Creamy No-Churn Peach Ice Cream Recipe with Fresh Basil Easy Homemade Dessert

“You’ve seriously got to try this,” my friend said over the phone, sounding both amused and a little skeptical. I was mid-cleanup after a long day, my mind swirling with the usual chaos of work and family catch-up. Honestly, I wasn’t in the mood for anything complicated, but curiosity got the best of me. The idea of a no-churn peach ice cream with fresh basil sounded so out there that I had to see what the fuss was about.

So, I grabbed a few ripe peaches from the farmers market the next morning—still warm from the sun—and a bunch of fragrant basil leaves from my windowsill garden. Mixing the ingredients felt like a quick experiment, nothing fancy. No ice cream maker, no hassle. Just mashed peaches, cream, a touch of sweetness, and that unexpected herbal hint from basil.

When I finally tasted it, that creamy texture caught me off guard—it was silky, luscious, and the peach flavor was bright and pure. The fresh basil added a subtle twist that made it feel like a grown-up summer treat. I couldn’t believe how easy it was to whip up something that felt so fresh and indulgent without turning on the oven or digging out complicated gear.

That quiet moment, savoring a spoonful on the porch as the sun slid down, reminded me why I keep coming back to simple, honest recipes that surprise you. This creamy no-churn peach ice cream with fresh basil isn’t just a dessert; it’s a little pause that tastes like summer itself—refreshing, comforting, and completely doable.

Why You’ll Love This Creamy No-Churn Peach Ice Cream Recipe with Fresh Basil

After making this recipe more times than I can count, I have a few reasons why it stands out as a go-to treat every summer:

• Quick & Easy: You can mix everything in about 15 minutes and have a creamy peach ice cream ready in a few hours—no churning or fancy equipment needed.
• Simple Ingredients: It uses peaches, cream, sugar, and fresh basil—things you probably already have or can find easily at the market.
• Perfect for Summer Gatherings: Whether it’s a backyard barbecue or a casual family dinner, this dessert impresses without stress.
• Crowd-Pleaser: The natural sweetness of peaches combined with the unique basil twist always gets curious questions, then rave reviews from kids and adults alike.
• Unbelievably Delicious: The texture is silky smooth, and the flavor combo is surprisingly fresh and balanced—like a little gourmet secret you can make at home.

This isn’t just another peach ice cream recipe—it’s the one where the fresh basil really shines, cutting through the sweetness and adding a bright herbal note that’s unexpected but incredibly satisfying. It’s the kind of dessert that makes you pause, close your eyes, and appreciate that simple pleasures can be extraordinary.

Honestly, this recipe feels like a grown-up twist on a childhood favorite, perfect for those times when you want something sweet but not overly heavy. If you love fresh flavors and fuss-free desserts, you’ll find yourself craving this creamy no-churn peach ice cream with fresh basil time and again.

What Ingredients You Will Need

This recipe relies on straightforward, seasonal ingredients that come together to create a luscious, fresh dessert. Each one plays a vital role in building flavor and texture without fuss.

• Fresh peaches: About 4 large ripe peaches, peeled and diced (choose firm but juicy peaches for the best texture)
• Granulated sugar: ½ cup (100g) to sweeten the peaches and balance the basil’s earthiness
• Fresh basil leaves: 10-12 leaves, finely chopped (adds a subtle herbaceous note; use more or less depending on your taste)
• Heavy cream: 2 cups (480ml), chilled (I like Organic Valley for its rich texture)
• Sweetened condensed milk: 1 can (14 oz/396g) (this is the magic no-churn base that gives creaminess and sweetness)
• Vanilla extract: 1 teaspoon (adds warmth and depth)
• Fresh lemon juice: 1 tablespoon (helps brighten the peaches and balance sweetness)

All these ingredients are pantry or fridge staples for many, but the fresh basil is what makes this creaminess stand out. If you can’t find fresh basil, a small amount of fresh mint can work as a substitute, though the flavor shifts a bit.

For a dairy-free alternative, swap heavy cream with full-fat coconut cream and use sweetened condensed coconut milk. It won’t taste exactly the same but keeps the creamy, no-churn magic alive.

