Indulge in creamy, fruity bliss with this effortless peaches and cream ice cream that requires no churning.
Bursting with natural sweetness from fresh peaches and enriched with healthy fats from heavy cream, it’s a fiber-friendly, protein-boosting treat perfect for hot summer days.
Quick to prep and freezer-ready, it’s a satisfying, everyday dessert your family will love.
Peaches and Cream Ice Cream
Equipment
- 1 large mixing bowl
- 1 food processor or knife (for peaches)
- 1 Whisk or Electric Mixer
- 1 freezer-safe container (e.g., bread pan, 9×5 inch)
Ingredients
- 1 lb fresh peaches peeled, pitted, and sliced
- 14 oz 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 tsp vanilla paste or vanilla extract
Instructions
- Prepare the Peaches: Wash, peel, and pit 1 pound of fresh peaches. Slice them into medium-sized pieces for easy processing. If you prefer a smoother texture, place the peach slices in a food processor and pulse a few times until they break down into small, pea-sized chunks. For a chunkier, rustic ice cream, dice them by hand and gently mash with a fork to release their natural juices. Cover the bowl with a clean kitchen towel and set aside while preparing the cream base.
- Whip the Cream Mixture: In a large mixing bowl, pour 2 cups of cold heavy whipping cream. Add 14 ounces of sweetened condensed milk and 2 teaspoons of vanilla paste (or vanilla extract). Using an electric mixer on medium-high speed, whip the mixture until stiff peaks form—when lifted, the peaks should stand tall without collapsing. Whipping the cream correctly is key to achieving the smooth, airy texture that mimics traditional churned ice cream.
- Fold in the Peaches: Gently fold the prepared peaches into the whipped cream mixture using a spatula. Lift the mixture from the bottom and turn it over slowly to evenly distribute the fruit without deflating the cream. This technique ensures your ice cream remains light and airy while blending the juicy peach flavor throughout.
- Transfer to Freezer Container: Select a freezer-safe container, such as a standard bread pan or similar dish. Pour in the peach-cream mixture and smooth the top with a spatula. Optionally, scatter a few extra peach chunks on top for decoration. Cover the container tightly with plastic wrap or a lid to prevent ice crystals from forming during freezing.
- Freeze Until Set: Place the container in the freezer. For a soft-serve style, freeze for at least 4 hours. For a firmer, scoopable texture, freeze 6–8 hours or overnight. Allow the ice cream to sit at room temperature for 5–10 minutes before scooping for easier serving.
- Serve and Enjoy: Scoop the ice cream into bowls, cones, or dessert cups. Optionally, garnish with fresh peach slices, toasted nuts, or a drizzle of honey for added flavor and texture. This ice cream is best enjoyed fresh but can be stored in the freezer for up to a week, offering a perfect balance of creamy sweetness and fruity freshness in every bite.
Notes
- Use ripe, fragrant peaches for the best flavor; underripe peaches may result in a less sweet ice cream.
- For a smoother texture, process the peaches in a food processor; for a rustic, chunky texture, hand dice and lightly mash them.
- Ensure the heavy cream is cold before whipping—it whips faster and holds peaks better.
- Folding the peaches gently prevents deflating the whipped cream, keeping the ice cream light and airy.
- Freeze in a shallow, wide container for faster, more even freezing.
- Soft-serve style ice cream is ready in 4 hours, but for firmer scoops, freeze 6–8 hours or overnight.
- Optional mix-ins like crushed cookies, toasted nuts, or a swirl of caramel can enhance flavor without complicating preparation.
Chef’s Secrets for Perfect Ice Cream
The key to a perfectly creamy, no-churn ice cream lies in preparation and technique.
Start with ripe, juicy peaches for natural sweetness and flavor.
Whipping the cream to stiff peaks ensures a light, airy texture that mimics traditional churned ice cream.
Folding the fruit carefully prevents deflating the mixture while distributing flavors evenly.
Additionally, letting the ice cream sit a few minutes at room temperature before serving makes scooping effortless.
For added depth, try lightly macerating the peaches in a teaspoon of sugar or a splash of lemon juice before folding them in—it brightens the flavor and enhances sweetness naturally.
Serving Suggestions for Maximum Enjoyment
Serve this peaches and cream ice cream in bowls, waffle cones, or elegant glass cups.
For a refreshing summer treat, top with fresh peach slices, a sprinkle of toasted almonds, or a drizzle of honey.
Pairing it with shortbread cookies, a slice of pound cake, or berry compote creates a delightful dessert experience.
It also works beautifully as a topping for warm fruit crisps or pies, letting the creamy texture contrast with the baked fruits.
For parties, scoop into mini dessert cups for individual servings that are visually appealing and easy to serve.
Storage Tips for Long-Lasting Quality
Store the ice cream in an airtight, freezer-safe container to prevent ice crystals from forming.
Press a layer of plastic wrap directly onto the surface of the ice cream before sealing with a lid for extra protection.
Keep it in the coldest part of your freezer and avoid repeated thawing and refreezing, which can affect texture.
Properly stored, the ice cream stays fresh for up to a week.
When ready to serve, allow it to sit at room temperature for 5–10 minutes for easier scooping while maintaining its creamy texture.
Frequently Asked Questions
1. Can I use canned or frozen peaches instead?
Yes, peeled canned peaches or thawed frozen peaches can be used. Drain excess liquid to prevent a watery texture.
Fresh peaches, however, provide the best natural flavor and sweetness.
2. Is this recipe dairy-free or vegan-friendly?
Not as written, since it uses heavy cream and sweetened condensed milk.
To make it dairy-free, you can substitute coconut cream for whipping cream and a dairy-free condensed milk alternative.
3. Can I add other fruits or flavors?
Absolutely! Strawberries, raspberries, or mangoes can be swapped or added.
You can also fold in chocolate chips, crushed cookies, or a fruit compote for creative variations.
4. How do I get a smooth, scoopable texture?
Whip the cream to stiff peaks and fold gently to maintain airiness. Freezing in a shallow container helps it freeze evenly.
Let the ice cream sit at room temperature for a few minutes before scooping.
5. Can I prepare this ahead of time for a party?
Yes, this ice cream is ideal for make-ahead dessert. Prepare it up to a day in advance and keep it covered in the freezer.
Scoop and serve directly, optionally adding fresh toppings just before serving.
