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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
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
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