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Homemade Peach Ice Cream

Creamy no-churn peach ice cream made with roasted peaches, a vanilla cream base, and optional bourbon or shortbread. Sweet, fruity, and full of summer flavor—no machine needed!
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Ingredients
  

For the Roasted Peaches:

  • 4 cups peeled diced peaches (about 6 medium)
  • ⅓ cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp cinnamon

For the Ice Cream Base:

  • 2 cups heavy cream chilled
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Boosters:

  • 2 tbsp bourbon for depth
  • ½ cup crushed shortbread cookies for texture

Instructions
 

  • Preheat oven to 375°F (190°C). Toss diced peaches with brown sugar, lemon juice, vanilla, and cinnamon. Spread on a parchment-lined baking sheet and roast for 25 minutes, until soft and syrupy.
  • Let cool slightly, then mash gently (keep some chunks). Chill for 1 hour.
  • Whip chilled heavy cream to stiff peaks (3–4 min).
  • In another bowl, mix condensed milk, vanilla, salt, and bourbon (if using).
  • Fold whipped cream into condensed milk until smooth.
  • In a loaf pan, alternate layers of cream base and peaches. Add shortbread crumbs if desired.
  • Swirl gently with a butter knife. Cover and freeze at least 6 hours.
  • Texture Hack: Stir every 30 minutes for the first 2 hours for extra smoothness.
  • Let ice cream sit out for 10 minutes to soften.
  • Scoop and drizzle with reserved syrup. Garnish with mint or peach slices.