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Creamy No-Churn Brown Butter Peach Ice Cream

no-churn brown butter peach ice cream - featured image
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A rich and creamy no-churn ice cream featuring nutty brown butter and fresh ripe peaches, perfect for a quick and indulgent summer treat without the need for an ice cream maker.

Ingredients

Scale
  • 3 large ripe peaches, peeled and diced
  • 6 tablespoons unsalted butter
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 2 cups (480 ml) heavy cream, chilled
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional: 1 tablespoon bourbon or peach liqueur
  • Optional: A sprinkle of cinnamon

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 6 tablespoons of unsalted butter. Stir frequently as it foams and starts to brown—watch closely. When you smell a nutty aroma and see golden flecks (about 5-7 minutes), remove from heat and let cool slightly.
  2. Prepare the Peaches: Peel and dice 3 large ripe peaches. Blanching them in hot water for 30 seconds helps loosen the skin for easy peeling. Set aside.
  3. Whip the Cream: In a large chilled bowl, whip 2 cups (480 ml) of heavy cream until stiff peaks form, about 3-5 minutes with an electric mixer on medium-high speed.
  4. Mix the Base: In another bowl, combine 1 can (14 oz / 396 g) sweetened condensed milk, 1 teaspoon vanilla extract, a pinch of salt, and the cooled brown butter. Stir well to combine.
  5. Fold in Peaches: Gently fold the diced peaches into the brown butter mixture, being careful not to mash the fruit.
  6. Combine with Whipped Cream: Using a rubber spatula, carefully fold the whipped cream into the peach and butter mixture to keep the airiness.
  7. Freeze: Transfer the mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
  8. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Notes

Watch the butter carefully while browning to avoid burning. Use gentle folding to keep the whipped cream airy. Blanch peaches in boiling water for 30 seconds to peel easily. For dairy-free version, substitute heavy cream with coconut cream and use coconut condensed milk. Freeze for at least 6 hours or overnight for best texture. Let soften 5-10 minutes before serving.

Nutrition

Keywords: no-churn ice cream, brown butter, peach ice cream, summer dessert, easy homemade ice cream, no ice cream maker, creamy peach dessert

Find it online: https://flurpchef.com/creamy-no-churn-brown-butter-peach-ice-cream-recipe-easy-homemade-delight/