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Creamy No-Churn Brown Butter Peach Ice Cream (Easy Homemade Recipe)

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This creamy no-churn brown butter peach ice cream is a simple, no-ice-cream-maker-required dessert that captures the best of summer. The nutty brown butter and ripe peaches create a rich, smooth, and fruity flavor that’s perfect for any occasion.

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 3 medium ripe peaches (about 2 cups chopped)
  • 14 oz (1 can) sweetened condensed milk
  • 2 cups (1 pint) heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 teaspoon lemon juice
  • 2 tablespoons brown sugar (optional)

Instructions

  1. Brown the butter: Place butter in a light-colored skillet over medium heat. Melt completely, then swirl occasionally. After 5-7 minutes, when butter foams, crackles, and turns amber with brown specks, remove from heat. Pour into a heatproof bowl to cool to room temperature, then refrigerate until solid but still soft (about 20 minutes).
  2. Prep the peaches: Wash and peel peaches if desired. Chop into ½-inch cubes. Toss with lemon juice and brown sugar (if using). Let sit 10 minutes. If very juicy, drain off 1 tablespoon excess liquid.
  3. Whip the cream: Pour cold heavy cream into a chilled mixing bowl. Using a hand mixer on medium-high, whip until stiff peaks form (3-4 minutes). Do not over-whip.
  4. Combine the base: In a separate large bowl, whisk together sweetened condensed milk, vanilla extract, salt, and cooled (but still soft) browned butter until smooth.
  5. Fold everything together: Add one-third of whipped cream to the condensed milk mixture and fold gently. Add remaining whipped cream and fold until no white streaks remain. Fold in chopped peaches. Do not overmix.
  6. Freeze: Pour mixture into a freezer-safe container. Smooth top. Press parchment paper or plastic wrap directly onto surface. Cover with lid or foil. Freeze at least 6 hours, preferably overnight.

Notes

Don’t rush the brown butter; keep heat at medium. Chill bowl and beaters before whipping cream. Drain excess liquid from peaches to avoid ice crystals. Let ice cream sit at room temperature for 5-10 minutes before scooping. Store with parchment pressed onto surface for up to 2 weeks.

Nutrition

Keywords: no-churn ice cream, brown butter, peach ice cream, easy homemade ice cream, summer dessert, no ice cream maker

Find it online: https://sagestirs.com/creamy-no-churn-brown-butter-peach-ice-cream-easy-homemade-recipe/