Indulge in a creamy, fruit-packed dessert with this no-churn Peach Blueberry Ice Cream.
Naturally sweetened with condensed milk and enriched with ground almonds, it offers a hint of healthy fats and plant-based protein.
Quick, effortless, and freezer-friendly, this egg-free treat is perfect for everyday dessert cravings, family gatherings, or make-ahead summer snacks.
Peach Blueberry Ice Cream
Equipment
- 1 large mixing bowl
- Electric whisk or hand mixer
- Spatula
- Freezer-safe container or tin (about 1 liter)
- Knife and chopping board
Ingredients
For Peach Blueberry Ice Cream
- 2 cups heavy cream or whipping cream
- 1 can 400 ml sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup fresh peach peeled and chopped
- 3/4 cup blueberries fresh or frozen
- 2 tbsp ground almonds
For Serving
- Blueberry jam as desired
- Ground almonds for garnish
Instructions
- Whip the Cream to Perfection: Start by pouring 2 cups of chilled heavy cream into a large mixing bowl. Using an electric whisk or hand mixer, beat the cream on medium speed until soft peaks form. This means the cream should hold its shape when you lift the whisk but still be smooth and airy. Whipping the cream properly is crucial, as it creates the light, creamy texture that makes this ice cream so soft and luscious.
- Incorporate Sweetness and Flavor: Once the cream reaches soft peaks, gradually add 1 can (400 ml) of sweetened condensed milk and 1 teaspoon of vanilla extract. Gently fold these into the whipped cream using a spatula. Take your time to mix until fully combined, ensuring the sweetened condensed milk is evenly distributed without deflating the whipped cream. The vanilla extract adds a subtle, aromatic note that enhances the fruit flavors.
- Prepare the Fruits: While folding the cream, prepare your fresh fruits. Peel and chop 1 cup of ripe peaches into small, bite-sized cubes. If using frozen blueberries, thaw 3/4 cup in advance and drain any excess liquid. The goal is to ensure the fruit pieces are tender, juicy, and ready to fold into the ice cream mixture evenly.
- Fold in the Fruits Gently: Add the chopped peaches and blueberries to the cream mixture. Using a spatula, fold the fruits gently, turning the mixture from bottom to top. Take care not to overmix, as this could crush the fruits and release too much juice, which might affect the creamy texture. The fruits should be evenly coated with the cream, creating pockets of sweet, fruity flavor in every bite.
- Add a Nutty Crunch: Sprinkle 2 tablespoons of ground almonds over the mixture and fold them in lightly. This adds a subtle nutty flavor and texture, balancing the sweetness of the condensed milk and fruit. Make sure the almonds are evenly distributed, giving each scoop a slight, delightful crunch without overpowering the ice cream.
- Transfer to a Freezer Container: Carefully pour the prepared ice cream mixture into a freezer-safe container or tin (approximately 1-liter capacity). Smooth the top with a spatula to create an even surface. For an extra touch, sprinkle a little more ground almond over the top for visual appeal and added texture.
- Freeze Until Firm: Cover the container tightly with cling film or an airtight lid to prevent ice crystals from forming. Place it in the freezer for at least 6–8 hours, or preferably overnight, to allow the ice cream to set properly. This slow freezing ensures a creamy, scoopable consistency.
- Serve Beautifully: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly, making scooping easier. Use an ice cream scoop to serve portions into cups or cones.
- Add Toppings and Garnish: Enhance your ice cream with a drizzle of blueberry jam and a light sprinkle of ground almonds on top. These garnishes add a burst of flavor, texture, and visual appeal, making each serving look as irresistible as it tastes.
- Enjoy Your Homemade Treat: Savor each bite of this creamy, fruity, and nutty ice cream. Perfect for a quick summer dessert, a festive treat, or a make-ahead snack, it delivers the rich flavors of peaches and blueberries with minimal effort.
Notes
- Use chilled heavy cream for best whipping results and a creamier texture.
- Gently fold in fruits to avoid crushing and releasing excess juice.
- Frozen blueberries can be used, but thaw and drain them first.
- Ground almonds add texture and a subtle nutty flavor; other nuts can be substituted if desired.
- For best results, allow ice cream to soften slightly before scooping.
- This recipe is egg-free, making it suitable for those avoiding eggs.
- Can be doubled easily for larger batches.
Chef’s Secrets for Perfect Creaminess
The secret to this no-churn ice cream lies in gently handling the whipped cream and fruit mixture.
Whipping the cream to the right consistency ensures it’s airy yet stable, providing the perfect creamy texture without an ice cream maker.
Folding in fruits slowly prevents them from breaking down and keeps each scoop beautifully dotted with vibrant peaches and blueberries.
Adding ground almonds not only enhances flavor but also adds a subtle crunch that elevates the overall dessert experience.
Using high-quality sweetened condensed milk will give the ice cream a smooth sweetness and silky texture that makes it feel indulgent yet effortless.
Serving Suggestions to Impress Guests
Serve your Peach Blueberry Ice Cream in colorful dessert cups or waffle cones for a playful presentation.
Top with a drizzle of blueberry jam, fresh fruit slices, or extra ground almonds for visual appeal and added texture.
Pairing it with a crisp biscotti, almond tuile, or a slice of pound cake creates a delightful dessert platter.
For a refreshing summer treat, add a few fresh mint leaves or a light dusting of cinnamon.
This ice cream also works beautifully as a side to warm fruit crisps or cobblers, creating a hot-and-cold dessert experience.
Storage Tips for Long-Term Freshness
Store the ice cream in an airtight freezer-safe container to prevent ice crystals from forming.
Place a piece of parchment or cling film directly on the surface before sealing to maintain its creamy texture.
For best flavor, consume within two weeks of freezing. When serving, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly, making scooping easier.
Avoid repeated thawing and refreezing, as this can compromise the smoothness.
You can also portion the ice cream into smaller containers for convenient, ready-to-serve servings.
Frequently Asked Questions
1. Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches, but make sure they are fully thawed and drained before folding into the mixture to prevent excess moisture, which could affect the texture of the ice cream.
2. Can I make this recipe dairy-free?
Absolutely! Substitute heavy cream with full-fat coconut cream and use a dairy-free sweetened condensed milk alternative. The flavor will be slightly different but still creamy and delicious.
3. How long should the ice cream freeze before serving?
Freeze for at least 6–8 hours, or overnight for the best consistency. This ensures the ice cream sets firmly while remaining scoopable and creamy.
4. Can I add other fruits or mix-ins?
Yes! You can experiment with mangoes, raspberries, or chopped strawberries.
Nuts, chocolate chips, or shredded coconut can also be added to enhance flavor and texture. Just fold them in gently to maintain the ice cream’s creamy structure.
5. Why is folding important instead of stirring vigorously?
Folding preserves the air whipped into the cream, ensuring a light and fluffy texture. Stirring too aggressively can deflate the mixture, resulting in a denser, less creamy ice cream.
