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Creamy No-Churn Peach and Cream Ice Cream

no-churn peach and cream ice cream - featured image
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A simple and nostalgic no-churn ice cream made with just peaches, heavy cream, and sugar, delivering a creamy, fresh, and naturally sweet summer dessert without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups fresh peaches, peeled and sliced (about 3–4 medium peaches)
  • 1 cup heavy cream (240 ml), cold
  • 1/3 cup granulated sugar (67 g)
  • 1 teaspoon pure vanilla extract (optional)
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prepare the peaches by peeling and slicing about 2 cups of ripe peaches. To peel easily, blanch them in boiling water for 30 seconds, then plunge into ice water. Pit and slice, then add to a blender or food processor with 1/3 cup sugar and, if using, 1 tablespoon fresh lemon juice. Puree until smooth but still a little textured. Taste and adjust sweetness if necessary.
  2. Chill the heavy cream by pouring 1 cup of cold heavy cream into a large mixing bowl. Optionally, place the bowl in the fridge or freezer for 10 minutes before whipping to help the cream whip faster and hold its shape.
  3. Whip the heavy cream on medium-high speed using an electric mixer until soft peaks form, about 5-7 minutes. If desired, add 1 teaspoon vanilla extract halfway through whipping.
  4. Gently fold about a third of the whipped cream into the peach puree to lighten it. Then fold in the remaining whipped cream carefully to keep the mixture airy and smooth, resulting in a pale peach-colored, fluffy mixture.
  5. Pour the mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or preferably overnight to set with a creamy texture.
  6. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping and enhanced flavor.

Notes

Use cold heavy cream for best whipping results. Do not overwhip cream to avoid turning it into butter. Gently fold whipped cream into peach puree to keep mixture airy. Let ice cream soften 5-10 minutes before scooping. Stir gently once or twice during the first two hours of freezing to maintain creaminess if desired. Frozen peaches can be used if thawed and drained well. For dairy-free version, substitute heavy cream with full-fat coconut cream.

Nutrition

Keywords: no-churn ice cream, peach ice cream, easy summer dessert, creamy ice cream, 3-ingredient ice cream, no ice cream maker, peach dessert

Find it online: https://chrisfeasts.com/creamy-no-churn-peach-and-cream-ice-cream-easy-3-ingredient-recipe/