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Home » ice cream + frozen

Published on July 6, 2021 Updated on July 11, 2022. Published by Megan

No-churn Peach Ice Cream

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Mid-summer means PEACHES. More specifically, its stone fruit season. But, peaches are particularly delicious this time of year and this no-churn peach ice cream screams summer. From the cups of fresh peaches and bourbon pecan peach syrup, to the creamy mascarpone base, this easy summer dessert is THE tastiest way to beat the heat! Just grab a cone, scoop and enjoy!

no-churn peach ice cream

This peach filled ice cream is:

  • Cold
  • Sweet
  • Creamy
  • Decadent without being heavy
  • Full of peach flavor
  • Crunchy bits of caramelized pecans
  • Like peaches + cream (such a Southern classic)
  • Small batch quality ice cream, no churn needed!
nothing matches a fresh, summer Georgia peach from Pearson Farms

Sweet + peachy ingredient list

  • Peaches
    • I highly recommend having a box of gorgeous Georgia peaches delivered straight to your door!
  • Brown sugar
  • Ground cinnamon
  • Unsalted butter
  • Salt
  • Bourbon, optional (but recommended)
  • Pecans
  • Heavy whipping cream
  • Mascarpone cheese or cream cheese
  • Sweetened condensed milk
  • Vanilla bean extract or paste

From these ingredients you will make the sautéed peaches, bourbon pecan peach syrup and no-churn mascarpone cheese base.

How to make the best no-churn ice cream:

  • Stand mixer with paddle attachment or hand mixer with beaters to make the base.
  • 6-8 capacity container to hold the ice cream.
    • or use 9 - 10" cake or pie pans
    • or 9X5 or larger loaf pans
  • Medium sized skillet for making the sautéed peaches and the bourbon pecan peach sauce.
  • Plastic wrap and foil to cover the no-churn ice cream while it freezes.
no-churn peach ice cream

The best way to make no churn ice cream:

  • Make this no-churn ice cream by mixing slowly.
    • Going fast or over whipping (especially the mascarpone cheese) can lead to a grainy texture,
  • Make sure the mascarpone cheese is room temperature.
    • Cold mascarpone can break very easily.
    • Breaking cheese creates a grainy, curdled texture.
  • Combine the whipped cream and mascarpone/sweetened condensed milk mixture by hand.
  • The peaches and syrup need to be cool or at room temperature.
  • Use a large enough container to hold all the ingredients.
  • Freeze the ice cream uncovered for 2 hours. After two hours, cover with plastic wrap and foil.
  • Freeze the ice cream for at least 6 hours total.
no-churn peach ice cream

The best way to serve this no-churn ice cream:

  • Set out the container for 5-15 minutes to slightly thaw at room temperature.
  • Scoop and enjoy on a cone or in a bowl.
  • Top with more fresh peaches and pecans.
no-churn peach ice cream
no-churn peach ice cream
no-churn peach ice cream

more creamy frozen desserts to love!

  • strawberry pretzel cheesecake
  • no-churn sugar cookie ice cream
  • no-churn tahini ice cream
  • frozen margarita pie

Make sure to leave a star review below

Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest

no-churn peach ice cream

no-churn peach ice cream

Megan
this no-churn peach ice cream is made from a creamy mascarpone base, sautéed peaches and a brown sugar bourbon pecan syrup. just heat, whip, fold, layer and freeze for the most lusciously delicious ice cream.
5 from 2 votes
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Prep Time 20 mins
Cook Time 5 mins
Freeze Time 6 hrs
Total Time 6 hrs 25 mins
Course Celebrations, Dessert
Cuisine American
Servings 6 cups

Equipment

  • medium sauce pan
  • stand mixer with whisk attachment or hand mixer with beaters
  • 6-8 c capacity container
  • plastic wrap and foil
  • freezer

