It may be September, but summer isn’t over just yet! Peach season peaks in August, but you can still find plenty of delicious peaches through the end of September. What better way to capture the last magic of summer than through some easy, no-churn ice cream? This No-Churn Brown Butter Peach Crisp Ice Cream can be made anytime, anywhere because you don’t need an ice cream machine. Whipping the cream before freezing gives this ice cream all the air it needs to stay soft and scoopable. Swirled with maple-sweetened peaches and brown butter crisp, the flavors and textures are completely addicting. Browning the butter adds an extra nuttiness that perfectly complements the soft peaches and sweet cream. Plus, making this ice cream yourself means you can add as much or as little of the mix-ins as you like. The hardest part of this recipe is waiting for the ice cream to freeze!
I am a big fan of homemade ice cream, and I love my ice cream machine. However, sometimes I don’t feel like getting it out and then cleaning it, or I’m away from home without access to one. This no-churn ice cream is easy for anyone to make, as long as you can make whipped cream! I think the final texture is a little different than churned ice cream, but it is no less delicious.
P.S.- If you love ice cream too, be sure to try my Peanut Butter Banana Ice Cream with Maple Waffle Bites, Cherry Cordial Ice Cream Float, Chocolate Peanut Butter Ice Cream, or Peach-Prosecco Ice Cream Sandwiches with Lavender Frozen Custard.
Also, there’s no way ice cream can be bad when it’s swirled with summer-sweet peaches and brown butter crisp. Cooking the peaches down slightly helps them to mix into the ice cream more easily and allows the sweetness of the maple syrup to really soak in. Baking the crisp before sprinkling it into the ice cream helps to keep it crisp and crumbly in the final ice cream. Plus it makes the kitchen smell great while it’s baking.
It’s highly unlikely this ice cream will last long in your freezer, just be sure to keep it tightly sealed to prevent freezer burn and flavor crossover. If you make this now and save it, you’ll be able to enjoy fresh summer peaches in the middle of winter!
I hope you love this No-Churn Brown Butter Peach Crisp Ice Cream as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram
No-Churn Brown Butter Peach Crisp Ice Cream
Ingredients
Peaches
- 1 cup fresh peaches peeled and diced
- 1 tbsp maple syrup
- ¼ tsp cinnamon
Brown Butter Crisp
- 6 tbsp salted butter
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
No-Churn Ice Cream
- 2 cups heavy cream
- 14 oz. sweetened condensed milk
- 1 ½ tsp vanilla extract
Instructions
Peaches
- Combine the diced, peeled peaches, maple syrup, and cinnamon in a small sauce pan. Cook over medium heat until just bubbling (about 4-5 minutes), stirring often. Remove the softened peaches from the heat and allow to cool.
Brown Butter Crisp
- Preheat the oven to 400°F.
- In a small saute pan over medium heat, melt the butter. Continue stirring and cooking the butter after it has fully melted; it should start to bubble.As the butter cooks, the color will slowly change to a golden brown and it will smell nutty and caramelized. Pull the butter off the heat once a light brown color has been reached, about 3-4 minutes total.
- In a medium bowl, combine the browned butter, flour, and brown sugar. Whisk to combine with a fork.
- Press the crisp dough into a small baking pan. Bake at 400°F for 10-13 minutes, until golden.
- Allow to cool, then break up the crisp into pieces.
Ice Cream
- Add the heavy cream to a large bowl and whip, either by hand with a whisk, with a hand mixer, or with a stand mixer. Whip until firm peaks hold their shape.
- Using a spatula, gently fold the sweetened condensed milk and vanilla extract into the whipped cream.
- Gently scoop the mixture into a freezer-safe container, one layer at a time. Between each layer, scoop in some of the cooked peaches and brown butter crisp. When all the cream mixture has been scooped into the freezer container, use a spoon or knife to gently swirl the toppings into the ice cream.
- Cover the ice cream, then freeze for about 5 hours or overnight.
- Serve and enjoy!
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Based on 3 Review(s)
