This peaches and cream ice cream starts with a creamy vanilla no-churn ice cream base. Folded in fresh diced peaches and a fresh peach puree is swirled in for double the peach flavor. This no-churn ice cream requires no fancy equipment and is ready in as little as 4 hours!
How to make no-churn ice cream
The recipe for this chocolate no-churn ice cream is really simple. You start by whipping up the heavy whipping cream until stiff peaks form.
Next, combine the sweetened condensed milk, vanilla and a pinch of salt. Fold this mixture gets gently with the whipped cream.
That's it! So simple and the creamy vanilla ice cream base is ready to add the fillings and eat in 4 hours. No fancy equipment needed!
Fresh peach puree
To really enhance the peach flavor of the peaches and cream ice cream, a peach puree is added. The peach puree is really simple to make.
You start with peeled and sliced peaches and puree them in a blender or food processor with a little bit of lemon juice for some acidity. Blend this smooth and then transfer it to a small saucepan.
To deepen the peach flavor, the puree is simmered until it is reduced in half. The puree is swirled into the ice cream base along with fresh chopped peaches for all the peach goodness.
How to layer the ice cream
To make sure there is puree and diced peaches in every bite of ice cream, the components are layered. To start, the peaches are gently folded into the ice cream base.
Pour half of the ice cream base into a loaf pan (a 9x5 size works great) and then dollop half of the puree on top and gently swirl it into the ice cream with a knife.
Repeat with the rest of the ice cream and swirl the remaining puree on top. Cover it and stick it in the freezer. Now the hard part is waiting for it to freeze!
How to serve
After at least 4 hours in the freezer, you can serve the peaches and cream ice cream. It will freeze rather hard, so prior to serving it, let it sit out on the counter for 10 to 15 minutes to thaw. Then you'll scoop it just like normal churned ice cream.
Can I use frozen peaches?
If peaches are out of season, you can use frozen peaches. Thaw the peaches prior to using them in the recipe.
For the peach puree, use 1 ½ cups to 2 cups of thawed peaches. Start with 1 cup of peach puree before reducing it to ½ cup.
For the diced peaches, use about 1 cup of thawed peaches and dice them into ½ pieces.
How long will no-churn ice cream last in the freezer?
Store the ice cream in an air-tight container. If stored properly, it can keep in the freezer for 2-3 months. No last-minute trips to the store to grab some ice cream to satisfy that craving.
For more peach recipes, check out these recipes:
Tag me on Instagram @themarblekitchenblog if you make this and leave a star rating and comment below! Thanks and enjoy!
Peaches and Cream Ice Cream (No-Churn!)
- 2 peaches pitted, peeled and sliced
- 2 teaspoon lemon juice
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 peach pitted, peeled and chopped into ½ pieces
- Place the peaches and lemon juice in a blender and puree until smooth. You should have about 1 cup of peach puree.
- Pour the puree into a small saucepan and cook over medium heat until it is reduced by half, about 10-15 minutes, stirring often.
- Pour into a small bowl. Let chill for at least 30 minutes in the refrigerator.
- Using a stand mixer or hand mixer and large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, stir together sweetened condensed milk, vanilla and salt until combined.
- Fold the condensed milk mixture into the whipped cream very gently until completely combined.
- Gently fold in the chopped peaches until evenly combined.
- Pour half the mixture into a loaf pan and dollop with half of the peach puree, swirling with a knife. Pour the remaining ice cream mixture into the pan and dollop with the remaining puree, again swirling it with a knife.
- Cover and freeze for at least 4 hours before serving.
- Let the ice cream sit on the counter for 10 minutes prior to serving.