This simple no-churn Peach Ice Cream is sweet and delicious and so simple to make! It only uses 6 ingredients, takes less than 30 minutes to whip up (minus freezing time) and no machine is needed! You can use fresh peaches during peach season, but feel free to make this recipe with frozen peaches or even store-bought peach preserves to save time! This peachy ice cream is gluten free, nut free, egg free and can be made vegan with a few tweaks.
Our Peach Ice Cream is the perfect easy summer dessert recipe! As much as I love using my ice cream machine, sometimes no-churn ice cream recipes are the way to go! The result is always a super creamy homemade ice cream that my entire family cannot get enough of! You can use fresh or frozen peaches to make this ice cream or you could even use store-bought peach preserves. If doing so, just make sure they are gluten free if you have celiac.
For more summer recipes, try my Peach Coffee Cake, my Strawberry Cobbler, my Blueberry Crumb Cake or my Lemon Curd Cupcakes!
Reasons to Love This Peach Ice Cream
- Allergy Friendly- This ice cream is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Super Creamy- This peach ice cream is so creamy and smooth thanks to straining the cooked peaches!
- Loaded with Peaches- We cook 3 cups of peach slices (296 grams) on the stove so they break apart and develop loads of flavor.
- Easy To Make- This recipe only requires 6 ingredients to make and is no-churn!
Ingredient Notes
- Peaches- I used frozen sliced peaches for this recipe. You can also use fresh (make sure it is 296 grams and peel them) or you can use gluten free peach preserves. If doing so you will need 1 cup of preserves.
- Granulated Sugar- Cooks with the peaches to create the sweet flavor profile.
- Sweetened Condensed Milk- It helps the ice cream to be thick, creamy and sweet.
- Kosher Salt- Draws out all the flavors.
- Heavy Cream- We need 2 cups (1 pint).
- Vanilla- Make sure to use pure vanilla extract so the ice cream doesn't have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Ice Cream
- Make sure the brand of sugar you use is vegan.
- Only use vegan sweetened condensed milk that's also gluten free.
- Use a dairy-free heavy whipping cream.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Peach Ice Cream
Here are the step by step instructions to make this easy peachy ice cream!
Step 1: Cook the Peaches, Sugar and Salt
Place the peaches, sugar and salt together in a saucepan set over medium heat.
Cook (stirring frequently and smashing the peaches with the back of a spoon) for about 5 min until it begins to boil.
Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
Step 2: Blend and Strain the Peaches
Remove from the heat and carefully use an immersion blender to blend the peaches.
If you don't have an immersion blender, carefully pour the peaches into a blender and blend.
Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blended peaches with the back of a spoon to get all the liquid out.
If you like, pour the mixture through the colander again to make sure there are zero chunks.
Set aside to cool. About 20 minutes while you prep the other ingredients.
Step 3: Whip the Heavy Cream
In a separate large bowl, using a whisk or a hand mixer, beat the heavy cream until soft peaks form.
Step 4: Mix all the Ingredients Minus the Heavy Cream
In a large bowl, use a spatula or whisk to combine the cool strained peaches, the sweetened condensed milk and the vanilla extract.
If desired, reserve 3-4 tablespoons of peaches to top the ice cream with later on.
Step 5: Pour in the Peach Condensed Milk Mixture
Once soft peaks form, pour the peach sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.
Make sure not to over whisk. Stop as soon as you get a stiff peak.
Step 6: Pour into Loaf Pan and Freeze
Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.
If using a loaf pan, cover the ice cream with plastic wrap and then aluminum foil. Freeze overnight.
Expert Tips
- Peel Fresh Peaches- If using fresh peaches, peel them prior to cooking. We won't be cooking them long enough for the skin to break down.
- Cool the Cooked Peaches- Make sure to cool the strained peaches prior to adding to the sweetened condensed milk.
- Let it Freeze Overnight- No churn ice cream is simple to make but very soft. It really does need to freeze overnight otherwise it will be a soupy mess within a minute of taking it out of the freezer.
Recipe FAQs
Yes. This peach ice cream needs about 6-7 hours to freeze.
No churn ice cream is super soft and needs a long time to solidify. If you don’t freeze it overnight, it will be a soupy mess within minutes of being on your counter.
I have not used them because they are made in a facility with chestnuts, but the brand Bonne Maman claims on their website (last time I checked) that their curds, jellies, preserves and spreads are all under 20 ppm and that the production facility is gluten free.
But as I mentioned above, their website claims that their preserves, jellies and spreads are made in a facility with chestnuts.
Please always double check the labels and websites to see if store bought products are right and safe for your family. Also note that companies can change their policies at any time.
Yes. This is not sponsored but the brand silk makes one. It says gluten free but I don’t see a certified label, so I would look into that if you do have celiac disease.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked the label. Please always double check ingredients. And please note I cannot test this in my home as the ingredients contain our allergens.
Store the peach ice cream in a 9 x 5 loaf pan or in an airtight ice cream container. If using a loaf pan, cover the top with plastic wrap and then aluminum foil. Freeze for up to two weeks.
These are my favorite air tight freezer safe ice cream containers.
More No-Churn Ice Cream Recipes You'll Love
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📖 Recipe
Peach Ice Cream
Ingredients
- 3 cups sliced peaches (10.44 ounces or 296 grams) fresh or frozen (peel if using fresh)
- 1 cup granulated sugar
- 1 pinch kosher salt
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups heavy whipping cream
Instructions
- Place the 3 cups sliced peaches (296 grams), 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.
- Cook (stirring frequently and smashing the peaches with the back of a spoon) for about 5 min until it begins to boil.Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
- Remove from the heat and carefully use an immersion blender to blend the peaches.If you don't have an immersion blender, carefully pour the peaches into a blender and blend.
- Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the mixture with the back of a spoon to get all the liquid out.If you like, pour the mixture through the colander again to make sure there are zero chunks.Set aside to cool. About 20 minutes while you prep the other ingredients.
- In a separate large bowl, using a whisk or a hand mixer, beat the 2 cups heavy cream until soft peaks form.
- In a large bowl, use a spatula or whisk to combine the cool strained peaches, the 14 ounces sweetened condensed milk and the remaining 1 teaspoon of pure vanilla extract. Set aside.If desired, reserve 3 tablespoons of peaches to top the ice cream with later on.
- Once soft peaks form, pour the peach sweetened condensed milk mixture into the whipped cream. Whisk again until stiff peaks form.Make sure not to over whisk. Stop as soon as you get a stiff peak.
- Using the spatula, scoop the ice cream into a 9 x 5 loaf pan or a freezer safe ice cream container and smooth the top using the back of a spoon.Cover and freeze overnight. Enjoy!
Ronnie says
I have company coming this weekend and they love anything peach so I’m definitely going to make this! I’m sure they will love it!
terry says
I love peach icecream. Can’t wait to make it this weekend.
Amanda says
A nice change as I am a chocolate lover, but this was delicious!!!
John says
This peach ice cream was so easy to make! It tasted great!