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In a bowl, combine the peaches with ⅓ cup of the sugar and the lemon juice.
Let sit for 30–60 minutes to draw out the juices and create a syrup.
Stir in the remaining sugar, sour cream, salt, and vanilla until smooth and fully combined.
Pour into a shallow, freezer-safe pan.
Freeze, stirring every 30 minutes for about 1½ hours (3 times), scraping the sides and incorporating the frozen bits.
Once the mixture starts to firm up, gently stir in the crumbled cookies, leaving some streaks and chunks for texture.
Cover with parchment or plastic wrap pressed directly onto the surface to prevent ice crystals.
Freeze until completely firm, about 3–5 hours total (time will vary based on freezer settings and pan size).
Let sit at room temperature for a few minutes before scooping and serving.
Store leftovers in an airtight container in the freezer.