Peach Ice Cream uses fresh peaches with a handful of other ingredients to make a creamy frozen treat. It doesn’t require an ice cream maker, so no churning necessary! This peach ice cream recipe is incredibly easy — perfect for homemade dessert!
Peach Ice Cream
This peach ice cream recipe has been on repeat this past month. It’s the only way to beat the heat! We have also been enjoying this No Churn Strawberry Ice Cream and No Bake Vanilla Cheesecake. Are you seeing the no bake theme here?
When it’s hot outside, all I can think about eating is ice cream. And what says summer better than peach ice cream?!?! It’s light, sweet, and fruity. Perfect for the hotter months!
I decided to make a no churn version so you don’t have to run and buy an ice cream maker. You’re welcome!
Why You’ll Love This Peach Ice Cream Recipe
- No machine needed
- Only 15 minutes of prep time
- Perfect for a homemade summertime dessert
- Minimal ingredients
- Kid tested… and approved!
Key Ingredients to Make Homemade Peach Ice Cream
- PEACHES – Use ripe peaches to get the best flavor for this homemade peach ice cream recipe. You can substitute in canned or frozen, but I found the flavor to be a little lacking. You can even roast your peaches to intensify their flavor even more! Doing this causes the water from the peach to evaporate, thus creating more flavor. Just allow the peaches to cool after you purée them.
- SWEETENED CONDENSED MILK – For more added sweetness. I don’t recommend using unsweetened as the flavor just isn’t the same.
- HEAVY WHIPPING CREAM – To make your no churn peach ice cream, well, creamy! Here I wouldn’t recommend using low-fat cream. You want the added fat for the perfect texture!
- VANILLA – For a little added warmth and sweetness.
- CINNAMON – Just a little bit adds a little extra something.
- SALT – Yes, you read that right. Just a pinch is all you’ll need.
Instructions to Make This Homemade Peach Ice Cream Recipe
PREP THE PEACHES: Peel and puree half of the peaches. Chop the remaining fruit and set aside while you work on the ice cream base.
MAKE THE PEACH ICE CREAM BASE: Whip the cream, vanilla, and cinnamon at high speed until you have stiff peaks. Gently fold in the puréed peaches, chopped peaches, and sweetened condensed milk.
CHOOSE YOUR CONTAINER: There are plenty of options:
- A loaf pan
- A tupperware container
- An old ice cream bucket
- Reusable ice cream tubs
- Paper cups with lids (great for gifting or for taking ice cream on the go)
FREEZE & SERVE: Place the no churn peach ice cream into your preferred container and freeze for at least 12 hours. Before serving, allow the ice cream to sit at room temperature for a few minutes to make it easier to scoop. Enjoy!
As long as it is stored properly, ice cream can stay in the freezer for up to 2 months. But honestly, if you still have ice cream in the freezer that long there is definitely something wrong! For no churn ice creams with fruit in them, I like to place a piece of plastic wrap on the surface of the ice cream to help prevent ice crystals from forming.
To start, no churn ice cream recipes don’t require any churning. Simply create the base and then freeze! There are a few other differences to note: no churn ice cream typically doesn’t include eggs or granulated sugar. Now you know!
Absolutely! I kept things simple, but you can feel free to add chopped nuts, chocolate chips, caramel bits, or fruit preserves. Just fold them into the homemade peach ice cream mixture before freezing.
Tips for Making No Churn Peach Ice Cream
- If using fresh peaches, make sure they’re ripe! Ripe peaches are a whole lot easier to peel and purée, and they boast a more vibrant peach flavor. They should feel a bit squishy to the touch.
- Chill your tools. Before whipping the heavy cream, make sure your mixing bowl and whisk (or beaters) are well-chilled. This helps the cream whip up faster and form stiff peaks more easily!
- Fold gently. Don’t overdo it with the mixing. When you add the peach purée and sweetened condensed milk to the whipping cream, do so with a gentle hand. If not, the peaches will sink to the bottom of the pan, and the overall texture of your homemade peach ice cream will be dense instead of airy.
- Be patient while it freezes! I know you’re going to want to dig into your no churn peach ice cream ASAP, but it’s very important to let it freeze for at least 12 hours. It’s honestly even better if you leave it for 24 hours if you can! It’s worth it!
More Ice Cream Recipes To Try
- No Churn Cinnamon Ice Cream
- No Churn Peppermint Cookie Ice Cream
- No Churn Strawberry Ice Cream
- No Churn Pumpkin Ice Cream
Thanks so much for reading! Let me know what you think about this homemade peach ice cream recipe!
Peach Ice Cream (No Churn)
- 1½ pounds (695g) fresh ripe peaches
- 2 cups (475ml) heavy whipping cream
- 1 tablespoon vanilla
- ¼ teaspoon cinnamon, optional
- pinch of salt, yes you read that right
- 1 (14oz)(396g) sweetened condensed milk
- Peel ½ of the peaches and puree in a food processor or blender. Dice the remaining peaches; set aside.
- In a large bowl whip the heavy cream, vanilla, cinnamon, and a pinch of salt until stiff peaks form.
- Fold in the peach puree, and sweetened condensed milk. Spoon into desired freezer safe containers and scatter diced peaches across the top. Using a spoon just barely mix in (too much mixing and the peaches will sink to the bottom). Freeze for at least 12 hours. Let stand at room temperature a few minutes before serving.
- Use a whipping cream with at least 35% fat.
- Do not use low-fat cream or unsweetened condensed milk.
- To intensify the peach flavor even more you can roast the peaches. This causes the water to evaporate from the peaches making their flavor stronger. Just allow to cool after pureeing before folding into the cream.
- To help prevent ice crystals from forming I like to place a piece of plastic wrap across the top of the ice cream before placing the lid on.
- Nutrition Facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.