Peaches and Cream Ice Cream
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With just 5 ingredients and no ice cream maker required, this no-churn Peaches and Cream Ice Cream is an easy summer dessert you’ll be craving all summer long!
Say hello to the simplest, most delightful snack. This peaches and cream ice cream is summer in a bowl. It comes together easily and is just the thing you need to cool off as summer sweeps in.
There are a few bonuses here:
- The recipe requires only 5 ingredients.
- It’s a no-churn recipe.
- It’s INCREDIBLY easy to make.
5 ingredients, no ice cream maker required, and simple to make…is a better summer dessert possible?
That said, making homemade ice cream does require some preparation. First, the peaches have to be soaked with sugar and lemon juice for an hour before being heated to reduce the liquid. This will also enhance the peach flavor. What’s peaches and cream ice cream without a strong, sweet peachy flavor?
That jam needs to chill before being added to the other ingredients. THEN the ice cream needs to chill for 6 hours to harden.
So just plan ahead when making this no-churn ice cream, to give yourself plenty of time!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Peaches: Perfectly ripe summer peaches are perfect for this ice cream. You’ll need about six peeled, pitted peaches.
- Lemon juice
- Granulated sugar: Cooked with the peaches to create a sweet jam.
- Heavy cream: Whipped to give the ice cream form.
- Sweetened condensed milk: Replaces the custard mixture in traditional ice cream to give no-churn ice cream the rich, creamy texture.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the peach jam. Stir together the peaches, lemon juice, and juice in a saucepan. Heat until reduced and thickened, stirring occasionally. Transfer to a bowl and refrigerate until cold.
- Whip the heavy cream. Beat the heavy cream until stiff peaks form. Slowly pour in the condensed milk. Beat until thickened.
- Add the peaches. Transfer 2 cups of the whipped cream to a separate bowl. Mix in the puree, then fold in the remaining whipped cream.
- Chill. Transfer to a freezer-safe container and chill for 6 hours.
Tips For Success
- The type of pan matters. The best pan to use for homemade ice cream is a metal loaf pan. Metal conducts the cold much better than glass. If you want to freeze the ice cream quickly, you can use a large, shallow pan.
- Can I use evaporated milk to make ice cream? No, condensed milk is a must as it has all the water removed. Evaporated milk is not the same thing.
- Can I make this with other fruit? Absolutely. In fact, I’ve already made a blackberry version. You can do it with almost any fruit, just keep the other ingredients the same.
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Peaches and Cream Ice Cream
Ingredients
- 4 cups (680 g) ripe peaches, peeled, pitted, and diced (about 6 medium peaches)
- ½ teaspoon lemon juice
- ½ cup (100 g) granulated sugar
- 2 cups (480 ml) heavy cream
- 14 ounces (396 g) sweetened condensed milk
Instructions
- Stir the peaches, lemon juice, and sugar in a medium saucepan. Heat over medium-high heat until reduced and thickened to a jammy consistency, about 20 minutes; stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
- Add the heavy cream to a large bowl. Using an electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Turn the speed back up to high and beat until thickened.
- Transfer 2 cups of the whipped cream to a separate medium bowl. Add in the cold jam and mix until well combined. Fold into the remaining whipped cream. Transfer to a freezer-safe container and freeze for at least 6 hours.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Are we supposed to use already sweetened whip cream ( whipping topping) or fresh cream
Use heavy cream, not whipped cream.
I made this recipe as listed, with only the addition of a tsp. Of vanilla. It is Delicious!
Hi! I’m getting an ice cream maker for my birthday. Is there a way to make this in it? Thanks!
The recipe is designed to be no-churn. It’s made by whipping the cream until thickened so no ice cream maker is needed.
I have made this yesterday and followed all your directions – it has frozen overnight and now is too hard to scoop out – I have let it sit on the counter for 10 minutes and still impossible to scoop – any suggestions
Whenever ice cream is frozen too solid, I like to run my scoop under hot water, wipe it off, then scoop a scoop. The hot scoop should glide right through the ice cream.