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Creamy No-Churn Peaches and Cream Ice Cream Recipe with Easy Caramel Swirl

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A creamy no-churn peaches and cream ice cream with a luscious caramel swirl, perfect for summer cravings without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups fresh ripe peaches, peeled and diced (about 300g)
  • 2 cups cold heavy whipping cream (480ml)
  • 1 cup sweetened condensed milk (300g)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter (55g)
  • 1/2 cup lightly packed brown sugar (100g)
  • 1/4 cup heavy cream (60ml)
  • Pinch of salt (optional, for caramel)

Instructions

  1. Toss the diced peaches with 2 tablespoons granulated sugar in a bowl. Let sit for about 15 minutes at room temperature to macerate.
  2. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Add 1/2 cup packed brown sugar and stir until dissolved and bubbling, about 3-4 minutes.
  3. Slowly whisk in 1/4 cup heavy cream and a pinch of salt if using. Stir until the sauce thickens slightly, about 2-3 minutes. Remove from heat and let cool to room temperature.
  4. In a large bowl, whip 2 cups cold heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes.
  5. In a separate bowl, mix 1 cup sweetened condensed milk with 1 teaspoon pure vanilla extract.
  6. Gently fold the macerated peaches (including juice) into the condensed milk mixture, being careful not to crush the fruit.
  7. Slowly fold the whipped cream into the peach-condensed milk mixture using gentle folding motions to keep it light and airy.
  8. Pour half the peach and cream mixture into a freezer-safe container. Drizzle half the caramel sauce over it and gently swirl with a butter knife or skewer. Repeat with remaining ice cream and caramel.
  9. Cover tightly and freeze for at least 6 hours, preferably overnight. For softer ice cream, remove 10-15 minutes before serving.

Notes

Whip cream until stiff peaks form but do not overwhip. Let caramel cool completely before swirling to avoid melting the ice cream base. Use a silicone spatula for gentle folding to preserve airy texture. Cover container tightly to avoid ice crystals; pressing parchment paper on surface before sealing helps keep texture smooth. For dairy-free version, substitute coconut cream and dairy-free condensed milk. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: no-churn ice cream, peaches and cream, caramel swirl, summer dessert, easy ice cream recipe, homemade ice cream, no ice cream maker

Find it online: https://evabake.com/creamy-no-churn-peaches-and-cream-ice-cream-recipe-with-easy-caramel-swirl/