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Light No-Churn Peach Bourbon Ice Cream

light no-churn peach bourbon ice cream - featured image
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A creamy, boozy, peachy homemade ice cream that requires no ice cream maker. This lightened-up version uses sweetened condensed milk and ripe peaches macerated in bourbon for a luscious, guilt-free summer treat.

Ingredients

Scale
  • 2 cups ripe peaches, peeled and diced (about 3 medium peaches; frozen peaches work too, just thaw and drain slightly)
  • 3 tablespoons bourbon (preferably Maker’s Mark or similar)
  • 2 tablespoons brown sugar, packed (light or dark)
  • 1 can (14 ounces) sweetened condensed milk (full-fat)
  • 1 teaspoon vanilla extract (pure)
  • 1/4 teaspoon salt
  • 2 cups heavy cream (cold)

Instructions

  1. Macerate the peaches: In a medium bowl, combine the diced peaches, bourbon, brown sugar, and a pinch of salt. Stir gently to coat. Let sit at room temperature for 15 minutes, stirring once halfway through.
  2. Chill your mixing bowl (optional but recommended): Pop your large mixing bowl and the beaters from your hand mixer into the freezer for about 10 minutes.
  3. Whip the cream: Pour the cold heavy cream into your chilled bowl. Using an electric hand mixer on medium-high speed, whip the cream until stiff peaks form (3-4 minutes).
  4. Fold in the sweetened condensed milk: Gently pour the sweetened condensed milk and vanilla extract over the whipped cream. Using a rubber spatula, fold together with gentle, sweeping motions until no white streaks remain (about 2 minutes).
  5. Fold in the peaches: Add the macerated peaches along with all the syrupy liquid. Fold gently just until the peaches are evenly distributed (about 1 minute).
  6. Transfer to the pan: Pour the mixture into a 9×5-inch loaf pan or freezer-safe container. Use the spatula to spread it evenly. Press a piece of plastic wrap directly onto the surface of the ice cream. Cover the pan with its lid or another layer of foil.
  7. Freeze: Place the pan on a flat surface in your freezer. Freeze for at least 6 hours, preferably overnight.

Notes

For best results, use full-fat sweetened condensed milk. Macerating the peaches is essential for flavor. If using frozen peaches, thaw and pat dry to avoid icy texture. Let ice cream sit at room temperature for 5-7 minutes before scooping. Store with plastic wrap pressed onto surface to prevent ice crystals; keeps up to 2 weeks.

Nutrition

Keywords: no-churn ice cream, peach ice cream, bourbon ice cream, light ice cream, homemade ice cream, summer dessert, easy ice cream

Find it online: https://lolaspoon.com/light-no-churn-peach-bourbon-ice-cream-easy-homemade-treat/