling so you get peach pieces in every bite.

Pour the filling into the chilled cookie crust from Step 1, smoothing the top with a spatula. Freeze for at least 6 hours, or until completely solid. For best results, I like to cover it loosely with plastic wrap after 2 hours to prevent ice crystals from forming on the surface.