Homemade Peach Ice Cream Recipe

Homemade peach ice cream in a waffle cone with fresh peach slices and creamy frozen dessert in the background.

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.

Prep Time20

Cook Time10

Freeze Time6

Total Time6 30

Servings: servings

Calories: 420kcal

Author: Sandra

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 9x5-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