No Churn Cinnamon Bourbon Peach Ice Cream
How does cinnamon bourbon peach ice cream sound? I love this no churn peach ice cream recipe and it’s a wonderful boozy peach dessert made with canned peaches. With the combination of cinnamon, peach and bourbon, you will find this tastes like peach pie but better!
Servings: 6
Ingredients
- 2 Cups heavy cream
- 1 Can sweetened condensed milk 14 Oz.
- 1 Can Peaches sliced in syrup, 20 Oz.
- 5 Tbsp. brown sugar
- 4 Tbsp. bourbon
- 1 Tbsp. cinnamon ground
- 1 Tsp. sea salt coarse
Instructions
- Drain the can of peaches and chop about ¾ of them into large chunks. Set aside.
- Place the condensed milk and heavy cream in a large mixing bowl.
- Using a hand mixer, beat the mixture until it’s thickened.
- Add the cinnamon, bourbon, salt, and 4 tablespoons of the brown sugar to the mixture and beat for another minute.
- Add the chopped peaches and mix for another 30 seconds.
- Pour the mixture into a 9x5 loaf pan.
- Top with the unchopped, remaining peach slices and sprinkle with the remaining brown sugar.
- Freeze for 4 hours or until the ice cream has frozen through.
Notes
It’s easier to scoop this ice cream if you let it sit out for 15-20 minutes before serving.
If you let this ice cream fully melt, it will not refreeze well.
You can add more peaches and even more bourbon, if desired, just be careful to not add too much, as you don’t want to make the mixture too watery. It won’t freeze well this way.
You can use any peaches you like. However, if using fresh peaches, you’ll want to peel them and remove the pit before adding.
When beating the cream mixture, you do not have to bring it to the stiff peaks stage. You just want it to be nice and thickened, nothing more.
Nutrition
Calories: 595kcal | Carbohydrates: 60g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 131mg | Sodium: 437mg | Potassium: 483mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1584IU | Vitamin C: 7mg | Calcium: 280mg | Iron: 1mg
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