Fresh peaches. Creamy texture. Zero ice cream maker. This no churn peach ice cream is the answer to every summer dessert craving. You’ll only need a handful of ingredients, no fancy equipment, and just a bit of patience while it chills. The result? A luscious frozen treat that tastes like summer in every spoonful.
Why You’ll Love This Recipe
Making ice cream from scratch often sounds like a weekend-long project. But not here.
With this no churn peach ice cream recipe, there’s no need for an ice cream maker, no fussing over custard bases, and no churning. The natural sweetness of peaches does most of the heavy lifting, giving you a fresh, fruity flavor that rivals any store-bought pint.
This recipe is:
- Simple – Only basic ingredients and steps.
- Creamy – Thanks to whipped cream and condensed milk.
- Versatile – Works well with fresh or frozen peaches.
- Make-ahead friendly – Perfect for summer parties.
Ingredients You’ll Need
For the best homemade peach ice cream, start with the freshest peaches you can find. Overripe ones work beautifully for this since they blend into a smooth puree.
- 4 large ripe peaches (fresh or frozen, peeled and pitted)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream (cold)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (to balance sweetness)
- Pinch of salt
Step-by-Step Instructions
1. Make the Peach Puree
Chop the peaches into chunks. Add them to a blender or food processor along with the lemon juice and salt. Blend until smooth.
Tip: For a bit of texture, reserve half a peach and dice it finely. Stir these pieces into the ice cream mixture later for little bursts of fruit.
2. Whip the Cream
In a large mixing bowl, whip the heavy cream until stiff peaks form. Keep it cold — the cream whips better and holds air longer when chilled.
3. Combine and Fold
In another bowl, mix the sweetened condensed milk, vanilla extract, and peach puree. Gently fold in the whipped cream with a spatula. The goal here is to keep as much air in the mixture as possible, so don’t stir aggressively.
4. Add Peach Chunks (Optional)
If you saved those diced peach bits, now’s the time to fold them in. They’ll add a juicy surprise in every scoop.
5. Freeze
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or until firm.
6. Scoop and Enjoy
Let the ice cream sit at room temperature for about 5 minutes before scooping. This makes it easier to serve — and eat.
Variations to Try
- Peach Sorbet Twist – Skip the cream and condensed milk. Blend peaches with sugar and lemon juice, then freeze for a lighter, dairy-free option.
- Peach + Raspberry Swirl – Swirl raspberry puree through the mixture before freezing.
- Boozy Peach Ice Cream – Add a tablespoon of peach schnapps or bourbon for an adult-only treat.
- Spiced Peach – A pinch of cinnamon or nutmeg gives it a cozy flavor.
Serving Ideas
- Serve in waffle cones for a nostalgic touch.
- Top with crushed ginger cookies for texture.
- Drizzle with honey for extra sweetness.
- Pair with grilled peaches for a double peach dessert.
Storage Tips
Store your no-churn peach ice cream in an airtight container in the freezer. It’s best enjoyed within two weeks for peak flavor and texture.
Tips for Trying This Recipe
- Taste before freezing. If your peaches aren’t super sweet, add a tablespoon of sugar to the puree.
- Use ripe fruit. Slightly soft peaches will give you a deeper flavor than firm ones.
- Avoid over-blending the whipped cream — too much and it can turn buttery.
- Experiment. Swap peaches for nectarines or mangoes when they’re in season.
Final Thoughts
This no churn peach ice cream isn’t just a recipe — it’s a reminder that sometimes the simplest things bring the most joy. In just a few steps, you can have a creamy, fruity, homemade dessert that’s perfect for sunny afternoons, BBQ nights, or those “I need something sweet right now” moments. Grab some peaches, whip up a batch, and taste summer in every bite.
No Churn Peach Ice Cream
Ingredients
Method
- Chop the peaches and blend with lemon juice and a pinch of salt until smooth.
- Whip the heavy cream in a large bowl until stiff peaks form.
- In another bowl, mix the peach puree, sweetened condensed milk, and vanilla extract.
- Gently fold the whipped cream into the peach mixture until combined.
- Optional: Stir in small diced peach pieces for extra texture.
- Pour into a loaf pan or freezer-safe container, cover with plastic wrap, and freeze for at least 6 hours or overnight.
- Let sit at room temperature for 5 minutes before scooping. Serve and enjoy.
Notes
- Use fully ripe peaches for the sweetest flavor.
- If using frozen peaches, thaw completely before blending.
- A small pinch of cinnamon can give it a warm flavor twist.
- For dairy-free, swap whipped cream for coconut cream and use a dairy-free condensed milk.
FAQs
Q: Can I use frozen peaches?
Yes. Thaw them completely before blending to avoid excess ice crystals in the ice cream.
Q: Do I have to peel the peaches?
Peeling gives a smoother texture, but if you like a bit of extra fiber and color, leave the skin on.
Q: Can I make this into a peach sorbet instead?
Definitely. Just skip the cream and condensed milk, sweeten to taste, and freeze.
Q: How long does it take to freeze?
At least 6 hours, but overnight is even better.
Q: Is this recipe gluten-free?
Yes, the base is naturally gluten-free. Just check toppings if you’re adding extras.
