Creamy No-Churn Roasted Peach Ice Cream
A luscious, homemade summer treat featuring roasted peaches blended into a creamy no-churn ice cream base. This easy recipe requires no ice cream maker and delivers a silky smooth texture with pockets of caramelized peach flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4–5 ripe peaches, halved and pitted
- ⅓ cup granulated sugar
- 2 cups heavy cream, cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Arrange the halved peaches cut-side up on the baking sheet. Sprinkle granulated sugar evenly over them and dust with cinnamon if using.
- Roast peaches for 20-25 minutes until softened and edges caramelize. Remove and let cool completely to room temperature.
- Puree the roasted peaches with their juices and lemon juice in a food processor or blender until smooth. For chunkier texture, pulse less or chop finely by hand.
- In a large bowl, whip the cold heavy cream with an electric mixer or whisk until soft peaks form (about 3-4 minutes).
- In another large bowl, mix sweetened condensed milk with vanilla extract and pureed peaches.
- Gently fold the whipped cream into the peach mixture in three additions using a spatula, keeping the mixture light and fluffy.
- Transfer the mixture into a freezer-safe container, smooth the top, and cover.
- Freeze for at least 6 hours or preferably overnight until firm enough to scoop.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften. Serve immediately or store in the freezer up to one week.
Notes
Roasting peaches intensifies their sweetness and adds a caramel note. Cool peaches completely before mixing with cream to avoid watery texture. Whip cream to soft peaks and fold gently to keep mixture airy. Freeze at least 6 hours or overnight for best texture. Let sit 5 minutes before scooping for easier serving.
Nutrition
- Serving Size: About ½ cup per serv
- Calories: 275
- Sugar: 28
- Sodium: 70
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
Keywords: no-churn ice cream, roasted peach ice cream, summer dessert, easy homemade ice cream, peach recipe, no ice cream maker, creamy ice cream