Photography by Jim Bathie and John O’Hagan
Creamy, refreshing, and loaded with fresh peaches, No-Churn Peach Ice Cream makes an effortless summertime dessert. Sweetened condensed milk and whipped cream create a rich base, while diced peaches and crumbled shortbread cookies add texture and flavor. No ice cream maker required — just mix, freeze, and enjoy a perfect peachy bite.
No-Churn Peach Ice Cream
Makes 6 to 8 servings
Ingredients
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 2 cups diced fresh peaches
- 1 cup crumbled shortbread cookies, plus more for topping
- Sliced peaches, for topping
Instructions
- Line a 9x5-inch loaf pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream, sugar, and salt at medium-high speed until stiff peaks form, 4 to 6 minutes.
- In a large bowl, place condensed milk. Fold in whipped cream mixture until just combined and no streaks remain. Stir in diced peaches and cookies. Spoon into prepared pan. Top with more crumbled cookies and sliced peaches. Cover and freeze until firm, at least 5 hours, or up to overnight.
For a similar recipe for No-Churn Peaches Foster Ice Cream, follow this link https://louisianacookin.com/no-churn-peaches-foster-ice-cream/
