No Churn Peach Ice Cream
A creamy and fruity summer dessert that's easy to make without an ice cream machine, perfect for using ripe peaches.
Ingredients
Base Ingredients
- 2 cups heavy whipping cream, very cold Start with very cold cream for better texture.
- 1 can sweetened condensed milk (14 oz) Provides sweetness and creamy texture.
- 1 to 1 1/2 cups peaches, chopped small (fresh or thawed frozen) Use ripe peaches for best flavor; drain any excess juice.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 pinch salt Balances sweetness.
- 1 to 2 tablespoons honey or sugar (optional) Add if peaches are not sweet enough.
Instructions
Preparation
- Chop your peaches into small pieces. If they’re very juicy, set them in a strainer for 5 minutes.
- If bland, stir in honey or sugar and let them sit while you whip the cream.
Whipping
- Pour the cold heavy cream into a big bowl and whip until stiff peaks form.
Mixing Base
- In a separate bowl, stir together the sweetened condensed milk, vanilla, and salt.
- Gently fold the condensed milk mixture into the whipped cream.
Adding Peaches
- Fold in most of the chopped peaches and keep a small handful aside for topping.
Freezing
- Pour the mixture into a loaf pan or freezer-safe container, smooth the top, scatter remaining peaches, and cover.
- Freeze for at least 6 hours, but overnight is best.
Notes
For the best texture, use very cold cream, drain extra peach juice, gently fold ingredients, and cover well before freezing. Let sit for 5 to 10 minutes before scooping for smoother texture.