Fresh Peach and Basil No Churn Ice Cream

Peach season is coming to an end so get your fill while you can! No fancy equipment is needed here. This recipe is great because you can swap the fruit and herbs out for anything you want. Just keep in mind that the consistency of the ice cream will change. Using fruit makes for an icier version – if you stick to ingredients without extra water in them your ice cream will be smoother and creamier. Either way this is simple and delicious and it’s a great way to get creative with your favourite flavours.

Fresh Peach and Basil No Churn Ice Cream

Fresh Peach and Basil No Churn Ice Cream

Prep time: 15 minutes, 6 hours inactive
Cook time: 0 minutes
Total time: 6 hours, 15 minutes
Yield: approximately 1 pint


  • 2 cups whipping cream (heavy cream for you non-Canadians)

  • 1 300ml can sweetened condensed milk

  • 1 tbsp vanilla extract

  • 3 fresh peaches, peeled and pitted

  • 1 big handful fresh basil

  • ½ tsp salt

  • 2 drops yellow food colouring (optional)

  • 1 drop red food colouring (optional)


If you own an electric hand mixer, blend together the fresh peaches and basil in a large bowl. You can also do this step in a food processor or a blender if you do not own a hand mixer.

In a large bowl whip the cream until stiff peaks are formed. One quick tip: use a metal bowl and metal whisk for this and place them in freezer for approximately 10 minutes beforehand. The colder the ingredients/equipment the better. Whisk in the salt and vanilla extract. Gently fold in the condensed milk, along with the basil peach puree and optional food colouring. Make sure the ingredients are well combined but do not over-mix as this will deflate all of the air you just whipped into the cream. Pour into an 8x8 inch loaf pan (or any freezer safe container that will fit) and freeze for a minimum of 6 hours. For best texture and flavour consume within two weeks. 

Fresh Peach and Basil No Churn Ice Cream