Creamy No-Churn Roasted Peach Ice Cream
A luscious, creamy no-churn ice cream featuring caramelized roasted peaches blended into a whipped cream and sweetened condensed milk base. Perfect for a quick, homemade summer dessert without an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large ripe peaches (about 2 pounds or 900 grams)
- 2 tablespoons (25 grams) granulated sugar
- 2 cups (480 ml) cold heavy whipping cream
- 1 can (14 ounces or 396 grams) sweetened condensed milk
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) fresh lemon juice
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash, halve, and pit the peaches. Slice each half into quarters.
- Toss the peach slices with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice.
- Spread peaches evenly on the baking sheet, skin side down.
- Roast peaches for 25-30 minutes until soft, caramelized, and slightly golden. Let cool completely (about 20 minutes).
- Puree or mash the roasted peaches to desired texture using a food processor, blender, or fork.
- In a large mixing bowl, whip 2 cups cold heavy cream to soft peaks (3-5 minutes on medium-high speed).
- In a separate bowl, stir together sweetened condensed milk, vanilla extract, and a pinch of salt.
- Gently fold the condensed milk mixture into the whipped cream, keeping it light and airy.
- Fold in the roasted peach puree or mash just until swirled throughout.
- Transfer mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
- Before serving, let ice cream sit at room temperature for 5-10 minutes to soften for easier scooping.
Notes
Do not overwhip the cream; stop at soft peaks. Roasting peaches skin side down helps prevent drying out. Fold ingredients gently to keep the mixture airy. If ice cream is too hard, let it soften at room temperature before scooping. For softer texture, add a tablespoon of vodka or peach liqueur. Peaches can be roasted ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1/8 of the recipe (a
- Calories: 280
- Sugar: 24
- Sodium: 55
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
Keywords: no-churn ice cream, roasted peach ice cream, homemade ice cream, summer dessert, easy peach recipe, no ice cream maker, creamy ice cream