An easy to make light and creamy refreshing late summer ice cream treat made with fresh peaches!
I’ve come to the realization that the short blurbs I share about myself and my life in each of my blog posts really aren’t personal enough for my readers to get to know me. If we are going to be friends, then we need to get to know each other better!
I am in the middle of a book called, ‘Girl, Stop Apologizing,’ by Rachel Hollis and it’s nearly impossible to set down. I am hooked. The book is all about letting go of what other people think, setting goals, and growth. And it was written for me.
Last week a good friend of mine reached out to me to schedule a lunch date. I love a good lunch date, so we scheduled it. But I couldn’t wait that long to talk to her so I told her a few of the things I was going to be asking advice from her on. She is one of those friend’s I don’t feel judged by. I can shoot straight with her, and she does the same with me. So in short I told her, “I am afraid of success and I need your advice.” She is not a people pleaser and bulldozes through any self-doubt, so I knew she would tell me what I needed to hear.
The reality is I work hard to get where I want to be and just before I get there I panic. I have done this with SO MANY things in my life.
I have higher earning power, but instead I stay in a job that’s ‘safe’ because of the flexibility. I am such a people pleaser that I know if I were to climb the ladder I’d be at the mercy of my peers and couldn’t say no to things that interfere with my sacred family time, like dinner meetings. And that ain’t happen’.
I once opened an online bakery and became so successful it was either quit my day job or run the bakery full-time. I panicked and closed the bakery before I put anymore thought into it. Before that I learned how to decorate cakes. I didn’t want to risk not meeting anyone’s expectations of me for either side-hustles.
And then there is my health. Every time I am on a roll losing weight, I stop.
If there was an award for self-sabotaging I would win first place every single time. And it all comes down to what other people think! It’s so bad that I even let my not so favorite people, or the fake people in my life, get in my head. My lunch date friend stopped me in my rant tracks and recommended the book. It is spot on; exactly what I needed to spark my personal and professional growth.
While I am all pumped up and motivated from reading this book, I am making changes. Again. For some reason, all it took was getting the permission from a complete stranger to let go of what other people think so I can set and achieve my goals and grow into the person I want to be.
So there you have it – my introduction to ‘the real me.’ But this blog is not about me, though. It’s about helping provide you with easy vegetarian and vegan recipes that your family will enjoy! So let’s carry on with this simple No Churn Peaches and Cream Ice Cream.
What You Need to Make Peaches and Cream Ice Cream
- Fresh Peaches
- Lemon Juice
- Sweetened Condensed Milk
- Vanilla Extract
- Salt
- Heavy Whipping Cream
How to Make No Churn Peaches and Cream Ice Cream
- Peel, pit, and slice enough peaches to make 2 cups. Add the 3 tbsp lemon juice and blend on high until pureed.
- Add 14 oz sweetened condensed milk, 1 tsp vanilla extract, and 1/2 tsp salt and blend until well combined with the peach puree. Set aside.
- In a large bowl, use a mixer to beat 2 cups heavy whipping cream until it’s reached stiff peaks. (This will take 4-5 minutes.)
- Fold the peach mixture into the whipped cream and mix until well combined.
- Peel, pit, slice, and dice additional desired amount of peaches to stir into the mixture. Save a few for sprinkling on top!
- Once diced peaches are mixed in, pour into loaf pan, sprinkle additional diced peaches on top, and pour into loaf pan. Freeze overnight.
Tips for Making No Churn Peaches and Cream Ice Cream
- For efficiency, it’s best to use a stand mixer and let it do the work of mixing the heavy whipping cream.
- Be sure to remove from the freezer about 10 minutes before serving for ease of scooping!
For More Peach Recipes, Check Out:
- No Churn Dairy-Free Fresh Peach Sorbet
- Peach Crisp Overnight Oats
- Homemade Peach Fruit Roll-Ups
- Fresh Southern Peach Cobbler
- Peach Puff Pastry Tart Recipe
For More No Churn Ice Cream Recipes, Check Out:
No Churn Peaches and Cream Ice Cream
No Churn Peaches and Cream Ice Cream, an easy to make light and creamy refreshing late summer ice cream treat made with fresh peaches!
Ingredients
- 2 cups Fresh Peaches
- 3 tbsp Lemon Juice
- 14 oz Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 2 cups Heavy Whipping Cream
Instructions
- Peel, pit, and slice enough peaches to make 2 cups. Add the lemon juice and blend on high until pureed.
- Add the sweeteend condensed milk, vanilla, and salt and blend until well combined with the peach puree. Set aside.
- In a large bowl, use a mixer to beat the heavy whipping cream until it's reached stiff peaks. (This will take 4-5 minutes.)
- Fold the peach mixture into the whipped cream and mix until well combined.
- Peel, pit, slice, and dice additional desired amount of peaches to stir into the mixture. Save a few for sprinkling on top!
- Once diced peaches are mixed in, pour into loaf pan, sprinkle additional dice peaches on top, and pout into loaf pan. Freeze overnight.
