Homemade no-churn peach ice cream is just 4 ingredients and 10 minutes to prep and comes out cold and creamy, fresh and fruity! It’s perfect for a summertime sweet treat.

My kiddos have been home from their sleep-away camps for almost a week, and it’s still so good to have them back!

We’ve been living it up this past week, going to the pool, playing putt-putt, lots of reading, even hitting our nearby amusement park for some roller coasters and rides. 

And tomorrow, we’re headed to the beach for the long holiday weekend. I can’t wait!

OK though, let’s get to today’s ice cream goodness.

It all started with my go-to no churn vanilla ice cream, which is just 3 ingredients and so stinking easy to make. You’ll be amazed at how creamy, delicious and utterly perfect it is. No ice cream maker needed!

And while vanilla is my favorite – and still a regular around here – once I had made it a couple dozen times, I figured I should branch out. 😂

And of course I had to make no churn chocolate ice cream, which is my 8 year-old son’s absolute favorite. He’s my chocolate guy.

And s’mores ice cream is summertime deliciousness! It’s full of toasted marshmallows, graham crackers and chocolate pieces. Addictive!

Today is another summertime favorite with this peach ice cream.

It’s just 4 ingredients and only takes 10 minutes to prep. But that tiny bit of effort will give you BIG rewards.

We’ve got a creamy vanilla base that has tons of peach flavor throughout with the smashed peaches and the small peach bits. 

It’s so cold and creamy and fresh and fruity and just perfect for summer!

Plus, it sets up perfectly in the freezer. It doesn’t stay soft serve soft and it doesn’t get rock hard. It’s right there in the middle and ready to pull out and enjoy whenever the cravings hit.

Also, amazingly, there’s no ice cream maker needed!

I even have an ice cream maker machine – my mom lent me hers years ago – and I still prefer to make homemade ice cream this way.

In a bowl. With a hand mixer. In no time at all.

Plus, you don’t have to worry about freezing the ice cream maker core and going through the hassle of messing with it.

Nope, you just need 4 ingredients and about 10 minutes prep. The kids can even help get this ready, it’s so simple.

OK, let’s get to fixing.

Now, I’ve got some notes and substitutions coming up on how to make no churn peach ice cream. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making peach ice cream:

• Heavy cream: You’ll need 1 pint — about 2 cups — of heavy whipping cream. Details below on how to do the whipping part. I have not tried this with other substitutes, so you’re on your own there.
• Sweetened condensed milk: You can use a can of regular or fat-free sweetened condensed milk. I’ve tried it with both before. Just be sure you are not using evaporated milk. Not the same.
• Peaches: The peaches need to be peeled and diced very small for this recipe, so they get well incorporated. You also really do need to mash half of them, as described below in the recipe card. It gives it the full peach flavor. Otherwise, it just tastes like vanilla ice cream with peach pieces folded in.
• Ripe peaches: It also helps to use really ripe peaches for maximum flavor. If they are a little soft (but not bruised or browned), that’s even better for this recipe!
• Freezing: For freezing, you’ll want to put the ice cream in a freezer-safe container. I use a 9×5 bread pan and it works perfectly. A pie pan or shallow freezer-safe bowl would work too. A large plastic container is good too.
• Set up time: Freeze time will vary, but it’s usually ready to eat in 3-4 hours, but might still be a little bit soft. After 6 hours, it should be completely set up.

And then you are ready to dive in with your spoon!

As for storing, the ice cream can be kept, covered, in the freezer for up to 10 days. If it lasts that long. 😉

Also, if you are intimidated by making your own whipped cream, trust me, it’s super duper easy.

Here’s a few pointers if you haven’t done it before.

How to make whipped cream: 

– You’ll need a hand mixer or stand mixer.

– You put your cold heavy whipping cream in a large bowl (which you can chill for a few minutes if you have the time) then you turn your mixer on low.

