Peach Ice Cream
Fresh peaches are turned into a compote and swirled into a creamy mixture of sweetened condensed milk and heavy cream in this No-Churn Peach Ice Cream recipe. Quick and easy to make, with no ice cream maker required, it’s the perfect dessert for a hot summer day.
Servings: 4 to 6 people
Calories: 791kcal
Ingredients
Peach Swirl
- 2 cups peaches diced, ripe, fresh or thawed frozen
- 2 Tablespoons sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
Ice Cream Base
- 2 cups cold heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup peaches very finely chopped
Instructions
- Add peaches, sugar, lemon juice, and vanilla to a saucepan. Cook over medium heat for 15 to 20 minutes until soft, jammy, and reduced. Mash lightly; you want a thick compote, not watery. Cool completely.
- In a cold bowl, whip heavy cream to soft-medium peaks.
- In another bowl, whisk condensed milk, vanilla, and salt. Gently fold the whipped cream into the condensed milk mixture in 3 additions.
- Fold in half of the peach compote gently. Add the remaining compote in ribbons and swirl lightly. Fold in finely diced fresh peaches.
- Pour into a loaf pan or container. Smooth the top, cover tightly, and freeze at least 6 hours.
Notes
Keep peach ice cream in an airtight container or tightly covered with plastic wrap. Best enjoyed within a month.
Nutrition
Calories: 791kcal | Carbohydrates: 73g | Protein: 12g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 168mg | Sodium: 171mg | Potassium: 602mg | Fiber: 1g | Sugar: 72g | Vitamin A: 2328IU | Vitamin C: 8mg | Calcium: 364mg | Iron: 1mg