Peach-Bourbon No-Churn Ice Cream is a frozen treat to celebrate peach season! This no-churn peach ice cream is a breeze to make and a perfect dessert for the lazy days of summer!
No ice cream maker required for this recipe, just a mixer and a metal loaf pan that helps the ice cream mixture chill faster and makes scooping easy with the long surface area.
I experimented with this peach ice cream recipe last summer. I took my cue from my Skillet Bourbon, Peach and Blueberry Crumble, and added bourbon for a depth of flavor and a caramel/vanilla note to the peach mixture. There’s only a small amount of bourbon, 2 – 4 tablespoons, depending on your taste. You can omit the bourbon if you prefer, but I highly recommend it.
Ginger Snap cookie crumbs add some texture and crunch, along with a spicy molasses flavor, to pair with the peach and bourbon.
No-Churn Peach-Bourbon-Ginger Snap Ice Cream
Makes about 2 quarts
14-ounce can sweetened condensed milk
4 large *peaches, peeled, diced/coarsely chopped
*Optional: 1/3 – 1/2 cup sugar (Freezing tempers the sweetness of your ice cream, so add some sugar to your mixture to bump up the flavor depending on the sweetness of your peaches.)
2 teaspoons pure vanilla extract
Bourbon, 2 – 4 tablespoons, to taste, (I used 4T)
Pinch fine salt
2 cups heavy cream, cold
1 cup ginger snap cookie crumbs, plus more for sprinkling on top and ginger snap cookies for serving
Place metal loaf pan in freezer.
Whisk together condensed milk, vanilla, bourbon, salt in a large bowl; stir in peaches, set aside. (Add in 1/2 cup of sugar if needed depending on sweetness of peaches.)
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold in whipped cream into the milk/peach mixture with spatula until combined, then swirl in ginger snap crumbs throughout mixture. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, sprinkle top with additional cookie crumbs and cover with plastic wrap. Freeze, 8 hours or overnight until solid and scoopable.
No-Churn Peach-Bourbon-Ginger Snap Ice Cream
- 9 x 5-inch metal loaf pan
- 14- ounce can sweetened condensed milk
- 4 large *peaches peeled, diced/coarsely chopped
- *Optional 1/3 – 1/2 cup sugar depending on sweetness of peaches
- 2 teaspoons pure vanilla extract
- Bourbon 2 – 4 tablespoons to taste (I used 4T)
- Pinch fine salt
- 2 cups heavy cream cold
- 1 cup ginger snap cookie crumbs plus more for sprinkling on top and for serving
- Place metal loaf pan in freezer.
- Whisk together the condensed milk, vanilla, bourbon, salt in a large bowl; stir in peaches, set aside. (Add in additional ½ cup of sugar here needed.)
- Whip the cold cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
- Fold in whipped cream into the milk/peach mixture with spatula until combined, then swirl in ginger snap crumbs throughout.
- Pour into a chilled 9-by-5-inch metal loaf pan, sprinkle with additional cookie crumbs on top and cover with plastic wrap.
- Freeze, 8 hours or overnight until solid and scoopable.
- For faster whipping of cream: Place mixing bowl and beaters in the freezer for about 20 minutes to get as cold as possible. You can use heavy cream or whipping cream for this recipe. Do not overbeat or you’ll make butter.
If you’re looking for more no-churn ice cream flavors, you might like:
Pumpkin Spice No-Churn Ice Cream with Pumpkin Granola and Caramel Sauce
if you’re dreaming of pumpkin spice season and fall!
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Sharing with: Metamorphosis Monday
This looks amazing! I will have to make this this weekend! Thank you for sharing! YUM YUM
Looks delicious! I happen to have some bourbon left over from our Derby party! P.S. I’ve missed your recipes :)
Hooray for peach season and pass the ice cream! Thanks Mary!
WOW!! This is a definitely a make!! Love all the ingredients!! Thank you! 👍🏻🍨🍦
I love this ice cream method Mary, and your combo sounds divine! Using a method loaf pan for easy scooping and faster chilling is brilliant~ my family will love this, thank you!
