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I can't think of a more quintessential summer dessert than homemade peach ice cream. The strange thing is that if I'm buying an ice cream cone or a pint at the grocery store, it's most likely plain vanilla or something off-beat like Ben & Jerry's Phish Food. But if I'm making ice cream at home with the thermometer threatening triple digits, peach it is.
Growing up, making ice cream was an ordeal involving lots of ice, rock salt, a hand crank and lots of elbow grease. I admit there's something about the payoff of that much effort. But I'm happy to have this speedy, no-churn version up my sleeve.
I'd bookmarked a recipe ages ago for a no-churn vanilla ice cream recipe from my friend Lorraine of Not Quite Nigella. I loved the simplicity of it. I started with her recipe then added scraped vanilla bean seeds and chunks of fresh, ripe peach - lots of them.
Do note that peaches freeze popsicle-hard. So if you want to load this up with as many peach chunks as I've called for and you hope to scoop the ice cream easily, you'll want to make this ice cream the morning of the day you plan to serve it. Other options are to reduce the number of peaches, maybe by half (use them to make Peach Clafoutis or Peach Bellinis), or take the ice cream out 20 to 30 minutes before you plan to serve it. And for an extra treat, serve this alongside a stack of melt in your mouth Butter Cookies!
No Churn Peach Vanilla Bean Ice Cream
- ½ to ⅔ cup powdered sugar 63 to 83 grams
- 2 cups heavy whipping cream
- 2 teaspoons vanilla bean seeds 2 teaspoons real vanilla extract
- 3 peaches pitted, peeled and diced (8 to 10 ounces)
- Sift powdered sugar into a large bowl. Add cream and vanilla beans or extract.
- Beat cream mixture with an electric mixer until thick with very soft peaks. With a rubber spatula, gently fold in peaches.
- Transfer to loaf pan or other freezer-safe container for several hours or overnight.
- To serve: if you're serving it on the same day, you should be able to scoop it straight from the freezer. If it's been in the freezer overnight or longer, you'll want to let it sit out for 20 to 30 minutes to soften before scooping.