4-Ingredient Baked Peaches with Homemade No-Churn Vanilla Bean Ice Cream
These baked peaches are warm, tender, and caramelized with butter, brown sugar, and cinnamon - made with just 4 simple ingredients and ready in under 30 minutes! Topped with a scoop of homemade no-churn vanilla bean ice cream (no ice cream maker required!), this is the ultimate easy summer dessert that tastes far more impressive than the effort it takes to make. If you're looking for an easy baked peaches recipe that's perfect for peak peach season, this is the one to make this weekend!
Print
Pin
Servings: 8 servings
Equipment
- 1 large bowl
- 1 hand or stand mixer
- 1 baking dish
Ingredients
- 4 fresh peaches halved and pitted
- 4 tablespoons butter
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
For the homemade vanilla bean ice cream:
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 scraped vanilla bean or 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
Instructions
- Start by making the homemade vanilla bean ice cream (or skip to Step 4 to make the baked peaches) by pouring the heavy whipping cream into a clean bowl and beating with either a hand or stand mixer until stiff peaks form, about 5 minutes.
- Add the can of sweetened condensed milk and the scraped inside of a vanilla bean pod or vanilla bean paste, and gently mix until completely combined.
- Transfer the ice cream mixture to a container and place in the freezer for at least 4 hours, or until solid before scooping and serving with the baked peaches.
- For the baked peaches, preheat your oven to 350° Fahrenheit.
- Arrange the peach halves in a baking dish, cut-side facing up. Place a piece of butter on top of each peach.
- Then, sprinkle ½ tablespoon of brown sugar on each peach, before sprinkling the peaches evenly with cinnamon.
- Bake the peaches for about 20-25 minutes, or until they’re soft and easily pierced with a fork. Remove them from the oven and let them cool slightly before serving warm with a scoop of homemade vanilla bean ice cream!
Notes
- Use ripe but firm peaches so they hold their shape in the oven.
- Make the ice cream ahead of time — it needs at least 4 hours to fully freeze.
- For dairy-free, use coconut cream and a dairy-free condensed milk alternative.
- Store leftover baked peaches in the fridge for up to 3 days; reheat in the microwave or oven before serving.
- Store leftover ice cream in an airtight container in the freezer for up to 2 months.