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Creamy No-Churn Peach Melba Ice Cream Recipe with Easy Raspberry Swirl

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A creamy no-churn peach melba ice cream with a tangy raspberry swirl that captures the spirit of summer without the need for an ice cream machine. Quick, easy, and perfect for nostalgic summer moments.

Ingredients

Scale
  • 3 ripe peaches, peeled and finely chopped
  • 2 cups (480 ml) cold heavy cream
  • 1 can (14 oz or 396 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 125 g) fresh raspberries, lightly mashed
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar (optional, for raspberry swirl)

Instructions

  1. Peel and finely chop the peaches. To peel easily, score an “X” on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to ice water; the skin should slip right off. Set chopped peaches aside.
  2. Using a chilled bowl and cold heavy cream, whip until soft peaks form. Be careful not to overwhip; the cream should be fluffy but still smooth.
  3. In a separate bowl, gently fold the chopped peaches and vanilla extract into the sweetened condensed milk.
  4. Carefully fold the whipped cream into the peach-condensed milk mixture using gentle motions to keep as much air as possible.
  5. In a small saucepan over low heat, warm the mashed raspberries with lemon juice and sugar until the sugar dissolves and the mixture thickens slightly. Let it cool completely.
  6. Pour half of the peach ice cream mixture into a loaf pan. Spoon half of the raspberry sauce over it. Repeat with the remaining ice cream and raspberry sauce. Using a butter knife or skewer, gently swirl the raspberry sauce through the ice cream to create ribbons of color.
  7. Cover the pan with plastic wrap or a lid and freeze until firm, at least 6 hours or overnight.
  8. Remove from freezer 5-10 minutes before serving to soften slightly for scooping.

Notes

Whip cream to soft peaks to avoid grainy texture. Fold ingredients gently to keep air in the mixture. Peel peaches for smooth texture or puree for a smoother ice cream. Chill raspberry sauce well before swirling for better visual effect. Use airtight container and parchment paper to prevent ice crystals. Can freeze up to 2 weeks.

Nutrition

Keywords: no-churn ice cream, peach melba, raspberry swirl, summer dessert, easy ice cream, no ice cream machine, creamy ice cream, fruit dessert

Find it online: https://bakebelle.com/creamy-no-churn-peach-melba-ice-cream-recipe-with-easy-raspberry-swirl/