This creamy, dreamy no churn peach ice cream is the perfect summer treat, no ice cream maker required! All you need is just 4 ingredients and 15 minutes of prep for the best homemade peach ice cream!
If you love peaches, make sure to check out my peach milkshake recipe!
Is there anything better than fresh, juicy peaches in the Summer? We got peach picking every Summer and then I am inundated with peaches. So what should I do about it? Make this no churn peach ice cream! In the Summer, this is one of those recipes I make on repeat!
It’s cold, creamy, packed with sweet peach flavor, and comes together without any fancy equipment. Yup, no ice cream maker needed! Just a hand mixer (or some arm strength), a loaf pan, and some freezer space.
My family goes wild for this ice cream! I mean, how could they not? It’s like peach cobbler and vanilla ice cream had a baby, but way easier to make! We’ll make a batch before a weekend BBQ, let it freeze overnight, and by Sunday afternoon it’s already half gone. It’s nostalgic, summery, and honestly just tastes like sunshine in a bowl.
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Ingredients to Make Peach Ice Cream Recipe
You only need 4 ingredients for this dreamy no churn peach ice cream!
- 3 large ripe peaches, peeled and diced. If it's not peach season, no worries! Use frozen or canned peaches instead. Just make sure to thaw and drain any peaches first.
- 1 (14 oz) can sweetened condensed milk. You can find this in the baking aisle of your local grocery store. Grab a few cans and make a no bake key lime pie recipe too!
- Vanilla extract. For a little extra flavor.
- Heavy whipping cream. This is the base of your ice cream. If you've got some extra, make Oreo milkshake without ice cream recipe!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make No-Churn Peach Ice Cream
Step 1
Peel and dice your peaches into small chunks. If you like your ice cream a little smoother, you can mash half of them with a fork or blend them lightly.
Step 2
In a large mixing bowl, combine the sweetened condensed milk, and vanilla extract. Stir in the chopped peaches.
Step 3
In a separate bowl, use a hand mixer to beat the heavy cream until stiff peaks form, about 3–4 minutes. Gently fold the whipped cream into the peach mixture. Do this slowly so you don’t deflate the whipped cream.
Step 4
Pour the mixture into a 9x5-inch loaf pan or freezer-safe container. Smooth out the top, cover with foil or plastic wrap, and freeze for at least 6 hours or overnight.
Tips & Tricks for the Best No Churn Peach Ice Cream
- Use ripe peaches! The riper, the sweeter, the better. Canned peaches are always super sweet, so that's a safe bet when making this ice cream.
- Don’t skip the whipping. This step adds air, which keeps the ice cream light and scoopable.
- Add-ins are welcome. Think crumbled graham crackers, chopped pecans, or a swirl of caramel.
- Let it sit before scooping. Pull it out of the freezer and let it rest for 5–10 minutes for easier scooping.
Storage Instructions
Keep your ice cream tightly covered in the freezer for up to 2 weeks. I recommend using a loaf pan covered in foil or a lidded freezer-safe container.
You can prep this ice cream up to 3 days in advance before serving. Just let it soften slightly before scooping.
How to Serve This Ice Cream
Honestly, this no churn peach ice cream is perfect on its own in a bowl or cone. But if you want to get a little extra:
- Sandwich it between sugar cookies for a peach ice cream sandwich.
- Scoop it on top of warm peach cobbler (so good!).
- Drizzle it with honey and sprinkle with crushed graham crackers.
- Top it with my homemade whipped cream recipe too!
Frequently Asked Questions
Nope! That’s the beauty of this recipe. The whipped cream gives it that classic creamy texture without any churning.
It needs at least 6 hours, but overnight is even better for a firm, scoopable texture.
You can try using coconut cream in place of the heavy cream and a dairy-free condensed milk substitute. Just to note, the texture may vary slightly.
No Churn Peach Ice Cream Recipe
Equipment
- Liquid measuring cup
- Stand Mixer or hand mixer
- Knives
- Cutting Board
Ingredients
- 2 cups Heavy Whipping Cream
- 14 oz Can of Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- 1 ½ cups Chopped Peaches Fresh, canned, or frozen
Instructions
- Pour the heavy whipping cream into a bowl. Whip cream to stiff peaks. You can use a stand mixer, hand mixer, or with your own hand.
- In another bowl, mix condensed milk and vanilla.
- Fold the whipped cream into the mixture with the sweetened condensed milk and vanilla extract.
- Gently fold in peaches. Freeze in a loaf pan 4–6 hours or until firm. Cover it with plastic wrap or parchment paper.
Notes
- You can easily double or triple this recipe to feed a crowd. Just make sure you have a big enough container to freeze the ice cream in.
- Be careful when folding the peaches into the whipped cream. You don't want to deflate the hard earned peaks that you got when you whipped the cream.
- Don't forget to top this peach ice cream with homemade whipped cream!
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