Go Back
–+ servings
Peaches-and-cream-ice-cream-in-a-tub-with-ice-cream-scoop.

Homemade No Churn Peaches And Cream Ice Cream

Homemade no-churn peaches and cream ice cream spiked with Amaretto liquor. So easy to make and full of real peach flavor!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Freezing time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 420 kcal

Equipment

Ingredients
 

  • 4 Peaches
  • 50 ml (1.75 oz) Amaretto liquor (can sub with orange juice)
  • 1 tablespoon Granulated sugar
  • 397 g (1.3 cups) Sweetened condensed milk (1.3 cups)
  • 475 ml (2. cups) Heavy cream (or double cream) (2 cups)
  • 1 teaspoon vanilla extract
  • ½ teaspoon (0.5 teaspoon) salt

Instructions
 

  • Preheat the oven to 130 degrees Celsius / 265 degrees Fahrenheit.
  • Slice the peaches into quarters and pull out the stones. Place the peaches into an oven-proof dish and sprinkle over the sugar and pour over the Amaretto liquor.
  • Bake the peaches for 20-30 minutes until tender and juicy, then allow to cool to room temperature before peeling off the skins and blending them into a puree.
  • Whip the heavy cream in a large mixing bowl with an electric hand mixer until thick and gloopy, then fold in the sweetened condensed milk, salt, and vanilla extract.
  • Pour half of the creamy vanilla ice cream base into a freezer container or suitable piece of Tupperware. Pour half of the blended stewed peaches on top and swirl into the ice cream using a fork or chopstick.
  • Repeat with the other half of the ice cream base and peach puree, then cover the ice cream with a peach swirl with plastic wrap or a lid.
  • Freeze for at least 6 hours before scooping out and enjoying as peach ice cream cones or as a peach ice cream sundae.

Notes

Time-saving tips:
  • Use peach jam instead. But trust me, for the best-tasting version of peaches and cream ice cream, it's worth taking the extra steps in this recipe.
  • Use canned peaches. Just drain them first before blending. My one issue with canned peaches is that they have a more artificial flavor, so there will be a significant difference in taste.
  • If you don't have the time or equipment to whip cream, vigorously stir in some fresh lemon juice instead. The citric acid will thicken the cream naturally.
  • Instead of stewing peaches in the oven, place the peaches and other ingredients in a saucepan over medium-low heat until they are tender.

Nutrition

Calories: 420kcalCarbohydrates: 40gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 235mgPotassium: 335mgFiber: 1gSugar: 39gVitamin A: 1255IUVitamin C: 5mgCalcium: 184mgIron: 0.4mg
Keyword peaches and cream ice cream
Tried this recipe?Let us know how it was!