Salted Honey & Peach No Churn Ice Cream
It’s sweet, it’s creamy, and it absolutely just screams summer, this Salted Honey and Peach No Churn Ice Cream is the summer-treat you’ve always been looking for! This recipe features fresh, juicy peach chunks that are folded into a creamy no-churn ice cream batter. But this no-churn batter isn’t any regular no-churn batter, because it has been infused with salted honey! The salt adds an amazing contrast to the ice cream, helping to amplify the flavors of the honey and peaches. Get your cones ready because this ice cream is sure to be eaten up quickly!
What is no-churn ice cream?
No Churn ice cream, like this Salted Honey and Peach No Churn Ice Cream, is seriously one of the greatest dessert inventions ever! It requires basically no special tools (a stand mixer or hand mixer makes whipping the cream easier, however) – just a few bowls and a spatula for folding! No-churn ice creams, at their very core, require just 2 ingredients as well: heavy cream (whipping cream) and sweetened condensed milk!
The theory behind why no-churn ice cream works is because whipping the cream gives that same level of aeration that churning ice cream does – thereby creating very similar textures! The sweetened condensed milk, with its high sugar content, works by adding sweetness to the ice cream. More importantly, this high sugar content actually lowers the freezing point of the ice cream. This means that the ice cream will be nice and smooth when it’s frozen, rather than being a rock-hard solid!
Fresh or Frozen Peaches
Wondering whether you can use frozen peaches in this Salted Honey and Peach No Churn Ice Cream? Well the answer is yes, definitely! Frozen peaches, and all frozen fruit really, is in no way inferior to it’s fresh counterpart! They are picked at maximum ripeness and then immediately frozen – meaning they should be equally as flavorful as fresh! The only caveat in using frozen is that you should allow them to thaw a little bit first. I’d suggest allowing them to be half-thawed – this will just make it easier to pulse in the blender.
How to make Salted Honey and Peach No Churn Ice Cream
1. Prep the peaches: Add the peeled fresh or lightly thawed frozen peaches into a blender or food processor. Pulse until the peach chunks are about the size of kidney beans.
2. Combine the sweetened condensed milk, honey, and salt: In a mixing bowl, mix together the sweetened condensed milk, honey, and salt, until they are well combined and smooth.
3. Whip the cream: Add the heavy cream to your stand mixer, or to a large mixing bowl, and beat on medium until stiff peaks have formed.
4. Fold together whip cream with sweetened condensed milk mixture and peaches: Pour the sweetened condensed milk/salted honey mixture and peach chunks into the whipped cream. Fold them together until they are well combined!
5. Freeze: Add the batter to a 9×5” baking pan, then cover it with some plastic wrap and place into the freezer to set for at least 8 hours, or preferably overnight!
Get the Recipe: No Churn Salted Honey Peach Ice Cream
Ingredients
- 1 lb 454g Fresh Peaches,, peeled and sliced (alternatively use 2/3 lb (302g) of Frozen Peaches that are half thawed)
- 3 tbsp Liquid Honey
- 1/2 tsp Fleur de Sel, (or similar salt)
- 14 oz Sweetened Condensed Milk
- 2 cups Heavy Cream,, well chilled
Instructions
- Add peach slices to a blender or food processor and lightly pulse until peaches are the size of kidney beans. Remove the pulsed peaches from the blender and place into a bowl. Add sweetened condensed milk, honey, and salt to peaches, then fold together until well-combined.
- Meanwhile, in a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until stiff peaks have formed.
- Pour the sweetened condensed milk mixture into the whipped cream, and fold together with a spatula until well-combined.
- Add the batter to a 9×5” baking pan, cover with plastic, and place into the freezer to set for at least 8 hours, or preferably overnight!
- Optional: If you wish to have visible yellow streaks in your ice cream, add a few drops of yellow food coloring into the batter and slightly swirl before freezing.
So scrumptious!! The hardest part is waiting. This recipe is a keeper.
How much is two cups of cream?
480ml or 460g