The simple no-churn ice cream method makes ice cream almost effortless, and that makes it every bit as velvety smooth, fluffy, and full of flavor as the churned ice cream, which does not require you to have any special equipment.
I was once contemplating purchasing an ice cream machine. I’m glad I didn’t, because it’s almost effortless as well as making ice cream that’s almost as delicious as the churn.
In spite of the fact that I haven’t made no churn ice cream in a while (because it can be easy to turn over an ice cream too many times if it is something you love), this is one of my favorite frozen desserts to make at this time of year with the fresh peaches in the stores.
This tangy, sweet, and creamy ice cream has a balsamic flavor that I love.
Try it once, Apronese believes you will love it all summer, the sweetness of the cream, the freshness of the peaches, you can’t refuse.
Is It Possible to Substitute
The heavy whipping cream and sweetened condensed milk are both indispensable to the success of this recipe. Sorry to be stern, but either of these ingredients cannot be substituted.
It is a combination of the high fat content of heavy whipping cream and the high sugar content of sweetened condensed milk that keeps this no churn ice cream fluffy and smooth without having to churn it. In the absence of those two components, it will not work.
If you don’t have peaches, you can substitute strawberries, blackberries, and raspberries, as well.
Not to mention the very delicious flavor that the balsamic vinegar brings to the dish, just keep in mind that if you have especially tart berries, you may want to increase the brown sugar just a bit.
Frozen Fruit Can Be Substituted for Fresh Fruit?
In fact, I have tested the recipe both ways, and both ways have worked perfectly for me during the testing period.
But if you use frozen peaches, be sure that they have thawed fully before you chop them up.
Does Balsamic Peach Ice Cream Come With a Waffle Cone?
It seemed to me that crumbling up some waffle cones and swirling them into the ice cream might make it taste better than serving it with pieces of balsamic peach ice cream on the side, but it would also be quite delicious to serve it this way.
Considering that the waffle cone will absorb moisture from the ice cream, it is important to keep that in mind as you serve it.
Folding is Key
A really important thing in no churn ice cream is that it is crucial to know how to fold ingredients together as this will prevent the whipped ingredients from deflating if you fail to fold properly.
The light, airy whipped cream that we have is so light, airy, and airy, and it is extremely dense and heavy.
It is impossible to make ice cream that is so dense and thick, and that would result in a deflated cream. This is not a good thing.
Ice Cream with Balsamic Peaches No Churn
There is nothing easier that this no churn balsamic peach ice cream because it combines the sweet flavor of fresh summer peaches with the tangy and buttery taste of a balsamic glaze and it is incredibly easy to make.
Prep Time: 10 minutes/ Cook Time: 15 minutes/ Freezing Time: 8 hrs Total Time: 8 hrs 25 mins
Servings: 7 (1 cup each)
- 2 cups chopped peaches (about 2 peaches) ($0.87)
- 1 pint heavy whipping cream ($1.55)
- 2 Tbsp butter ($0.27)
- 1 tsp vanilla extract ($0.28)
- 1 14oz. can sweetened condensed milk ($1.09)
- 1/4 cup balsamic vinegar ($0.55)
- 2 Tbsp brown sugar ($0.08)
- 1 pinch salt ($0.01)
- The peaches should be peeled and cut into small pieces in order to float in the whipped ice cream rather than sink to the bottom (smaller pieces will “float” in the whipped ice cream). During this step, make sure you don’t brown the butter while you saute the butter and chopped peaches in a skillet over medium-low heat. Make sure the butter doesn’t brown during this step.
- As soon as the dry and hardened grapes are done, add the balsamic vinaigrette and brown sugar to the skillet and cook for about 5 more minutes, or until the reduced balsamic vinegar has reduced to a glaze. Set the peach slices aside to cool until they are completely cool to the touch.
- Into a medium-sized bowl, add the sweetened condensed milk and a pinch of salt to it, then mix them together carefully until they are evenly combined.
- A separate bowl should be used to whip the heavy whipping cream into stiff peaks using a whisk, a hand mixer, or a stand mixer.
- In a mixing bowl, combine the sweetened condensed milk with a large dollop of the whipped cream. Fold together all of the ingredients in order to lighten up the sweetened condensed milk as much as possible.
