Easy Peachy No-Churn Peach Ice Cream

I scream, you scream, we all scream for ice cream! Almost 100 years after this novelty hit was penned by Fred Waring and Howard Johnson, you can guarantee that every single time my family discusses having ice cream, one of us belts this out.

Summertime at my grandparents’ house was filled with Granddaddy baling hay, porch swinging in the dark, sheets drying on the clothesline, after dinner walks with Grammie in the cool of the evening and, on occasion, homemade peach ice cream. Sometimes, I can close my eyes and taste the sweetness of summer. Life seemed much less busy in those days.

Now with a family of my own, summertime feels like I can hardly wait for the school year to return – and that’s saying something because we homeschool. HA!

Recently we visited our favorite orchard, Jenkins Orchard, in Woodville, VA. It’s peach season and there is truly nothing better than a juicy ripe peach to make you welcome summer with open arms – hot, sweaty, open arms.

No-churn ice cream is so easy to make and the best part is that you don’t have to lug out a heavy ice cream machine – or store it for that matter. We have been doing our best to downsize “all the things” so no-churn ice cream is my faux minimalist approach towards this delicious creamy treat. If you’ve got a loaf pan, then you can make no-churn ice cream.

However, if you’re looking for ice cream that you can plop into a bowl straight from the freezer – this might not be the ice cream for you because it needs to soften for about 10 minutes before scooping. Of course, this could be because I’m a wimp and am not strong enough to scoop it on my own but I’m pretty sure it has more to do with being a solid block of matter than anything. Don’t fret! Once it softens just a bit, you’ll be scooping straight heaven in to your bowl and you’ll be thanking me for this recipe.

No-Churn Peach Ice Cream Recipe

Ingredients

• 4 medium yellow peaches
• 2 cups heavy cream
• 1 – 14 oz. can sweetened condensed milk
• 1 ½ teaspoon of vanilla (I used my homemade bourbon vanilla.)
• ½ teaspoon of salt

Instructions

• Wash and peel peaches. Chop up three peaches and set aside. Chop up one peach and muddle it until completely mashed. Add muddled peach to chopped peaches in bowl and allow to rest for at least 10 minutes so that the juices have time to release.
• Pour heavy cream into a large mixing bowl. Using a hand mixer, whip heavy cream until peaks form. Fold in the can of sweetened condensed milk, vanilla and salt. Once fully combined, add the peaches and their juices and mix together.
• Pour into a metal loaf pan, cover with a piece of parchment paper and then aluminum foil. Freeze for 12-24 hours.
• Allow ice cream to soften slightly before scooping to serve.