No Churn Peach Ice Cream
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Sweet summer peaches are delicious in many different types of recipes, but really shine in desserts! This No Churn Peach Ice Cream is no exception. It is easy to make, creamy, not overly sweet and does not require a machine. We are still going to use a mixer, but the rest is crazy easy. The hardest part about this ice cream is waiting for it to freeze!
Okay, who just tried to lick the screen? I see you out there.
What do I need to make homemade peach ice cream?
- heavy cream
- fresh peaches – or frozen
- sugar
- vanilla extract
- sea salt
That’s it!! No eggs, no sweetened condensed milk, just simple ingredients that you probably already have on hand. Oh wait you don’t? Well then I suggest you get into your car and run to the store.
Yes, you can make this dairy-free by using canned coconut milk in place of the heavy cream. Just make sure to shake the can before opening.
How to make easy peach ice cream:
Place chopped peaches into a bowl. Smash the peaches with a potato masher to break them apart. Set aside.
Pour the heavy cream, vanilla extract, salt, sugar and vodka (if using) into a large bowl. Beat until stiff peaks form.
This is where the images are going to get a bit confusing. I made this batch before a storm and ran out of daylight, and I did not stir every hour. You may notice that the ice cream looks very icy in the images, this is why! Keep reading…
Pour the whipped mixture into a large loaf pan (parchment paper is optional).
Pour the smashed peaches on top of the whipped cream mixture. Spread to cover the top but do not stir. Cover with plastic wrap and freeze for one hour.
Remove ice cream from the freezer and stir to combine.
Return to the freezer for one hour, remove and stir to combine.
Return to the freezer for one hour, remove and stir to combine.
Each time the ice cream is a bit thicker. Stirring this way keeps the ice crystals from forming. This is the ice cream after 5 hours in the freezer.
It is now at the soft-serve stage. Freeze overnight or until ready to serve. You may need to allow it to defrost a bit (about 15 minutes) on the counter to make it scoopable.
After ten hours the second, smaller batch is a bit icy but nowhere near as icy as this first batch was. I underestimated the amount of liquid the peaches added to the mixture, which in turn forms ice crystals. Because this ice cream is made without eggs or sweetened condensed milk, the balance between fat and water has been thrown off a bit.
Ice cream without peaches does not act this way, but it is still amazingly delicious and worth the effort.
Recipe Notes and Tips
- The vodka is added to keep the ice cream from turning into a solid mass. It still freezes solid, but you can still get a scoop through it. Omit the vodka if you wish, it adds no flavor.
- Substitute chopped, frozen peaches if you like.
- If using canned peaches, make sure to drain them thoroughly before using. They are so soft, you may just need to chop them without smashing.
- For a small batch: divide the ingredients by three. The second batch of ice cream in the white container is made with one cup of heavy cream and one peach, etc. Nice, simple math.
More delicious ice cream recipes:
- Blueberry Cheesecake Ice Cream
- Pistachio Ice Cream
- Tiramisu Ice Cream
- Lemon Cheesecake Ice Cream
- Vegan Walnut Fudge Ice Cream
- Dairy-free Vanilla Ice Cream
Enjoy!!
No Churn Peach Ice Cream
Equipment
- Mixer
Ingredients
- 3 cups heavy whipping cream can substitute canned coconut milk - shake before using.
- 3 large peaches peeled, pitted and chopped
- 6 Tablespoons sugar I used powdered, but granulated will work as well.
- 3 teaspoons pure vanilla extract
- ¾ teaspoon fine sea salt
- 3 Tablespoons vanilla flavored vodka or plain
Instructions
- Place chopped peaches into a bowl. Smash the peaches with a potato masher to break them apart. Set aside.
- Pour the heavy cream, vanilla extract, salt, sugar and vodka (if using) into a large bowl. Beat until stiff peaks form.
- Pour the whipped mixture into a large loaf pan (parchment paper is optional).
- Pour the smashed peaches on top of the whipped cream mixture. Spread to cover the top but do not stir. Cover with plastic wrap and freeze for one hour.
- Remove ice cream from the freezer and stir to combine. Repeat each hour for four to five hours. Each time the ice cream is a bit thicker. Stirring this way keeps the ice crystals from forming.
- It is now at the soft-serve stage. Freeze overnight or until ready to serve. You may need to allow it to defrost a bit on the counter to make it scoopable.
Notes
- The vodka is added to keep the ice cream from turning into a solid mass. It still freezes solid, but you can still get a scoop through it. Omit the vodka if you wish, it adds no flavor.
- Substitute chopped, frozen peaches if you like.
- If using canned peaches, make sure to drain them thoroughly before using. They are so soft, you may just need to chop them without smashing.
- For a small batch: divide the ingredients by three. The second batch of ice cream in the white container is made with one cup of heavy cream and one peach. Nice, simple math.
- I used parchment paper because I am using an old loaf pan and wanted some separation.