Equipment Needed

• Mixing bowls: Large enough to comfortably whip cream and fold ingredients together.
• Electric hand mixer or stand mixer: For whipping the heavy cream to soft peaks; you can use a whisk but it takes longer and is more arm work.
• Rubber spatula: Essential for folding the whipped cream gently into the peach mixture without deflating it.
• Freezer-safe container: At least 1-quart (1-liter) size with a lid for storing the ice cream while it freezes.
• Peeler and knife: To peel and dice the peaches.

If you don’t have an electric mixer, a good old-fashioned balloon whisk works too, just be ready to put some elbow grease into whipping the cream.

For cleanup, I always find silicone spatulas the easiest because they’re flexible and can get every last bit out of the bowl. Budget-wise, all these tools are pretty standard kitchen stuff—nothing fancy or pricey is required.

Preparation Method

1. Prepare the peaches: Start by peeling the peaches. The simplest way is to blanch them in boiling water for 30 seconds, then plunge into ice water to loosen the skins. Peel and dice about 4 large peaches into small chunks. This step usually takes 10-15 minutes.
2. Sweeten and macerate: Toss the diced peaches with ½ cup (100g) granulated sugar and 1 tablespoon fresh lemon juice in a bowl. Let sit for about 15 minutes—this helps the peaches release their juices and get sweet and juicy.
3. Add basil: Finely chop 10-12 fresh basil leaves and stir them into the peaches. The basil will infuse its flavor as the peaches macerate; you can adjust the amount based on how strong you want the herbal note.
4. Whip the cream: In a separate large bowl, pour 2 cups (480ml) chilled heavy cream. Using an electric mixer, whip until soft peaks form—this usually takes 3-5 minutes. Be careful not to overbeat or it will turn grainy.
5. Mix condensed milk and vanilla: Stir 1 can (14 oz/396g) sweetened condensed milk with 1 teaspoon vanilla extract in another bowl until combined.
6. Combine all components: Gently fold the sweetened condensed milk mixture into the whipped cream using a rubber spatula. Then, carefully fold in the peach and basil mixture, making sure to keep the airiness of the whipped cream intact. This step ensures the ice cream stays creamy and light.
7. Freeze: Transfer the mixture to a freezer-safe container, smoothing the top with a spatula. Cover with a lid (or plastic wrap) and freeze for at least 6 hours or overnight until firm.
8. Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Enjoy as is or with a fresh basil leaf garnish.

If you find the ice cream too firm after freezing, a quick 10-minute thaw on the counter works wonders. Also, if you see ice crystals forming, it usually means the ice cream didn’t have enough fat or air folded in—whipping the cream well is key.

Pro tip: stirring gently once or twice during the first few hours of freezing can help reduce icy texture, but honestly, this recipe is pretty forgiving.

Cooking Tips & Techniques

One of the things I’ve learned making this creamy no-churn peach ice cream is that patience is your best friend. Letting the peaches macerate with sugar and lemon juice softens them and brings out their natural sweetness. Don’t rush that part—it really makes a difference.

Whipping the cream to the right consistency is crucial. You want soft peaks, not stiff. Overwhipping can lead to butter, and underwhipping might make the ice cream less creamy and more icy. If you’re new to whipping cream, stopping to check often helps.

Incorporating fresh basil can be intimidating if you haven’t used herbs in desserts before. Chop it finely and fold it in gently; you don’t want to bruise or overpower the flavor. If you’re unsure, start with fewer leaves and add more next time.

Another nugget from experience: using sweetened condensed milk is the secret behind the creamy texture without an ice cream maker. It’s thick, sweet, and holds the mixture together during freezing. Don’t skip it or try to substitute with regular milk.

And if you’re juggling multiple dishes, you can prepare this ice cream base in the morning and let it freeze while you work on dinner. It’s a reliable, fuss-free dessert that’s perfect for busy nights, much like my favorite eggs benedict recipe that also impresses without stress.

