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Creamy No-Churn Bourbon Peach Ice Cream

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A quick and easy no-churn ice cream recipe featuring fresh peaches and a subtle bourbon kick, perfect for summer desserts without the need for an ice cream maker.

Ingredients

Scale
  • 3 large fresh peaches, peeled and diced (about 2 cups / 300g diced)
  • 1/2 cup (100g) granulated sugar, divided
  • 2 cups (480ml) heavy whipping cream
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 2 tablespoons bourbon (e.g., Maker’s Mark)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

  1. Peel and dice about 3 large ripe peaches (roughly 2 cups / 300g diced). Toss them with 1/4 cup (50g) granulated sugar and 1 tablespoon lemon juice in a bowl. Let sit for 15 minutes to macerate.
  2. Transfer the peach mixture to a medium saucepan and cook over medium heat, stirring occasionally, for about 10 minutes until peaches soften and syrup thickens. Remove from heat and cool to room temperature.
  3. Pour 2 cups (480ml) cold heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed with an electric mixer until soft peaks form, about 3-5 minutes.
  4. In a separate bowl, combine 1 can (14 oz / 396g) sweetened condensed milk, 2 tablespoons bourbon, 1 teaspoon vanilla extract, and a pinch of salt. Stir until smooth.
  5. Slowly fold the whipped cream into the condensed milk mixture gently with a spatula, careful not to deflate the cream.
  6. Fold the cooled peach mixture into the cream base evenly without overmixing to maintain a marbled texture.
  7. Pour the mixture into a loaf pan or freezer-safe container and smooth the top. Cover with a lid or plastic wrap pressed lightly onto the surface.
  8. Freeze for at least 6 hours or overnight until firm but scoopable.
  9. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften for best texture.

Notes

Chill mixing bowl and beaters before whipping cream for better volume. Fold whipped cream gently to keep airiness. Cook peaches just until soft to avoid mushiness. Press plastic wrap directly on ice cream surface before sealing to prevent ice crystals. Adjust bourbon amount to taste. For dairy-free, substitute heavy cream with full-fat coconut milk and use dairy-free condensed milk.

Nutrition

Keywords: no-churn ice cream, bourbon peach ice cream, summer dessert, easy ice cream recipe, homemade ice cream, no ice cream maker, peach dessert

Find it online: https://gleamgulp.com/creamy-no-churn-bourbon-peach-ice-cream-recipe-easy-homemade-summer-dessert/