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This sweet, creamy HOMEMADE peach ice cream can be in your bowl in just a few hours! No ice cream maker. No eggs. No cooking. Just 5 ingredients, and it’s so fast and easy – you’ll be obsessed with it all summer long!
Guys, if you’re on Pinterest, you’ve probably seen recipes for “2 ingredient no-churn ice cream!”. Me too. I saw tons of them, but to be honest, it sounded too good to be true.
But now, the weather is warming up and ice cream is getting more appealing by the day! The other day I found myself eyeing up a pile of peaches my kids weren’t eating fast enough, and debating what to make with them.
BAM! I realized I should try no churn homemade peach ice cream! I figured I’d do the experimenting, so you don’t have to… find out if these claims were really as good as they sound. You can thank me later. 🙂
We actually do own an ice cream maker, by the way.
We bought it at least five years ago, and in that time, we’ve made ice cream exactly twice. Don’t ask me why. When we bought it I was so excited – dreaming about creative flavours we could mix up. But in real life, we just never got around to it. It was just such a process.
This no churn peach ice cream is NOT a process.
It’s super-duper easy and takes less than 10 minutes of active time. Ten minutes, people. The freezer does the rest. It’s awesome.
Here’s how to do it:
Peach Ice Cream – Step-by-Step Instructions
Ingredients for Peach Ice Cream (No Churn!)
Wash five peaches, cut out the pits and throw them in the bowl of your food processor. Puree until fairly smooth. (I did not peel the peaches.)
In a large bowl, whip 2 cups of heavy whipping cream, 2 teaspoons of vanilla extract and a pinch of salt until stiff peaks form. Add one can of sweetened condensed milk and mix until well combined.
Tip: Make sure your liquids are well-chilled before starting. The finished product will freeze faster.
Add the puree to the whipped cream mixture (it will sink straight to the bottom!) and mix well to combine.
Spoon the ice cream mixture into a chilled, freezer safe pan. Freeze 3-5 hours (time will vary depending on size of pan and depth of the ice cream in it, and how hard you want the ice cream to be).
Tip: If you have a metal loaf pan it conducts the cold really well!
Tip: If you want to freeze the peach ice cream in a hurry, use a large, shallow pan.
After a few hours it will have a soft consistency. If it freezes harder than you like, just let it sit at room temperature for a few minutes to soften up.
Common Questions & Answers:
How does ‘no churn’ ice cream work?
When you make traditional ice cream you create a custard by cooking egg yolks, cream, sugar and flavorings, then churn it in an ice cream maker.
This recipe (and most no churn ice cream recipes I’ve seen) replace the custard with a mixture of sweetened condensed milk and whipping cream. No raw eggs mean you don’t have to cook it and the creaminess comes from the condensed milk, instead of egg yolks.
Condensed milk is has had the water removed from it. Water is what would cause unpleasant ice crystals to form in your ice cream. Because there’s no water, you’re left with nice, creamy ice cream!
What is sweetened condensed milk?
Sweetened condensed milk is milk that has had the water removed from it, and sugar added to it. Then it’s canned to be shelf stable.
Can I substitute evaporated milk for the condensed milk?
Nope. Evaporated milk is a whole different ingredient – it’s much thinner and unsweetened.
Can I use chunks of peaches?
I tried this and wasn’t happy with the result – I found the chunks of peach got too icy and cold for my teeth! If you’re not bothered by that kind of thing you could definitely give it a try.
Can I use other flavorings?
Yes! I’m so excited to experiment with other flavors of no churn ice cream!
Almost any kind of fruit puree would be delicious, and I think you could definitely get creative with ingredients like nuts, chocolate, coconut, caramel and others!
If you try any other flavors, please let me know how they turn out for you!
Did you make this Peach Ice Cream? Leave us a star rating below!
Originally published on June 29, 2018