Easy Creamy No-Churn Peaches and Cream Ice Cream Recipe for Summer Delight
A simple, no-churn peaches and cream ice cream that combines fresh peaches with whipped cream and sweetened condensed milk for a creamy, refreshing summer treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 3 cups fresh peaches (about 4–5 medium peaches), peeled and diced
- ½ cup granulated sugar (100 g)
- 2 cups heavy whipping cream (480 ml), chilled
- 1 can sweetened condensed milk (14 oz / 396 g)
- 1 teaspoon pure vanilla extract
- Optional: pinch of salt
- Optional: 1 teaspoon fresh lemon juice
Instructions
- Prep the peaches by scoring a shallow “X” on the bottom of each peach, blanching them in boiling water for 30 seconds, then plunging into ice water to peel easily. Dice into bite-sized pieces.
- In a medium bowl, toss diced peaches with ½ cup sugar and 1 teaspoon vanilla extract. Add 1 teaspoon lemon juice if desired. Let sit at room temperature for 15 minutes, stirring occasionally to macerate.
- Pour 2 cups cold heavy whipping cream into a large bowl and whip with an electric mixer on medium-high speed until soft peaks form (about 5-7 minutes).
- Stir the sweetened condensed milk into the macerated peaches.
- Gently fold the peaches and condensed milk mixture into the whipped cream using a spatula, taking care to keep the mixture airy and fluffy.
- Transfer the mixture to a loaf pan or airtight container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
- Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.
Notes
Keep cream and mixing bowl chilled before whipping for best results. Do not overbeat cream to avoid turning it grainy or into butter. Macerate peaches for at least 15 minutes to draw out juices and soften. Fold ingredients gently to maintain airy texture. Freeze at least 6 hours or overnight for best texture. Optional: drain excess syrup if peaches release too much liquid to avoid icy patches. Stir ice cream gently once or twice during freezing if possible to maintain creaminess.
Nutrition
- Serving Size: ½ cup (120 ml)
- Calories: 210
- Sugar: 23
- Fat: 12
- Carbohydrates: 25
- Protein: 2
Keywords: no-churn ice cream, peaches and cream, summer dessert, easy ice cream recipe, no ice cream maker, creamy peach ice cream