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+ servings
Peach ice cream in white bowls.
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Fresh Peach Blackberry Ice Cream the No Churn Way

This is a lusciously sweet and creamy peach ice cream with blackberries made the no churn way.
Course Dessert
Cuisine American
Prep Time 15 minutes
4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 547kcal

Ingredients

  • 3 - 4 medium sized ripe peaches
  • 1 pint blackberries
  • 2 cups heavy whipped cream
  • 14 ounce sweetened condensed milk Keep cold in the refrigerator

Instructions

  • Pre freeze the ice cream container you will be using
  • Peel and dice the peaches, or if you want a smooth textured ice cream you can puree the peaches in a food processor.
  • Pour the cold heavy cream into a large mixing bowl.
  • Using either a stand mixer, or an electric mixer, uses the whip attachment and whip the heavy cream until it is very thick
  • Pour half the can of the cold-sweetened condensed milk into the whipped cream and with a spatula gently fold the mixture together, then add the remaining condensed milk and continue folding in until it is totally combined.
  • Add the diced or pureed peaches and gently mix until combined.
  • Pour the peach ice cream in layers in the cold container, adding the blackberries for each layer. The amount of blackberries to add is your preference. You can add a lot or a little.
  • Cover the pan with plastic wrap and freeze for 4 hours.
  • Keep the ice cream in an airtight container for up to three months.

Notes

Consider the container you are pouring the ice cream into.  If you are using a glass container be very careful because of breakage.  
For continued storage, make sure to use an airtight container to keep your ice cream at its freshest.
 

Nutrition

Serving: 1 | Calories: 547kcal | Carbohydrates: 53g | Protein: 9g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 116mg | Potassium: 540mg | Fiber: 5g | Sugar: 48g | Vitamin A: 1756IU | Vitamin C: 22mg | Calcium: 266mg | Iron: 1mg