Bourbon and Peach No Churn Ice Cream

Bourbon and Peach No Churn Ice Cream

Summer flavors in this ice cream – peach and bourbon. And it’s no-churn bourbon ice cream!



The end of summer doesn’t mean we stop having ice cream in our house, especially when in our house September is peach season, thanks to the peach trees in our back yard. Needing lots of ways to use our peaches, we wanted to try some of our peaches in a fresh homemade batch of whiskey ice cream.



Bourbon Ice Cream

Earlier in the summer, we discovered the no churn ice cream method when we made our Rye Old Fashioned No Churn Ice Cream and loved the results, so we decided to make another round of no churn homemade ice cream, a Bourbon and Peach No Churn Ice Cream.



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Bourbon and Peach No Churn Ice Cream in cones on a slate




No churn ice cream is a really great, simple way to make some great homemade ice cream. Using heavy whipping cream as the base, the no churn bourbon ice cream is rich and creamy and surprisingly smooth, which makes for a very luxurious feeling treat. A very classic flavor combination is peaches and cream and one that is a big time favorite in our house.






With the heavy whipping cream base providing the creamy component, our fresh peaches would add the sweet and tart edge to the rich cream.




Bourbon and Peach No Churn Ice Cream in cones on a slate




Wanting to spice up the original combination a bit, we decided to make a “Peaches Foster‘ and saute the fresh peaches in a combination of bourbon, brown sugar and butter. The brown sugar and butter smoothed out the tart edge of the peaches and brought a flavor of warm baking spices and caramel.




Cooking the peaches helped make them softer and a bit sweeter, which really made this the perfect partner for the rich creamy ice cream base.




Bourbon and Peach No Churn Ice Cream in cones on a slate

Ice Cream Cone Maker / Ice Cream Containers / Ice Cream Scoop / Hand Mixer / KitchenAid Mixer



The Bourbon and Peach No Churn Ice Cream was a perfect late summer dessert, luxuriously smooth and rich with a hint of summer sweetness from the peach, while hinting at the coming fall with a bit of warm baking spices. Enjoy!



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Other Boozy Ice Creams

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Boozy Chocolate Ice Cream – Food52

Irish Whiskey Ice Cream with Salted Caramel – Well Plated

Boozy Whiskey Ice Cream Float – The Little Epicurean




Yield: 1

Bourbon and Peach No Churn Ice Cream

Prep Time: 20 minutes
Set Time: 8 hours
Total Time: 8 hours 20 minutes
A peach and bourbon no churn ice cream, perfect for hot summer evenings!


  • 1 tsp cinnamon
  • 2 cups fresh peaches, sliced and peeled
  • 2 oz bourbon
  • 1 tsp vanilla extract
  • 1 (14 oz) can sweetened condensed milk
  • 1/3 cup brown sugar
  • 2 cups heavy whipping cream
  • 2 Tbsp butter


In a stand mixer, or with a hand mixer, combine the heavy whipping cream and sweetened condensed milk until there are little "trails" in the cream, not peaks, as that is over mixing it.

While the cream is mixing, combine peaches, butter and brown sugar in a skillet and cook until peaches are soft and the sauce is thicker. Stir in cinnamon.

Take off heat and stir in bourbon and vanilla. Cool down peaches.

When peach mixture is cool, and cream is ready, combine them.

Pour into wax paper lined bread pans and freeze, covered, at least 8 hours.


Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 459 Total Fat: 24.5g Saturated Fat: 15.4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 87mg Sodium: 129mg Carbohydrates: 50g Fiber: 1g Sugar: 48.6g Protein: 6.6g



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32 thoughts on “Bourbon and Peach No Churn Ice Cream

  1. Oh my goodness, your photography is mouth watering. I wonder how am i going to control myself until tomorrow when I try out this recipe. Thanks for sharing.

  2. I’ve never tried making my own ice cream, but this just looks too amazing not too! Peaches are seriously my favorite, so this ice cream is perfect for me.

  3. This is delicious. And easy to make. I found your recipe while searching for the perfect peach ice cream to use for ice cream sandwiches like they serve at the Masters. Instead of using loaf pans, I poured the cream into a glass 9 x 13 pan, so that I could cut it into squares. Everyone raved about these at our Masters viewing party this weekend. Thank you!

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