Description
Creamy, no-churn peach ice cream made with fresh summer peaches. This easy homemade recipe requires no ice cream maker and delivers restaurant-quality results with just 6 simple ingredients.
Ingredients
Scale
- 4 ripe peaches, peeled, pitted, and diced
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 cups heavy whipping cream (cold)
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Sweeten up those peaches: In a saucepan over medium heat, combine diced peaches, sugar, and lemon juice. Simmer for 8-10 minutes until peaches are soft and syrupy.
- Mash or blend: Lightly mash with a fork for chunky texture or blend for smooth. Cool completely to room temperature.
- Whip it real good: Beat cold heavy cream with hand mixer until stiff peaks form.
- Mix it all together: In another bowl, stir together sweetened condensed milk, vanilla extract, and cooled peach mixture. Add pinch of salt.
- Fold and freeze: Gently fold peach mixture into whipped cream. Pour into loaf pan or freezer-safe container.
- Freeze and serve: Cover with plastic wrap and freeze for at least 6 hours or overnight. Serve with fresh peach slices if desired.
Notes
- Use ripe, in-season peaches for best flavor
- Don’t overmix when folding to preserve airy texture
- Store covered in freezer for up to 3 months
- Let soften 5-10 minutes before scooping for easier serving
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 285
- Sugar: 28g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 68mg