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Creamy No-Churn Brown Butter Bourbon Peach Ice Cream Recipe with Praline Swirl

no-churn brown butter bourbon peach ice cream - featured image
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A rich and creamy no-churn ice cream featuring nutty brown butter, warm bourbon, juicy peaches, and a crunchy praline swirl. Perfect for summer indulgence without the need for an ice cream maker.

Ingredients

Scale
  • 3 large ripe peaches, peeled and sliced
  • 6 tablespoons unsalted butter, browned
  • 2 cups heavy cream (full-fat)
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • Praline Swirl:
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup brown sugar (light or dark)
  • 2 tablespoons unsalted butter
  • Pinch of salt

Instructions

  1. Brown the Butter: In a light-colored skillet over medium heat, melt 6 tablespoons of unsalted butter. Stir frequently as it foams and then starts to turn golden brown with nutty aromas (about 5-7 minutes). Remove from heat and let cool completely to room temperature.
  2. Prepare the Peaches: Peel and slice 3 large peaches. To peel easily, score an “X” on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water. Skins will slip right off. Slice into thin wedges and set aside.
  3. Make the Praline Swirl: In the same skillet, melt 2 tablespoons butter over medium heat. Add 1/2 cup brown sugar and a pinch of salt, stirring constantly until sugar dissolves and mixture bubbles (about 3-4 minutes). Stir in 1/2 cup toasted chopped pecans and spread onto parchment paper to cool. Once hardened, break into small chunks. Save half for swirling into the ice cream and half for topping later.
  4. Whip the Cream: In a large chilled bowl, whip 2 cups heavy cream with a hand mixer or stand mixer until soft peaks form (3-5 minutes). Be careful not to overwhip.
  5. Combine Main Ingredients: In a separate bowl, whisk together 1 can sweetened condensed milk, cooled browned butter, 2 tablespoons bourbon, and 1 teaspoon vanilla extract until smooth.
  6. Fold Ingredients: Gently fold the whipped cream into the condensed milk mixture in three additions using a spatula to keep airiness.
  7. Layer the Ice Cream: In a freezer-safe container, spread half the ice cream base, then scatter half the peach slices and half the praline chunks. Repeat layers. Use a butter knife or skewer to swirl the praline and peaches through the ice cream base to create marbling.
  8. Freeze: Cover tightly and freeze for at least 6 hours, preferably overnight. Let sit at room temperature for 5-10 minutes before scooping.

Notes

Use a light-colored pan to brown butter to better see color changes. Cool browned butter completely before mixing to avoid curdling. Add peaches in layers to keep texture. Let ice cream sit 5-10 minutes before scooping for best texture. For dairy-free version, substitute heavy cream with coconut cream and use sweetened condensed coconut milk. Bourbon can be replaced with vanilla extract for alcohol-free version.

Nutrition

Keywords: no-churn ice cream, brown butter, bourbon, peach ice cream, praline swirl, summer dessert, easy ice cream recipe

Find it online: https://cheerycrisp.com/creamy-no-churn-brown-butter-bourbon-peach-ice-cream-recipe-with-praline-swirl-perfect-for-summer/