Ingredients
  

  • 2 c (450g) fresh peaches, peeled and diced
  • 1/3 c (67g) brown sugar
  • 1 tbsp (14g) unsalted butter
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 oz. (60ml) bourbon whiskey, optional for flavor
  • 2 tbsp (25g) brown sugar
  • 1/2 c (65g) chopped pecans
  • 2 c (473ml) cold heavy whipping cream
  • 8 oz. (227g) mascarpone cheese, room temperature sub 1:1 with full fat cream cheese
  • 14 oz. (396g) can sweetened condensed milk
  • 1 tsp (5ml) vanilla bean paste or extract
  • 1/2 tsp salt

Instructions
 

making the sauteed peaches

  • In a medium sized pan, melt the butter over medium low heat. Add in the peaches, cinnamon and brown sugar, mixing well to combine. Cook peaches down until they release their juices, about 5-6 minutes after the peach start to slightly simmer.
    Gently strain peaches in a mesh colander placed over a bowl to catch the juices. Then, pour the hot peaches into a separate bowl to cool to room temperature.

making the bourbon pecan peach syrup

  • Now, return the strained juices to the same pan. Add shots of bourbon, chopped pecans, an additional 2 tablespoons brown sugar, and salt to the pan.
    Heat the mixture over medium heat, stirring frequently until a thickened syrup forms, about 5 minutes. Pour the syrup into a small bowl to cool to room temperature.
    Gently mix the cooled bourbon pecan peach syrup back into the cooled peaches.

making the mascarpone base

  • Place a large mixing bowl and beaters in the fridge to chill for 20-25 minutes. While the bowl is chilling, pull mascarpone cheese out to soften at room temperature.
    Once the mixing bowl and beaters are chilled, pour in heavy whipping cream and beat cream on medium speed for 7-8 minutes, or until medium peaks form. If the peak of the cream stands for a second before collapsing, it’s ready.
    Using a large mixing bowl, add in the mascarpone cheese. Using a large spoon or flexible spatula, spread the mascarpone across the bowl. If the cheese spreads very easily, it's ready. If it starts to look curdled it's a little too cold.
    Once the cheese is evenly spread on the bottom of the bowl, add in the vanilla extract, salt, and condensed milk. Gently fold the sweetened condensed milk into the mascapone cheese until fully incorporated. This process should go slowly to ensure the mascarpone doesn't break.
    Gently fold in 1/2 of the cooled sauteed peaches and bourbon pecan peach syrup.

assembling the no-churn peach ice cream

  • Pour 1/3 base into a freezer proof bowl, cake pan or loaf pan. Drizzle 1/3 of the remaining bourbon pecan peach syrup.
    Repeat for the second and third layers, ending with the remaining 1/3 peaches.
    Place the container of no-churn, uncovered in the freezer for 2 hours. Cover the entire container with plastic wrap. Wrap the top of the container with foil and freeze for an additional 6 hours or overnight. 
  • Thaw slightly at room temperature for 5-10 when ready to serve. Enjoy with more fresh peaches and chopped pecans!
Keyword bourbon pecan, easy no-churn ice cream, easy peach desserts, homemade peach ice cream
did you make this recipe?tag @olivesnthyme on Instagram

More ice cream + frozen

  • No Churn Raspberry Sorbet
  • Chocolate Chip Cookie Dough Cheesecake
  • Strawberry Pretzel Cheesecake
  • no-churn sugar cookie ice cream

Reader Interactions

Comments

  1. Brunna Abade says

    July 19, 2021 at 3:43 pm

    How much of butter did you put TO make the sauteed peaches?

    Reply
    • Megan says

      July 19, 2021 at 3:48 pm

      Hi Brunna, thanks for asking. It should read 1 tbsp unsalted butter to make the sautéed peaches.

      Reply
  2. Noel Than says

    July 21, 2021 at 6:07 pm

    Does the peaches have to be riped before I make this or can I just use it straight away? Thank you!

    Reply
    • Megan says

      July 21, 2021 at 8:53 pm

      Hi! I think the peaches taste better for this when they are ripe, but still firm. If needed, place your peaches in a brown paper bag (top folded down) on the counter for a day. That should help ripen them faster!

      Reply

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Hi friends, I'm Megan!

Welcome to my blog, Olives + Thyme. I am a food photographer and blogger with a love of all things sweet.

Here you'll find mostly sweet recipes that are simple to make and full of flavor.

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