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Easy Homemade No-Churn Peach Ice Cream for Labor Day

easy homemade no-churn peach ice cream - featured image
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This no-churn peach ice cream is the ultimate end-of-summer dessert, capturing the last of the season’s best peaches in a creamy, scoopable treat without needing an ice cream maker. It’s simple, nostalgic, and perfect for Labor Day celebrations.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ cups ripe peaches, peeled and finely diced (about 2–3 medium peaches)
  • 1 teaspoon vanilla extract (pure)
  • ½ teaspoon lemon juice (fresh squeezed)
  • Pinch of salt
  • ¼ cup peach preserves or jam (optional)
  • 2 tablespoons bourbon or peach schnapps (optional)

Instructions

  1. Prepare the peaches: Bring a small pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop them into the boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel, pit, and finely dice the peaches into ¼-inch cubes. Toss with lemon juice and 1 tablespoon of the sweetened condensed milk (reserved from the can). Set aside.
  2. Whip the cream: Pour cold heavy cream and vanilla extract into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form (3-5 minutes).
  3. Combine the base: In a separate large bowl, whisk together the remaining sweetened condensed milk and salt. If using bourbon or peach schnapps, whisk it in now.
  4. Fold everything together: Gently fold the whipped cream into the sweetened condensed milk mixture using a rubber spatula until just combined, with no white streaks remaining.
  5. Add the peaches: Gently fold in the diced peaches and any juices. If using peach preserves, drop small spoonfuls over the surface and gently swirl them in.
  6. Freeze: Pour the mixture into a 9×5-inch loaf pan. Smooth the top. Press plastic wrap directly onto the surface, then cover tightly with another layer of plastic wrap or foil. Freeze for at least 6 hours, preferably overnight.
  7. Serve: Remove from freezer and let sit at room temperature for 5-10 minutes before scooping.

Notes

Chill the bowl and beaters for 15 minutes before whipping cream. Do not over-whip the cream. Macerating the peaches with lemon juice and condensed milk enhances flavor. Adding a little alcohol (bourbon or vodka) helps keep the ice cream scoopable. Let the ice cream sit at room temperature for 5-10 minutes before serving. Store with plastic wrap pressed directly onto the surface to prevent ice crystals.

Nutrition

Keywords: no-churn ice cream, peach ice cream, homemade ice cream, Labor Day dessert, summer dessert, easy ice cream, no ice cream maker

Find it online: https://spoonmira.com/easy-homemade-no-churn-peach-ice-cream-for-labor-day/