When summer peaches are at their peak and you’re craving a cool, creamy dessert, this No-Churn Peach Ice Cream is pure magic. With juicy fresh peaches, a velvety sweet cream base, and no ice cream maker required, it’s a breeze to whip up for barbecues, family gatherings, or a lazy afternoon treat. I made this last summer for a backyard picnic, and it was love at first scoop—sweet, tangy, and oh-so-refreshing! This recipe is simple, customizable, and delivers homemade ice cream vibes without the fuss. Let’s dive into this peachy dream!

Why You’ll Love This No-Churn Peach Ice Cream

Bursting with Peach Flavor: Fresh peaches shine in every creamy bite.
No Equipment Needed: No ice cream maker—just a bowl, whisk, and freezer.
Quick Prep: Ready to freeze in 15 minutes, then let the freezer do the work.
Creamy and Smooth: Whipped cream and condensed milk create a rich, scoopable texture.
Make-Ahead Magic: Perfect for preparing days in advance for stress-free entertaining.
Customizable: Add spices, swirls, or mix-ins to make it your own.
Crowd-Pleaser: A hit with kids and adults, ideal for summer parties or cozy nights in.

Ingredients for This No-Churn Peach Ice Cream

Here’s what you’ll need for this luscious dessert:

Fresh peaches: Ripe, juicy peaches (about 3 medium) for vibrant flavor. Frozen can work if thawed and drained.
Sweetened condensed milk: 1 (14 oz) can for sweetness and creamy texture.
Heavy whipping cream: 2 cups, cold, for a light, airy base.
Vanilla extract: 1 tsp for warm, classic flavor.
Lemon juice: 1 tbsp to brighten the peach flavor and prevent browning.
Sugar: 2 tbsp to enhance the peaches’ sweetness, adjustable based on fruit ripeness.
Salt: A pinch to balance the sweetness.
Optional add-ins: ½ tsp cinnamon or ginger for warmth, crushed graham crackers for crunch, or a swirl of raspberry jam for contrast.

Prep Tip: Choose ripe, fragrant peaches that yield slightly when pressed—freestone varieties are easier to pit. Peel for a smoother texture or leave skins on for rustic flavor. For a vegan version, use coconut condensed milk and coconut cream, but note the coconut flavor will come through. Chill your mixing bowl and whisk for faster whipped cream.

How to Make No-Churn Peach Ice Cream – Step-by-Step

This No-Churn Peach Ice Cream is so easy, you’ll be savoring it in no time. Here’s how to make it:

Prep the Peaches: Peel (optional) and pit 3 medium peaches (about 2 cups chopped). Dice into small chunks or puree half for a mix of textures. In a bowl, toss peaches with 2 tbsp sugar and 1 tbsp lemon juice. Let sit for 10 minutes to release juices, then mash or blend slightly if you prefer a smoother mix. Set aside.
Whip the Cream: In a large, chilled mixing bowl, beat 2 cups cold heavy whipping cream with a hand mixer or whisk on medium-high speed until stiff peaks form (about 3–5 minutes). Be careful not to overwhip, or it’ll turn grainy.
Mix the Base: In another bowl, combine 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla extract, and a pinch of salt. Fold in the peach mixture (including juices) until well blended. Gently fold this mixture into the whipped cream in batches, using a spatula to keep the mixture light and airy.
Add Optional Flavors: If using, sprinkle in ½ tsp cinnamon or ginger, or swirl in ¼ cup raspberry jam for a marbled effect. For crunch, fold in ½ cup crushed graham crackers.
Freeze the Ice Cream: Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top with a spatula. Cover tightly with plastic wrap or a lid to prevent ice crystals. Freeze for at least 6 hours, ideally overnight, until firm.
Serve and Enjoy: Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving. Scoop into bowls or cones, and garnish with fresh peach slices or mint leaves if desired. Enjoy the creamy, peachy goodness!

Texture Cue: The ice cream should be creamy and scoopable, with chunks or swirls of peach throughout. If it’s too hard, let it soften slightly before scooping. If it’s icy, ensure the container is tightly sealed next time to avoid freezer burn.

Helpful Tips for No-Churn Peach Ice Cream

Maximize Peach Flavor: Use ripe, in-season peaches for the best taste. If peaches are bland, add an extra 1 tbsp sugar or a splash of peach schnapps (for adults) to the peach mixture.
Make Ahead: Prepare and freeze up to a week in advance for parties. Store tightly covered to maintain flavor and texture.
Storage Smarts: Keep in the freezer for up to 2 weeks in an airtight container. Press plastic wrap directly on the surface before sealing to prevent ice crystals. Scoop and re-freeze promptly to avoid melting.
Serving Ideas: Serve with warm cobbler, shortcake, or a drizzle of caramel sauce for a decadent dessert. Pair with iced tea or sparkling water for a refreshing summer treat.
Flavor Twists: Blend in ½ cup crushed gingersnaps for a spiced crunch, or add a swirl of blueberry compote for a colorful contrast. A pinch of cardamom adds an exotic note.

FAQs About No-Churn Peach Ice Cream

Can I use canned or frozen peaches for No-Churn Peach Ice Cream?
Yes! Drain canned peaches well and pat dry to avoid excess liquid. Thaw frozen peaches, drain, and pat dry. Use about 2 cups prepared peaches, and reduce sugar if canned peaches are in syrup.

How do I make this ice cream vegan?
Swap sweetened condensed milk for vegan condensed milk (like coconut-based) and use coconut cream or cashew cream instead of heavy cream. Adjust sweetness as coconut products can alter flavor.

Why is my no-churn ice cream too hard?
It may have frozen too long or been stored improperly. Let it soften at room temp for 5–10 minutes before scooping. Ensure the mixture is well-folded to incorporate air for a softer texture.

Can I add mix-ins to this ice cream?
Absolutely! Fold in nuts, cookie crumbs, or fruit swirls after mixing the base. Add up to ¾ cup total to avoid overwhelming the creamy texture.

What’s the best way to serve No-Churn Peach Ice Cream?
Scoop into bowls, cones, or alongside pie or cake. Garnish with fresh peaches, mint, or a sprinkle of granola for extra flair. Serve slightly softened for the creamiest texture.

This No-Churn Peach Ice Cream is my summer obsession—it’s like capturing the essence of a ripe peach in every scoop. I make it whenever peaches hit the market, and it’s always a hit at family gatherings. My final tip? Don’t skip the lemon juice—it makes the peach flavor pop! Try it for your next summer treat and let me know in the comments how it turns out or what mix-ins you try. Happy freezing!