Have you tried making no-churn ice cream yet? If not, this No Churn Nectarine Ice Cream is an ideal place to start. It uses just a few ingredients and delivers a creamy, fruit-forward frozen treat without an ice cream machine.

Traditional churned ice cream can be wonderful, but it often requires a machine and more hands-on time. No-churn recipes simplify the process: with whipped cream and sweetened condensed milk as the base, you can create excellent ice cream using only a mixing bowl and an electric mixer. If you can whip cream, you can make this.

This particular version showcases nectarine flavor in two ways: a purée folded into the base for an even, vibrant taste, and diced nectarines folded in for bursts of fruit. The result is bright, summery, and remarkably creamy for such a simple method.

I chose nectarines because they’re in season and offer clear, juicy flavor. Peaches or other stone fruit would work as well—use whichever fruit looks best at the market. The key is ripe, sweet fruit so the flavor infuses the ice cream rather than tasting bland or mealy.

Peeling nectarines makes a big difference in texture. Skin can be fibrous and distracting in ice cream, so the fruit should be peeled. The easiest way is to blanch them briefly: score a shallow “X” on the bottom of each fruit, immerse in boiling water for 20–30 seconds until the skin begins to pull back, then plunge into an ice bath and slip the skins off. This quick method is fast and simple once you do it a couple of times.

After peeling, take care when cutting—peeled nectarines are slippery. Use a dish towel to steady the fruit, cut around the pit, separate the halves, remove the stone, and dice the flesh. For this recipe, dice some fruit to fold in later and purée a portion with the sweetened condensed milk to flavor the base uniformly.

Whip the heavy cream to stiff peaks, then fold in the nectarine and condensed milk purée gently to keep the airiness. If the mixture seems loose because of the purée, chill the bowl briefly so the base firms to a soft-serve consistency before folding in the diced fruit—this prevents the pieces from sinking to the bottom. Once combined, transfer to a freezer-safe container, press plastic directly on the surface to prevent ice crystals, and freeze until firm.

This method yields an exceptionally creamy, flavorful ice cream without churning. The dual use of puréed and diced fruit gives consistent nectarine flavor plus pleasant texture. Serve scoops while still firm, and enjoy the bright, juicy notes that make summer fruit so irresistible.

No Churn Nectarine Ice Cream

Ingredients

• 2 ripe nectarines, peeled, pits removed, and roughly chopped (see notes on peeling)
• 3 ripe nectarines, peeled, pits removed, and diced
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla bean paste or vanilla extract
• 2 cups heavy whipping cream

Instructions

1. Puree the 2 roughly chopped nectarines with the sweetened condensed milk and vanilla in a blender or food processor. Reserve the three diced nectarines for later.
2. In a large bowl, whip the heavy cream to stiff peaks with an electric mixer. Be careful not to overwhip.
3. Gently fold the nectarine and condensed milk purée into the whipped cream until combined.
4. If the mixture is loose, place a piece of plastic wrap directly on the surface and chill the bowl in the freezer until it reaches a soft-serve consistency (about 1–2 hours). Don’t let it freeze solid.
5. Fold in the diced nectarines so fruit pieces are distributed throughout. Transfer to a freezer-safe container, press plastic directly on the surface, cover, and freeze until firm (about 2–3 hours).

Notes

To peel nectarines easily: cut a shallow “X” at the fruit’s base, blanch in boiling water for 20–30 seconds, then transfer to an ice bath. The skin should slip off readily.

Use a towel to steady peeled nectarines while cutting—peeled fruit is slippery. This recipe makes more than a quart, so check your container size and use multiple containers if needed.

Place plastic directly on the ice cream’s surface before covering to minimize freezer burn and preserve texture.

The Merchant Baker Copyright © 2017

Serve scoops right from the freezer and enjoy the silky texture and clear nectarine flavor. This no-churn method is flexible—try it with other stone fruits or add-ins—yet it shines when the fruit is fresh and ripe. Eat quickly for the best texture and flavor.