- Repeat this step two more times until all the sweetened condensed milk has been folded into the whipped cream. After the sweetened condensed milk has been folded into the whipped cream, add 1/3 of the light sweetened condensed milk back into the bowl with the whipped cream and gently fold them back together.
- If your container is deep (like a bread pan), add half of the whipped ice cream mixture first, followed by half of the balsamic peaches, then repeat. Alternatively, you could use a larger shallow dish (like the baking dish in my photos) and just top it with balsamic peaches after. One layer of whipped ice cream and one layer of balsamic peaches can work well for this.
- The balsamic peaches should be swirled into the whipped ice cream mixture without over-stirring. A spatula should only be used once. You want defined points of balsamic glaze.
- Serve the ice cream in a dish, cover it with a dish lid, and freeze it for eight hours, or until it becomes solid.
Serving: 1 Cup ・ Calories: 545.01 kcal ・ Carbohydrates: 52.96 g ・ Protein: 8.43 g ・ Fat: 34.41 g ・ Sodium: 199.03 mg ・ Fiber: 0.71 g
The nutritional values shown here are only estimates. Please see our full nutrition disclaimer .
Ice Cream with Balsamic Peaches and No Churn – Step by Step Photos
Peel two peaches and dice them into small pieces so that they do not become too big and heavy when they’re diced.
This will prevent them from sinking to the bottom of the ice cream when they’re added. Once the peaches are diced, they’ll make about 2 cups. 1. Delicious ice cream from scratch.
In a skillet, combine the diced peaches with two tablespoons of butter. Sauté the peaches over medium-low heat for about five minutes or until they soften, or until they are just soft enough to eat.
These peaches were so ripe that they broke down quite a bit, so you might not notice any mush in yours. Make sure the butter doesn’t brown as you cook.
It is recommended that you add 2 tablespoons of brown sugar and 1/4 cup balsamic vinegar to the peach sautéed in butter.
There is one balsamic vinegar that I recently found that is very affordable and still has a really rich, not-too-acidic flavor while still being a good balance between being affordable and not too acidic.
I am not paying for this, I just wanted to let you know what kind I prefer, particularly in a recipe like this, where the balsamic flavor dominates.
In order for the balsamic peaches to fully cool, it is necessary to remove the skillet from the heat and place it aside so that you can allow them to cool as much as possible.
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.
The sweetened condensed milk, 1 teaspoon of vanilla extract, a pinch of salt, and one 1/4 oz. can of sweetened condensed milk should all be combined in a medium bowl.
If you do not have a whisk, hand mixer, or stand mixer, you can use a whisk, stand mixer, or hand mixer for whipping the cream to stiff peaks in another large bowl.
It is imperative that you lighten up the sweetened condensed milk before beginning to fold it into the whipped cream, by spooning some of the whipped cream over the bowl of sweetened condensed milk while you fold them together.
Take a dollop of the whipped cream and add it to the bowl of sweetened condensed milk.
As a final step, gently fold together the whipped cream with about a third of the sweetened condensed milk that has been added.
In batches, fold the sweetened condensed milk into the whipped cream, until it is completely incorporated.
You should end up with a smooth and fluffy mixture after you have folded everything in.
You should place this mixture in a freezer-safe dish with a depth of 2 quarts, if you’re using something deep like a loaf pan, then do it twice.
It is a good idea to sprinkle the balsamic peaches over top and to use a spatula to lightly swirl them together.
If you’re using something large and shallow, like this baking dish, you will just have to sprinkle it evenly. There should still be ribbons of balsamic glaze that can be distinguished.
For 8 hours, cover your dish with plastic wrap and put it in the freezer.
There is still plenty of softness left to scoop into the no churn balsamic peach ice ream after 8 hours, but it will be solid enough to scoop easily.
Ice cream is an indispensable dish this summer. If you are tired of the flavors of ice cream at the supermarket, why not try to make it yourself.
Peach ice cream is quite easy to make. If you don’t have an ice cream maker at home, no problem.
Apronese guides you to make peach ice cream without using a machine and still produces delicious finished products to your liking.
It’s too convenient, isn’t it? If you have a good recipe for ice cream, don’t forget to share it so everyone can learn.