Superfoods that are popular are often high in carbs, even if they are healthy and…
No Churn Balsamic Peach Ice Cream
$4.70 recipe / $0.67 serving
Once upon a time I considered buying an ice cream machine. I’m really glad I didn’t because this simple no-churn ice cream method is almost effortless and creates ice cream that is every bit as velvety smooth and fluffy as churned ice cream, with no special equipment required. #WIN While I haven’t made no churn ice cream in a while (because it’s is possible to have too much of a good thing), with all the fresh peaches in stores this time of year, I couldn’t help making this tangy, sweet, and creamy No Churn Balsamic Peach Ice Cream.
Can I Substitute…
NO. Ha, sorry to be so stern, but you can not substitute the heavy whipping cream OR the sweetened condensed milk in this recipe. The science behind keeping this no-churn ice cream fluffy and smooth without having to churn it depends on the high fat content of the heavy whipping cream and the high sugar content of the sweetened condensed milk. Without these two elements, it will not work.
You CAN however substitute a different fruit for the peaches. Strawberries, blackberries, and raspberries all go very well with balsamic vinegar as well. Just keep in mind that if your berries are particularly tart, you may want to increase the brown sugar a smidge.
Can I Use Frozen Fruit Instead of Fresh?
Yes, I’ve actually made this recipe both ways during the testing phase. If using frozen peaches, just make sure to fully thaw them before chopping them up.
Can I Add Waffle Cone to The Balsamic Peach Ice Cream?
I served my No Churn Balsamic Peach Ice Cream with pieces of waffle cone on the side, but I thought it might be kind of tasty to crush up some waffle cone and swirl it into the ice cream as well. Just keep in mind that the waffle cone will soften from the moisture in the ice cream.
Folding is Key
The one thing about no churn ice cream that is really important to know how to fold ingredients together. Folding is a really gentle way of combining ingredients that prevents whipped ingredients from deflating. If you were to simply stir the light, airy whipped cream and the super heavy and dense sweetened condensed milk together, the cream would deflate and you’d end up with a super dense ice cream. No good. If you need a refresher course on how to fold ingredients together, this video from Martha Stewart is pretty good (and short).
No Churn Balsamic Peach Ice Cream
This No Churn Balsamic Peach Ice Cream is incredibly easy and pairs the flavor of fresh sweet summer peaches with a tangy and buttery balsamic glaze.
Prep Time: 15 mins
Cook Time: 10 mins
Freezing Time: 8 hrs
Total Time: 8 hrs 25 mins
Servings: 7 1 cup each
- 2 Tbsp butter ($0.27)
- 2 cups chopped peaches (about 2 peaches) ($0.87)
- 1/4 cup balsamic vinegar ($0.55)
- 2 Tbsp brown sugar ($0.08)
- 1 14oz. can sweetened condensed milk ($1.09)
- 1 tsp vanilla extract ($0.28)
- 1 pinch salt ($0.01)
- 1 pint heavy whipping cream ($1.55)
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Peel and chop your peaches into small pieces (smaller pieces “float” in the whipped ice cream instead of sinking to the bottom). Add the butter and chopped peaches to a skillet and sauté over medium-low for about 5 minutes, or until the peaches have softened. Make sure the butter does not brown during this step.
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Add the brown sugar and balsamic vinegar to the skillet. Turn the heat up to medium and sauté for about 5 minutes more, or until the balsamic vinegar has reduced to a glaze. Set the balsamic peaches aside to allow them to cool.
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Add the sweetened condensed milk to a medium bowl and stir in the vanilla extract and a pinch of salt.
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Using either a whisk, a hand mixer, or a stand mixer, whip the heavy whipping cream to stiff peaks in a separate bowl.
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Add a large dollop of the whipped cream to the bowl with the sweetened condensed milk. Fold the ingredients together to lighten up the sweetened condensed milk.
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Add 1/3 of the lightened sweetened condensed milk back to the bowl with the whipped cream and gently fold them together. Repeat that two more times until all of the sweetened condensed milk has been folded into the whipped cream.
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Pour the whipped ice cream mixture into a 2-quart, freezer safe container. If your container is deep (like a bread pan), add half of the whipped mixture first, top with half of the balsamic peaches, then repeat. If using a wider shallow dish (like the baking dish in my photos), you can do one layer of whipped ice cream and then just top with the balsamic peaches.
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Use a spatula to lightly swirl the balsamic peaches into the whipped ice cream mixture. Do not over stir here. You want distinguishable ribbons of balsamic glaze. Just run the spatula through the mixture once.
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Cover the dish and freeze the ice cream for 8 hours, or until solid, then serve.
Scroll down to see the step by step photos!
Also check out my No Churn Mint Chocolate Chip Ice Cream!
Step by Step Photos
Start by peeling and dicing two peaches, or about 2 cups once diced. Make sure to dice them into small pieces so they aren’t too big and heavy. This will prevent them from sinking to the bottom of the ice cream.
Add the diced peaches and 2 Tbsp butter to a skillet. Sauté over medium-low heat for about five minutes, or until the peaches have softened. These peaches were super ripe, so they broke down quite a bit. Yours might not be so mushy. Make sure not to let the butter brown in this step.
Add 2 Tbsp brown sugar and 1/4 cup balsamic vinegar to the sautéed peaches.
I recently found this balsamic vinegar, which I find to be a good balance between being affordable and still having a really rich, not-too-acidic flavor. This is not sponsored, just letting you know which kind I prefer, especially for a recipe like this where the balsamic flavor is forefront.
Turn the heat up to medium and continue to sauté for about five minutes more, or until the balsamic vinegar has reduced to a glaze. Remove the skillet from the heat and set it aside to allow the balsamic peaches to cool.
In a medium bowl, stir together one 14oz. can of sweetened condensed milk, 1 tsp vanilla extract, and a pinch of salt.
In a separate large bowl use a whisk, hand mixer, or stand mixer to whip the heavy whipping cream to stiff peaks.
The sweetened condensed milk is super heavy and dense, so you need to lighten it up a bit before beginning to fold it into the whipped cream. Take a dollop of whipped cream and add it to the bowl of sweetened condensed milk. Fold them together.
Then add about 1/3 of the sweetened condensed milk back to the whipped cream and gently fold them together.
Continue gently folding the sweetened condensed milk into the whipped cream in batches until it has all been incorporated. You should have a smooth and fluffy mixture.
Pour the whipped ice cream mixture into a 2-quart freezer safe dish. If you’re using something deep, like a bread loaf pan, do this in two layers. If you’re using something wide and shallow like this baking dish, you can just do one layer. Drizzle the balsamic peaches over top, then use a spatula to just barely swirl them together. You still want there to be distinguishable ribbons of balsamic glaze.
Cover your dish and freeze for 8 hours.
After 8 hours the No Churn Balsamic Peach Ice Cream will be solid, but still plenty soft enough to easily scoop.
I’m in love!
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