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Roasted Peach and Goat Cheese No Churn Ice Cream

I love churned ice cream.  It is one of my earliest cooking moments with my grandparents.  First I was the "sitter," the person who sits to give the ice cream churn some weight so it didn't roll around, then I was a churner. We each had 15 minutes to churn.  I remember once sticking my finger in the cold water thinking I would have the taste of it on my tongue. Imagine my surprise when it was salty!


Now I use an electric ice cream maker.  It makes small batches and tastes amazing!  TIP:  Keep your ice cream bowl in the freezer at all times!  But there are times when I don't want to go through all the time it takes, so that is when I make this ice cream.  Whip the cream, add the sweetness (condensed milk) and flavorings and you are done!  This is a basic vanilla version that is fantastic.


I freeze mine in a metal bread pan because it seems to freeze more quickly in metal.  However, I am purchasing this container as I want something with a lid.





This one might be more practical.  I have decided I do want a pan dedicated to ice cream!

Some tips I have learned along the way... chop all your add-ins to small pieces. Eating a regular chocolate chip at room temp is easy, but when it is frozen, whoa!  Use the highest quality ingredients, and don't change to low sugar or low fat as it will make your ice cream act differently.

Enjoy these other ideas for No-Churn Ice Cream


No Churn Ice Cream Recipes



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Roasted Peach and Goat Cheese No Churn Ice Cream

Roasted Peach and Goat Cheese No Churn Ice Cream

Use fresh or canned peaches, both are delicious for this ice cream.
Prep time: 20 MCook time: 4 H & 20 MTotal time: 4 H & 40 M

Ingredients:

  • 2 c heavy whipping cream
  • 1 can sweetened, condensed milk
  • 1 t vanilla
  •  1 can peaches, drained and patted dry
  • 4 oz goat cheese, crumbled
  • Cut peach slices into small bite-sized chunks.
  • Place on a jelly roll pan, with parchment or silpat underneath.
  • Roast at 400 degrees for 15 minutes, or until peaches have carmelized a bit.
  • Remove from oven and set aside.
  • Whip the cream until you get stiff peaks.
  • Whisk in vanilla and milk.
  • Fold in goat cheese.
  • Fill your ice cream container with half of the mixture.  
  • Spread peaches across the top.
  • Top with the remaining ice cream mixture.
  • Freeze for at least 4 hours or overnight (is best.)
  • Let thaw 10 minutes before serving.

Notes:

The cook time includes the minimum freezing time.
Calories
301.72
Fat (grams)
22.45
Sat. Fat (grams)
13.95
Carbs (grams)
18.07
Fiber (grams)
1.19
Net carbs
16.88
Sugar (grams)
14.47
Protein (grams)
7.99
Sodium (milligrams)
115.08
Cholesterol (grams)
74.09
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1 Comments

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  1. Anonymous10:15 AM

    Can you use fresh peaches?

    ReplyDelete

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