This bourbon caramel peach ice cream is the perfect summer treat. It’s so creamy and easy to make – and it’s no churn so no ice cream maker required!
No churn ice cream is one of my favorite things to make in the summer time. It really couldn’t be easier. And with one base recipe, the flavor options and add-ins are endless. Another of my favorite summer treats is peaches and nectarines and plums. I could live off of them mmm so good. So of course I wanted to marry two of my favorites to create this recipe. And if you’ve been here awhile you aren’t the least bit surprised that I swirled in caramel.
How to Make Bourbon Caramel Peach Ice Cream
Make the Roasted Peach Puree
The deep peach flavor in this recipe comes from roasting the peaches. It’s super easy and gives this ice cream such great flavor. Simply slice the peaches, toss them with the honey, and then spread them evenly onto a parchment lined baking sheet. Roast at 400 for 12-15 minutes. Then, once cool enough to handle, puree the peaches in a food processor or high powered blender until nice and smooth. For a super smooth puree, pass it through a metal sieve.
*If making your own peach puree isn’t you jam – you can totally swap this out for some peach preserves!
Make the Bourbon Caramel
Homemade caramel is actually SUPER easy and way better than the jarred stuff, so don’t be nervous! But as always, feel free to use the jarred variety if you want!
In a medium saucepan, combine the sugar, water, and corn syrup. Stir it gently, just. enough to make sure all the sugar gets moistened from the water. Turn the heat to medium high. Stir occasionally until all of the sugar has dissolved. At that point, ditch the spoon and don’t stir it until the end! Once the sugar water starts to bubble up around the edges, pop a lid on it and leave it alone for 3 minutes. This helps create steam and prevents crystallization.
After 3 minutes, remove the lid and continue cooking the caramel. You can swirl the pan around every couple of minutes, but don’t stir it. After about 5-7 minutes the caramel will start to develop an amber color. Let it cook until the color reaches a deep amber, or around 375-380 degrees. Remove the caramel from the heat and let it sit for 30 seconds.
Grab a wooden spoon and, while stirring, drizzle in the heavy cream. The caramel will bubble and steam, but just keep stirring. Once all of the cream is incorporated, stir in the butter and bourbon. Let cool completely.
Make the Bourbon Caramel Peach Ice Cream
Alright, now that the gangs all here, we can make the ice cream. Grab two medium-large bowls. In the first bowl, stir together the sweetened condensed milk, vanilla, and roasted peach puree. Set aside. In the second bowl, add the heavy cream. Use a hand mixer to whip the cream until stiff peaks form.
Now, we’ll combine the two. Whenever you’re combining something with whipped cream, best practice is to “sacrifice” some of the whipped cream into the mixture you’re combining it with. So, take about 1/2 C of the whipped cream, and gently fold it into the peach puree/condensed milk mixture. Then, take the entire sweetened condensed milk mixture, and fold it into the remaining whipped cream
Finally, just time to layer and freeze. Grab a freezer safe dish, I use my metal 9X9 pan for this usually. Layer in 1/3 of the peach ice cream mixture, then 1/3 of the caramel, and some candied pecans *optional. Use a butter knife or mini spatula to swirl the caramel into the ice cream. Then repeat until you have 3 layers. Freeze for at least 6 hours, or overnight. Serve with waffle cones or in a bowl with an extra caramel drizzle!
Bourbon Caramel Peach Ice Cream
- Prep Time: 30 min
- Cook Time: 15 min
- Total Time: 45 min + Chill Time
- Yield: 6 Cups Ice Cream 1x
Description
No churn roasted peach ice cream swirled with bourbon caramel sauce and candied pecans.
Ingredients
For the Peach Puree
- 5–6 Ripe Peaches
- 2 TBSP Honey
For the Bourbon Caramel
- 1 C Granulated Sugar
- 1/4 C Water
- 2 TBSP Light Corn Syrup
- 1/2 C Heavy Cream, at room temperature
- 2 TBSP Salted Butter
- 2 TBSP Bourbon Whiskey
For the Bourbon Caramel Peach Ice Cream
- 1 14 oz Can Sweetened Condensed Milk
- 1/2 C Roasted Peach Puree
- 2 tsp Vanilla Extract
- 2 C Heavy Cream, cold
- 1/2 C Bourbon Caramel + more for serving
- 1/2 C Candied Pecans *optional
Instructions
For the Roasted Peach Puree
- Preheat the oven to 400 and line a quarter sheet pan with parchment. (half sheet is fine too)
- Slice the peaches and then toss them with the honey. Spread into an even layer on the sheet pan.
- Roast at 400 for 12-15 minutes, until soft and lightly browned.
- Once cool enough to handle, puree in a food processor or high powered blender.
- Pass through a metal sieve and set aside.
For the Bourbon Caramel
- In a medium saucepan, stir together the sugar, water, and corn syrup. Cook over medium until bubbles start to form around the edges.
- Cover with a lid and let cook for 3 minutes. This creates steam and prevents the caramel from crystallizing.
- Uncover and let cook until the caramel reaches a dark amber color – around 375 degrees. Don’t stir during this time, but swirl the pan around gently instead.
- Using a wooden spoon, stir the caramel as you carefully drizzle in the heavy cream.
- Once combined, stir in the butter and bourbon. Let cool completely.
For the Bourbon Caramel Peach Ice Cream
- In a medium bowl, stir together the sweetened condensed milk, vanilla, and roasted peach puree.
- In a separate bowl, use a hand mixer to whip the heavy cream to stiff peaks.
- Fold 1/2 C of the whipped cream into the condensed milk mixture, then fold the entire condensed milk mixture into the remaining whipped cream.
- In a freezer safe dish (I use a 9X9 metal baking pan) layer the ice cream and caramel sauce in three layers. Add 1/3 of the ice cream base, then swirl in 1/3 of the caramel and sprinkle with 1/3 of the pecans. Repeat until you have 3 layers.
- Freeze for 6 hours or overnight.
If you loved the recipe for this no churn Bourbon Caramel Peach Ice Cream, be sure to check out my no churn Roasted Strawberry Cheesecake Ice Cream and my Salted Caramel Pumpkin Ice Cream.
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