Step 1: Roast the Peaches

• Preheat your oven to 375°F (190°C).
• Toss the peeled and diced peaches with brown sugar, lemon juice, vanilla extract, and cinnamon.
• Spread the mixture evenly on a parchment-lined baking sheet.
• Roast for about 25 minutes, stirring once halfway through, until the peaches are tender and caramelized.
• Remove from the oven and lightly mash the peaches with a fork or potato masher.
• Let them cool completely before adding to the ice cream base.

Step 2: Whip the Cream Base

• In a large mixing bowl, beat the chilled heavy cream using a hand mixer or stand mixer.
• Whip until stiff peaks form, about 2 to 3 minutes.
• In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt.
• If using bourbon, add it at this stage.
• Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.

Step 3: Layer and Swirl

• Spoon a layer of the whipped cream mixture into a 9×5-inch loaf pan.
• Add a layer of the roasted peaches.
• Repeat the layering until all the cream and peaches are used.
• Use a knife or skewer to gently swirl the peaches into the cream.
• Do not overmix; you want visible ribbons of fruit throughout.
• If using, sprinkle crushed shortbread cookies between layers or on top for added texture.

Step 4: Freeze

• Cover the loaf pan tightly with plastic wrap or aluminum foil.
• Freeze for at least 6 hours or overnight until firm.
• For an extra-creamy texture, you can stir the mixture gently every 30 minutes during the first 2 hours of freezing.

Step 5: Serve

• When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften slightly.
• Scoop into bowls or cones.
• Top with fresh mint, additional peach slices, or more crushed shortbread cookies for a beautiful finish.

How to Serve It Perfectly

• Homemade Peach Ice Cream is delicious on its own but can be elevated with simple toppings and pairings.

Serving Suggestions

• Serve in waffle cones for a classic touch
• Pair with a warm slice of peach cobbler or pie
• Top with a drizzle of honey or caramel sauce
• Garnish with toasted nuts like pecans or almonds for crunch
• Add a few fresh raspberries or blueberries for a colorful contrast
• Perfect for backyard barbecues, summer parties, or a refreshing treat after a hot day.

Storage and Make-Ahead Tips

To store leftovers

• Keep the ice cream covered tightly in the freezer to prevent freezer burn.
• It will keep well for up to 2 weeks.
• To keep it scoopable
• Let it sit at room temperature for a few minutes before scooping.
• Adding a little alcohol, like bourbon, to the mixture also helps maintain a softer texture.

Make-ahead tip

• Prepare the roasted peaches and whip the cream mixture a day ahead.
• Assemble and freeze overnight for the best texture and flavor.

Recipe Variations

Peach and Blackberry Ice Cream

• Swirl roasted blackberries along with the peaches for a sweet-tart twist.

Bourbon Peach Ice Cream

• Increase the bourbon to 3 tablespoons for a stronger flavor that pairs beautifully with the peaches.

Vegan Peach Ice Cream

• Use full-fat coconut cream instead of heavy cream and a dairy-free sweetened condensed milk substitute.