If you’re looking for a sweet treat for dessert, made with three basic ingredients, this No Churn Peach Ice Cream recipe is for you.
For more ideas, check out all of our recipes.
When we went to the NC Peach Festival last year in Moore County, One of the highlights was ordering peach ice cream at a local farm.
It was delicious and sweet and a great way to celebrate the season’s fresh peaches.
We didn’t go to the festival this summer, but that didn’t mean we couldn’t have peach ice cream. It just meant that I had to make it at home.
Now, here’s the thing. I don’t have an ice cream machine because if I did, I would make ice cream all the time. And if I did that, Pete would have to roll me everywhere.
But, unfortunately for my waistline, it’s really easy to make no churn ice cream. This peach ice cream recipe is three main ingredients. And not even weird ingredients.
I don’t know why I had it in my head that homemade ice cream requires truckload of salt. This is no churn ice cream does not.
If you thought so too, and you got to this post and realize that making ice cream at home is incredibly easy, I’m sorry. But, I mean, it’s August. We are almost done with bathing suit season. We’re almost into sweater weather and sweatshirt season, so, maybe I’m not that sorry.
If you bought too many peaches and you’re looking for other ways to use them, check out our list of Fresh Peach Recipes. You’ll get ideas for peach lemonade, peach pizza, and more.
Peach Ice Cream Recipe
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Peach Ice Cream Ingredients:
You can get the full list of ingredients with measurements in the printable recipe card below.
- Heavy whipping cream – This is going to be the base of your ice cream. You want to make sure to buy a full fat version.
- Sweetened condensed milk – This is going to Sweeten your ice cream.
- Peaches – We have only ever used to fresh, not canned, peaches in this recipe.
- Pure vanilla extract – A splash of vanilla adds a little extra depth of flavor to the ice cream.
- Salt – A pinch of salt brings out the flavors of the ice cream.
How To Make Peach Ice Cream:
Peel your peaches.
Quick note: This is a preference thing. You could leave the skin on the peaches if you want. It would add a little bit of texture to the ice cream, but I prefer to make this ice cream without the peel.
But don’t worry. I snack on the peels while I’m making the rest of the ice cream so they don’t go to waste.
Dice the peaches and add the peach pieces into a food processor bowl.
If you dice them slightly, it makes less work for the food processor.
Pulse the peach pieces until they’re pretty small.
If you wanted, you could completely pulverize the peaches. That’s fine. But, leaving them slightly intact means you’ll add both peach juice and peach pieces into your ice cream, which is really nice visually and texturally. Not to mention that just tastes delicious.
Set them aside.
Pour the heavy whipping cream into the bowl of your stand mixer.
Whip on high until stiff peaks form.
Quick note: Be really careful to not over whip your heavy cream. If you do, it’ll start to separate and won’t be fluffy anymore. You can find out how to fix that here.
Pour the sweetened condensed milk into the bowl with the whipped heavy cream.
Add in a splash of vanilla and the salt.
Gently stir until the ingredients are combined.
And I really do mean gently. If you stir too quickly, you risk losing all of the air you got from the stand mixer, so your ice cream won’t come out as fluffy.
Pour in the peach mixture from the food processor into the stand mixer bowl.
You want to include all of the peach pieces and any peach juice that was created from pulverizing the peaches.
Gently — and again, I stress gently — fold the peaches into the heavy cream mixture.
You want to make sure that the peaches are evenly distributed, so make sure you are scraping up any of the mixture that stuck to the bottom of the bowl.
Pour the mixture into a metal bread pan.
The first time I made this, I was a little nervous that it made so much and wouldn’t fit into a 11- x 6-inch bread pan. But it fit perfect perfectly.
Also, you want to make sure that you use a metal pan because it will get cold quickly and help the ice cream freeze quicker than than if you try to freeze it in a plastic or glass pan.
Cover the entire bread pan with plastic wrap.
You want to make sure to press the plastic wrap is right up against the ice cream mixture. This will help prevent ice crystals from forming on top.
Put the pan in the freezer and, ideally, freeze overnight. If you are in a rush, you can try it after 4 to 6 hours, but overnight is best.
Serve and enjoy.
Peach Ice Cream: Frequently Asked Questions
The ice cream is a little on the icy side. If you prefer a creamier ice cream, we suggest leaving it out for a little while before you scoop it.
Also, you want to be really careful of how you’re mixing it. It’ll be creamier if you stop mixing as soon as stiff peaks form. If you overmix, it’ll be less creamy.
We store the ice cream in the metal bread pan in the freezer. This helps the ice cream to stay frozen.
You could try storing it in other containers, especially if you want an airtight container, however, we haven’t tried that so we can’t advise you on any specific container to use.
You can absolutely add things to this ice cream. Glazed pecans would be amazing. Caramel bites would be really good also.
We haven’t tried adding any caramel ribbons into the actual ice cream itself, but I might have to try that in the future because I drizzle some caramel sauce on top of this when I eat it and it’s amazing. If you wanted to do that, you would layer some of the ice cream, pour the caramel, use a skewer to swirl it in, then layer more of the ice cream.
More No Churn Ice Cream Recipes:
Believe it or not, this isn’t the only ice cream we make using our food processor. We also make a chocolate banana ice cream that is super delicious, and, most importantly, very easy to make without an ice cream maker.
No Churn Peach Ice Cream
If you’re looking for a sweet treat for dessert, made with three basic ingredients, this No Churn Peach Ice Cream recipe is for you.
Ingredients
- 3 fresh peaches
- 14 oz. can of sweetened condensed milk
- 2 cups (16 oz.) heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Peel the peaches.
- Dice the peaches and add the peach pieces into a food processor bowl.
- Pulse the peach pieces until they’re pretty small. Set them aside.
- Pour the heavy whipping cream into the bowl of your stand mixer.
- Whip on high until stiff peaks form.
- Pour the sweetened condensed milk into the bowl with the whipped heavy cream.
- Add in a splash of vanilla and the salt.
- Gently stir until the ingredients are combined.
- Pour in the peach mixture from the food processor into the stand mixer bowl.
- Gently fold the peaches into the heavy cream mixture.
- Pour the mixture into an 11- x 6-inch metal bread pan.
- Cover the entire bread pan with plastic wrap and freeze overnight
Notes
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 107Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 61mgCarbohydrates 17gFiber 0gSugar 17gProtein 2g
Have you made the peaches and cream ice cream recipe? Let us know how it went in the comments.