Peach season deserves a proper treat, and this creamy, no-churn peach ice cream is one of the easiest infused desserts you’ll make all summer. No ice cream maker required — just a bowl, a whisk, and a little patience in the freezer.
Key Takeaways
- No ice cream maker needed — whipped cream folded into sweetened condensed milk does the work.
- Infuse via melted cannabutter or canna-coconut oil stirred into the condensed milk base.
- Makes about 8 servings; the dose per scoop depends on your infused fat’s tested potency.
- Freeze at least 6 hours, ideally overnight, before scooping.
Ingredients
- 2 ripe peaches, diced small
- 2 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1 (14 oz) can sweetened condensed milk
- 2 tbsp cannabutter or canna-coconut oil, melted and slightly cooled (your infused element)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups cold heavy whipping cream
Instructions
- In a small bowl, toss the diced peaches with brown sugar and cinnamon. Let sit 15–20 minutes to release their juices.
- In a large mixing bowl, whisk the sweetened condensed milk with the melted cannabutter (or canna-coconut oil), vanilla, and salt until completely smooth. Make sure the infused fat is fully blended in so dosing distributes evenly.
- In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the condensed milk mixture in three additions, keeping the mixture light and airy.
- Fold in about half of the macerated peaches (drain off excess juice first).
- Pour the mixture into a loaf pan or freezer-safe container. Swirl the remaining peaches over the top with a knife.
- Cover tightly and freeze for at least 6 hours, ideally overnight, until firm.
- Scoop, serve, and enjoy responsibly.
Dosing & Safety
This recipe makes about 8 servings (roughly 1/2 cup each). Total THC per batch depends entirely on the tested potency of your cannabutter or canna-coconut oil — check the label from your dispensary purchase, multiply by the amount used, then divide by 8 servings to estimate milligrams per scoop.
Start low and go slow: begin with a half scoop if you’re new to edibles or unsure of potency, and wait at least 90 minutes before considering more — edibles typically take 30–90 minutes to kick in and effects can last several hours. Store away from children and pets, label the container clearly as containing cannabis, and always follow your local laws regarding cannabis possession and consumption. This information is intended for adults 21+ where legal and is not medical advice.
FAQs
Do I need an ice cream maker for this recipe?
No — this is a no-churn recipe. Whipping cream separately and folding it into a sweetened condensed milk base creates a light, scoopable texture without any special equipment.
How strong is each serving?
It depends on the tested potency of the cannabutter or canna-oil you use. Divide the total mg of THC in your infused fat by 8 servings to estimate the dose per scoop, and always start with less than you think you need.
Can I use frozen peaches instead of fresh?
Yes — thaw and drain them well first so the extra liquid doesn’t water down the ice cream base.
How long will it keep in the freezer?
Store in an airtight, labeled container for up to 2 weeks. It’s best enjoyed within the first week for the creamiest texture.
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