Peach Ice Cream (no churn)
Homemade no-churn peach ice cream is just 4 ingredients and 10 minutes to prep and comes out cold and creamy, fresh and fruity! It’s perfect for a summertime sweet treat.
Yield: 8 servings
Ingredients
- 1 pint (2 cups) heavy whipping cream, cold
- 1 (14. oz) can sweetened condensed milk (fat-free is fine to use)
- 1 tablespoon pure vanilla extract
- 1 ½ cups fresh ripe peaches, peeled and diced very small (about 1 ½ peaches)
Instructions
- Place a large mixing bowl in the freezer to get cold for 5-10 minutes if you have time.
- Pour cold heavy whipping cream into the mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form, about 5-6 minutes. (You can start on low speed to avoid splatters and work up to medium speed.)
- In a small bowl, combine the sweetened condensed milk and vanilla and stir until well combined.
- Add the sweetened condensed milk mixture to the bowl with the whipped cream and gently fold in until well combined.
- Place the diced, peeled peach pieces in a bowl. Mash about half of the peaches with a fork to break them down.
- Fold all of the peaches into the ice cream until well combined.
- Pour the soft ice cream mixture into a freezer-safe container, such as a 9x5 loaf pan or shallow bowl or plastic container, and smooth the top. Cover tightly with plastic wrap.
- Place in freezer for at least 4 hours to allow it to set up. (It will be completely set by 6 hours but is usually ready to enjoy after about 4 hours.)
- Store in the freezer, covered, for up to 10 days.
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Notes
Heavy cream: You’ll need 1 pint — about 2 cups — of heavy whipping cream. I have not tried this with other substitutes, so you’re on your own there.
Sweetened condensed milk: You can use a can of regular or fat-free sweetened condensed milk. I’ve tried it with both before. Just be sure you are not using evaporated milk. Not the same.
Peaches: The peaches need to be peeled and diced very small for this recipe, so they get well incorporated. You also really do need to mash half of them. It gives it the full peach flavor. Otherwise, it just tastes like vanilla ice cream with peach pieces.
Ripe peaches: It also helps to use really ripe peaches for maximum flavor. If they are a little soft (but not bruised or browned), that's even better for this recipe!
Freezing: For freezing, you’ll want to put the ice cream in a freezer-safe container. I use a 9×5 bread pan and it works perfectly. A pie pan or shallow freezer-safe bowl would work too. A large plastic container is good too.
Set up time: Freeze time will vary, but it’s usually ready to eat in 3-4 hours, but might still be a little bit soft. After 6 hours, it should be completely set up.
Nutrition
Serving: 1serving | Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 7mg | Sugar: 5g
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