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Creamy No-Churn Fresh Peach Ice Cream Recipe with Bourbon

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A quick and easy no-churn ice cream featuring fresh peaches and a splash of bourbon for a smooth, creamy, and sophisticated summer dessert.

Ingredients

Scale
  • 4 medium fresh peaches, peeled and chopped
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30 ml) bourbon (e.g., Maker’s Mark)
  • 2 cups (480 ml) cold heavy cream
  • 1 cup (300g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15 ml) lemon juice

Instructions

  1. Prepare the peaches by peeling them (blanch in boiling water for 30 seconds, then dunk in ice water to remove skins). Chop into chunks.
  2. Place peaches in a blender or food processor with lemon juice and half the sugar (¼ cup/50g). Blend until smooth or pulse for texture. Let sit for 10 minutes.
  3. Whip the cold heavy cream in a large bowl with a hand or stand mixer until soft peaks form (3-5 minutes).
  4. In a separate bowl, mix sweetened condensed milk with bourbon and vanilla extract until combined.
  5. Fold the peach puree into the condensed milk mixture gently.
  6. Carefully fold the whipped cream into the peach and condensed milk mixture until light and creamy with peach streaks.
  7. Pour the mixture into a freezer-safe container, smooth the top, cover, and freeze for at least 6 hours or overnight until firm but scoopable.
  8. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.

Notes

If ice cream is too icy after freezing, stir once or twice during the first 2 hours to keep creamy. For texture, fold in chopped toasted pecans or fresh peach chunks before freezing. For dairy-free, substitute heavy cream with full-fat coconut cream and use dairy-free sweetened condensed milk. Bourbon can be omitted for a kid-friendly version by adding extra vanilla or almond extract.

Nutrition

Keywords: no-churn ice cream, peach ice cream, bourbon dessert, summer dessert, easy homemade ice cream, fresh peach recipe

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