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This Ginger Peach Blueberry Ice Cream is summertime in a bowl!
I can’t think of a better dessert to enjoy this summer than today’s Ginger Peach Blueberry Ice Cream. Chunks of fresh peaches, blueberries and crystallized ginger are combined in a creamy vanilla ice cream that we infused with fresh ginger.
For those of you who are fans of no-churn ice creams – you’ll also be happy to see that we made this Ginger Peach Blueberry Ice Cream as a no-churn recipe. (No special ice cream maker needed!)
But the same method of steeping slices of fresh ginger in warm heavy cream before churning can also be followed in a custard-based vanilla ice cream recipe like this one.
After one taste of this fantastic Ginger Peach Blueberry Ice Cream, my husband Jack said to me, “Martha, I don’t think you’re going to eat very much of this ice cream!”
I was puzzled by his comment, and asked, “Why?”
“Because I’m going to eat it all,” he replied.
You might want to plan to make a double batch of this Ginger Peach Blueberry Ice Cream – it’s that good!
2 cups heavy cream
1-inch knob fresh ginger, peeled and sliced into 2 or 3 thick slices
1 teaspoon vanilla extract
1 can sweetened condensed milk
3–4 fresh peaches, peeled and chopped (approximately 2 cups)
2 cups frozen blueberries
¼ cup crystallized ginger, diced into very small pieces
In a sauce pan over medium heat, warm heavy cream until it starts to steam (do not simmer or boil.) Remove from heat and add slices of fresh ginger. Cool slightly and then chill overnight, leaving ginger in the cream to steep.
Place a fine mesh strainer over your mixing bowl and pour the heavy cream mixture through the strainer. Discard the fresh ginger.
On high speed using the whisk attachment, whip the heavy cream until peaks form. Gently fold in vanilla and sweetened condensed milk. Mix thoroughly.
Using a rubber scraper, fold in fresh peaches, frozen blueberries and crystallized ginger evenly mixing throughout.
Pour mixture into a 2-quart container (we use this pullman loaf pan) and freeze until firm – about 4 to 6 hours.
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