No-Churn Peach Cheesecake Ice Cream Recipe
This No-Churn Peach Cheesecake Ice Cream is a luscious and creamy dessert that combines the sweetness of fresh peaches with the rich tang of cheesecake. Featuring a delightful peach compote mixed with Biscoff cookie bits, this easy-to-make ice cream requires no special equipment or churning, making it perfect for summer treats or any time you crave a refreshing frozen dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes
- Yield: About 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Peach Compote
- 3 cups (454g) peeled and diced fresh peaches (about 4 medium peaches)
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (28g) unsalted butter
Ice Cream Base
- 6 ounces (170g) full-fat block cream cheese, softened to room temperature
- 2 cups (480g/ml) heavy cream, very cold
- 14-ounce (396g) can full-fat sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Add-ins
- 8 Biscoff cookies (about 65g), roughly chopped/broken into pieces
Instructions
- Cook the peaches: In a medium skillet over medium heat, combine the diced peaches, brown sugar, and unsalted butter. Cook, stirring occasionally, for about 10 minutes until the peaches soften and the mixture thickens to a chunky jam-like consistency. Gently mash some peaches with the back of a spoon during cooking. Remove from heat and let cool completely.
- Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the very cold heavy cream in a large bowl until stiff peaks form, about 4 minutes. Transfer the whipped cream to another bowl and refrigerate.
- Prepare cheesecake mixture: Put the softened cream cheese into the mixing bowl and beat on medium-high speed until smooth and lump-free. Add the sweetened condensed milk, vanilla extract, and ground cinnamon, then beat until combined.
- Combine whipped cream and cheesecake base: Gently fold or beat the whipped cream into the cream cheese mixture on low speed until just combined, being careful not to deflate the whipped cream.
- Layer the ice cream: In a 9×5-inch loaf pan or similar deep freezer-safe container, spoon about one-third of the ice cream mixture. Dollop half of the cooled peach compote over the layer, then sprinkle half of the chopped Biscoff cookies. Repeat with another third of the ice cream mixture, remaining peaches, and remaining Biscoff pieces. Finish with the last third of the ice cream mixture. Optionally, reserve some peaches and cookies for topping. Using a knife, gently swirl to create a marbled effect. Cover tightly.
- Freeze: Freeze the ice cream for at least 8 hours or up to 2 weeks for best texture and flavor development.
- Serve: When ready, allow the ice cream to sit at room temperature for about 10 minutes to soften slightly before scooping and serving. Enjoy your homemade no-churn peach cheesecake ice cream!
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the mixture.
- Using ripe, juicy peaches will add natural sweetness and flavor to the ice cream.
- If Biscoff cookies are not available, ginger snaps or speculoos cookies can be a good substitute.
- The ice cream should be stored in an airtight container to prevent freezer burn.
- For an extra touch, garnish servings with fresh peach slices or a sprinkle of cinnamon.
- This recipe requires no ice cream maker and is ideal for beginners.
Keywords: no-churn, peach cheesecake, ice cream, easy dessert, summer treat, homemade ice cream, no ice cream maker
