No-Churn Peach Ice Cream
July 17: National Peach Ice Cream Day
When Islander’s parents came to visit us from Hawaii a few years ago, we took a road trip to Fredericksburg, Texas, so we could tour the National Museum of the Pacific War. Fredericksburg is the hometown of the “admirable admiral” of the U.S. Navy, Chester W. Nimitz (1885-1966), after whom the nuclear-powered aircraft carrier was named. Islander’s Daddy served aboard this ship during the 1970s.
Fredericksburg is also famous for its peaches. After our visit to the museums and Main Street, we stopped into Das Peach Haus for a snack before heading back to San Antonio. We enjoyed sampling the peach products at the cute country cottage store.
We were inspired to try a no-churn peach ice cream recipe using peaches from Fredericksburg and the Texas Hill Country. The fresh fruit puree turned out “peachy keen” over the jarred baby food ingredient.
No-churn peach ice cream is a cool treat to eat during the hot summer days in Texas as well as on National Peach Ice Cream Day.
(Adapted from WRLA.com)
- 2 cups heavy whipping cream (cold)
- 1 cup pureed peaches, peeled and chopped
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon peach schnapps (optional)
- a few drops of orange food coloring
- peach slices to garnish (optional)
Beat the cream until stiff peaks form. Puree the peaches with peach schnapps (if using).
In a large bowl, mix the condensed milk with the pureed peaches. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of orange food coloring and stir well until the desired color of peach is achieved.
Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with peach slices (optional).
- July is National Ice Cream Month! Search our blog for other ice cream recipes.