Peach Ice Cream

5 from 2 votes

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.

Prep Time15

Cook Time10

Freeze Time6

Total Time6 25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 483kcal

Author: Lee

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

US Customary - Metric

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!

Video

Notes

Vegan: Use a vegan sugar, vegan sweetened condensed milk and a dairy-free heavy whipping cream.

Storing: Store the ice cream in a 9 x 5 loaf pan or in an airtight ice cream container for up to 14 days. If using a loaf pan, cover the top with plastic wrap and then aluminum foil.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition