No-Churn Peach Ripple Ice Cream
Delicious No-Churn Peach Ripple Ice Cream combines ripe, juicy peaches with rich, creamy vanilla ice cream for a beautifully decadent, easy summer dessert.
Ingredients
Peach Sauce
- 3 soft, ripe peaches pits removed, cut into large chunks
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
Ice Cream
- 1 14 oz can sweetened condensed milk I prefeer Eagle Brand
- 1 pint heavy whipping cream chilled
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 soft, ripe peaches pits removed, cut into small chunks
Instructions
For the Peach Sauce
- Add peaches to a small saucepan over medium heat, along with sugar and kosher salt. Bring to a simmer and let it cook until peaches have burst and the sauce can coat the back of a spoon, about 15 minutes. Strain the peaches through a fine-mesh sieve or strainer into a bowl and discard the solids. Let the sauce cool for about 5 minutes, then place in the refrigerator until cold, about 30 minutes.
For the Ice Cream
- In a large bowl, add condensed milk, vanilla extract, and salt and mix using a rubber spatula. Set aside.
- Add the chilled whipping cream to the bowl of an electric mixer fitted with a whisk attachment. Start on low speed to ensure the cream doesn’t splash out. Gradually increase the speed to high and whip the cream until stiff peaks form. Being careful not the over whip the cream otherwise, it will turn to butter! (Alternately, you can use a separate large bowl and a hand mixer fitted with a whisk attachment).
- Add a dollop of the whipped cream to the condensed milk mixture and stir to combine. This will help lighten the condensed milk and make it easier to fold in the whipped cream.
- Scoop the remaining whipped cream into the bowl with the condensed milk and fold gently, being sure to get the bottom and sides of the bowl, until no streaks of condensed milk remain. Fold in the chopped peaches.
- Pour ⅓ of the ice cream mixture into a loaf pan (9x5 or 8x4 is fine) and top with ⅓ of the peach sauce. Repeat with the remaining ice cream mixture and sauce until you have 3 layers.
- Use a butter knife and make figure-eight patterns in the ice cream to swirl the peach sauce through and create the ripple.
- Cover with plastic wrap and freeze for at least 8 hours. To serve, let the ice cream soften in the refrigerator for 5-10 minutes. Ice cream will keep, covered, in the freezer for about 7-10 days.
Notes
- When buying your peaches, plan accordingly! If you’re making the ice cream that day or the following day, you want soft, ripe peaches. If you aren’t making the ice cream for a few days, buy peaches that are still pretty firm to the touch and don’t smell like a peach yet. You can store the peaches on your counter in a large bowl or on a plate and use them in about two to three days.
- Don’t worry about peeling the peaches. Again, you want them very soft and ripe so the peach skin won’t be an issue.
- Cut the peaches that you’ll be putting in the ice cream into smaller chunks so they’re easier to eat. Cut the peaches going into the sauce into larger chunks. No need to be exact though, either way, the ice cream will be delicious.
- Make sure the peach sauce is well strained and cold when you use it. This isn’t the time for room temperature! You want a cold sauce to prevent the ice cream from deflating and getting melty when you put it in the pan.
- When assembling the ice cream, there’s no need to be super precise. I add the ice cream base and sauce in alternating thirds, but if one layer has a little more than another it’s not a big deal. It will all be swirled together in the end!
- However, it is important to add the ice cream base and sauce in layers so that you get peach sauce and ice cream in every bite. If you pour the sauce on top of the ice cream base, it won’t swirl and create that peach ripple and you’ll be left with a bunch of sauce just sitting on top.