No Churn Peach Ice Cream
Print
Pin
Rate
You don't need an ice cream maker to make wonderful homemade ice cream! This is best in summer, when peaches are fresh, and (hopefully!) local. But a close second for the rest of the year? Frozen peaches. It's the perfect year-round dessert!
Servings:
Calories: 309kcal
Ingredients
- 1 pound peaches (fresh, peeled and pitted. If using frozen, thaw first)
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups heavy cream
Instructions
- Set aside a bread loaf pan, approximately 9” x 5” x 3”. If you don't have one, any container will work
- Puree the peaches with a blender or food processor, and set this aside
- In a separate large bowl, whisk together the sweetened condensed milk, vanilla, and salt. Mix in the peaches and set this aside
- In a separate large bowl, with an electric mixer (you can use a whisk, but your arm may fall off), whip the cream on medium-high speed until stiff peaks form, about 2 minutes
- With a rubber spatula, fold in about 1 cup of the whipped cream into the peach mixture until it’s combined. Fold in the remaining whipped cream, until it’s thoroughly combined
- Pour into the loaf pan, and freeze, covered with parchment or wax paper, for 6-8 hours, until frozen through
- Remove the ice cream from the freezer about 5-10 minutes before serving to soften it a bit
Notes
Makes approximately 1 ¾ - 2 quarts
Nutrition Facts
No Churn Peach Ice Cream
Serving Size
10 g
Amount per Serving
Calories
309
% Daily Value*
Fat
21
g
32
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
67
mg
22
%
Sodium
185
mg
8
%
Potassium
248
mg
7
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
5
g
10
%
Vitamin A
954
IU
19
%
Vitamin C
3
mg
4
%
Calcium
146
mg
15
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.