Peaches and Cream Ice Cream
With just 5 ingredients and no ice cream maker required, this No Churn Peaches and Cream Ice Cream is an easy summer dessert you'll be craving all summer long!
Servings 6
Ingredients
- 4 cups (680 g) ripe peaches, peeled, pitted, and diced (about 6 medium peaches)
- ½ teaspoon lemon juice
- ½ cup (100 g) granulated sugar
- 2 cups (480 ml) heavy cream
- 14 ounces (396 g) sweetened condensed milk
Instructions
- Stir the peaches, lemon juice, and sugar in a medium-sized bowl to combine. Set aside until a syrup accumulates in the bowl, about 1 hour.
- Transfer peaches and syrup to a medium saucepan. Heat over medium-high heat until reduced and thickened to a jammy consistency, about 20minutes; stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
- Add the heavy cream to a large bowl. Using an electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Turn the speed back up to high and beat until thickened.
- Transfer 2 cups of the whipped cream to a separate medium bowl. Add in the cold jam and mix until well combined. Fold into the remaining whipped cream. Transfer to a freezer-safe container and freeze for at least 6 hours.
Notes
Plan ahead for this recipe! The peaches need to sit in sugar for 1 hour before cooking. Once the jam is cooked down it needs to be chilled before adding it to the ice cream base. This process takes a little bit of time. Once the ice cream has been mixed together, it needs to freeze for at least 6 hours.