Wow, these look awesome! thank you I may make some for our bunco group!
Mary, my family loves ice cream. Peaches are juicy and ripe, so I must try this recipe, it looks delicious!
We just mixed it up and tried a lot- I mean a bit. It IS amazing!!!!
So glad you enjoyed it, thanks for letting me know! :)
Gosh Mary all the recipes sound WONDERFUL! I think I would like to try one with fresh cherries, (pitted), dark chocolate and pecans too ! But would need a special cookie, any ideas? Maybe a chocolate chip? YUM!😋
Sounds delicious. Not a good time for me to be dieting. Thank you Mary.
Oh Mary, what a wonderful summertime ice cream, and easy too, that you’ve shared today! I’m always up for a yummy treat to make. the s’mores ice cream would be one that my grands would love to make this summer. They do love using my ice cream maker, so we may have to put it in that. Thank you for sharing your wonderful recipes!
I’m a Woodford Reserve lover, but I’ll be making your recipe FOR SURE when our Hudson Valley peaches ripen next month. It looks so luscious, I can almost taste it!! Thanks so much!
Yum Mary…I can’t wait to make this! Thank you!!
Oh my goodness I will he trying this…..thanks. have a great week.
Oh my word! I can’t wait to try this!
All of these no churn ice cream recipes sound fantastic. I’ll be trying them soon. Thanks for sharing.
Bien appétissant ! Mais ma balance m’interdit ce genre de délice !
This looks so delicious Mary!
Wow! That looks and sounds sooo good! Pinned!
Get behind me, Satan! :)
WOW!!! Sounds absolutely divine and simple too. Thanks for another unique recipe for sharing with friends.
Boy that looks good Mary! And I’ll have mine with the bourbon please:@)
Peaches, bourbon and ginger snaps –sign me up!
You are so creative! It’s cool weather here today but going to be in the upper 90’s the rest of the week. Just happened to have some peaches ripening in a bowl and bourbon in the bar. All I need is the gingersnaps. Can’t wait to try them all together….what a great combo. Thanks again for another wonderful recipe!
Elle a l’air délicieuse votre glace ! Je crois que je vais essayer votre recette…Merci beaucoup…Mais si vous en faites un peu plus…je suis preneuse !!!! :-)
I’m trying all of these….They sound so yummy ..thank you…you always make me look good with your recipes and decorating…..Have used several ideas staging our daughters house to sell. I may have gotten this “puppy love recipe” from you but if not…Gracie would love it….My Grand Dog thinks I am the best since I serve these… 1cup peanut butter, 32 oz. of plain greek yogurt and 3 over ripe banana in blender and poured in ice trays to freeze. They freeze quickly….and again, I may have gotten this from you and forgive me for not giving you credit if I did! Much puppy love to gracie from Sye….
Thanks Emily! It’s similar to my copycat ‘Frosty Paws’ recipe that Gracie and Chloe both loved. I hope you enjoy the ice cream as much as your Grand Dog does her treats :)
Wow I do love these wonderful ice cream recipe and no churning now that is so awesome and Thank You for sharing and keep doing what you are doing you are awesome at everything you do.
OMG!!!! That ICE CREAM!!! Im in love and saved it to Pinterest, so that I can make it in the near future!
Hi Katy, It’s a favorite no-churn recipe, I hope you enjoy!
Yes, this does look amazing. I am having a friend over for brunch in my “potting shed”, which is no where as great as yours by any mention, and these “peachy” recipes are going to fit so well for the hot summer days that we are in at the moment. Thanks for the many, many ideas and recipes that you share with us.
Does anyone know if I can substitute frozen peaches instead of fresh?? Thanks
Hi, Yes you can. :)
My girlfriend just asked for a Peach Pie for her birthday luncheon. Now I am adding this Peach Bourbon ice cream to go with the peach pie!!! Thank you!!!
I made this and it was delicious, quick, easy! Thank you
I’m so glad! Thanks for letting me know. :)