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Desserts

Peaches & Sweet Cream No-Churn Ice Cream

I scream for ice cream at least once a week (covers my face in delight), and now that I can completely make this on my own make room in the freezer cause it’s going down for sure!

No churn ice cream

Ice cream dreams!

My hungry heart has always wanted one of those really cool and expensive ice cream makers up until now. For this simple recipe all you need is a freezer, a few ingredients, and a loaf  pan. That’s it!

No churn ice cream

Peaches galore!

I adapted this recipe from here.

I found a way to simplify the recipe so that even the most undomesticated person can totally nail this. The only part I found hard in this recipe was waiting for it to form into that wonderful ice cream. Freeze time takes approximately six hours, but I had a little more patience left in me and left it overnight to freeze.

The ingredients used are,

  • 2 cups of heavy whipping cream (make sure it’s nice and cold prior)
  • 1 can of sweetened condensed milk
  • a few dollops of peach preserves
  • a few swirls of grade A maple syrup
  • 1 tablespoon of ginger

The equipment used are,

  • Cold loaf pan
  • Hand held mixer (be sure to put beater’s in the freezer prior)

And that’s it! I believe I’ve started something cool here literally! And the awesome thing about this recipe is you can add variation to it screeches! So, yeah I’m already thinking about a chocolate peanut butter concoction. Have fun with this recipe you’ll be making this one again and again.

Try this recipe and tell me all about it I would love to hear your feed back it means a bunch to me. And be sure to follow my Instagram page for drool worthy photos and updates om whats to come. On Facebook? Be sure to give us a like there as well. Now let’s make some ice cream!
 

 

Print Recipe
Serves: 8 Cooking Time: 6 hours

Ingredients

  • 2 cups of heavy whipping cream
  • 1 can of sweetened condensed milk
  • 4-6 spoons of peach preserves
  • 1/2 tablespoon of grade A maple syrup
  • 1 cup of fresh or frozen peaches
  • 1 tablespoon of ginger (optional)

Instructions

1

pour 2 cups of cold heavy whipping cream into a large bowl.

2

whip the cream on high speed for 2 minutes until peaks form.

3

add in 1 can of sweetened condensed milk gently folding into the whipped cream until completely combined.

4

add 1 tablespoon of ginger and combine optional.

5

add 3 dollops of peach preserves fold gently and add peaches and fold gently.

6

pour mixture into a cold loaf pan add 3 more dollops of peach preserves and drizzle maple syrup on top.

7

gently swirl with the edge of a knife.

8

Cover mixture with plastic wrap and freeze for 6 hours even overnight.

9

Enjoy!

Notes

Freeze your loaf pan up to 20 minutes before beginning, make sure heavy cream is nice and cold. Also sticking the beaters in the freezer before whipping the cream helps. Ginger is totally optional I just liked the extra kick it gave.

Instagram

  • The first juice is my infamous beet, pomegranate and cherry juice 🥤 If you are looking for a full gut cleanse, well baby this is it. Make absolutely no plans for the evening after drinking two glasses of this😂 .
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The second juice is spinach, apple and ginger, delicious is an understatement to this drink. Cheers to good health!
  • The level of cold it is outside simply makes no sense at all! I don’t get folks who believe in global warming, How Sway!?! How? .
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Ok, lemme stop ranting and talk about this pot of delicious ova here. Vegan Roasted Veggie Pasta! It was so simple just use a pasta made with no eggs, season, (I used one pack of  sazon to flavor up) and roast zucchini, butternut squash, grape tomatoes and onions on 425 for about 15 minutes. Cook pasta, drain, reserve some of the pasta water about half of it, add vegan butter (soy free kind) canned fire roasted tomatoes and one vegetable bouillon cube. This will be your sauce. Take about 3 tablespoons of the sauce, add 1 tablespoon of cornstarch, stir until combined and add back into the sauce (this is to thicken up the sauce). Add pasta back in, add roasted veggies stir add some oregano, salt and pepper to taste adjust seasoning if you need to, squeeze a lemon wedge to finish it off and boom 💥
  • Ginger, Fennel, Orange = Medicine. Slice the ginger thin, cut your oranges in segments, julienne your fennel and squeeze the leftover orange parts for the juices. And my friends you have created a tasty bowl of pure cold-flu fighting medicine.
  • This was two years ago today, thanks Facebook for the reminder. I’m excited to do a few of these this season and I absolutely love seeing the varieties that are made from my beloved hometown New Orleans 💚💜💛 Happy Kings Day!
  • Divine is an understatement of how delicious this salad was. Arugula has a mildly spicy taste, it’s also known as rocket in some countries. Whatever you choose to call it these tasty green leaves instantly elevates a salad. Not to mention sweet pomegranate seeds and blackberries add texture and natural sweetness. Oh! And the dressing! To live for! Swipe for the recipe🥗 .
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#veganfood #vegetarianrecipes #salads #prettyfood #bonitaapplecrumb #foodphotography #foodstyling #foodshot #tastemade #feedfeed #driscollsberries #berrytogether #pomegranate #arugalasalad #foodies #foodstagram
  • A yummy meatless Christmas dinner. Now who’s ready to eat a boat load of veggies, fruits, smoothies and green juices... Me! I’m going on a sugar detox soon (Saints of The Most High God, pray for me!)
  • Happy Birthday!! To one of my greatest creations🎈The cutest Christmas gift I’ve ever received ♥️ #happybirthday #decemberphotochallenge #decemberbaby #daughter #birthdaygirl #newyorkcity
  • Instead of adding croutons to your salad, add salad to your crouton. Genius! A simple spring mixed salad with sweet grape tomatoes on top of a buttery- toasted pecorino romano cheese crusted bread. Drizzle your salad with your fave vinaigrette, salt & pepper and enjoy 😉. Bonita, Bonita, Bonita...
  • Check out my story for this wonderful pasta dish! It’s was the bomb! I used @raoshomemade sweet eggplant sauce, so that saved me some cooking time. .
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The pasta shell is stuffed with a sweet Italian sausage-mushroom ricotta-mozzarella filling, on top of a herbed Panko crusted eggplant. Parmesan and basil topped off with more sauce, the family was pleased 😄 #nobsfood

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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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