This sweet, creamy HOMEMADE peach ice cream can be in your bowl in just a few hours! No ice cream maker. No eggs. No cooking. Just 5 ingredients, and it’s so fast and easy – you’ll be obsessed with it all summer long!
Guys, if you’re on Pinterest, you’ve probably seen recipes for “2 ingredient no-churn ice cream!”. Me too. I saw tons of them, but to be honest, it sounded too good to be true.
But now, the weather is warming up and ice cream is getting more appealing by the day! The other day I found myself eyeing up a pile of peaches my kids weren’t eating fast enough, and debating what to make with them.
BAM! I realized I should try no churn homemade peach ice cream! I figured I’d do the experimenting, so you don’t have to… find out if these claims were really as good as they sound. You can thank me later. 🙂
We actually do own an ice cream maker, by the way.
We bought it at least five years ago, and in that time, we’ve made ice cream exactly twice. Don’t ask me why. When we bought it I was so excited – dreaming about creative flavours we could mix up. But in real life, we just never got around to it. It was just such a process.
This no churn peach ice cream is NOT a process.
It’s super-duper easy and takes less than 10 minutes of active time. Ten minutes, people. The freezer does the rest. It’s awesome.
Here’s how to do it:
Peach Ice Cream – Step-by-Step Instructions
Ingredients for Peach Ice Cream (No Churn!)
Wash five peaches, cut out the pits and throw them in the bowl of your food processor. Puree until fairly smooth. (I did not peel the peaches.)
In a large bowl, whip 2 cups of heavy whipping cream, 2 teaspoons of vanilla extract and a pinch of salt until stiff peaks form. Add one can of sweetened condensed milk and mix until well combined.
Tip: Make sure your liquids are well-chilled before starting. The finished product will freeze faster.
Add the puree to the whipped cream mixture (it will sink straight to the bottom!) and mix well to combine.
Spoon the ice cream mixture into a chilled, freezer safe pan. Freeze 3-5 hours (time will vary depending on size of pan and depth of the ice cream in it, and how hard you want the ice cream to be).
Tip: If you have a metal loaf pan it conducts the cold really well!
Tip: If you want to freeze the peach ice cream in a hurry, use a large, shallow pan.
After a few hours it will have a soft consistency. If it freezes harder than you like, just let it sit at room temperature for a few minutes to soften up.
Enjoy! 🙂
Common Questions & Answers:
How does ‘no churn’ ice cream work?
When you make traditional ice cream you create a custard by cooking egg yolks, cream, sugar and flavorings, then churn it in an ice cream maker.
This recipe (and most no churn ice cream recipes I’ve seen) replace the custard with a mixture of sweetened condensed milk and whipping cream. No raw eggs mean you don’t have to cook it and the creaminess comes from the condensed milk, instead of egg yolks.
Condensed milk is has had the water removed from it. Water is what would cause unpleasant ice crystals to form in your ice cream. Because there’s no water, you’re left with nice, creamy ice cream!
What is sweetened condensed milk?
Sweetened condensed milk is milk that has had the water removed from it, and sugar added to it. Then it’s canned to be shelf stable.
Can I substitute evaporated milk for the condensed milk?
Nope. Evaporated milk is a whole different ingredient – it’s much thinner and unsweetened.
Can I use chunks of peaches?
I tried this and wasn’t happy with the result – I found the chunks of peach got too icy and cold for my teeth! If you’re not bothered by that kind of thing you could definitely give it a try.
Can I use other flavorings?
Yes! I’m so excited to experiment with other flavors of no churn ice cream!
Almost any kind of fruit puree would be delicious, and I think you could definitely get creative with ingredients like nuts, chocolate, coconut, caramel and others!
If you try any other flavors, please let me know how they turn out for you!
Did you make this Peach Ice Cream? Leave us a star rating below!
Peach Ice Cream (No Churn!)
Ingredients
- 5 Peaches (the riper the better!)
- 2 cups whipping cream (heavy cream) (chilled)
- 2 tsp vanilla extract
- pinch salt
- 1 can sweetened condensed milk (chilled)
Instructions
- Wash peaches, quarter them and remove pits, and puree in a food processor until fairly smooth. Set aside.
- Whip chilled whipping cream, vanilla and salt until stiff peaks form. Add sweetened condensed milk and mix well to combine.
- Add peach puree and mix well to combine. Pour into a chilled freezer safe container (see Recipe Notes for suggestions) and freeze 3-6 hours - until desired level of firmness is reached.
- Enjoy! 🙂
Notes
- This recipe will work best if the liquids (whipping cream and condensed milk) and the freezer safe container are chilled before you start. Just pop them in the fridge or freezer for half an hour before you start.
- The peach ice cream will take between 3 and 6 hours to completely freeze. If you want to speed up the freezing time, use a large, shallow dish. If you're not in a rush you can use whatever kind of dish you like. I used a metal loaf pan that I chilled ahead of time (the metal gets nice and cold).
- After a few hours the consistency will be like soft ice cream. If you freeze it longer and find it too hard, just let it sit on the counter for a few minutes and it will soften up.
Nutrition
Originally published on June 29, 2018
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Suzanne O'Brien says
So I just tried this and the flavor is great but it is a little icy/grainy. Could this be because I used half and half instead of heavy cream? I am sure I blended it a lot.what are your thoughts.
