Yanno what’s miserable in the South? Summer! But this Roasted Peach Ice Cream (No Churn) makes it better. It’s August now, so depending on where you are, there is still time to make this easy ice cream.
Roasted Peach Ice Cream No Churn
I love that no-churn recipes like this can be loaded up with all kinds of fruits, and plenty of them! I don’t think there’s a commercial version of ice cream that can pack this much flavor in. An added surprise is an optional swirl of caramel through the ice cream.
About Roasted Peach Ice Cream:
I don’t often go out for an ice cream cone; well, not since Chance, my last Labrador, passed. We had a routine: Once a week, Chance, Otto (my cat), and I would go to the park down the street and stop for a cone and a cup on the way home. It was a treat for Chance and an attempt to socialize all of us, lol! It’s a wild life I lead!
But even the ice cream from that shop, with its many flavors, didn’t compare to this ice cream. No-churn ice cream is very cream-forward, and plays so well with Peaches! Maybe this flavor should be Peaches and Cream, a classic combo to be sure.
The Roasted Peaches – I had to snitch one or two. They’re fabulous!
Making Roasted Peach Ice Cream:
It took me a few tries to master no-churn ice cream, but once I figured out the secret, I had to share it!
Part of the secret is flavoring the ice cream to take advantage of the creaminess, and the rest was slightly modifying any add-ins to prevent an icy texture.
If you want to read all about the whys and details about making a no-churn ice cream, or if you just want to check out the recipe, read all about it on my No Churn Strawberry Ice Cream (linked below).
The bottom line is, unless juicy fruit is transformed by some type of cooking and a little sugar (sprinkling with sugar and roasting is ideal and delish because the flavors concentrate), the ice cream (which freezes harder than churned ice cream) and the fruit can get very icy.
There’s also a little touch of alcohol in the recipe. That tiny bit helps with the texture and can be left out in a pinch. Don’t get too excited, though: vanilla is alcohol based and it’s used in commercial ice cream. I didn’t want the vanilla flavor here, so I chose bourbon. That’s a classic pairing with the peaches. Something like Vodka will be flavor-neutral.
Plan Ahead:
- There’s less wait time and fewer steps to this recipe than with any churned ice cream, but plan ahead.
- The peaches need to be prepared and roasted, then cooled. The loaf pan for the ice cream should be tossed in the freezer, empty.
- After making the ice cream, it needs to chill for at least 8 hours.
- The ice cream has to be softened in the fridge for 10 to 15 minutes before serving. There’s a window: Not long enough, it will be “crumbly,” and too long? It gets melty, fast.
Storing:
Store in the freezer, tightly covered, for two to three weeks.
Other Ice Cream Desserts You Might Like:
If you’d give some love to these recipes by taking a peek, I’d appreciate it!
No Churn Strawberry Ice Cream
Saving Money on Roasted Peach Ice Cream:
I’m super happy with the pricing compared to the quality of this no-churn ice cream because I shop well.
- I paid a dollar for condensed milk on a Christmas sale, the whipped cream was $1.99 at Aldi, and the peaches were $1.69 on sale.
- My cost was about $4.69 for 2 quarts. That’s $9.38 a gallon. Compare it to an equivalent amount of Tillamook ($7.49 for 48 ounces or $19.97 a gallon), and the pricing looks even better.
- But with off-the-shelf (non-sale) prices, ingredients are closer to $12.00, and savings are less. No offense, but if you aren’t flinching at the cost of premium ice cream, it’s not about the money.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Condensed Milk:
- Rock bottom pricing is during the Winter holidays. Watch for sales at the discount grocery and dollar stores. Shoot for $1.00 to $1.25 a can and stock up for the year.
- Good pricing will be found at Latino or other ethnic markets as well as during grocery store sales before any holiday known for baking. See Win at the Grocers, linked above.
