Print

Creamy No-Churn Peaches and Cream Ice Cream

creamy no-churn peaches and cream ice cream - featured image

A quick and easy no-churn ice cream recipe featuring fresh peaches folded into a creamy, sweetened condensed milk and whipped cream base for a silky, rich dessert perfect for summer.

Ingredients

Scale
  • 3 large fresh peaches, peeled, pitted, and diced
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar (optional)

Instructions

  1. Peel, pit, and dice about 3 large peaches into 1/2-inch pieces. Toss with 1 tablespoon lemon juice and 2 tablespoons sugar if desired. Set aside to macerate for 10 minutes.
  2. In a large cold bowl, whip 2 cups (480 ml) heavy whipping cream with a hand or stand mixer on medium-high speed until soft peaks form, about 3 to 5 minutes.
  3. Gently fold 1 can (14 oz / 400g) sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream using a rubber spatula.
  4. Drain any excess liquid from the peaches and gently fold the diced peaches into the creamy mixture, spreading evenly without breaking them down.
  5. Transfer the mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
  6. Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. Scoop and enjoy.

Notes

Use ripe, juicy peaches for best flavor. If peaches are not sweet enough, add sugar as desired. Fold peaches gently to preserve texture. Freeze in a shallow container to prevent large ice crystals. Let ice cream soften 5 minutes before scooping. For dairy-free option, substitute coconut cream and sweetened coconut condensed milk.

Nutrition

Keywords: no-churn ice cream, peaches and cream, easy homemade ice cream, summer dessert, no ice cream maker, creamy ice cream