Indulge in creamy, dreamy peach-flavored ice cream without the fuss of a traditional churn.
This easy four-ingredient recipe blends luscious ripe peaches with rich cream and sweetened condensed milk for a naturally satisfying treat.
Packed with good fats and moderate protein, it’s a quick, make-ahead dessert perfect for summer, entertaining, or everyday enjoyment, delivering indulgence without complicated steps.
Peach Swirl Ice Cream
Equipment
- 1 large mixing bowl
- Electric mixer or whisk
- 2-quart (8×8 inch) pan
- Spatula or small knife
Ingredients
- 1 cup peach amaretto jam or 1 cup peeled pitted, pureed ripe peaches
- 2 cups heavy cream
- 1 ¼ cups 14 oz sweetened condensed milk
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Prepare the Peach Jam or Puree: If you’re using peach amaretto jam, make sure it has been prepared the day before and chilled in the refrigerator. If opting for fresh peaches, select very ripe, juicy peaches for maximum sweetness and flavor. Peel, pit, and puree them until smooth. The jam or puree should be thick but spoonable, so it creates beautiful swirls without sinking to the bottom of the ice cream. Set aside for later layering.
- Whip the Heavy Cream: Pour the cold heavy cream into a large mixing bowl. Add the vanilla bean paste or extract. Using an electric mixer on medium speed (or a whisk if doing by hand), whip the cream until it forms medium peaks. Medium peaks mean the cream holds its shape but is still soft and smooth; over-whipping will make it grainy or turn it into butter, so pay careful attention. The whipped cream is the base for the creamy texture of the ice cream.
- Incorporate the Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the whipped cream. Using a large spatula, gently fold the milk into the cream with a light, sweeping motion. Be careful not to deflate the whipped cream—fold just enough to combine. This mixture forms a rich, creamy base that will freeze into smooth, scoopable ice cream without needing an ice cream maker.
- Layer the Cream Mixture: Take your 2-quart (8×8 inch) pan and pour in half of the whipped cream mixture, spreading it evenly to create a flat base layer. This will be the bottom layer that holds the peach swirls beautifully.
- Add the Peach Jam or Puree: Randomly spoon dollops of the peach jam or puree over the cream layer. You don’t need to spread it perfectly—the goal is a natural, swirled look that gives bursts of peach flavor in every bite. This randomness creates the signature swirl effect once the ice cream is frozen.
- Top with Remaining Cream: Carefully pour the remaining whipped cream mixture over the peach layer, spreading it gently to cover the peaches. Try not to disturb the dollops underneath too much, as the swirls will form during the next step.
- Create the Swirls: Turn the pan 90 degrees so you can swirl in a different direction. Using a small spatula, butter knife, or skewer, gently swirl the peach jam or puree through the cream. Move in sweeping motions without over-mixing. The goal is to create visible streaks of peach throughout the ice cream while keeping the creamy base intact.
- Freeze the Ice Cream: Cover the pan loosely with plastic wrap or a lid and place it in the freezer. Freeze for at least 6 hours, or until firm. If your pan is deeper than 2 quarts, it may take longer to freeze completely. Avoid stirring during freezing to maintain the creamy texture and swirl pattern.
- Serve and Enjoy: Once fully frozen, remove from the freezer and let it sit for 5–10 minutes to soften slightly for easy scooping. Serve in bowls or cones, and watch as the peach swirls bring visual appeal and bursts of fruity flavor in every spoonful. Leftovers can be stored in an airtight container for up to 2 weeks.
Notes
- Always choose ripe, juicy peaches for the best flavor, especially if using fresh puree instead of jam. Under-ripe peaches can result in a less sweet or tangy ice cream.
- Whipping the cream to medium peaks is crucial; over-whipping can turn it grainy, while under-whipping may make the ice cream too soft.
- Folding the condensed milk gently ensures a smooth, creamy texture without deflating the whipped cream.
- The swirl effect is best achieved by lightly swirling with a knife or spatula; avoid over-mixing to preserve the beautiful streaks of peach throughout the ice cream.
- For a boozy twist, use a peach amaretto jam or add a splash of your favorite liqueur to the puree, but keep the quantity minimal to avoid affecting freezing.
Chef’s Secrets for Perfect Ice Cream
The key to this no churn ice cream is balancing texture and flavor.
Start with cold cream—this whips better and holds air, creating a lighter texture.
Medium peaks are the magic point; too stiff and the ice cream can feel heavy, too soft and it won’t hold the swirl.
When folding in the condensed milk, always use a gentle hand to maintain the fluffiness.
For the swirl, think “artistic imperfection” small, random dollops create the most visually appealing pattern.
Using a square pan helps the ice cream freeze evenly and makes scooping easier, while letting it sit 5–10 minutes at room temperature before serving ensures perfect scoops every time.
Serving Suggestions for Summer Indulgence
Serve this peach swirl ice cream in classic bowls, waffle cones, or alongside shortcakes for a decadent dessert.
It pairs beautifully with fresh peach slices, toasted almonds, or a drizzle of caramel or fruit syrup.
For a brunch twist, top pancakes or waffles with a scoop of this ice cream for an indulgent summer breakfast.
A mint sprig or edible flower adds a fresh, elegant touch for entertaining guests.
Storage Tips for Maximum Freshness
Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture.
Keep it in the coldest part of your freezer, ideally away from the door.
It can last up to 2 weeks without losing flavor, but for the best texture, consume within the first week.
If ice crystals form on top, let it soften at room temperature for a few minutes before scooping and gently stir to restore smoothness.
Frequently Asked Questions
1. Can I use fresh peaches instead of jam?
Yes! Make sure the peaches are fully ripe, peeled, and pureed. Fresh puree will give a more natural fruit flavor, though jam adds extra sweetness and a slightly thicker texture that swirls beautifully.
2. Do I need an ice cream maker for this recipe?
No. This recipe is designed as a no-churn ice cream. The combination of whipped cream and condensed milk creates a creamy, scoopable texture without any special equipment.
3. Can I make this vegan or dairy-free?
You can substitute full-fat coconut cream for the heavy cream and a dairy-free condensed milk alternative. The texture may vary slightly but will still result in a rich, creamy frozen dessert.
4. How do I get perfect swirls?
Spoon the jam or puree in random dollops and use a knife or spatula to gently swirl. Avoid over-mixing, as this can blend the layers and reduce the visual effect.
5. How long should I freeze the ice cream?
Freeze for a minimum of 6 hours, or until completely firm. In deeper pans, freezing may take longer. Let it sit at room temperature for 5–10 minutes before scooping to ensure smooth, creamy servings.