- Condensed milk stores for years; dates have little meaning. If the product has settled and is denser at the bottom of the can, stir it back together. If darker than usual, heat and/or time have started to caramelize the sugars. It is perfectly safe. Once opened, store any leftover tightly covered in the fridge. It will keep for a weeks, but it may dry out over time.
- Condensed milk is easy to make using sugar and milk, keeps for about six months in the fridge, but takes 45 minutes to an hour. The equivalent of a can will cost about $1.20 to make in 2025, using Lidl pricing for ingredients.
Cream:
- Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
- Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.
Peaches:
- Watch for sales at the grocery through the season; for the best (not necessarily the cheapest), check farmers markets, farm stands, and crated options. Quality matters. Timing matters. See this guide.
- Gently nestle in a shallow bowl on top of a thin towel, away from other fruit. Don’t cover. When they yield to a gentle touch, they are ripe. Once ripe, move to the fridge where they’ll last for several days.
Thanks for stopping by – it’s mid-August – there’s still time for fabulous, fresh, local peaches before they’re gone from the stores for the year!
Mollie
Roasted Peach Ice Cream No Churn
Roasted Peach Ice Cream No Churn
- Prep Time: 45 minutes
- Cook Time: freeze 8 hours
- Total Time: 8 hours 45 minutes
- Yield: about 2 quarts 1x
- Category: desserts frozen
- Cuisine: American
Ingredients
- 4 to 5 medium-sized peaches, peeled and cut into 1” slices
- 1/4 cup brown sugar
- 1 can sweetened condensed milk
- 1 tablespoon bourbon, or a neutral alcohol
- 1 pint (2 cups) whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup caramel, optional
- ice cream cones, for serving, optional
Instructions
To easily peel peaches, bring a pot of water to a boil. Place a small “x” in the center bottom of each peach. Drop in boiling water for 1 minute, fish out. Pinch a corner from the x between a knife and finger and pull. The skin will pull right off.
Preheat oven to 350 degrees F. Line a baking pan with parchment paper or foil. Add a 9″ x 5″ loaf pan to the freezer.
Place peaches on baking sheet, sprinkle with brown sugar, toss, and roast 25 minutes or until caramelized, turning as needed. A few dark spots are ok, but watch carefully to avoid burning.
Immediately transfer to a container or bowl (preferably something with a flat bottom, so the peaches can easily be mashed if mashing by hand) and refrigerate until cold. Once chilled, for best results, hand mash. Add the condensed milk.
Alternatively, the peaches may be added to a food processor with condensed milk and pulsed until the mixture is still chunky or smooth, your preference. Transfer to a bowl and set aside.
In a large bowl, add cream, and with an electric beater, whip until soft peaks form. Add in the extract and powdered sugar and briefly beat to firm, not quite stiff peaks. Do not over-whip. Add about 1/3 of the peach mixture and, by hand, with a spatula gently stir in. Add in the remainder and fold in.
Working quickly, place in a 9 x 5 loaf pan and spread the top smooth. If adding the optional caramel sauce, working quickly, drizzle across the top; best not to try to get it in an even layer, just freeform wildly across in thick lines. With a butter knife, make cuts and swirls, lifting the knife now and then, through the ice cream, dispersing it roughly through the ice cream.
Put in freezer and once firm to the touch, cover with plastic wrap or foil. Continue to freeze for a total of 8 hours or overnight.
Just before serving, remove ice cream from freezer and place in refrigerator for 10–15 minutes or until ice cream softens enough to scoop.
Nutrition is with the optional Caramel Sauce:
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 465 | |
| % Daily Value * | |
| Total Fat 22 g | 34 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 13 mg | 4 % |
| Sodium 131 mg | 5 % |
| Potassium 101 mg | 3 % |
| Total Carbohydrate 59 g | 20 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 54 g | |
| Protein 5 g | 9 % |
| Vitamin A | 0 % |
| Vitamin C | 5 % |
| Calcium | 15 % |
| Iron | 2 % |
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