This no-churn nectarine ice cream is a creamy, fruity delight perfect for warm days.
Naturally sweetened with caramelized nectarines and enriched with wholesome cream, it delivers a smooth, satisfying texture without complex steps.
Packed with natural vitamins and moderate protein from dairy, it’s a quick, crowd-pleasing dessert ideal for everyday indulgence or simple meal-prep treats.
Nectarine ice cream
Equipment
- 1 Oven (preheated to 400°F / 200°C)
- 1 Roasting dish (medium size)
- 1 Food processor or blender
- (1) Mixing bowl (medium)
- 1 Whisk or electric mixer
- 1 Plastic container or loaf tin (for freezing)
- 1 spatula
Ingredients
- 12 oz ≈3 medium nectarines, halved, stones removed
- 1 tbsp brown sugar
- ⅔ cup heavy cream double cream
- ½ cup sweetened condensed milk
Instructions
- Roast the nectarines: Preheat your oven to 400°F (200°C). Cut the nectarines in half and remove the stones. Chop them into chunky pieces and place them in a medium roasting dish. Sprinkle the brown sugar evenly over the fruit, then roast for 15–20 minutes. The nectarines should become tender, slightly caramelized on top, and release a fragrant, golden syrup. Allow them to cool completely before moving on.
- Peel and puree the fruit: Once cooled, gently remove the skins from the roasted nectarine chunks. Transfer the peeled nectarines to a food processor or blender. Blend until the mixture is mostly smooth, leaving a few small chunks for texture if desired. The puree should be fragrant, slightly thick, and ready to blend with cream.
- Whip the cream: In a medium mixing bowl, whip the heavy cream using a whisk or electric mixer until medium-firm peaks form. The cream should hold its shape but remain soft enough to fold easily, creating a light and airy texture for the ice cream.
- Combine puree and cream: Carefully fold the nectarine puree and sweetened condensed milk into the whipped cream. Use gentle motions to incorporate the ingredients without deflating the cream, ensuring an even color and creamy consistency. Avoid overmixing to maintain a light, fluffy texture.
- Freeze the mixture: Pour the finished mixture into a plastic container or loaf tin. Cover tightly with a lid or plastic wrap and transfer to the freezer. For a soft-serve texture, freeze for at least 4 hours; for a firmer, scoopable ice cream, leave it overnight. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Notes
- Use ripe but firm nectarines to avoid overly watery puree and ensure natural sweetness.
- Roasting enhances the fruit’s flavor and adds subtle caramel notes; don’t skip this step.
- Whipping the cream to medium-firm peaks is key for a light, airy texture—avoid overwhipping.
- Gently folding ingredients preserves the cream’s volume and prevents the ice cream from becoming dense.
- For best texture, freeze the ice cream in a shallow container to speed up chilling and make scooping easier.
- You can prepare the nectarine puree a day ahead; just keep it covered in the refrigerator until ready to use.
Chef’s Secrets: Tips For Perfect Ice Cream
The secret to ultra-creamy nectarine ice cream lies in balancing sweetness, air, and texture.
Caramelizing the nectarines enhances their natural sugars, creating a rich, layered flavor.
When folding the fruit puree into whipped cream, use gentle motions to maintain the airy consistency that makes no-churn ice cream so luxurious.
Additionally, for an extra burst of flavor, consider adding a teaspoon of lemon zest to brighten the fruit’s natural sweetness.
Serving Suggestions: Creative Ways To Enjoy
This nectarine ice cream is perfect on its own, but you can elevate it with simple accompaniments.
Serve alongside warm shortbread cookies or almond biscotti for a crunchy contrast.
A drizzle of honey or a sprinkle of toasted nuts adds texture and depth.
For a summer brunch or casual dinner, pair it with fresh berries or a fruit compote to create a colorful, refreshing dessert platter that delights both the eyes and the taste buds.
Storage Tips: Keep Ice Cream Fresh Longer
Store the ice cream in an airtight container to prevent ice crystals from forming.
Press a piece of parchment paper directly on the surface before sealing to reduce freezer burn.
Keep the container in the coldest part of your freezer, not the door, for more consistent texture.
Properly stored, this ice cream can last up to 2 weeks.
Allow it to sit at room temperature for 5–10 minutes before scooping to make serving easier and maintain creamy consistency.
Frequently Asked Questions
1. Can I use frozen nectarines instead of fresh?
Yes, frozen nectarines work well. Thaw and drain excess liquid before roasting to prevent watery ice cream, then proceed as usual.
2. Is there a dairy-free version?
Absolutely! Substitute coconut cream for heavy cream and a plant-based condensed milk alternative.
The texture will remain creamy, though the flavor will be slightly different.
3. Can I prepare this ice cream ahead of time?
Yes. The roasted nectarine puree can be made a day in advance and stored in the fridge.
Combine with whipped cream just before freezing.
4. How can I make the ice cream firmer?
Freeze in a shallow, wide container and leave overnight. You can also lightly whip the cream a bit firmer to help the ice cream hold its shape.
5. Can I add mix-ins like chocolate or nuts?
Definitely! Fold in chocolate chips, crushed nuts, or toasted coconut after combining the cream and fruit puree for added texture and flavor without compromising the ice cream’s creaminess.
