No-Churn Peach Cobbler Ice Cream Recipe


I feel like I’ve managed the chaos known as 2020 with grace and dignity. That is, until I tried to make ice cream last week.

As if this year wasn’t hectic enough we thought, “Why not try to build a house.” After searching the apartment we’re living in high and low, I was crestfallen when I realized my ice cream maker was packed away with the bulk of my household goods in storage. I’m not going to lie, that set me off on a crying fit.

Twenty-twenty had finally broken me.

My defeat wouldn’t last long, though. Ice cream is life! With no ice cream maker to be found, I set about mixing a no-churn peach cobbler ice cream. The result is a brightly flavored, easy-to-make ice cream that doesn’t require a machine.

So, who’s laughing now 2020?

HOW TO MAKE ICE CREAM WITHOUT AN ICE CREAM MAKER

Ice cream is not something you’re excluded from making if you don’t have an ice cream maker. Sure, the machine helps create a smoother frozen dessert, but don’t feel like you must have one in order to create your favorite ice cream.

The process is simple to follow: a flavor base is made with condensed milk, which is later folded into a mound of whipped cream. The condensed milk stands in for the cooked custard of a conventional ice cream, and the whipped cream lightens the mixture and adds that creaminess we should all expect from ice cream.

After combining both elements, the mixture is frozen and, after a few excruciating hours of waiting, you can dip joyfully into the ice cream.

Peach cobbler ice cream is being scooped and chopped peaches are visible.

TIPS FOR MAKING SUCCESSFUL NO-CHURN ICE CREAM

When it comes to this fruit-based, no-churn ice cream, ripe peaches are key! It’s the only way to ensure that sweet, peachy flavor shines through the creamy milk mixture. Using fruit that is soft to the touch is crucial. It’s how you know it’s ripe enough to taste in this recipe.

Full-fat heavy whipping cream must be used in this recipe to mimic the slow-churned mouthfeel of conventional ice cream.

Even with the full fat cream, no-churn ice cream will still contain more ice crystals than its churned cousin. To reduce ice crystal formation, I add vanilla extract and vodka. It’s not enough to make you tipsy, and the small amount of alcohol keeps the fruit from freezing rock hard. It’s an important part of this recipe.

CAN YOU USE FROZEN PEACHES IN NO-CHURN ICE CREAM?

Yes, you can use a frozen peaches! Just taste them prior to pureeing them; you want to get a gauge on how sweet they are because we are using the uncooked fruit puree to boost the peach flavor.

If using frozen peaches, thaw the peaches and drain off any water (don’t worry—you won’t lose any peach flavor). Avoid adding any excess liquid to the peach puree because it will water down the condensed milk base, which will manifest itself as ice crystals in your batch of ice cream.

Easy peach cobbler ice cream fills a loaf pan and an ice cream cone is on top.

HOW LONG DOES NO-CHURN ICE CREAM LAST

Most commercial ice cream has stabilizers or anti-crystallization compounds to keep it fresh and prevent ice crystals from forming. Homemade ice cream doesn’t have that, so how you store it matters.

When stored in an ice cream container, no-churn ice cream will keep for one to two weeks. My ice cream never survives my family that long, though.

THE BEST HOMEMADE ICE CREAM CONTAINERS

While I prefer to freeze the ice cream in a metal loaf pan because it sets up better, once it’s frozen I transfer the ice cream to a plastic ice cream container with a tight-fitting lid. The container helps prevent freezer burn and preserve freshness.

No, you don’t have to go out and buy cute ice cream containers to make ice cream. You can use whatever you have around the house. Any container with a tight-fitting lid (even a paper quart container) is suitable for longer storage.

If you want to keep the ice cream in the metal loaf pan because you know you’re going to use it up within a day or so that’s fine too. Just press wax paper or parchment against the surface of the ice cream to prevent freezer burn. 

A hand holds a peach cobbler ice cream cone.

NO-CHURN ICE CREAM SWAPS AND SUBSTITUTIONS

Make this no-churn peach cobbler ice cream even more exciting:

  • Swap the vanilla wafers for graham crackers or gingersnaps
  • Add a tablespoon of fresh, chopped mint leaves to the peach puree
  • Use equal amounts of a different fruit (like nectarines or berries) for a different fruit-flavored ice cream.

If you want a really wild peach flavor, toss your peaches in sugar and roast them in a 350°F oven for 45 minutes. The caramelized peaches will taste more pronounced in the recipe. Just allow the peaches to cool before pureeing.

NEED MORE ICE CREAM IN YOUR LIFE?



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