This no churn homemade peach ice cream is creamy, smooth, and full of real peach flavor. Made with fresh peaches, whipped cream, and sweetened condensed milk, it’s an easy homemade ice cream recipe with no ice cream maker required.
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There’s nothing quite like homemade peach ice cream during the summer months, especially when it’s packed with real peaches and creamy vanilla flavor. This easy no churn version keeps things simple while still delivering that rich, ice cream-shop texture everyone loves.
Peaches are one of my favorite ingredients to bake and create with this time of year because they add so much natural sweetness and flavor. If you have extra peaches on hand, my peach upside down cake is another summer favorite that really lets fresh peaches shine.
What Makes This Homemade Ice Cream Special
Ingredients at a Glance
- Fresh Peaches. Fresh ripe peaches give this ice cream its naturally sweet, fruity flavor. Slightly soft peaches work best because they break down more easily when cooked. Frozen peaches can also be used. Just thaw and drain them first to remove excess moisture.
- Granulated Sugar. Sugar sweetens the peaches and helps create a smoother texture by lowering the freezing point slightly. If your peaches are especially sweet, you can reduce the sugar slightly to taste. Honey can also be used for a slightly different flavor profile.
- Lemon Juice. A little lemon juice brightens the peach flavor and balances the sweetness without making the ice cream taste lemony. Fresh lemon juice works best here.
- Heavy Whipping Cream. Heavy whipping cream creates the rich, creamy texture that makes this no churn ice cream so satisfying. Use cold heavy cream for the best volume and texture. Avoid substituting half-and-half or milk, which won’t whip properly.
- Sweetened Condensed Milk. Sweetened condensed milk adds sweetness and helps create a soft, scoopable texture without the need for an ice cream maker. There’s really no good substitute for it in this recipe.
- Vanilla Extract. Vanilla adds warmth and rounds out the peach flavor beautifully. Pure vanilla extract is recommended for the best flavor.
- Almond Extract. A small amount of almond extract gives the ice cream a subtle bakery-style flavor that pairs especially well with peaches. If you’re not a fan of almond extract, you can simply leave it out.
- Salt. Just a pinch helps balance the sweetness and enhance the overall flavor of the ice cream.
How to Make It (Photo Tutorial)
My Best Tips for Homemade Peach Ice Cream
- Cool the Peach Puree Completely. Warm puree will melt the whipped cream and make the ice cream dense instead of light and creamy.
- Concentrate the Peach Flavor. Cook the peaches until the mixture looks slightly thickened and jammy, not watery. This helps prevent icy texture and gives the ice cream a stronger peach flavor.
- Start with Cold Heavy Cream. Cold cream whips faster and creates a more stable base for smooth, scoopable ice cream.
- Whip to Stiff Peaks. The whipped cream provides the structure for no churn ice cream, so don’t stop at soft peaks.
- Fold Gently. Overmixing can deflate the whipped cream and lead to a heavier texture.
- Blend the Puree Smooth. For the creamiest texture, blend the peach mixture thoroughly so there are no large fruit pieces left to become icy in the freezer.
- Cover Before Freezing. Press plastic wrap directly onto the surface or use an airtight lid to help prevent freezer burn and ice crystals.
- Let It Soften Before Scooping. Homemade no churn ice cream freezes quite firm, so let it sit at room temperature for 5–10 minutes before serving.
Be sure to check out the full recipe and ingredient list below
Suggested Variations
- Peach Cobbler Ice Cream. Fold in crushed graham crackers or buttery streusel crumbs for a peach cobbler-inspired version with extra texture and flavor.
- Peach Raspberry Ice Cream. Add fresh raspberries to the peaches while cooking for a peach-berry flavor combination.
- Peach Caramel Ice Cream. Swirl salted caramel sauce into the ice cream before freezing for a rich, sweet-and-salty twist.
- Peach Vanilla Bean Ice Cream. Replace the vanilla extract with the seeds from a vanilla bean for a deeper vanilla flavor that pairs beautifully with peaches.
- Extra Chunky Peach Ice Cream: Fold in extra finely diced fresh peaches before freezing if you enjoy little bites of fruit throughout the ice cream.
- Honey Peach Ice Cream. Replace the granulated sugar with ¼ cup honey for a softer sweetness and subtle floral flavor that pairs beautifully with peaches.
Ways to Serve It
- Serve it in waffle cones or bowls with fresh peach slices for a simple summer dessert.
- Spoon my peach compote over the top for even more fresh peach flavor.
- Top it with crushed graham crackers, toasted almonds, or buttery streusel crumbs for extra texture.
- Drizzle with caramel sauce or honey for an easy flavor upgrade. Add a scoop alongside warm peach desserts like cobbler, crisp, or pie.
- Serve it over waffles, pancakes, or French toast for a fun summer brunch treat.
- Blend leftovers into a creamy peach milkshake or smoothie.
- Pair it with grilled peaches for an easy dessert that feels a little extra special.
- Serve it alongside cake. It pairs well with my blueberry upside down cake, or strawberry upside down cake.
