This no churn peaches and cream ice cream is made with only 5 ingredients. It's so simple and delicious, you’ll crave it all summer long!
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5 from 1 vote

Peaches and Cream Ice Cream

No churn peaches and cream ice cream made with only 5 ingredients. You’ll crave it all summer long!
Prep Time6 hrs 15 mins
Cook Time10 mins
Total Time6 hrs 25 mins
Yields: 6 cups
Calories: 590
Author: Jen Sobjack


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


  • 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.
  • 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 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.


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.
Adapted from Brown Eyed Baker.