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Creamy No-Churn Peach Honey Ice Cream Recipe with Easy Shortbread Crumble

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A quick and easy no-churn ice cream featuring fresh peaches, honey, and a buttery shortbread crumble for a creamy, crunchy summer dessert.

Ingredients

Scale
  • 3 large ripe peaches, peeled and diced
  • 1/4 cup honey
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 2 cups (480 ml) heavy cream, chilled
  • 1 teaspoon vanilla extract
  • For the shortbread crumble:
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/3 cup (67 g) granulated sugar
  • 1 cup (125 g) all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  2. Add the flour and salt, mixing just until combined. The dough will look crumbly but should hold together when pressed.
  3. Spread the dough evenly on a parchment-lined baking sheet, pressing it down lightly. Bake for 15-20 minutes or until golden around the edges.
  4. Remove from oven and let cool completely. Once cooled, break into small crumble-sized pieces, keeping some larger chunks for extra crunch.
  5. While the crumble cools, dice the peaches into small chunks. Toss them gently with 2 tablespoons of honey to coat and bring out their juice. Set aside to macerate.
  6. In a large mixing bowl, pour the sweetened condensed milk and stir in the remaining honey and vanilla extract.
  7. Using an electric mixer, whip the chilled heavy cream until soft peaks form, about 3-5 minutes. Be careful not to overwhip.
  8. Gently fold the whipped cream into the condensed milk mixture using a spatula to preserve airiness.
  9. Fold in the macerated peaches and half of the shortbread crumble, saving the rest for topping.
  10. Transfer the mixture to a freezer-safe container and smooth the top. Sprinkle the remaining crumble evenly over the surface.
  11. Cover with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm.
  12. Before serving, let the ice cream sit at room temperature for 5-10 minutes for easier scooping and to enjoy its creamy texture.

Notes

Whip cream to soft peaks to avoid turning it into butter. Fold ingredients gently to keep airiness. Freeze for at least 6 hours for best texture. If crumble softens, sprinkle fresh crumble on top before serving. Drain excess juice from peaches if very juicy to avoid icy patches.

Nutrition

Keywords: no-churn ice cream, peach ice cream, honey ice cream, shortbread crumble, easy dessert, summer dessert, no ice cream maker

Find it online: https://cookluma.com/creamy-no-churn-peach-honey-ice-cream-recipe-with-easy-shortbread-crumble/