- Pair it with cookies for a simple but special dessert spread. My raspberry white chocolate cookies, chocolate chunk cookies, Hawaiian shortbread, and chocolate-dipped maple shortbread cookies would both pair beautifully with this ice cream.
Storage
Store the peach ice cream in an airtight freezer-safe container for up to 2 weeks. For the best texture, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before covering the container with a lid. This helps reduce ice crystals and freezer burn.
Homemade no churn ice cream freezes firmer than store-bought ice cream, so let it sit at room temperature for 5–10 minutes before scooping.
Try to avoid repeated thawing and refreezing, which can make the texture icy over time.
More Peach Recipes to Try
Caramelized peaches and buttery vanilla cake come together in this beautiful summer dessert.
These peach muffins are soft, buttery, and full of peach cobbler flavor.
This easy peach compote is perfect for topping pancakes, waffles, yogurt, and more.
Fresh peach juice blended with mango and honey makes a refreshing homemade summer drink.
Grilled peaches, prosciutto, and creamy Boursin make this summer salad feel extra special.
This fresh summer orzo salad is packed with peaches, corn, mozzarella, and basil vinaigrette.
There’s just something about homemade ice cream during the summer. It’s cold, creamy, packed with real peach flavor, and honestly pretty hard to stop eating once you start. I love that this recipe tastes amazing while still being incredibly simple to make. If you end up making it, let me know what you think, and don’t be surprised if you find yourself keeping a batch in the freezer all summer long.
Homemade Peach Ice Cream Recipe
This no churn homemade peach ice cream is creamy, smooth, and full of real peach flavor. Made with fresh peaches, whipped cream, and sweetened condensed milk, it’s an easy homemade ice cream recipe with no ice cream maker required.
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Equipment
Stand mixer or electric hand mixer
Vegetable peeler or sharp paring knife (for peeling peaches)
Ingredients
Peach Mixture
- 3 cups peaches peeled and diced ripe (measured after chopping (about 3–4 medium peaches)) (Note 1)
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
Ice Cream Base
- 2 cups heavy whipping cream very cold (Note 2)
- 14 ounces sweetened condensed milk 1 14 oz can
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 pinch salt
Instructions
- Add the 3 cups peaches, ⅓ cup granulated sugar, and 1 tablespoon fresh lemon juice to a small saucepan. Cook over medium heat for 8–10 minutes, stirring occasionally, until the peaches soften and release their juices. The mixture should look slightly thickened and jammy rather than watery. (Note 3)Remove from the heat.
- Transfer the peach mixture to a blender or food processor and blend until smooth. (Note 4)Pour the puree into a bowl and let it cool completely before adding it to the ice cream base. The puree must be completely cold before mixing it with the whipped cream. To speed this up, refrigerate the puree for 20–30 minutes. (Note 5)
- In a large mixing bowl, beat the cold 2 cups heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. (Note 6)
- In a separate large bowl, whisk together the 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 1 pinch salt, and cooled peach puree until smooth.
- Using a rubber spatula, gently fold the whipped cream into the peach mixture in batches. Fold just until no large streaks remain and the mixture looks light and fluffy. Avoid overmixing, which can deflate the whipped cream. (Note 7)If desired, fold in ½ cup finely diced peaches for small fruit pieces throughout the ice cream. (Note 8)
- Pour the mixture into a loaf pan or freezer-safe container and smooth the top. The mixture will nearly fill a standard 9×5-inch loaf pan.Press a piece of plastic wrap or parchment paper directly onto the surface to help prevent ice crystals. (Note 9)Freeze for 6–8 hours or overnight until firm.
- Let the ice cream sit at room temperature for about 5 minutes before scooping for the creamiest texture.
Notes
- Ripe peaches will give you the best flavor and natural sweetness. Slightly soft peaches work best here. If using frozen peaches, thaw them first and drain off excess liquid before cooking.
- Cold cream whips faster and creates a lighter, creamier texture. For best results, chill the mixing bowl and beaters in the freezer for 10–15 minutes before whipping.
- Cooking the peaches removes excess water and concentrates the flavor, which helps prevent icy homemade ice cream.
- For ultra-smooth ice cream, strain the puree through a fine mesh sieve after blending.
- Warm puree can melt and deflate the whipped cream, resulting in a denser texture.
- Stiff peaks means the whipped cream stands up firmly when the beaters are lifted. Be careful not to overbeat or the cream may become grainy.
- Fold gently rather than stirring aggressively to keep the mixture light and airy.
- Very large peach chunks can freeze hard and icy, so keep any added peach pieces small.
- Homemade ice cream freezes more firmly than store-bought because it contains fewer stabilizers. Covering the surface directly and storing it in an airtight container helps maintain the best texture and reduces ice crystals.
Nutrition
Calories: 420kcal | Carbohydrates: 43g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 92mg | Potassium: 314mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1195IU | Vitamin C: 5mg | Calcium: 183mg | Iron: 0.4mg
Servings: 8 servings
Calories: 420kcal