Variations & Adaptations

This recipe is pretty flexible, so you can make a few tweaks to suit your tastes or dietary needs:

• Dairy-Free Version: Use full-fat coconut cream instead of heavy cream and sweetened condensed coconut milk. The basil and peach combo still shines beautifully.
• Herb Swap: If you don’t have basil, fresh mint is a lovely alternative, lending a cooler, refreshing flavor that pairs well with peaches.
• Added Texture: Fold in chopped toasted almonds or pecans for a little crunch. I once tried this and loved how the nutty contrast played against the creamy ice cream.
• Swirled Jam: Add a swirl of peach or apricot jam before freezing for a fruity ribbon effect.
• Flavor Boost: A splash of peach liqueur or a teaspoon of almond extract can add a subtle grown-up twist.

If you want to try a different cooking method, this recipe isn’t suited for churning or stovetop cooking since it relies on freezing and folding. But that’s the beauty of it—no machines, no heating, just hands-on mixing.

Serving & Storage Suggestions

This creamy no-churn peach ice cream tastes best served slightly softened, about 5-10 minutes out of the freezer. Scoop into pretty bowls or cones, and garnish with a few fresh basil leaves or a thin peach slice for a fresh touch.

It pairs exceptionally well with light summer desserts like a simple rose-shaped apple tart or a crisp shortbread cookie to add some buttery crunch.

Store leftovers in an airtight container in the freezer for up to 1 week. Beyond that, the texture starts to get icy. To re-soften, transfer the container to the fridge for 30 minutes or let it sit on the counter for a bit before scooping.

Over time, the flavors meld and deepen, especially the basil, which becomes more pronounced. I actually like eating leftovers the next day for that slightly intensified herbal note—it feels like a small treat all over again.

Nutritional Information & Benefits

This no-churn peach ice cream is a lighter alternative to traditional ice creams because it doesn’t rely on heavy sugars or stabilizers. Here’s a rough estimate per serving (½ cup/125ml):

Calories	180-220
Fat	12g (mostly from heavy cream)
Sugar	18g (natural sugars from peaches and sweetened condensed milk)
Protein	2g
Fiber	1g (from fresh peaches)

Peaches provide vitamin C and antioxidants, while basil contributes anti-inflammatory properties and a fresh herbal boost. While this isn’t a low-calorie dessert, it balances indulgence with real fruit goodness.

Gluten-free and suitable for vegetarians, it’s a dessert that’s easy to fit into many diets. For those watching carbs, consider swapping sugar with a natural sweetener like erythritol, but keep in mind texture may change slightly.

Conclusion

This creamy no-churn peach ice cream with fresh basil found a permanent spot in my summer recipe collection because it’s easy, refreshing, and just a little unexpected. I love how it brings together simple ingredients in a way that feels special without any fuss.

Whether you’re after a quick dessert to cool off or a crowd-pleaser to impress friends, this recipe adapts beautifully. Play with the basil, try some variations, and make it your own—there’s room for creativity here.

If you’ve enjoyed recipes like the delicate lavender lemon bars or the vibrant fresh strawberry pie, this ice cream will fit right in with your seasonal dessert lineup.

Give it a try and share your thoughts or twists—I’m always eager to hear how you make this recipe your own. Here’s to sweet, creamy summer moments!

FAQs About Creamy No-Churn Peach Ice Cream with Fresh Basil

Can I make this ice cream without fresh basil?

Yes, you can omit the basil or substitute with fresh mint or lemon balm for a different herbal note. The ice cream will still be delicious.

How long does it take for the ice cream to freeze properly?

Freeze for at least 6 hours or overnight for the best texture. Softer ice cream can be achieved by letting it sit at room temperature for 5-10 minutes before serving.

Can I use frozen peaches instead of fresh?

Absolutely! Thaw frozen peaches and drain excess juice before using. The flavor will be slightly different but still tasty.

Is it possible to make this recipe vegan?

Yes, replace heavy cream with coconut cream and sweetened condensed milk with sweetened condensed coconut milk. The texture and flavor will be close, with a coconut twist.

Do I need an ice cream maker for this recipe?

Not at all! This is a no-churn recipe that relies on whipped cream and freezing, making it perfect for anyone without special equipment.

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