Easy Peasy Brown Butter Peach Ice Cream (No Churn!)
If you are an ice cream fan or love people who are, this Easy Peasy Brown Butter Peach Ice Cream (No Churn!) is a winner!
Easy Peasy Brown Butter Peach Ice Cream (No Churn!)
What is This 2 Ingredient + Add-Ins No-Churn Ice cream Everyone is Talking About?
You don’t need an ice cream machine because there is no churning involved. All you need are a few ingredients plus flavor ingredients. The flavor possibilities are endless.
Today I am sharing my personal additions that will make your socks roll up and down.
Occasions For Easy Peasy Brown Butter Peach Ice Cream
- Summer Cookouts
- Pool Party
- Summer Birthday Parties
What You Will Love About This Easy peach Ice Cream Recipe
More Ways To Use Peaches
My Milkshake Is Better Than Yours Peachy Peach Milkshak | Little Fried Peach Sugar Pies | A Pretty Peachy Peach Floral Arrangement | Easy Peasy Brown Butter Peach Ice Cream | Sweet Peach Upside Down Cake | Easy Peach Crumble Fudge
Easy Peasy Brown Butter Peach Ice Cream Recipe
Ingredients
- 1-14-ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- tiny pinch fine sea salt
- 2 cups heavy cream, cold
- 1 1/2 cups fresh sweet peaches, cubed
- 5 tablespoons butter, unsalted
Instructions
Chill a 9 X 5 X 3 loaf pan.
Add the butter to a saucepan and bring to a boil over medium heat. The very minute the butter turns brown, remove from the heat and stir in the peaches. Set aside too cool.
Whisk together the condensed milk, vanilla and salt in a large bowl. Set aside.
Using a hand mixer, whip the heavy cream until stiff peaks form. Fold in about a cup of the whipped cream into the condensed milk mixture with a large rubber spatula until combined. VERY GENTLY FOLD the rest of the whipped cream.
Swirl in the cooled brown butter peach mixture.
Carefully pour the fluffy swirly mixture into the cooled loaf pan.
Cover lightly with a piece of wax paper and freeze until solid and scoop-able.(3 hours)
Easy Peasy Brown Butter Peach Ice Cream (No Churn!)
Ingredients
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons pure vanilla extract or vanilla bean paste
- tiny pinch fine sea salt
- 2 cups heavy cream cold
- 1 1/2 cups fresh sweet peaches cubed
- 5 tablespoons butter unsalted
Instructions
- Chill a 9 X 5 X 3 loaf pan.
- Add the butter to a saucepan and bring to a boil over medium heat. The very minute the butter turns brown, remove from the heat and stir in the peaches. Set aside too cool.
- Whisk together the condensed milk, vanilla and salt in a large bowl. Set aside.
- Using a hand mixer, whip the heavy cream until stiff peaks form. Fold in about a cup of the whipped cream into the condensed milk mixture with a large rubber spatula until combined. VERY GENTLY FOLD the rest of the whipped cream.
- Swirl in the cooled brown butter peach mixture.
- Carefully pour the fluffy swirly mixture into the cooled loaf pan.
- Cover lightly with a piece of wax paper and freeze until solid and scoop-able. (3 hours.)
Nutrition
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I made this recipe with a churner. I didn’t end up whipping the cream, and blended an egg with a tablespoon or so of water in my blender to make an emulsifier (added this to the butter and peaches before mixing everything together). It turned out great! The only thing is it was a little rich, so I might replace some of the cream with milk next time.