No Churn Roasted Peach Ice Cream
I snag up as many fragrant peaches as I can during these dog days of summer. I’ve made a peach tart, peach pie bars and now it was time for a No Churn Roasted Peach Ice Cream.
No Churn Ice Cream
These easy to make type of ice cream recipes have been making the rounds on food blogs for the past few years. I don’t make too many ice creams as my family seems to prefer the same ol’ chocolate and vanilla. Boring.
But with bags of ripe, juicy peaches sitting on my kitchen counter, I figured I had an excuse to whip up some no churn peach ice cream. This version requires no eggs, no cooking of custard and no ice cream maker. The secret seems to be the combination of sweetened condensed milk and whipped heavy cream.
Roasted Peach Ice Cream
My peaches were ripe and flavorful, but to intensify their sweetness even more, I roasted them with some brown sugar to help concentrate and caramelize their sugars. The vibrant color muddied a bit with the cooking, but the end result still had a nice blush. The lack of eggs did produce in a slightly less creamy ice cream, but I’m still keeping this no churn method in my back pocket for those times I’m without an ice cream maker. This was a delicious, speedy treat for a hot summer’s day!
You May Need:
- Ice Cream Scoop. This thing is genius!!
- 3.5-Cup Food Chopper
The Recipe: No Churn Roasted Peach Ice Cream
An easy to make ice cream that doesn't require an ice cream maker!
Ingredients
- 5 sweet, ripe medium peaches, peeled and cut into thin slices (1/4-1/3 inches)
- 1/4 cup brown sugar
- 2/3 cup sweetened condensed milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 1 1/4 cup heavy cream
Instructions
- Preheat the oven to 400º. Line a rimmed baking sheet with parchment paper and spread sliced peaches in a single layer. Sprinkle with brown sugar. Cook for 30 minutes, turning once or twice. Remove from oven and cool
- When peaches are cool, puree in a food processor.
- In a medium bowl, whisk together puree, sweetened condensed milk, vanilla, lemon juice and salt. Set aside.
- Whip cream to firm peaks. Fold the peach puree into the whipped cream.
- Scrape into a loaf pan and freeze for at least 8 hours.
Notes
Use sweet and juicy peaches for the best peach flavor.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 76mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 4g
Note: This post may contain affiliate links; view my Disclosure Policy for details.
I love the idea of roasting the peaches before adding to the ice cream mixture…this ice cream sure looks delicious!
Have a great week Liz 🙂
You have gone all peachy this summer 🙂 Oh love the idea of roasting the peaches first. I may have to go no churn for a bit, y mchine is getting wonky.
Oh my gosh, this looks and sounds wonderful. I love that you roasted the peaches!!
Super delicious ice cream!!
I don’t know why but this summer I bake a lot with peaches and also make ice-cream (sorbet) with them.
This is going to be my next ice cream 🙂 (I have homemade condensed milk in the freeze)
I love everything peach so of course this is a home run for me! Looks so creamy and I love that you cooked with them with a little brown sugar. It is a dessert after all!
mmm..brown sugar roasted peaches…my mouth is watering. That’s a great ice cream recipe, Liz.
Such perfect looking ice cream!
I can almost smell it now:@)
Wow reasted peach are perfect with ice cream.
Have a nice day
I am a chocolate fan too when it comes to ice cream but I love to try here and there some fruity ones too! This one looks just the perfect alternative!