Peaches and Cream Ice Cream
Recipe GLPR878561c5977021
A smooth, creamy no-churn ice cream bursting with fresh peach flavor. Soft cream cheese and heavy whipping cream create a luxurious base, while a combination of blended and chunky peaches provides texture and bright fruit taste. This egg-free dessert is perfect for warm days and requires no special equipment.
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Ingredients
2 ounces Softened cream cheese
¼ cup Granulated sugar
½ cup Heavy whipping cream
2 cups Fresh peaches, peeled and diced
½ teaspoon Vanilla extract
½ cup Whole milk
Directions
Select the ripest peaches and blanch them in boiling water for 1-2 minutes, then transfer to an ice bath. Slip off the skins, cut in half to remove the pit, and dice into bite-sized pieces. Measure out 2 cups total and set aside.
Separate 1/2 cup of the diced peaches into a small bowl. Using the back of a spoon or the bottom of a flat glass, gently mash these peaches until they break down into a chunky puree. Set aside.
Place the softened cream cheese, granulated sugar, whole milk, heavy whipping cream, vanilla extract, and the remaining 1 1/2 cups of diced peaches into a blender. Blend until completely smooth and well combined, about 1-2 minutes.
Pour the blended mixture into a shallow freezer-safe container. If using an ice cream maker, churn according to the machine's instructions. During the final 2-3 minutes of churning, fold in the reserved mashed peaches. If freezing by hand without a machine, skip to the next step.
If hand-freezing, place the container in the freezer. Every 30-45 minutes, remove it and whisk vigorously with a fork or whisk to break up ice crystals and incorporate air. Fold in the mashed peaches after the first 1-2 hours. Continue this process for 3-4 hours total, or until the mixture reaches a soft-serve consistency.
Once the ice cream reaches your desired consistency, serve immediately for soft-serve texture, or cover and freeze for another 1-2 hours for a firmer scoop. Store in an airtight container for up to one week.
