The Pioneer Woman Tasty Kitchen
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No-Churn Peach and Raspberry Ice Cream

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Level: Easy

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Description

No ice cream machine? No problem with this no-churn alternative! Fresh peaches and raspberries are mixed together with a creamy, light base to create this decadent Summer treat which you will absolutely fall in love with! The hardest part is waiting for it to freeze!

Ingredients

  • 2 cups Heavy Cream
  • 1 can (14 Oz. Size) Sweetened Condensed Milk
  • ¼ teaspoons Vanilla Extract
  • 1 Tablespoon Light Brown Sugar, Optional
  • 1 cup Fresh Raspberries
  • 1 cup Diced, Fresh Peaches (for 1 Cup I Needed 2 1/2 Peaches)

Preparation

Place the heavy cream into a large bowl or the bowl of your stand mixer and whisk on a medium speed until soft peak stage. (You want the cream to just hold its shape for 5 seconds when you pull the whisk out). Add in the condensed milk and vanilla extract and mix on low speed until combined. Taste and if required, add the light brown sugar.

Add in the raspberries and peaches and fold in by hand, just until they’re all covered. Don’t be tempted to over-mix.

Pour the ice cream into a 2-pound loaf tin, cover with cling film and place in the freezer for 6-8 hours, until frozen through. Ice cream will keep, covered, in the freezer for 1 month.

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Profile photo of Jenelle Miller

Jenelle Miller on 8.6.2014

very easy to make…a little different flavor, probably from the sweetened condensed milk, but delicious! I thought there was no need to add any sugar.

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