This post may contain affiliate links. Read the full disclosure here.

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!

Peaches and cream ice cream in a loaf pan with a scoop next to it.

Easy No Churn Ice Cream

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:

  1. The recipe requires only 5 ingredients.
  2. It’s a no-churn recipe.
  3. 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 soak with sugar and lemon juice for an hour before being pureed then 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 liquid 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!

Scoops of peaches and cream ice cream in a black bowl with a slice peach on top.

What You’ll Need

Homemade peaches and cream ice cream is made with just 5 ingredients!

  • 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 syrup.
  • 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.

How to Make Peaches and Cream Ice Cream

This no-churn peaches and cream ice cream is so easy that you’ll be making it all summer long.

  • Make the peach puree. Stir together the peaches, lemon juice, and juice. Allow them to sit until a syrup accumulates. Blend and pulse until almost pureed then transfer to 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 the Best No-Churn Ice Cream

Ice cream with condensed milk is incredibly simple to make but here are a few things to make it even easier.

  • Chill your ingredients first. If your liquid ingredients are chilled when you begin the recipe, the ice cream will freeze faster.
  • 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 done a blackberry version of this ice cream. You can do it with almost any fruit, just keep the other ingredients the same.
Angled view of peaches and cream ice cream in a black bowl with a sliced peach on top.

Serving Suggestions

Sweet and perfectly creamy with chunks of peaches throughout, this peaches and cream ice cream requires no extras for serving. Simply scoop it into a cone or bowl, whatever your preference may be.

If you prefer a soft-serve texture, let it sit on the counter for just a few minutes before serving.


How to Store

No churn ice cream will last for up to 2 weeks in the freezer. Store in a tightly sealed freezer-safe container or, if the container doesn’t have a lid, with plastic wrap pressed down to the ice cream and foil over the top as well to prevent freezer burn. Old ice cream tubs are also perfect for storing homemade ice cream.


More Ice Cream Recipes:

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Please take a moment to follow me on InstagramPinterestFacebookYoutube or sign up for my free newsletter to never miss the newest recipes and blog updates.

You can also shop my favorite baking tools. Thank you so much for your support!

Angled view of peaches and cream ice cream in a black bowl with a sliced peach on top.

Peaches and Cream Ice Cream

Yield: 6 cups
Prep Time: 6 hours 15 minutes
Cook Time: 10 minutes
Total Time: 6 hours 25 minutes

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!

Ingredients

  • 4 cups ripe peaches, peeled, pitted, and cut into ½-inch pieces (about 6 medium peaches)
  • ½ teaspoon lemon juice
  • ½ cup granulated sugar
  • 2 cups heavy cream
  • 1 (14 ounce) can sweetened condensed milk

Instructions

  1. Stir the peaches, lemon juice, and sugar in a medium-sized bowl to combine. Set aside until a syrup accumulates in the bowl, about 1 hour. Add the peaches and syrup to a blender and pulse until almost pureed, just enough to break down the large pieces. Transfer puree to a medium saucepan. Heat over medium-high heat until reduced and thickened, about 5 minutes; stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
  2. 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.
  3. Transfer 2 cups of the whipped cream to a separate bowl. Add in the puree 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

Plan ahead for this recipe! The peaches need to sit in sugar for 1 hour before pureeing and reducing. Once the puree is cooked down it needs to be chilled before adding it to the ice cream base. This process takes a little bit of time. Once the ice cream has been mixed together, it needs to freeze for at least 6 hours.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 29gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 92mgSodium: 30mgCarbohydrates: 32gFiber: 2gSugar: 31gProtein: 4g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Adapted from Brown Eyed Baker.

Similar Posts

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

73 Comments

  1. Sanya agarwal says:

    Are we supposed to use already sweetened whip cream ( whipping topping) or fresh cream

  2. I made this recipe as listed, with only the addition of a tsp. Of vanilla. It is Delicious!

  3. Hi! I’m getting an ice cream maker for my birthday. Is there a way to make this in it? Thanks!

    1. The recipe is designed to be no-churn. It’s made by whipping the cream until thickened so no ice cream maker is needed.

  4. 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

    1. 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.

  5. I tried this with some high quality peaches, it turned out but found it too sweet. I like the tartness to keep it fresh tasting. Will reduce the condensed milk and if it turns out next time.

  6. Hi Jen, Is there a substitute for the electric mixer in this recipe ? And when you say heavy cream, can we use a 30% heavy whipping cream or a regular heavy cream?

    1. If you don’t have an electric mixer, you can try whipping it by hand. Keep in mind it takes longer to whip by hand. I used heavy whipping cream, but you can use either. Whipping cream tends to whip up softer and fluffier so the ice cream will be lighter in texture.

      1. Thank you so much. Will give it a try.

  7. Hi Jen, I was wandering, can I use home made condensed milk and homemade heavy cream for this recipe.

    1. I haven’t tried making it with homemade condensed milk and homemade heavy cream, but I imagine it would do just fine.

  8. Can you please send me the recipe or the modifications that i need to do

    1. Drain the peaches reserving 1/2 cup of the syrup. You won’t need the lemon juice or sugar. Canned peaches are usually fairly sweet. Add the peaches and reserved syrup to the blender and continue with the steps in the recipe.

  9. Hi ….. I was just wondering can you use canned peaches???

  10. You’re absolutely right, Jen – I need this! Well, I’ve grabbed a large soon and ready. Oh, I didn’t mention that I anticipate you would send me some to sample! 🙂 Lovely ice cream!

    1. Sending a giant bowl right on over! 🙂