No-Churn Peach Brown Sugar Ice Cream

Serves: 6-8
Prep time: 10 minutes

Total time: 5 hours, 10 minutes

No need to cook a custard base or break out the ice cream machine! This ice cream is so rich and creamy, no one will believe how easy it is to make. It will keep tightly covered in the freezer up to 3 days.

What You'll Need

1 lb. very ripe peaches, chopped (about 3 cups)

1 cup packed dark brown sugar

1 (14 oz.) can sweetened condensed milk

1/2 tsp. kosher salt

2 cups heavy whipping cream

1/2 cup peach jam (Peach Jam Recipe)

  1. Puree peaches and sugar in a food processor until mostly smooth. Transfer to a medium bowl, and whisk in sweetened condensed milk and salt.
  2. Beat the heavy cream with an electric mixer at medium-high speed until stiff peaks form, about 1-2 minutes. Stir 1/4 of the whipped cream into the peach mixture, then gently fold in remaining cream. Pour mixture into a 13-x-9-inch baking pan, cover, and freeze 1 hour.
  3. Whisk jam to loosen, and spoon dollops of jam all over the ice cream. Use a skewer or spoon to gently swirl jam into the ice cream. Cover, and freeze 4 hours or up to overnight.