Myra says
Hi Suzanne, I do think the half and half would be the culprit in this case, because it would contain more water and less fat. The water would crystalize and it would be less creamy from the reduced fat. I hope that helps!
Noa Mellon says
How many ounces of condensed milk do you use?
Myra says
Hi Noa, our cans of condensed milk hold 300mL, which is just over 10 ounces. Hope that helps!
Tina B. says
I’ve been making peach milkshakes every summer since I was 16 (now 72), and we’ve always used almond extract in place of vanilla.. It compliments peaches fantastically! Should I try it in your peach ice cream recipe?
Myra says
Hi Tina! That sounds delicious! Let us know how it turns out. 🙂
Laurie says
I used very ripe freestone peaches and followed the instructions exactly. The texture was gritty from the purée with the skins on. Needs more peach flavor too even with the ripe peaches. Might have helped with chunkier peaches instead of the purée and as one person mentions a dash of peach schnapps. I love the no churn idea just need to play with it a bit more I guess.
Myra says
Hi Laurie! I’m sad that this didn’t work out for you! I’m not sure why I’ve never had that issue with the peach skins, but maybe mine were just a little tender, or my food processor is a little more powerful. I only left the peel on to make it an easier recipe – there’s no harm in removing it. Let me know if you end up trying it again with the peach schnapps. Thanks!
KIM says
Yummy, count me in!
Myra says
I’m in for alllll the ice cream 🙂
Bev says
Can I put this in a churn? I have the little 1.5 quart. It usually only takes 40 minutes.
Myra says
I don’t see why not! Please let me know if it works out! 🙂
Pam says
Excellent ice cream and so easy to make. I will definitely make it again and hope to try different flavors.
Myra says
Thanks for letting us know, Pam! So glad you enjoyed it! 🙂
Rebel says
A shot of peach schnapps or peach vodka will boost the flavor and prevent iciness
Myra says
Sounds like a yummy addition!
Tavo says
Do you peel the peaches?
Myra says
Hi Tavo, No I didn’t peel the peaches. I like to keep things as simple as possible! 🙂
Renee says
Great ice cream recipe and very easy to make. The only question I have is with any peach ice cream is how do you make it stronger or more of a punch in peach flavor.
Myra says
Hi Renee! Thanks for your feedback! I would also love to be able to have a stronger peach flavor! One thing you can do is use really super ripe summer peaches – they have a lot more flavor than pale winter ones 🙂 If you figure anything else out please let us know! 🙂
Earlene says
I read on another site someone used peach extract for more flavor
Myra says
Great idea Earlene! Thanks for letting us know! 🙂
Bonner McCollum says
We always put the juice of one freshly squeezed lemon in our peach ice cream.
Myra says
Sounds like a yummy addition! Thanks for sharing 🙂
Julie says
If canned or frozen peaches were used how much of either would replace the 5 peaches called for in recipe?
Myra says
Hi Julie!
I haven’t tested this recipe (yet) with canned or frozen peaches. For frozen, I’m assuming the amount would be similar, but for canned, I think they would have a higher water content, so I’m not sure how it would work out. Maybe you could try the same amount but blot them dry first? If you do end up trying this please let us know how it goes. Otherwise, I’ll put this question on my list of adaptations to test in the future 🙂 Thanks!
Leah Rae says
I used canned freestone peaches today. I pulled them from the syrup and let them drain for a few minutes. Then, I chopped them up with a knife and threw them in the batter while the mixer was running. I put a little of the light syrup in the mix too (2 or so TBL). I also added 2 tsp of vanilla and just eyeballed a bunch of cinnamon. I also added about a 1/2 C confectioners sugar.
The batter was tasty! I plan on eating some later and also adding this to peach flavored frozen drinks. Think I’ll make some pineapple flavor too for frozen Piña Colada’s!
Myra says
Hi Leah! This sounds delicious! Thank you so much for letting us know it worked out for you 🙂
Amanda says
I am excited to try this and I have a few jars of canned peaches left from last year’s harvest, do you think it would be okay to use those?
Myra says
Hi Amanda! Yes, I think that would work! I would make sure not to use too much extra liquid or syrup, but otherwise I don’t forsee any issues. If you try it please let me know how it goes! 🙂
Sharon says
Easy and delicious!!!
Myra says
So glad you liked it Sharon! 🙂 Thanks for letting me know!
Kaylee Roberts says
It was delicious and was perfect for the summer
Myra says
Thanks Kaylee! So glad you liked it! 🙂
Rita says
Can I make this with frozen peaches?
Myra says
Hi Rita! I haven’t tried it with frozen peaches, but I would assume it should work fine! Just make sure there isn’t too much extra liquid from thawing them. Please let me know how it works out for you!
Karen says
Could you use this recipe for a cuisinart-type ice cream freezer?
Myra says
Hi Karen! I’ve never tested it with an ice cream freezer, because you really don’t need one to make it – it freezes perfectly in a freezer safe container. If you decide to give it a try anyway, please let me know how it goes. I’m curious! 🙂
Elaine E C Dennis says
Sounds delicious Myra – my favourite ice cream is chocolate – how would you make this ice cream chocolate flavoured?
Myra says
That is an awesome question, Elaine, and one I’ve already been pondering. I’ll be working on a chocolate version before summer’s over, I’m sure. Stay tuned! 🙂