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, 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
Ingredients
- 1/2 to 2/3 cup powdered sugar 63 to 83 grams
- 2 cups heavy whipping cream
- seeds scraped from one vanilla bean or 2 teaspoons real vanilla extract
- 3 peaches pitted, peeled and diced (8 to 10 ounces)
Instructions
- 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.
Giovanna says
September 22, 2016 at 11:57 pmCiao Marissa, thank you for this recipe, my son and I love it. It is delicious !!! We prepared this ice cream all August, this weekend my son wants to have a small “back to school party” and he asks me to prepared it for all his friends !!! Sometimes I prepared it also at Vignali and all guests loved it !!!! Buonissimo !!!
Marissa says
September 23, 2016 at 8:20 amCiao, Giovanna! You made my day!! Thank you so much…I’m so glad that you and your son have enjoyed the recipe this summer and how sweet o you to share it with your son’s friends. xoxo
Michelle @ Vitamin Sunshine says
August 25, 2016 at 2:37 pmSuper delicious 🙂 But I am laughing because I know the “triple digits” haven’t happened yet, and we’re pretty far off from hitting them! I haven’t been in Bend for this long in years and years– I forgot how cool the summers can be!
Marissa says
August 26, 2016 at 4:56 pmAre you visiting Bend now? If so, you picked a great weekend weather-wise and Arts in the High Desert is going on with is incredible. 🙂
Sarah @ SnixyKitchen says
August 15, 2016 at 10:41 pmThis sure does scream summer! And it reminds me of my mom, who churns of batch after batch of peach ice cream all summer long. What I wouldn’t do for a scoop of this right now!
Marissa says
August 18, 2016 at 3:02 pmThere is something to putting some muscle into making it, but it’s nice to have an easy back up when a craving hits! 🙂
Cheyanne @ No Spoon Necessary says
August 15, 2016 at 9:15 amPeaches and ice cream are most certainly quintessential summer, but put those two together and OMGee, Summer party for your taste buds! This ice cream looks fabulous, Marissa! I love love looooove all the big chunks of fresh peaches you put in here! And those specks of vanilla bean are marvelous! I could definitely make a gallon of this disappear in a matter of minutes! And I welcome any ice cream that I don’t need to wait forever to freeze solid! 😉 Plus no churn ice cream is my jam! This creamy dreamy beauty has my name written all over it! SO YUM! Cheers, friend!
Marissa says
August 18, 2016 at 3:03 pmYou always make me smile, Cheyanne! It’s seriously so good as soft serve…slurp!! 🙂
Beeta @ Mon Petit Four says
August 14, 2016 at 6:00 pmOh my! I saw this on your Instagram feed and was totally drooling all over my keyboard. This ice cream looks GORGEOUS! I love all the peach chunks you added, and the fact that it’s no-churn! My dad used to make ice cream as a kid, and whenever I hear about how he did it, I’m grateful for easy recipes like this! 😀 I’ve got lots of fresh summer peaches, so I’m definitely going to try this recipe out! Thank you for sharing, my friend <3
Marissa says
August 18, 2016 at 3:04 pmhaha, thank you, Beeta!! Peaches have been so great this summer! And as much as I love ice cream, I’m just as happy to eat them straight, over the sink, with juice dripping down my wrists!
Faith (An Edible Mosaic) says
August 12, 2016 at 7:29 amI had to laugh when you mentioned B&J’s Phish Food – that’s one of my favorites too! 🙂 And yay for no-churn ice cream! There’s nothing better than the summery combo of peaches + vanilla.
Marissa says
August 12, 2016 at 10:55 amSimpatico! 😉 Thank you, Faith. Have a wonderful weekend!
Sonali- The Foodie Physician says
August 11, 2016 at 4:25 pmThis really does scream summer!! And those big peach chunks are calling “Sonali, eat me, eat me!” 🙂
Marissa says
August 12, 2016 at 10:55 amhaha, I’d love to scoop up a bowl for you, Sonali!
Helen @ Scrummy Lane says
August 11, 2016 at 12:27 pmWow, what a beautiful ice cream, Marissa, and all the better that it’s no churn!
Love the light in these photos, too!
P.S. I love Lorraine of Not Quite Nigella, too. Isn’t she the best? (love her stories!)
