No Churn Peach Donut Ice Cream
- 4 hours ago
- 5 min read
No Churn Peach Donut Ice Cream- Brown butter ice cream, cinnamon peach swirl, and sour cream donuts make up this summery sweet treat.
August 16, 2026 by Nicole Collins
Today, we’re making No Churn Peach Donut Ice Cream!
Guys, I have to tell you. I’m OBSESSED with making ice cream right now. The funniest part about this latest obsession is that I can count on one hand how many times a year I eat ice cream. I say I love ice cream, and I truly believe that I do. But, I’ve never been one to just eat ice cream like that. I’ve lost soooooo much ice cream to freezer burn over the years.
But lately, my mind has been swirling with fun ice cream combo ideas. So much so that I even looked into turning this new obsession into a little side hustle. Turns out, Maryland has very strict dairy laws so that dream was born and died in about 10 minutes time. Good thing I have friends ready and willing to eat all my creations!
Because I’m absolutely loving making no churn ice creams right now, I’ve decided we’re going to do an ice cream of the month! 1 new flavor every single month for the foreseeable future. No special machines or fancy equipment required!
Today’s ice cream as 3 components: a brown butter ice cream base, a cinnamon peach swirl, and some store bought chopped sour cream donuts. Can you say decadent?
We’ll start by browning the butter. It’s as simple as taking a stick of butter, letting it cook low and slow for about 10 minutes until it gets golden and toasty, then letting it cool. I like to let it cool in the saucepan for about 5 minutes before I transfer it to the mixing bowl we’re going to use for the ice cream. We need to let this cool completely, so we can work on our peach component while we wait.
Using the same saucepan we browned the butter in, we’re going to add more butter, some peeled diced peaches, and all the warm spices: brown sugar, cinnamon, nutmeg, vanilla. We’ll also add in a pinch of salt to balance out the sweetness, and let the peaches simmer for about 15 minutes until they become thick and jammy. I also like to get in there with a potato masher to break up the peaches a little bit so they spread further in our ice cream. Once the peaches are done, they need to cool completely, as well.
Once everything is cooled, it’s time to mix. We’ll add a can of sweetened condensed milk to our brown butter. Then, add in a little vanilla bean paste. I prefer using vanilla paste instead of extract in ice cream because I think the flavor is a little softer, and I like seeing the vanilla bean specs in the ice cream. Mix everything together, add in a scoop of fresh whipped cream, mix it all again to lighten up the butter mixture, then fold in the remaining whipped cream until everything is light and fluffy. You guys should be pros at no churn ice cream by now! Then, we’ll gently fold in some store bought diced sour cream donuts, and that’s it for the base of the ice cream.
Transfer about a third of the ice cream base to your glass loaf pan. Add dollops of our peach mixture, and gently swirl them in with a butter knife. Then, repeat that process 2 more times until you’ve used up all your ingredients. To the freezer it goes to set, and then it’s time to enjoy!
There’s a part of me that wondered if I went too far with this ice cream. And the other part wondered if it’s just crazy enough to be brilliant. And honestly, I think I’ve settled on the latter. The ice cream is rich and nutty, and you can taste every bit of that brown butter. The peaches are sweet and warm and taste exactly like you’re transitioning from summer to fall. Then those donuts are surprise little pops of texture that just tie everything together. This ice cream is decadent, magical, and perfectly out of control.
Ok, everyone! I’m officially opening the request line for ice cream flavors. I’ve already got some classics on standby: Reese’s cup, mint chocolate chip…you know, the good stuff. But tell me what crazy combos or favorite desserts you want to see turned into ice cream!
I can’t wait to hear what you think of this one. I hope you guys enjoy! And, let’s eat!
No Churn Peach Donut Ice Cream
Serves: 12 Print
Ingredients:
1 stick (8 tbsp) + 1 tbsp unsalted butter, divided
4 peaches, peeled and diced
2 tbsp brown sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp + ½ tsp vanilla bean paste, divided
1 tbsp water
Salt, to taste
1 can (14 oz) sweetened condensed milk
2 cups heavy cream
2 sour cream donuts, diced
Directions:
Brown the butter: Add 1 stick butter to a medium saucepan over medium heat. Once melted and starting to sizzle, cook for 8-10 mins, swirling the pan occasionally, until the butter turns deep golden in color and has a nutty smell. Remove from heat and allow to cool for 5 minutes before transferring to a large mixing bowl. Cool completely.
Meanwhile, to the same saucepan, melt 1 tbsp butter over medium heat. Add peaches, brown sugar, cinnamon, nutmeg, 1 tsp vanilla bean paste, water, and a pinch of salt. Stir well to coat the peaches. Once the peaches start to simmer, use a fork or potato masher to mash the peaches. Simmer for 15-20 mins, stirring occassionally, until thickened. Set aside to cool completely.
Make the ice cream base: To the bowl with the brown butter, add condensed milk and ½ tsp vanilla bean paste. Stir until combined.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip cream on medium high speed until stiff peaks have formed (about 2-3 minutes). Alternately, you can whip the cream in a chilled glass bowl with a hand mixer for about 6-7 minutes.
Mix about a cup of whipped cream into the ice cream base mix. Stir to combine and lighten up the mix. Gently fold in the remaining whipped cream until fully incorporated. Add the donut pieces, and gently fold in until combined.
To a 9x5 loaf pan (I like a glass loaf pan with a lid), layer in 1/3 of the ice cream base. Using a third of the peaches, spoon dollops all over the ice cream. Use a butter knife to swirl it into the ice cream base, cutting and swirling all the peach dollops until they’re no longer blobs. Repeat this process 2 more times until all ice cream base and peaches have been used. Cover, and transfer to the freezer for at least 6 hours to set.
To serve, remove ice cream from the freezer for 10-15 mins to soften slightly. Scoop, serve, and enjoy!
Recipe notes:
*To fold the whipped cream into the ice cream mix, use a rubber or silicone spatula. Start at the outside of the bowl. Run the spatula around the outside and the bottom of the bowl in a half circle. Then, flip your wrist to bring the bottom that you've scooped up to put it on top. Turn the bowl, and repeat until the whipped cream is fully incorporated. This helps us keep the air in the whipped cream so our ice cream stays smooth and fluffy.
*This is the glass loaf pan with a lid that I like.
*I like to use peaches that have just started to soften so they’re ripe enough to be sweet but firm enough so they’re easy to peel.
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