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Peach ice cream in a sugar cone with caramel drizzle

Bourbon Caramel Peach Ice Cream

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  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 min + Chill Time
  • Yield: 6 Cups Ice Cream 1x


No churn roasted peach ice cream swirled with bourbon caramel sauce and candied pecans.



For the Peach Puree

  • 56 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


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.