Marissa says
August 12, 2016 at 10:56 amThank you so much, Helen! And, yes, Lorraine is hilarious! I love the ‘characters’ in her stories – who doesn’t love Queen Viv and Miss America? 🙂
Kathleen | Hapa Nom Nom says
August 11, 2016 at 10:56 amMarissa, these photos are just gorgeous! No churn ice cream is the best! I think I made ice cream just once as a kid (the old fashioned way) and it seemed like way too much effort! So no churn is definitely where it’s at! Not to mention I love peaches! Peaches + creamy vanilla bean ice cream = my happy place 🙂
Marissa says
August 12, 2016 at 10:57 amThanks, Kathleen. I still have my eye on that Vietnamese Coffee no-churn ice cream you posted awhile ago. It’s a MUST MAKE before the end of summer. 🙂
Lorraine @Not Quite Nigella says
August 10, 2016 at 8:07 pmOoh I adore your riff on this Marissa!! Peaches and cream is such a magical combo! 😀 Do you mind if I share this on my facebook page? 🙂
Marissa says
August 12, 2016 at 10:57 amThank you for the recipe inspiration, Lorraine! And, yes, I’d love that! 🙂
Tom B says
August 10, 2016 at 6:57 pmI am definitely trying this recipe out this weekend. It is suppose to be hot and humid and the peaches in Virginia are wonderful right now. Thank you for this gem!
Marissa says
August 12, 2016 at 10:59 amI bet you have fabulous peaches in Virginia! I definitely recommend making it the same day so that it’s a semi-frozen soft-serve – ridiculously good. On our next batch, we’re thinking of macerating the peaches first in bourbon and brown sugar…
Tom B says
August 18, 2016 at 6:45 pmMarissa,
I just placed a container of No Churn Peach Vanilla Bean Ice Cream in the freezer! The peaches were very ripe and full of flavor. I tried your experiment of macerating the peaches in alcohol. My choice of poison was Diplomatico Reserva Exclusiva 12 yr old rum from Venezuela and I add just a little brown sugar. I decided to cut the size of the peaches very small and I hope the alc will keep them from becoming popsicles.
So tomorrow I will see if I was successful. I can tell you the chef’s taste before placing it in the container showed a lot of potential for something special.
Marissa says
August 21, 2016 at 5:11 pmI had to look up that rum, wow! You know how to sophisticate ice cream – man I’d love to have a dish of that!! Cutting the peaches into smaller pieces is also a great idea!
Kevin | Keviniscooking says
August 10, 2016 at 2:15 pmCreamy, dreamy this is… love peaches! I remember as a kid adding the rock salt and my dad or brothers turning the crank and the ice chips while making homemade. Thanks for the memory Marissa. 🙂
Marissa says
August 12, 2016 at 11:00 amawww…it’s the same for me – totally nostalgic. Happy weekend, my friend. 🙂
Medha says
August 10, 2016 at 12:08 pmI just bought the most delicious peach ever! Totally loving the fresh peaches in here 🙂
Marissa says
August 12, 2016 at 11:00 amAren’t peaches the best? Honestly one of my favorite parts of summer.
Dorothy Dunton says
August 10, 2016 at 9:48 amHi Marissa! Fresh peaches are such a treat in the summer! I made a peach coffee cake a couple of weeks ago. I have vanilla bean paste which I assume I could use here. That’s funny that you mention Phish Food…that is one of Gary’s favorites! I usually prefer vanilla or a fruit ice cream or a pistachio or coconut..oh, and then there is lemon custard ice cream! 🙂
Marissa says
August 12, 2016 at 11:01 amHi Dorothy! Your peach coffee cake would be the perfect partner to this – double peaches! I love pistachio ice cream too and lemon custard!? Yes, please!
Shashi at RunninSrilankan says
August 10, 2016 at 9:43 amI adore melty ice cream, so taking this out 20 minutes early is not a problem because Marissa, this. is peach. ice cream!!! And – it’s no churn!!! Thanks so much for sharing!
Marissa says
August 12, 2016 at 11:02 amI do too, Shashi. When I was little I used to stir my ice cream until it was basically a thick ‘ice cream soup’. 🙂