Peaches and Cream Ice Cream
Enjoy a creamy, refreshing ice cream made from fresh peaches, sweetened condensed milk, and whipped cream—no churning required! This quick, fiber-rich dessert is perfect for summer, easy to prep, and freezer-friendly for convenient snacking anytime.
Equipment
- 1 large mixing bowl
- 1 food processor or knife (for peaches)
- 1 Whisk or Electric Mixer
- 1 freezer-safe container (e.g., bread pan, 9x5 inch)
Ingredients
- 1 lb fresh peaches peeled, pitted, and sliced
- 14 oz 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tsp vanilla paste or vanilla extract
Instructions
- Prepare the Peaches: Wash, peel, and pit 1 pound of fresh peaches. Slice them into medium-sized pieces for easy processing. If you prefer a smoother texture, place the peach slices in a food processor and pulse a few times until they break down into small, pea-sized chunks. For a chunkier, rustic ice cream, dice them by hand and gently mash with a fork to release their natural juices. Cover the bowl with a clean kitchen towel and set aside while preparing the cream base.
- Whip the Cream Mixture: In a large mixing bowl, pour 2 cups of cold heavy whipping cream. Add 14 ounces of sweetened condensed milk and 2 teaspoons of vanilla paste (or vanilla extract). Using an electric mixer on medium-high speed, whip the mixture until stiff peaks form—when lifted, the peaks should stand tall without collapsing. Whipping the cream correctly is key to achieving the smooth, airy texture that mimics traditional churned ice cream.
- Fold in the Peaches: Gently fold the prepared peaches into the whipped cream mixture using a spatula. Lift the mixture from the bottom and turn it over slowly to evenly distribute the fruit without deflating the cream. This technique ensures your ice cream remains light and airy while blending the juicy peach flavor throughout.
- Transfer to Freezer Container: Select a freezer-safe container, such as a standard bread pan or similar dish. Pour in the peach-cream mixture and smooth the top with a spatula. Optionally, scatter a few extra peach chunks on top for decoration. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming during freezing.
- Freeze Until Set: Place the container in the freezer. For a soft-serve style, freeze for at least 4 hours. For a firmer, scoopable texture, freeze 6–8 hours or overnight. Allow the ice cream to sit at room temperature for 5–10 minutes before scooping for easier serving.
- Serve and Enjoy: Scoop the ice cream into bowls, cones, or dessert cups. Optionally, garnish with fresh peach slices, toasted nuts, or a drizzle of honey for added flavor and texture. This ice cream is best enjoyed fresh but can be stored in the freezer for up to a week, offering a perfect balance of creamy sweetness and fruity freshness in every bite.
Notes
- Use ripe, fragrant peaches for the best flavor; underripe peaches may result in a less sweet ice cream.
- For a smoother texture, process the peaches in a food processor; for a rustic, chunky texture, hand dice and lightly mash them.
- Ensure the heavy cream is cold before whipping—it whips faster and holds peaks better.
- Folding the peaches gently prevents deflating the whipped cream, keeping the ice cream light and airy.
- Freeze in a shallow, wide container for faster, more even freezing.
- Soft-serve style ice cream is ready in 4 hours, but for firmer scoops, freeze 6–8 hours or overnight.
- Optional mix-ins like crushed cookies, toasted nuts, or a swirl of caramel can enhance flavor without complicating preparation.
