Let’s talk about a classic combo: peaches and cream. It’s the dessert duo we didn’t know we needed until someone decided to mix them. Started way back in the Victorian era (fancy, right?), this simple combination of fresh cream and fruit became a timeless treat.
Fast forward to today, and we’ve taken it up a notch—hello, ice cream! My no-churn Peaches and Cream Ice Cream is super easy to whip up, with just a handful of ingredients. Ready to wow your taste buds? Let’s get started!
Recipe at a Glance
- Prep Time: 20 minutes
- Freeze Time: Overnight
- Servings: Makes enough to fill a loaf pan (feeds 6–8)
- Skill Level: Beginner-friendly
Bonus: You can make this ahead of time and stash it in your freezer for up to two weeks. Perfect for parties or just because.
What You’ll Need
- 4 large peaches (peeled, diced)
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk (use less if you don’t like it too sweet—11–12 oz works)
- 2 tsp vanilla extract
- ¼ tsp salt
Ingredient Swaps
- No fresh peaches? No problem. Use frozen (thawed and diced). Just skip the canned ones—they mess with the flavor.
- Want to cut down on sugar? Use a reduced-sugar condensed milk.
- Fancy vanilla? Try vanilla bean paste for a richer taste.
Pro Tip: Got stubborn peach skins? Blanch them in boiling water for 30 seconds, toss them into an ice bath, and the skins will slide right off. Easy!
How to Make It
Step 1: Whip the Cream
Whip the heavy cream until stiff peaks form (about 3–4 minutes). Add the vanilla and salt toward the end. Don’t overdo it, though—you’re making ice cream, not butter.
How to Know It’s Ready: The cream should look smooth, glossy, and hold its shape when you lift the mixer.
Step 2: Add the Sweet Stuff
Slowly whip in 11–12 ounces of sweetened condensed milk until it’s just combined. No need to overmix—keep that nice, airy texture.
Step 3: Prep the Peaches
Dice your peaches into small chunks and gently fold them into the cream mixture. Use a spatula or wooden spoon—careful not to squish your peaches or flatten the mixture.
End Goal: Light, fluffy cream with juicy peach bits evenly mixed in.
Step 4: Freeze It
Pour the mixture into a loaf pan (or any freezer-safe container). Smooth the top, cover it with plastic wrap or foil, and freeze overnight.
Pro Tip: Let it sit at room temp for 5–10 minutes before scooping for that perfect scoopable texture.
Ways to Mix It Up
Diet-Friendly Options:
- Dairy-free? Use coconut cream and condensed coconut milk.
- Vegan? Same swaps, just make sure all ingredients are plant-based.
Flavor Tweaks:
- Add a splash of bourbon or peach schnapps for an adult version.
- Mix in crushed graham crackers or toasted almonds for a little crunch.
Seasonal Spins:
- No peaches? Go for strawberries, mangoes, or cherries.
- Feeling fall vibes? Add a pinch of cinnamon or nutmeg.
Fancy Presentation:
- Serve scoops over grilled peach halves with a drizzle of honey.
- Top with whipped cream and mint leaves for a pretty finish.
Serving & Storing Tips
- Serving Idea: Scoop it up alongside warm peach cobbler or some crunchy gingersnaps. Or just eat it straight from the pan—we don’t judge.
- Storage Hack: Keep leftovers (if there are any!) in an airtight container in the freezer for up to two weeks. Press plastic wrap onto the surface to avoid icy bits.
- Too Hard to Scoop? Leave it at room temp for 10 minutes to soften it up.
And there you have it! This no-churn Peaches and Cream Ice Cream is creamy, bursting with peachy flavor, and ridiculously easy to make. Whether you’re hosting a summer BBQ or sneaking a late-night snack, this recipe is bound to become your new favorite.
Enjoy every bite!
PrintPeaches and Cream Ice Cream
Capture the essence of summer with this creamy, no-churn Peaches and Cream Ice Cream! Bursting with the natural sweetness of fresh peaches and a velvety base, this recipe is simple to make and perfect for any occasion. No ice cream maker? No problem. This easy dessert will become a favorite in your home.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 20 minutes (plus overnight freezing)
- Yield: 1 loaf pan (6–8 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 4 large peaches, peeled and diced
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk (use 11–12 oz for less sweetness)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Ingredient Notes:
- Use ripe, fragrant peaches for the best flavor. If peeling is tricky, blanch them briefly in boiling water, then transfer to an ice bath to loosen the skins.
- Adjust the amount of sweetened condensed milk based on your desired sweetness level.
Instructions
- Whip the Cream: Using a hand mixer, whip heavy whipping cream until stiff peaks form (about 3–4 minutes). Toward the end, add vanilla extract and salt. Be careful not to overwhip, as it can turn into butter.
- Incorporate Sweetened Condensed Milk: Gradually whip in about 11–12 ounces of sweetened condensed milk until fully combined. This creates a smooth and creamy base.
- Prepare the Peaches: Peel and dice the peaches into small chunks. Gently fold them into the whipped mixture using a rubber spatula or wooden spoon to avoid deflating the cream.
- Freeze: Pour the mixture into a 9×5 loaf pan or any freezer-safe container. Smooth out the top, cover tightly with plastic wrap or foil, and freeze overnight (at least 8 hours).
- Serve: Allow the ice cream to sit at room temperature for about 5 minutes before scooping for easier serving.
Notes
Serving Suggestions:
- Serve scoops alongside warm peach cobbler or top with crushed graham crackers for added texture.
- Garnish with fresh mint leaves or a drizzle of honey for an elegant touch.
Tips & Tricks:
- Ensure your whipping cream is cold for faster and better results.
- Fold in the peaches gently to maintain the airy texture of the whipped cream.
- For extra flavor, add a splash of bourbon or peach schnapps to the mixture.
Storage & Reheating:
- Store in an airtight container in the freezer for up to two weeks.
- To prevent ice crystals, press plastic wrap directly onto the surface before sealing.
- If frozen solid, let it thaw at room temperature for 10 minutes before scooping.
