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Best No-Churn Peach Bourbon Ice Cream – Easy Homemade

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This quick no-churn peach bourbon ice cream is everything you want on a hot weeknight when you’re tired, hungry, and craving something cold and sweet. No machine needed, just a bowl, a mixer, and a few simple ingredients that come together in minutes.

Ingredients

Scale
  • 3 ripe peaches, peeled and diced (about 2 cups)
  • 1/4 cup granulated sugar
  • 2 tablespoons bourbon (for compote)
  • 1/2 teaspoon vanilla extract (for compote)
  • Pinch of salt (for compote)
  • 2 cups heavy cream (or heavy whipping cream)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract (for base)
  • 1 tablespoon bourbon (optional, for base)
  • Pinch of salt (for base)

Instructions

  1. Make the Peach Bourbon Compote: Peel and dice peaches into small cubes. In a small saucepan, combine peaches, sugar, 2 tablespoons bourbon, vanilla, and a pinch of salt. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until peaches soften and liquid thickens into a light syrup. Remove from heat and cool completely.
  2. Whip the Cream: In a large mixing bowl, combine heavy cream, vanilla, and extra tablespoon of bourbon (if using). Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Do not over-whip.
  3. Mix the Base: In a separate bowl, stir sweetened condensed milk with a pinch of salt until smooth. Gently fold about one-third of the whipped cream into the condensed milk to lighten it. Then fold in the remaining whipped cream using a spatula until uniform and fluffy.
  4. Layer and Swirl: Spread one-third of the ice cream base into a loaf pan or freezer-safe container. Drop half of the cooled peach compote over the top in small spoonfuls. Add another third of the base, then the remaining compote. Finish with the last third of the base. Use a butter knife to gently swirl the layers a few times.
  5. Freeze: Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Cover the pan with a lid or foil. Freeze for at least 6 hours, preferably overnight, until firm.

Notes

Don’t skip cooking the peaches—it concentrates flavor and removes excess water. Use cold cream for best whipping. Fold gently to keep the ice cream light. Bourbon helps keep the ice cream scoopable. Let ice cream sit at room temperature for 5 minutes before scooping. Store with plastic wrap directly on surface for up to 2 weeks.

Nutrition

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

Find it online: https://cookluma.com/best-no-churn-peach-bourbon-ice-cream-easy-homemade/