Fresh peaches are turned into a compote and swirled into a creamy mixture of sweetened condensed milk and heavy cream in this No-Churn Peach Ice Cream recipe. Quick and easy to make, with no ice cream maker required, it’s the perfect dessert for a hot summer day.
There are few things I love more than juicy, fresh peaches in the summer. I love including them in desserts, from classic peach pie and easy peach cobbler to ice cream.
This peach ice cream recipe makes the kind of ice cream that actually tastes like peaches, not the artificial version, but the real thing. The fruit gets macerated with sugar first, which pulls out the juice and concentrates the flavor before it ever touches the cream. The base is no-churn but doesn’t taste like it. The sweetened condensed milk gives it a richness and a scoopable texture that holds up well. The vanilla rounds it out, and the salt keeps it from being one-dimensional. It’s summer in a bowl, and it’s worth making when peaches are at their peak.
Why This Peach Ice Cream Is So Good
- No ice cream maker required. This is a no-churn peach ice cream recipe, which makes all you need is a bowl and a whisk to make it. There’s no ice cream maker required.
- Fresh peaches in every bite. There is no shortage of real peaches in this peaches and cream ice cream. Some are cooked to make a compote, while even more are diced extra finely and mixed in, so you get little bites of fruit throughout.
- Quick & easy to make. It takes about 20 minutes to cook the peach compote and about 10 minutes to mix the actual ice cream. The hardest part of this recipe is waiting 6 hours for it to freeze.
Key Ingredients
This no-churn peaches and cream ice cream requires just a handful of very basic ingredients. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Peaches – Diced peaches are used to create the compote for the swirl, while additional finely chopped peaches are mixed in later. I prefer fresh peaches, but frozen peaches work if you thaw them first.
- Sugar – For macerating the peaches and pulling out the juices.
- Lemon juice – A small amount of lemon juice helps pull out all of the yummy peach flavor.
- Vanilla – Used in both the peach swirl and the ice cream base to add another layer of flavor.
- Heavy cream – Be sure to keep it cold so that it whips up properly.
- Sweetened condensed milk – Adds the thick, creamy ice cream texture. Be sure to use sweetened condensed milk and not evaporated milk.
How To Make Peach Ice Cream
This no-churn ice cream recipe is so simple to make. Just remember it needs several hours to chill before enjoying! The printable instructions can be found in the recipe card at the end of the post.
- Make the peach compote. Cook the peaches, sugar, lemon juice, and vanilla over medium heat for 15-20 minutes. The mixture should be soft, jammy, and reduced. Mash lightly then cool completely.
- Make the ice cream base. Whip the heavy cream to soft-medium peaks. In another bowl, combine the condensed milk, vanilla, and salt. Gently fold the whipped cream into this mixture in three separate additions.
- Add the peaches. Fold in half of the peach compote. Then add the remaining compote in ribbons. Swirl lightly. Fold in the finely diced peaches.
- Freeze. Transfer the mixture to a loaf pan. Smooth the top, cover tightly, and freeze for at least 6 hours.
Tips for the Best No-Churn Ice Cream
Here are a few things I’ve found helpful to keep in mind when making this peach ice cream recipe.
- Use cold heavy cream. Keep the heavy whipping cream in the fridge until it’s needed. Warm cream won’t whip into peaks, which are necessary for the ice cream.
- Fold the mixture gently. When combining the sweetened condensed milk mixture and the whipped cream, add it in batches and work gently with a spatula. Otherwise, the whipped cream can deflate.
- Let the compote cool. Make sure the peach compote has cooled completely to room temperature before adding it to the heavy cream mixture.
- The best containers. I like to store my no-churn ice cream in a regular loaf pan. It’s the perfect size. However, an old ice cream carton or any container of a similar size will work. If it doesn’t have a lid, be sure to use plastic wrap.
- Make it a day ahead. This peaches and cream ice cream is best when it’s made a day in advance and able to chill overnight. Six hours is the minimum for chilling but overnight is best.
Proper Storage
Store homemade peach ice cream in an airtight container with a lid or in a loaf pan (or similar), wrapped tightly with plastic wrap. If it won’t be consumed within a couple of days, add a layer of foil to prevent freezer-burn. Enjoy within a month.
Peach Ice Cream
Ingredients
Peach Swirl
- 2 cups peaches diced, ripe, fresh or thawed frozen
- 2 Tablespoons sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
Ice Cream Base
- 2 cups cold heavy cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup peaches very finely chopped
Instructions
- Add peaches, sugar, lemon juice, and vanilla to a saucepan. Cook over medium heat for 15 to 20 minutes until soft, jammy, and reduced. Mash lightly; you want a thick compote, not watery. Cool completely.
- In a cold bowl, whip heavy cream to soft-medium peaks.
- In another bowl, whisk condensed milk, vanilla, and salt. Gently fold the whipped cream into the condensed milk mixture in 3 additions.
- Fold in half of the peach compote gently. Add the remaining compote in ribbons and swirl lightly. Fold in finely diced fresh peaches.
- Pour into a loaf pan or container. Smooth the top, cover tightly, and freeze at least 6 hours.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.