Ginger-Peach No Churn Ice Cream E.A.T. #32


I have been away from Food on Fifth for a while. I have missed it. Life just gets in the way and there is not much you can do about it…especially if a food blog such as Food on Fifth is a labor of love and not work.

This summer has been very hot and dry and busy in my world of food styling. More so than ever. I have worked, and am working, on quite a few cookbook projects, as well as various other editorial magazine shoots and with my commercial clients. Blogging has not been easy, but I am trying to get back to it as it is one of  my relaxing pleasures. It is a solitary endeavour and I enjoy that. The kitchen is my haven to be alone and play with food and try to make yummy things to share.

I cannot say much about the cookbooks in particular, but I just finished styling a peach cookbook and with peaches on the brain I thought an easy, no frills, no churn peach ice cream would be a delicious and cooling thing to share.  So it is….with a bit of ginger and buttermilk to cut the sweetness. Give it a try. It will cool you down I promise!  It is as easy as this.

Very scoopable and so cooling on this 90+ degree day.

I picked these little peaches from two trees in my neighborhood. You can’t get more local than that.

Peeled, pitted and pureed,  mixed with heavy cream, whole milk and buttermilk, just a bit of refrigerated ginger paste, sugar and salt.

Frozen in an 8 x 4 inch loaf pan….stirred to mix the frozen part with the not frozen part a couple of times…that’s all you have to do. Easier than a trip to the grocery!

Ginger-Peach No-Churn Ice Cream

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  • 1 cup pureed fresh peaches – peeled, pitted
  • 2 tablespoon ginger paste, the refrigerated kind in a tube
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt


  1. Whisk together the peach puree, ginger paste and sugar until the sugar begins to melt.
  2. Whisk together in another bowl the cream, milk and butter milk and salt.
  3. Whisk pureed peach mixture into the cream mixture until well blended.
  4. Pour into a metal 8 x 4 inch or 9 x 5 inch loaf pan. Cover pan with aluminum foil. Freeze for 2 hours.
  5. Remove pan from freezer and using a fork, stir frozen mixture around the edges of the pan and from the bottom into the center. Repeat process in another 1.5 hours, smoothing out the mixture using a spoon. Freeze another 2 hours or until ready to serve. You can freeze overnight as well.
  6. Scoop and serve. This ice cream stays nice and scoopable for days if it lasts that long.

Teresa Blackburn


20 thoughts on “Ginger-Peach No Churn Ice Cream E.A.T. #32

    1. Thanks Johanne, this is one easy recipe that I learned about while on a photo shoot and I brought the idea home with me…I just want to make it all the time…tweaking as I go. Hope you are well and having a good summer. Stay cool. T

    1. I am obsessed with this recipe…you can pretty much make it with any fruit, etc…Adding the buttermilk to this version made it not so cloyingly sweet and buttery..just right. So happy you loved the lemon version. That was for a Parade shoot. I like the peach even better and will make some more to bring to you guys. I have to take this batch to James Duncan as the peaches were from his tree! Thanks for stopping by. xxox

  1. Hi Teresa, I really enjoyed this post! I would like to think I will make this but… I just enjoy the story and your beautiful photos. Glad you’re so busy! xoxo

    1. Hi Sara, so great to hear from you. I loved seeing your article/photos in the NYTimes Travel section yesterday. Always a pleasure to know what you are up to.
      It is hotter than hades here in Nashville and if it’s much hotter in New Orleans I cannot imagine. I’ve been staying inside and conjuring up recipes to blog on with the AC cranked down.
      Thanks for stopping by. I swear this is just the easiest thing ever to make…Think of you often. T xxox

  2. We’ve been having an unusual hot and humid summer as well and I’d sure love to cool off with this ginger peach ice-cream! It looks quite yummy and I love that it’s no churn! Glad to see you back and sharing your delicious recipes Teresa!

  3. I don’t have any ginger paste on hand! 🙁 Have you made it without and if so, is there a noticeable taste difference?

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