Ice Cream is one of those desserts that we love in summer because of it’s cool, refreshing sweetness. I have a double churn Dearest gifted me that comes out in the summer. But, I discovered an amazingly simple Ice Cream recipe that creates delicious, creamy ice cream that even Dearest was amazed. No churning required!

Skeptical, I know. Dearest was too. With a bushel of fresh peaches from my a family farmer’s market I set out to create several wonderful dishes and to preserve some for later. One of the dishes I set out to make was Peach Ice Cream. Dearest loved it! When we finished that batch, I asked him what kind of ice cream he wanted next. Peach again, was his reply. So I set out to do it again – although I changed my recipe just a bit. 

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No Churn Fresh Peach Ice Cream

Ingredients

• 3 medium sized peaches
• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Instructions

1. Peel and slice your peaches over a bowl to capture the juice. Set aside. In the bowl of an electric mixer with the elliptical whip attachment whip the heavy cream until stiff peaks form. While the cream is whipping, with your hands squeeze the juice out of the peach slices breaking down the slices. When the cream is whipped, add the sweetened condensed milk, peaches with juice, and extracts until well combined. Pour mixture into a glass or metal bread pan. This recipe makes just a bit more so I add the remainder into a plastic container with a top. Cover the bread pan with Press-n-Seal and allow to set. This usually takes 4-6 hours. Serve and enjoy.

Recipe Notes

The smaller the container, the faster the ice cream will freeze. If you choose you can create single serving size for your guests.

You can make a wide variety of ice creams with this basic two-ingredient recipe! I have found at some stores flavored sweetened condensed milk – chocolate and caramel for example. Can you just imagine the goodness. 

You can ‘infuse’ flavor as well by warming the sweetened condensed milk. I love the deep flavor of vanilla from vanilla beans; coffee – forget about it! I adore coffee ice cream. Chocolate – the chocolatier the better – add cocoa or add chocolate syrup to your sweetened milk. When I’m in Savannah I love getting Lavender ice cream from Leopold’s Ice Cream Parlor….just let your imagination go!

Add ins: Dearest loves pecans – I could easily make a butter pecan by adding butter and vanilla to the sweetened condensed milk and just before freezing fold in pecans (I could roast them with salt – salted butter-pecan!) O.K., this is just too good and too easy we’ll have to pace ourselves. Summer will definitely be sweet with one of our favorite desserts – now that it’s so easy. 

Here’s one more recipe I made – this ice cream can be eaten alone, or with crumbles, cakes or pies!

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No Churn Cinnamon Ice Cream

Ingredients

• 1 can sweetened condensed milk
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1 Tablespoon Cinnamon

Instructions

1. In the bowl of an electric mixer with the whip attachment whip the heavy cream until stiff peaks are formed. Pour in the sweetened condensed milk, vanilla extract and add the cinnamon. Mix ingredients well. Pour into a bread pan and cover with Press-n-Seal Plastic wrap. Freeze 4-6 hours. Serve alone or with cake, pie or crumble.