No Churn Grilled Peach and Raspberry Swirl Ice Cream
How can you NOT celebrate National Ice Cream Day? I mean, it’s one of my favourite days of the year!
My no churn ice cream is a simple recipe using fresh grilled peaches, a swirl of raspberry preserves and a sprinkle of buttery graham cracker crumbs. This ice cream will have you thinking it’s Summer all year long!
Now, you may think that you need fancy things like an ice cream maker or an old school bucket and handle to make your own ice cream, but you can actually make it in your own kitchen with your hand mixer or blender. So dang easy
There are only a few simple ingredients needed to make this homemade ice cream! You may even find that you have them in your pantry and fridge already.
Notice how there are no eggs in this recipe? That’s because of this ice cream recipe has no eggs!
While it’s common to find eggs included in homemade ice creams, that also adds in extra steps during the prep work like tempering the eggs, and I like things to stay nice and easy.
Check out the recipe card below for a simple homemade ice cream that can be prepared pretty quickly!
Happy National Ice Cream Day !
- 5 - 6 peaches
- Olive Oil
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream
- Small jar of raspberry preserves.
- Preheat grill and brush grates with olive oil to prevent sticking.
- Mix brown sugar and butter in a small bowl. Slice peaches in half and brush with brown sugar mixture. Grill until peaches softened a bit but still have some firmness.
- While the peaches are grilling, stir together the graham crumbs and melted butter. Use your hands to clump together chunks of graham crumbs. Spread the mixture out on parchment so the butter can dry at bit.
- In a bowl, whisk together the sweetened condensed milk, vanilla extract until combined.
- Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the condensed milk/vanilla mixture constantly folding over and over until everything is well combined. This will take about 6 minutes.
- Cool peaches for a few minutes and chop into bite size pieces.
- Fold in the peaches, reserving a few for the top of the ice cream. Gently stir in most of the graham chunks too. Pour the mixture into a parchment-lined loaf pan or a freezer container. Dot with a few tablespoons of jam and swirl it through the top. Freeze for at least 6 hours (or overnight) for best results.
- When serving, top with extra graham crumbs if desired.
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