No Churn Peach And Raspberry Ice Cream Recipes

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NO-CHURN PEACH AND RASPBERRY ICE CREAM



No-Churn Peach and Raspberry Ice Cream image

No ice cream machine? No problem with this no-churn alternative! Fresh peaches and raspberries are mixed together with a creamy, light base to create this decadent Summer treat which you will absolutely fall in love with! The hardest part is waiting for it to freeze!

Provided by anniesnomsblog

Categories     Ice Cream

Time 8h

Yield 8 serving(s)

Number Of Ingredients 6

2 cups heavy cream
1 (14 ounce) can condensed milk
1/4 teaspoon vanilla extract
1 tablespoon light brown sugar (optional)
1 cup fresh raspberry
1 cup diced fresh peach

Steps:

  • Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak. (You want the cream to just hold shape for 5 seconds when you pull the whisk out).
  • Add in the condensed milk and vanilla extract and mix on slow until combined. Taste and if required, add 1tbsp light brown sugar.
  • Add in the raspberries and peaches and fold in by hand, just until they're all covered, don't be tempted to over mix.
  • Pour into a 2lb loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through.
  • Ice cream will keep, covered, in the freezer for 1 month.

Nutrition Facts : Calories 390.7, Fat 26.8, SaturatedFat 16.6, Cholesterol 99.5, Sodium 89.8, Carbohydrate 34.1, Fiber 1.3, Sugar 31.1, Protein 5.8

NO-CHURN PEACH ICE CREAM



No-Churn Peach Ice Cream image

This summery and flavorful peach ice cream comes together easily without an ice cream maker. A base of fresh peach puree flavored with sweetened condensed milk, vanilla and ginger is lightened with whipped cream before freezing. For the best peach flavor, seek out ripe seasonal peaches. If they're unavailable, thawed frozen peaches are a great substitute.

Provided by Justin Chapple

Categories     dessert

Time 6h25m

Yield About 6 cups

Number Of Ingredients 7

1 pound peeled and chopped ripe peaches (from 7 to 8 small peaches) or 1 pound thawed frozen sliced peaches (see Cook's Note)
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla bean paste or 1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3/4 teaspoon ground ginger
1/2 teaspoon peach extract, optional
2 cups heavy cream

Steps:

  • In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
  • In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
  • Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

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