Homemade No-Churn Creamy Fresh Peach Ice Cream Recipe

Homemade No-Churn Creamy Fresh Peach Ice Cream Recipe

You do not need an expensive ice cream maker to achieve a rich, scoopable dessert. This homemade no-churn creamy fresh peach ice cream recipe uses whipped cream to incorporate air and sweetened condensed milk to prevent ice crystals, resulting in a velvety texture loaded with real peach flavor. 

Ingredients:

• 2 cups heavy whipping cream, very cold

• 1 (14 oz) can sweetened condensed milk, chilled

• 2 cups fresh peaches, peeled, pitted, and puréed in a blender

• 1 cup fresh peaches, peeled and finely diced

• 1 tsp pure vanilla extract

• 1 tbsp lemon juice (brightens the fruit flavor)

1.Prep the Peach Base:Reducing the fruit prevents the ice cream from becoming icy..

Place your 2 cups of peach purée into a small saucepan over medium heat. Simmer for 10 minutes to evaporate some of the water content and concentrate the flavor. Let it cool completely. Once cool, whisk the purée together with the sweetened condensed milk, vanilla extract, and lemon juice.

2.Whip the Heavy Cream:Cold cream whips faster and holds its structure better..

In a large, chilled mixing bowl, use a hand mixer or a stand mixer fitted with the whisk attachment to beat the heavy whipping cream. Whip on medium-high speed for 3 to 4 minutes until stiff peaks form (when you lift the whisk, the cream should stand straight up without drooping).

3.Combine and Fold:Fold gently to keep the air trapped in the cream..

Pour the condensed milk and peach mixture over the whipped cream. Add the finely diced peaches. Using a large rubber spatula, gently fold the mixtures together, scraping the bottom of the bowl and lifting up over the top. Continue until no streaks of white cream remain.

4.Freeze Overnight:A metal pan freezes the mixture faster and more evenly..

Pour the ice cream base into a 9x5-inch metal loaf pan. Smooth the top with your spatula. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or ideally overnight, until totally firm.