This may be my all-time favorite ice cream. The base is a peach-infused cream brightened with vanilla and a touch of bourbon, swirled with a jammy fresh peach compote and dotted with crunchy candied pecans. The result is summery and bright, yet richly indulgent.
I adore the sweet-and-salty contrast the candied pecans bring and the mix of textures: silky ice cream, a lush fruit swirl, and crisp nuts. It’s reminiscent of butter pecan but with a fresh summer twist.
One of the best things about this recipe is that you don’t need an ice cream machine. This is a simple no-churn method: electric beaters and a loaf pan are all you need to make this at home.
Recipe highlights
- Real fresh peach flavor. The peach profile comes from two sources: peach skins infuse the ice cream base, and a homemade peach jam creates a bright swirl.
- Balanced sweetness. The sweet-and-salty pecans and a pinch of salt in the base prevent the ice cream from being overly sweet.
- Varied textures. Creamy, jammy, and crunchy elements make this a texture-focused treat.
- Stovetop candied pecans. The nuts are candied on the stovetop in about five minutes with four simple ingredients—no oven needed.
- No ice cream machine required. A true no-churn recipe for easy home preparation.
Tips for making this peach ice cream
To capture genuine peach flavor, make a fresh peach swirl and a lightly peach-infused cream base. Save the peach skins from peeling the fruit—the skins are used to infuse the cream for the base.
Here are practical tips for each component:
Making the peach swirl
Peel the peaches but keep the skins. The flesh makes the jammy swirl while the skins are reserved to flavor the cream. Peach peels in the jam would create an unwanted texture.
Add subtle accents. A pinch of salt, a splash of lemon juice, and a hint of cinnamon lift the peaches without overpowering them.
Cook down until jammy. Simmer the peaches until most moisture has evaporated and you have a thick, jam-like consistency. This avoids excess water that can form ice crystals in the finished ice cream.
Texture is up to you. If you prefer a chunkier swirl, leave it textured; if you want a silky swirl, puree it to the desired smoothness.
Use bourbon for flavor and texture. A small amount of bourbon adds flavor and can slightly soften the frozen texture for scoopability.
Making the peach ice cream base
Infuse cream with peach skins. Warm a portion of the heavy cream gently with the reserved peach skins, cover, and let it steep for at least 20 minutes to draw out the peach oils and aroma. Squeeze the skins to extract the last flavors, then chill the infused cream thoroughly.
Whip to the proper peaks. Whip the remaining cold cream to soft peaks, then add the chilled peach-infused cream and continue whipping to stiff peaks. This incorporates air that gives the finished no-churn ice cream a light texture.
Fold gently. Combine whipped cream with the sweetened condensed milk, bourbon, vanilla, and salt using a spatula and fold gently to preserve the whipped volume.
Layering the ice cream
Once the peach swirl, candied pecans, and ice cream base are cool, assemble the ice cream. Have everything ready: the base, the swirl, and the chopped candied pecans.
Pour about half of the ice cream base into a 9×5-inch loaf pan. Sprinkle half the candied pecans over the base, then add dollops of the peach swirl across the top. Repeat with the remaining base, pecans, and swirl.
Use a butter knife or thin spatula to gently marble the layers. Cover the pan with plastic wrap and freeze until fully firm, about four hours.
Simplify this recipe
If you want to save time, these shortcuts keep the spirit of the recipe while reducing effort:
Option 1: Skip candying the pecans. Use plain chopped pecans instead; the texture and flavor will still be pleasant, though less sweet and crunchy.
Option 2: Use store-bought peach jam. Substitute a good-quality peach jam or peach butter for the homemade swirl. Use a tablespoon or two to add peach flavor and swirl it into the base when layering. Note that store-bought jam may make the finished ice cream slightly sweeter than the original recipe intent.
Serving & storing
Allow the ice cream to chill in the freezer for at least four hours so it sets up fully.
No-churn ice cream benefits from a short rest at room temperature before scooping. Let it sit about ten minutes to soften slightly, then scoop. Running your scoop under warm water between scoops will help produce clean rounds.
Tightly wrapped, this ice cream will keep in the freezer for up to one month.
If you try this bourbon peach ice cream with sweet and salty pecans, please leave a rating and a comment below the recipe—feedback is always appreciated.
Bourbon Peach Ice Cream with Sweet & Salty Pecans
Equipment
- 9×5 inch loaf pan
Ingredients
Peach Swirl
- 2 large ripe peaches, peeled and chopped (reserve the skins)
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons lemon juice
- 1/8 teaspoon cinnamon
- 1 teaspoon bourbon
Sweet & Salty Pecans
- 1 cup pecans
- 1 tablespoon salted butter
- 1/4 cup brown sugar
- 1/4 teaspoon salt
Bourbon Peach Ice Cream Base
- 2 cups heavy cream, divided
- Reserved peach skins
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons bourbon
- 1 tablespoon vanilla
- 1/4 teaspoon salt
Instructions
For the peach swirl:
- Peel the peaches and set the skins aside. Roughly chop the peaches and add them to a small saucepan.
- Add brown sugar, salt, lemon juice, and cinnamon. Cook over medium heat, stirring frequently, until the peaches break down and thicken, about 20 minutes.
- Remove from heat and puree with a food processor or immersion blender until you reach the desired texture.
- Stir in bourbon and allow the peach swirl to cool completely.
For the sweet & salty pecans:
- Line a sheet pan with parchment paper.
- Melt butter and brown sugar in a saucepan. Add pecans and salt, stirring to coat.
- Continue to cook until the sugar begins to caramelize and becomes stretchy, about 5 minutes, stirring constantly.
- Remove from heat and spread the pecans on the parchment-lined pan to cool. Once cool, chop into small pieces.
For the bourbon peach ice cream base:
- Pour about 1/2 cup of the heavy cream into a small saucepan. Add the reserved peach skins and warm gently over low heat until the cream is warm but not simmering. Cover and infuse for at least 20 minutes.
- Strain the cream, squeezing the peach skins to extract flavor. Discard the skins and chill the peach-infused cream until cold.
- With electric beaters or a stand mixer, whip the remaining cream until soft peaks form. Add the cold peach-infused cream and whip to stiff peaks.
- In a separate bowl, whisk together sweetened condensed milk, bourbon, vanilla, and salt. Gently fold this mixture into the whipped cream until just combined.
To assemble the peach ice cream:
- Pour half of the ice cream base into a 9×5-inch loaf pan. Sprinkle half of the candied pecans evenly over the base, then add about half of the peach swirl in dollops. Repeat with the remaining base, pecans, and swirl.
- Use a thin spatula or butter knife to lightly swirl the layers into a marbled pattern. Cover the pan and freeze until firm, about 4 hours.
- Let the ice cream sit at room temperature for about 10 minutes before scooping and serving.