This No Churn Peach Swirl Ice Cream came about because I’m an ice cream lover of the first degree. While you can always find vanilla ice cream in my freezer for sundaes or root beer floats, I couldn’t resist adding them to plain vanilla no churn ice cream.
The idea for this Peach Swirl Ice Cream dawned on me when I bought Georgia Peaches to make my Peach Amaretto Jam. I love peach ice cream but it isn’t offered as much as it was in the past. So what could be easier than adding it to an ice cream that takes 10 minutes.
I originally posted this a few years ago and with peaches coming into the markets, it seem like a good idea to remind everyone again. There is a funny story attached to this recipe. One of my sons was visiting and I had this in the freezer. After dinner, he asked what was for dessert, a carry over from childhood when there was always dessert. I told him peach ice cream. His reaction was muted, definitely not excited. He told me peaches weren't his favs but he'd have a little. Well, long story short, a little turned into several more trips to the freezer as he magically turned into a peach lover - or at least a Peach Swirl Ice cream lover.
How to Keep No Churn Ice Cream Scoopable
The one thing that can be problematic with this type of ice cream is that when frozen it can be rock hard. There’s a couple of things that can be done to avoid this.
First, if the cream is whipped to a really stiff stage, it will freeze hard. Whip it until it is medium firm. The softer the cream is whipped the less hard it will be when frozen. If the cream is whipped to the soft peak stage, it will freeze like soft set ice cream. However, I don't recommend that because it melts really, really fast out of the freezer.
Second, the alcohol in a couple of tablespoons of liquor or liqueur will keep the ice cream scoopable. If all else fails, and you have a rock for ice cream, just leave it out for 15 to 20 minutes and it will soften.
The Peach Swirl
I have used my Peach Jam flavored with Amaretto for my swirl in my No Churn Peach Swirl Ice Creaml. While I highly recommend this step, 1 cup of pureed peaches can also stand in.
No Churn Peach Swirl Ice Cream
- 1 cup peach jam or 1 cup peeled, pitted, pureed peaches
- 2 cups heavy cream
- 14 ounce can condensed milk (1 ¼ cups)
- 2 teaspoons vanilla bean paste or vanilla extract
- The jam needs to be made the day ahead and refrigerated.
- Whip the cream and vanilla to medium peaks. Do not over-whip.
- Pour the condensed milk over the cream and fold in.
- Pour half of the mixture into a 2 quart pan such as this 8x8 square pan.
- Randomly spoon the jam over the cream.
- Top with the remainder of the cream.
- Turn the pan 90° and again, randomly spoon the jam over.
- With a small spatula or knife, swirl the mixture briefly.
- Freeze for about 6 hours minimum. It will take longer in a deeper dish.
- Yield: About 6 cups