No Churn Peaches and Cream Ice Cream
This no churn peaches and cream ice cream is smooth, creamy, and swirled with a sweet peach sauce made from cooking down fresh peaches butter, brown sugar, and cinnamon. It’s simple to make and perfect for a hot summer day!
Equipment
- 1 9X5-inch loaf pan
- 1 medium skillet
- 1 Electric hand mixer or stand mixer
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Ingredients
Peach Swirl
- 2 tablespoons unsalted butter melted
- 3 ripe peaches chopped
- 50 grams light brown sugar
- 1 teaspoon ground cinnamon
Ice Cream
- 473 milliliters heavy whipping cream cold
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 397 milliliters sweetened condensed milk 1 14-ounce can
Instructions
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add chopped fresh peaches, brown sugar, and ground cinnamon. Stir to coat the peaches, then cook on medium-low heat for about 8-10 minutes, or until the peaches are soft and the sugar has fully dissolved. Remove from the heat and let the mixture cool completely before using.2 tablespoons unsalted butter, 3 ripe peaches, 50 grams light brown sugar, 1 teaspoon ground cinnamon
- In a large mixing bowl, add cold heavy cream, vanilla extract, and a pinch of salt. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. This means the cream should hold its shape firmly when you lift the beaters.473 milliliters heavy whipping cream, 1 tablespoon vanilla extract, ½ teaspoon salt
- Pour one 14-ounce can of sweetened condensed milk into the whipped cream. Gently fold it in using a rubber spatula until fully combined. Be careful not to deflate the whipped cream. Use slow, folding motions to keep the mixture light and airy.397 milliliters sweetened condensed milk
- Line a 9x5-inch loaf pan with parchment paper. Pour one-third of the whipped cream mixture into the pan and spread it evenly. Spoon one-third of the cooled peach mixture over the top in small dollops. Repeat this process two more times, layering the cream and peaches, finishing with peaches on top. Use a toothpick or knife to gently swirl the peach mixture into the cream for a marbled effect.
- Cover the pan tightly with plastic wrap or foil. Freeze the ice cream for at least 6 hours, or ideally overnight, until Frozen solid.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones and enjoy!
Notes
- Make sure your heavy cream is cold before whipping. Cold cream whips faster and holds its shape better.
- Storage: Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment or plastic wrap directly on the surface to help prevent ice crystals.
- Let the ice cream sit at room temperature for a few minutes before scooping for a smoother texture.
Nutrition
Serving: 1servingCalories: 324kcalCarbohydrates: 32.6gProtein: 4.9gFat: 20gSaturated Fat: 12.7gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 5.2gTrans Fat: 0.1gCholesterol: 64.4mgSodium: 168.4mgPotassium: 250.6mgFiber: 0.7gSugar: 31.8gVitamin A: 878.2IUVitamin C: 2.9mgCalcium: 155.1mgIron: 0.3mg
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