4-Ingredient No-Churn Peach Ice Cream
This no-churn peach ice cream is what I make when the peaches are so ripe they practically fall off the pit. It’s creamy, full of real fruit flavor, and doesn’t need an ice cream maker.
All you do is whip cream, fold in sweetened condensed milk and puréed peaches, and freeze. The hardest part is waiting for it to set.
Why This Peach Ice Cream Is a Summer Staple
The texture lands somewhere between soft serve and traditional ice cream, with pure peach taste in every spoonful. No eggs, no cooking, no machine.
Because there’s no churning, the ice cream melts faster, so you taste the peaches immediately. I love that it’s just four ingredients and the creaminess comes from the condensed milk, which also sweetens everything.
It’s the kind of dessert you can make in the morning and forget about until after dinner, and it scoops beautifully.
Ingredients
- 2 cups heavy cream, cold: the base for a light, fluffy texture; don’t substitute half-and-half.
- 1 can (14 oz) sweetened condensed milk: adds sweetness and that silky no-churn body.
- 1 tsp vanilla extract: rounds out the peach flavor.
- 3 medium ripe peaches, peeled and diced: you’ll get about 1 ½ cups of purée.
- Pinch of salt: a tiny amount wakes up the fruit.
Variations / Substitutions
- Dairy-free: use full-fat coconut cream and sweetened condensed coconut milk.
- Bourbon peach: stir in 1 tbsp bourbon with the peach purée for a warm, boozy note.
- Spiced: add ¼ tsp cinnamon or a pinch of nutmeg to the cream before whipping.
- Chunky style: reserve ½ cup diced peaches and fold them in before freezing for bursts of fruit.
If you love this, try our No-Churn Strawberry Ice Cream.
How to Make 4-Ingredient No-Churn Peach Ice Cream
Step 1: Purée the Peaches
Peel and dice 3 ripe peaches, then toss them in a blender. Purée until completely smooth, about 30 seconds. You should have roughly 1 ½ cups of purée.
If your peaches are very juicy, you might get a little more. That’s fine, just pour it all in.
Step 2: Whip the Cream
Pour 2 cups cold heavy cream, 1 teaspoon vanilla extract, and a tiny pinch of salt into a large bowl. Whip on high with a hand mixer until stiff peaks form, 2 to 3 minutes. The cream should hold its shape when you lift the beaters.
Be careful not to overwhip. If the cream starts looking grainy or buttery, you’ve gone too far. Stiff peaks are the goal.
Step 3: Fold Everything Together
Drizzle the sweetened condensed milk and the peach purée over the whipped cream. Gently fold with a rubber spatula until no white streaks remain, about 30 seconds. Pour the mixture into a 9×5-inch loaf pan or a 1-quart airtight container. Smooth the top, press a piece of plastic wrap directly onto the surface, cover, and freeze for at least 6 hours until firm.
The mixture will look pale peach and fluffy. Right after folding, give the pan a couple of gentle taps on the counter to release any large air bubbles.
Step 4: Scoop and Serve
Take the ice cream out of the freezer and let it sit on the counter for 5 minutes to soften. No-churn ice cream freezes harder than churned, so this quick warm-up makes scooping easy. Then scoop into bowls or cones and serve.
The color is a soft pastel peach, and the first bite tastes like summer fruit right through the cream.
A Few Tips for Peach Ice Cream That Stays Creamy
- Use the ripest, most fragrant peaches you can find. Their natural sweetness carries the whole dessert.
- If you want a smoother texture, strain the peach purée through a fine-mesh sieve to remove any fibrous bits before folding it in.
- Freeze the filled container on a flat surface in the back of the freezer where the temperature is most consistent. The door is the warmest spot and can slow the set.
How to Store Leftover Peach Ice Cream
- Freezer: Keep in an airtight container with plastic wrap pressed on the surface for up to 2 weeks. Expect a slightly firmer texture after the first few days; let it sit on the counter for 5 minutes before scooping.
Frequently Asked Questions
Can I use canned peaches instead of fresh?
Yes. Drain them well and reduce the sweetened condensed milk by 2 tablespoons to compensate for the syrup’s sweetness.
Can I make this in an ice cream maker?
Yes. Churn the cream, condensed milk, and vanilla in your machine according to the manufacturer’s directions, then fold in the peach purée before freezing for a firmer set.
Can I add other mix-ins?
Definitely. Fold in ½ cup of chopped toasted pecans, mini chocolate chips, or crumbled shortbread before the freeze step for extra texture.
Ingredients
Method
- Purée the peaches in a blender until smooth, about 30 seconds.
- Whip the cream with vanilla and salt to stiff peaks, 2 to 3 minutes.
- Fold the sweetened condensed milk and peach purée into the whipped cream until combined. Pour into a loaf pan, cover with plastic wrap directly on the surface, and freeze at least 6 hours.
- Let sit at room temperature 5 minutes, then scoop and serve.
