This might be my favorite ice cream yet. A creamy peach base is brightened with bourbon and vanilla, swirled with a jammy fresh peach compote, and studded with crunchy candied pecans. The result is summery, indulgent, and perfectly balanced between sweet and salty.
The candied pecans add a wonderful contrast in texture and a nostalgic butter-pecan note with a fresh peach update. Best of all, this is a no-churn recipe — you can make it at home with electric beaters and a loaf pan, no ice cream machine required.
Recipe highlights
- Fresh peach flavor. Peach skins infuse the cream while a homemade peach jam provides the jammy swirl.
- Balanced sweetness. A bit of salt in the base and sweet-and-salty candied pecans keep the ice cream from being too sweet.
- Great textures. Creamy ice cream, a silky fruit swirl, and crunchy pecans make every bite interesting.
- Stovetop candied pecans. Quick candied pecans made on the stove require only a few minutes and four ingredients.
- No ice cream machine needed. This no-churn method is easy and accessible.
Tips for making this peach ice cream
To maximize peach flavor, save the peach skins when you peel the fruit for the jam. Those skins will infuse the cream and give a subtle, fresh peach note that complements the jam swirl.
Key tips for each component:
Making the peach swirl
Peel the peaches, but keep the skins. The jam should be smooth and free of peel, but the skins are perfect for flavoring the ice cream base.
Enhance the fruit. A touch of salt, lemon juice, and a pinch of cinnamon brighten and deepen the peach flavor without overpowering it.
Cook until thick. Reduce the peaches until most of the moisture has evaporated so the swirl becomes jammy. Excess water in the fruit swirl can encourage ice crystals in the finished ice cream.
Texture is up to you. Puree for a smooth swirl or leave some chunks if you prefer a rustic texture.
Bourbon helps the texture. A small amount of alcohol keeps the swirl a little softer and helps the ice cream scoop more easily.
Making the peach ice cream base
Infuse with skins. Warm a portion of the cream with the reserved peach skins for at least 20 minutes, then strain and chill the infused cream.
Whip carefully. Whip the remaining cream to soft peaks, add the cold peach-infused cream, then continue to whip to stiff peaks. Fold whipped cream gently into the condensed milk mixture to retain air for a light, scoopable texture.
Layering the ice cream
Once the peach swirl, candied pecans, and chilled ice cream base are ready, assemble the ice cream in a 9×5 inch loaf pan.
Pour half the base into the pan, sprinkle with half the pecans, and add spoonfuls of the peach swirl. Repeat with the remaining base, pecans, and swirl. Use a butter knife to create a gentle, marbled pattern. Cover and freeze until firm, about four hours.
Simplify this recipe
If you want to save time, try one of these shortcuts:
Skip candying the pecans. Use plain chopped pecans instead. They won’t be quite as crunchy or caramelized, but they still add texture and flavor.
Use store-bought peach jam. Swap the homemade peach swirl for a high-quality store-bought peach jam or preserves. Add a tablespoon or two to the base and swirl it into the pan. Keep in mind the finished ice cream may be a touch sweeter.
Serving & storing
Freeze the assembled ice cream for at least four hours before serving so it sets properly. No-churn ice cream softens a bit more quickly than churned varieties, so let it sit at room temperature about ten minutes before scooping. Dipping your scoop in warm water can help with clean scoops.
Stored tightly wrapped in the freezer, this ice cream will keep for up to a month.
If you try this recipe, I’d love to hear how it turned out—leave a rating and comment below the recipe card.
If you try this peach ice cream recipe, please let me know what you think! Leave a star rating and comment below the recipe card. Thank you!
Bourbon Peach Ice Cream with Sweet & Salty Pecans
Equipment
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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 teaspoon 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:
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Peel peaches and reserve the skins. Roughly chop the fruit and place it in a small saucepan.
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Add brown sugar, salt, lemon juice, and cinnamon. Cook over medium heat, stirring frequently, until the peaches break down and the mixture thickens, about 20 minutes.
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Remove from heat and puree with a food processor or immersion blender.
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Stir in bourbon and allow the swirl to cool completely.
For the sweet & salty pecans:
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Line a sheet pan with parchment paper.
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Melt butter and brown sugar in a saucepan, then add the pecans and salt; stir to coat.
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Cook, stirring constantly, until the sugar caramelizes and becomes stretchy, about 5 minutes.
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Remove from heat and spread the pecans onto the prepared pan to cool completely. Be careful handling hot sugar.
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Once cool, chop the pecans into small pieces with a sharp knife or bench scraper.
For the bourbon peach ice cream base:
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Pour about 1/2 cup of the heavy cream into a small saucepan and add the reserved peach skins. Warm over low heat until the cream is just warm (do not simmer). Cover and let infuse for at least 20 minutes.
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Strain the cream, squeezing the skins to extract as much flavor as possible. Discard the skins and refrigerate the infused cream until cold.
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Whip the remaining cream with electric beaters or a stand mixer until soft peaks form. Add the chilled, peach-infused cream and whip to stiff peaks.
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Whisk together sweetened condensed milk, bourbon, vanilla, and salt in a separate bowl. Gently fold this into the whipped cream until combined.
To assemble the peach ice cream:
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Pour half of the ice cream base into a 9×5 inch loaf pan. Sprinkle half of the candied pecans over it, then add about half of the peach swirl. Repeat with the remaining base, pecans, and swirl.
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Use a thin spatula or butter knife to gently marble the layers. Cover with plastic wrap and freeze until firm, about 4 hours.
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Let the ice cream sit at room temperature for about 10 minutes before scooping, or dip the scoop in warm water to help serve.
Did you try this recipe?
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