Description
Peach ice cream is a quick and easy four-ingredient recipe. All we need is fresh peaches, sweetened condensed milk, heavy whipping creme, and sugar (granulated and powdered sugar). It is difficult to go wrong with this recipe as there is no churning involved. The total cook time for peaches is one minute plus the time for whipping the creme, which takes about 10 minutes.
Whipping the creme incorporates the air into the ice cream and not overmixing it preserves the texture of the ice cream. This ice cream will taste as good or even better than the machine-made. The result will surprise you on how smooth and silky this turns out.
Ingredients
Fresh Peaches- 3 (diced)
White Sugar- 1 Tbsp
Heavy Whipping Creme- 1 cup
Sweetened Condensed Milk- 1/2 cup or 4 ounces
Powdered Sugar- 1/4 cup
Instructions
1. Dice 3 medium-sized peaches with the skin on.
2. Heat the pan to medium-high setting and add the diced peaches and 1 Tbsp white granulated sugar.
3. Cook the peaches and sugar for about 1 minute on medium-high. Do not overcook. This step is to only melt the sugar and incorporate sweetness to the peaches.
4. Transfer the cooked peaches to a bowl and let it cool down completely.
5. Take 1 cup of heavy whipping creme in a chilled bowl and start whipping on low to medium speed. The total average whipping time to achieve the desired consistency is about 10 minutes.
6. Add 1/4 cup of powdered sugar halfway into the whipping process.
7. Continue the whipping process for about 10 minutes or until the soft peaks form.
8. Add 1/2 cup sweetened condensed milk to the whipped creme and fold gently. Do not overmix as it will release the air from the creme.
9. Add the cooked peaches to the creme and mix it gently.
10. Transfer the ice cream to a freezer-safe bowl and freeze overnight.
11. Serve with mint leaves, chocolate chips, and fresh sliced peach.
Notes
1. Cooling down the cooked peach is a very important step. Adding warm cooked peaches to the heavy creme can melt the ice cream.
2. Make sure to use fresh peach as frozen ones get watery and soggy and will alter the taste and texture. This recipe also works well with mango, plum, apricots, nectarines, and different types of berries.
3. It is important to have a cold chilled bowl before beginning to whip the creme. Another trick is to place the whipping bowl and whipping blades in the freezer for 10 minutes before using it. Over whipping the creme can turn the heavy whipping creme into butter-like consistency and taste.
4. Powdered sugar used in whipping the creme acts as a stabilizer and helps with the consistency of the creme. The amount of powdered sugar used can be reduced to half and it will not significantly alter the consistency of this ice cream recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minute
- Category: Beverages and Ice Creams
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 2 small scoops
- Calories: 213 Kcal
- Sugar: 23.06 g
- Sodium: 39 mg
- Fat: 11.11 g
- Saturated Fat: 6.70 g
- Unsaturated Fat: 0.48 g
- Trans Fat: 0 g
- Carbohydrates: 27.06 g
- Fiber: 1.9 g
- Protein: 3.36 g
- Cholesterol: 41 mg
Keywords: No churn peach ice cream, summer peach ice cream, easy quick four ingredient peach ice cream, summertime peaches
