Creamy No-Churn Peach Cardamom Ice Cream
A quick and easy no-churn ice cream featuring fresh ripe peaches and fragrant cardamom for a creamy, smooth, and refreshing homemade dessert perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large ripe peaches (about 1 ½ cups puree)
- 2 cups heavy whipping cream (480 ml)
- 1 can sweetened condensed milk (14 ounces / 396 grams)
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Pinch of salt
- Optional: chopped toasted pecans or a swirl of honey before freezing
Instructions
- Prepare the Peaches (10 minutes): Wash and peel peaches if desired. Cut into chunks and puree in a blender or food processor until smooth but slightly chunky. Stir in lemon juice, ground cardamom, vanilla extract, and a pinch of salt. Set aside.
- Whip the Cream (5-7 minutes): Chill mixing bowl and beaters for 10 minutes. Pour cold heavy whipping cream into bowl and whip on medium-high speed until stiff peaks form. Avoid overwhipping.
- Combine Base Ingredients (2 minutes): Pour sweetened condensed milk into a large mixing bowl. Gently fold in the peach puree mixture until combined and smooth.
- Fold in Whipped Cream (3 minutes): Using a spatula, gently fold whipped cream into the peach-condensed milk mixture until no streaks remain, keeping air in the mixture.
- Freeze the Ice Cream (6+ hours): Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
- Serving: Let ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly.
Notes
Use ripe peaches for best flavor. Chill bowls and beaters before whipping cream for better volume. Fold whipped cream gently to keep air and creaminess. Optional add-ins include toasted nuts or honey swirl before freezing. Stirring ice cream during freezing can reduce ice crystals but is not required. For dairy-free version, substitute heavy cream with coconut cream and use sweetened condensed coconut milk.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 220
- Fat: 16
- Carbohydrates: 18
- Protein: 2
Keywords: no-churn ice cream, peach ice cream, cardamom dessert, easy homemade ice cream, summer dessert, creamy ice cream, no ice cream maker