Easy, No-Churn Peach Basil Ice Cream
Time to make your own homemade peach ice cream. It’s easy, creamy, fragrant and you do not need an ice maker or any special tools!
Everything’s Peachy!
When I’m on a creative block I always seek for inspiration in fresh ingredients. What’s seasonal? -Peaches! Is this an ingredient I haven’t really experimented with? -Yes. What’s the best way to use peaches? – ICE CREAM! Honestly, making homemade ice cream is way easier than you imagine. This peach ice cream only requires 20 minutes hands on and it can be a fun activity for the whole family. With only 7 ingredients this no-churn ice cream is the creamiest and most refreshing ice cream you have ever tried. Peach and basil is an awesome flavor combination for summer desserts.
Ingredients for No-Churn Peach Basil Ice Cream
- Fresh Peaches: It’s peach season so you won’t have a problem finding fresh and juicy peaches. When choosing peaches I like to give them a little sniff to make sure they have a fragrant peachy smell. In this recipe peaches are incorporated in two different ways for a stronger flavor profile. We use homemade peach sauce and small peach pieces for a versatile texture.
- Fresh Basil Leaves: Greek basil, flat Italian basil or Thai basil are the varieties which best suit this peach ice cream. Its pungent taste provides a hint of freshness when paired with peaches and balances the overall sweetness. For this recipe we used fresh, flat Italian basil.
- Cookies: Although not mandatory, a little crunch is always welcomed. You can use any type of cookies or even small bits of waffle cones for the filling. Graham crackers pair excellently as well. Before using, make sure to chill the cookies in order to prevent them from getting soggy.
Tips for the best homemade peach ice cream:
- Use good quality ingredients. Avoid substituting heavy cream for half and half or other reduced fat alternatives. The full fat heavy cream will make the peach ice cream rich and super creamy.
- Always chill the heavy cream and the bowl before using. In our case pop the loaf pan in the freezer while preparing the ice cream filling. That way you will speed up the freezing process.
- Freeze homemade peach ice cream for at least 6 hours or overnight. Be patient and you will be rewarded. However, if you are looking for a softer ice cream texture, 4 hours will be enough.
- Store ice cream in the back of the freezer as the temperature tends to be more consistent. Keep homemade ice cream in an airtight container or covered with plastic wrap and aluminum foil to prevent it from getting icy.
How to make it:
For the peach sauce: Pit and slice peaches. Set one peach aside, then add the rest in a medium saucepan along with granulated sugar. Simmer over medium-low heat for 10 minutes, stirring occasionally. Once the peaches have soften and released their juices, remove from heat and transfer to a blender. Blend until smooth. Transfer peach sauce in a bowl and refrigerate.
Chop the remaining peach and fresh basil leaves into small pieces and set aside. In a large mixing bowl with the whisk attachment fitted, beat together the chilled heavy cream, sweetened condensed milk and pure vanilla extract for 4-5 minutes on medium-high speed, until stiff peaks are formed (see photo 1).
[easy-image-collage id=2563]Using a spatula, gently fold the peach sauce, chopped peach and basil pieces until combined (see photo 2). Now fold in the cookie pieces (see photo 3). Be careful not to deflate the batter. Pour the batter into a 9×5 inches loaf pan and freeze for at least 6 hours before serving (see photo 4).
[easy-image-collage id=2573]If you are wondering whether the no-churn peach ice cream is good let me give you my answer. It is good if not better from the traditional churned ice cream. It does not lack at all in creaminess or flavor and it’s so effortless. Give this recipe a try and you won’t be disappointed. We love hearing from you, leave us a comment below.
If you love this recipe, try these out!
- Easy Cinnamon Spiced Apple Raisin Crumble
- Quick Greek Yogurt Phyllo Fruit Cups
- Fresh Red Wine Cherry Tart
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Easy, No-Churn Peach Basil Ice Cream
Equipment
- 9×5 loaf pan
Ingredients
- 1 lb Fresh Peaches
- 1/4 cup Granulated Sugar
- 14 oz Sweetened Condensed Milk
- 1 3/4 cups Heavy Cream Chilled
- 2 tsp Pure Vanilla Extract
- 1/2 cup Fresh Basil Leaves chopped
- 1/2 cup Cookies chilled & chopped
- Waffle Cones optional
Instructions
- Pit and slice peaches. Set one peach aside, then add the rest in a medium saucepan along with granulated sugar.1 lb Fresh Peaches, 1/4 cup Granulated Sugar
- Simmer over medium-low heat for 10 minutes, stirring occasionally.
- Once the peaches have soften and released their juices, remove from heat and transfer to a blender. Blend until smooth.
- Transfer peach sauce in a bowl and refrigerate.
- Chop the remaining peach and fresh basil leaves into small pieces and set aside.1 lb Fresh Peaches, 1/2 cup Fresh Basil Leaves
- In a large mixing bowl with the whisk attachment fitted, beat together the chilled heavy cream, sweetened condensed milk and pure vanilla extract for 4-5 minutes on medium-high speed, until stiff peaks are formed.14 oz Sweetened Condensed Milk, 1 3/4 cups Heavy Cream, 2 tsp Pure Vanilla Extract
- Using a spatula, gently fold the peach sauce, chopped peach and basil pieces until combined. Now fold in the cookie pieces. Be careful not to deflate the batter.1/2 cup Cookies
- Pour the batter into a 9×5 inches loaf pan and freeze for at least 6 hours before serving.
- Enjoy!
Notes
- Use fresh, organic peaches for optimal flavor.
- Make sure to use chilled heavy cream and chilled cookies. That way mixing time will take less time and you will prevent cookies from getting soggy.
- It is mandatory to chill the peach sauce before incorporating to the batter.
- You can cover the ice cream with a layer of plastic wrap, followed by a layer of aluminum foil after 2 hours of freezing.
- To prevent ice cream from getting icy, store at the back of the freezer, covered airtightly.
- No-churn peach basil ice cream will keep fresh for up to 2 weeks.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.