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No-Churn Roasted Peach Ice Cream Recipe with Bourbon

no-churn roasted peach ice cream - featured image
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A quick and easy no-churn ice cream featuring caramelized roasted peaches and a subtle bourbon warmth, perfect for summer gatherings and a crowd-pleasing dessert.

Ingredients

Scale
  • 4–5 ripe peaches, halved and pitted
  • 1/2 cup (100g) granulated sugar
  • 2 cups (480ml) cold heavy cream
  • 1 can (14 oz / 395g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Cut 4-5 ripe peaches in half and remove the pits. Arrange them cut-side up on the baking sheet. Sprinkle each half with about 1 tablespoon of granulated sugar and a light dusting of ground cinnamon if using.
  3. Place the tray in the oven and roast for 20-25 minutes, until the peaches are soft, caramelized, and the edges have a deep golden color. Remove from oven and let cool completely.
  4. Once cooled, scoop out the peach flesh into a bowl, discarding the skins (or blend them if you prefer a smoother texture). Stir in 2 tablespoons of bourbon, making sure the mixture is well combined. Set aside.
  5. In a large mixing bowl, whip 2 cups (480ml) of cold heavy cream using an electric mixer until stiff peaks form (about 3-4 minutes).
  6. In another bowl, combine 1 can (14 oz / 395g) of sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of salt. Stir gently.
  7. Fold the roasted peach and bourbon mixture into the condensed milk mixture using a spatula until just combined.
  8. Carefully fold the whipped cream into the peach-condensed milk mixture, keeping the airiness in the cream.
  9. Transfer the mixture to a freezer-safe container, smooth the top with a spatula, and cover with a lid or plastic wrap.
  10. Freeze for at least 6 hours or overnight. For creamier texture, stir the ice cream every 2 hours during the first 6 hours to break up ice crystals.
  11. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Notes

If peaches are too watery after roasting, drain excess juice before mixing with bourbon to avoid runny ice cream. Do not add more than 3 tablespoons bourbon to prevent slushy texture. Whip cream to stiff peaks but avoid overwhipping. Fold gently to keep airiness. Stir ice cream every 2 hours during freezing for smoother texture.

Nutrition

Keywords: no-churn ice cream, roasted peach ice cream, bourbon ice cream, summer dessert, easy ice cream recipe, peach dessert, no ice cream maker

Find it online: https://lyrafeast.com/no-churn-roasted-peach-ice-cream-recipe-with-bourbon-easy-and-delicious/