While waiting for the base (crust) to freeze, take two pints of ice cream out of the freezer to defrost.
With a pairing knife, mark an X on the bottom of the peaches. Immerse the peaches in boiling water for 30 seconds, then place them in an ice bath (a bowl with ice water). Gently peel each peach and slice them into wedges. Set the wedges aside in a bowl.
When ice cream has softened, spoon into a large mixing bowl. Blend in the peach slices and then spoon mixture into 8-inch pan atop the crust, spreading evenly. Freeze for at least two hours.
When ready to serve, remove the Peach Ice Cream mixture from the pan and cut into squares.