Go Back Email Link
Overhead shot of peach ice cream in waffle cones.

Easy, No-Churn Peach Basil Ice Cream

Christianna | Siftnwhisk
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American, Mediterranean
Servings 16
Calories 231 kcal

Equipment

  • 9x5 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 9x5 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.

Nutrition

Calories: 231kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 46mgSodium: 80mgPotassium: 176mgFiber: 1gSugar: 20gVitamin A: 587IUVitamin C: 3mgCalcium: 93mgIron: 1mg
Keyword basil, Graham crackers, heavy cream, peaches, sweetened condensed milk
Tried this recipe?Let us know how it was!