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Creamy No-Churn Homemade Peach Ice Cream

no-churn peach ice cream - featured image

An easy and forgiving no-churn peach ice cream recipe that delivers creamy texture and fresh peach flavor, perfect for summer gatherings and hot days.

Ingredients

Scale
  • 3 medium fresh peaches, peeled and diced
  • ½ cup (100g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 ½ cups (360ml) heavy whipping cream
  • Pinch of salt

Instructions

  1. Peel and dice about 3 medium ripe peaches. Toss them gently with ½ cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract in a medium bowl. Let sit at room temperature for about 10 minutes to macerate.
  2. In a large chilled bowl, whip 1 ½ cups heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 5-7 minutes.
  3. In another bowl, stir together one 14 oz can of sweetened condensed milk and a pinch of salt.
  4. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula, being careful to keep as much air as possible.
  5. Fold in the macerated peaches with their juices into the cream mixture, mixing just until combined.
  6. Transfer the mixture to a freezer-safe container with a lid. Cover and freeze for at least 6 hours or overnight.
  7. Before serving, let the ice cream sit out for 5 minutes to soften slightly for easier scooping.

Notes

Do not overwhip the cream to avoid turning it into butter. Fold whipped cream gently into condensed milk to keep air for creaminess. Use ripe peaches for best flavor; frozen peaches can be used if thawed and drained. Let ice cream soften 5 minutes before scooping. Optional to stir once or twice during freezing to reduce ice crystals. Adding a pinch of salt enhances flavor subtly.

Nutrition

Keywords: no-churn ice cream, peach ice cream, homemade ice cream, summer dessert, easy ice cream recipe, no ice cream maker