– Start with low for a minute or two to get it going so your whipping cream doesn’t splatter all over your kitchen. You can gradually increase the speed up to medium, as long as the splatters aren’t too out of hand.

– You’ll need to beat it for about 4-6 minutes total, until stiff peaks form. Stiff peaks means that when you hold up the mixer, the whipped cream stands up. It’s not so liquid or loose that it falls right off back into the bowl.

You’re all set!

Last thing, let’s talk toppings.

Now, this peach ice cream is whole unto itself and perfect without a single addition, if you ask me.

However, I know some people are all about the ice cream toppings. My kids included. And since I’m all about toppings for everything else, I had to include at least a few ideas.

Definitely optional and definitely only if you want to.

Toppings for peach ice cream:

• Chocolate sauce or caramel sauce
• Crushed graham crackers
• Crushed cookie pieces (something like biscotti would be great)
• Mini or regular chocolate chips or Hershey’s pieces
• Sprinkles – my kids say they go on any kind of ice cream

Pick and choose your favorites. Or come up with your own additional toppings!

Whether you are an old pro at making homemade ice cream or this is your first time trying, I hope you give this peach ice cream a try soon.

I think it’ll be a new summer favorite!

Enjoy!

XO,

Kathryn

Yield: 8 servings

Peach Ice Cream (no churn)

Print

Homemade no-churn peach ice cream is just 4 ingredients and 10 minutes to prep and comes out cold and creamy, fresh and fruity! It’s perfect for a summertime sweet treat.

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1 pint (2 cups) heavy whipping cream, cold
• 1 (14. oz) can sweetened condensed milk (fat-free is fine to use)
• 1 tablespoon pure vanilla extract
• 1 1/2 cups fresh ripe peaches, peeled and diced very small (about 1 1/2 peaches)

Instructions

1. Place a large mixing bowl in the freezer to get cold for 5-10 minutes if you have time.
2. Pour cold heavy whipping cream into the mixing bowl. Beat with a hand mixer or stand mixer until stiff peaks form, about 5-6 minutes. (You can start on low speed to avoid splatters and work up to medium speed.)
3. In a small bowl, combine the sweetened condensed milk and vanilla and stir until well combined.
4. Add the sweetened condensed milk mixture to the bowl with the whipped cream and gently fold in until well combined.
5. Place the diced, peeled peach pieces in a bowl. Mash about half of the peaches with a fork to break them down.
6. Fold all of the peaches into the ice cream until well combined.
7. Pour the soft ice cream mixture into a freezer-safe container, such as a 9x5 loaf pan or shallow bowl or plastic container, and smooth the top. Cover tightly with plastic wrap.
8. Place in freezer for at least 4 hours to allow it to set up. (It will be completely set by 6 hours but is usually ready to enjoy after about 4 hours.)
9. Store in the freezer, covered, for up to 10 days.

Notes

Heavy cream: You’ll need 1 pint — about 2 cups — of heavy whipping cream. I have not tried this with other substitutes, so you’re on your own there.

Sweetened condensed milk: You can use a can of regular or fat-free sweetened condensed milk. I’ve tried it with both before. Just be sure you are not using evaporated milk. Not the same.

Peaches: The peaches need to be peeled and diced very small for this recipe, so they get well incorporated. You also really do need to mash half of them. It gives it the full peach flavor. Otherwise, it just tastes like vanilla ice cream with peach peaces.

Ripe peaches: It also helps to use really ripe peaches for maximum flavor. If they are a little soft (but not bruised or browned), that's even better for this recipe!

Freezing: For freezing, you’ll want to put the ice cream in a freezer-safe container. I use a 9×5 bread pan and it works perfectly. A pie pan or shallow freezer-safe bowl would work too. A large plastic container is good too.

Set up time: Freeze time will vary, but it’s usually ready to eat in 3-4 hours, but might still be a little bit soft. After 6 hours, it should be completely set up.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 44Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 7mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g