Summer Bliss: Irresistible No-Churn Peach Ice Cream Recipe You’ll Love

Cool down this summer with our Irresistible No-Churn Peach Ice Cream—a creamy, fruity dessert that’s refreshingly easy to make at home. With no need for special equipment or long prep times, this simple recipe brings out the juicy sweetness of ripe peaches in every scoop. Perfect for backyard BBQs, family dinners, or a solo treat after a hot day, it captures everything we love about summer: vibrant flavors, effortless joy, and frozen bliss.

This ice cream skips the eggs, churners, and any alcohol-based ingredients often found in traditional versions. Instead, it uses wholesome, easy-to-find items you may already have on hand. The result? A velvety, fresh peach dessert that feels gourmet without the work. Whether you’re serving kids or guests with dietary restrictions, this is a safe, family-friendly option that’s guaranteed to please.

Why You’ll Love This No-Churn Peach Ice Cream

There’s so much to adore about this recipe. First, it’s incredibly simple—no churning, no cooking, and no fuss. If you have a blender, a freezer, and a loaf pan, you’re good to go. The texture is rich and creamy thanks to the whipped cream and sweetened condensed milk, while the peaches offer bright, fruity flavor that screams summer.

It’s also flexible. Add spices like cinnamon, fold in cookie crumbles or chopped nuts, or swirl in extra peach preserves for a burst of texture. Plus, it’s completely alcohol-free and pork-free, making it perfect for kids and adults alike.

This dessert stores well, making it great for prepping ahead of time. One batch will yield several servings, so it’s ideal for sharing—or saving all to yourself. Once you try it, you’ll understand why this no-churn peach ice cream is a must-have for the season.

What You’ll Need

To make this no-churn peach ice cream, you only need a handful of simple ingredients—most of which are pantry staples. This recipe highlights fresh, natural flavors without relying on anything artificial or overly processed.

Here’s what you’ll need:

• 3 ripe peaches, peeled, pitted, and diced
• 1 (14-ounce) can sweetened condensed milk – Adds sweetness and keeps the ice cream soft
• 2 teaspoons pure vanilla extract – Enhances the flavor with a warm, sweet note
• 2 cups heavy whipping cream – Whipped into peaks to create a rich, airy base
• 1 tablespoon lemon juice – Brightens the peach flavor and balances the sweetness
• Optional add-ins: diced peach chunks, peach preserves, honey swirl, crushed graham crackers, or cinnamon

You can use fresh, frozen (thawed), or even canned peaches if needed—just make sure they’re soft and flavorful. If using canned, choose ones packed in juice, not syrup, and drain well.

This ingredient list keeps things clean and pork-free, with no alcohol or processed additives. Everything can be found at a standard grocery store, and there’s plenty of room to adjust based on what you love.

How to Make No-Churn Peach Ice Cream

Making this no-churn peach ice cream is as easy as blending, whipping, folding, and freezing. You don’t need any fancy machines—just a blender or food processor, a mixing bowl, and a freezer-safe container.

Follow these simple steps:

1. Prepare the peaches
   Add the diced peaches and lemon juice to a blender or food processor. Blend until smooth or slightly chunky, depending on your texture preference.
2. Mix with condensed milk
   In a large bowl, combine the peach purée with the sweetened condensed milk and vanilla extract. Stir until fully blended.
3. Whip the cream
   In a separate bowl, beat the heavy cream with a hand mixer (or stand mixer) until stiff peaks form—about 3–4 minutes.
4. Combine
   Gently fold the whipped cream into the peach mixture using a spatula. Be careful not to deflate the whipped cream—it gives the ice cream its airy texture.
5. Add extras (optional)
   Fold in diced peaches, crushed graham crackers, or a swirl of honey for added flavor and texture.
6. Freeze
   Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, or overnight for best results.

When ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping.

You Must Know

Before you get started, here are key tips to guarantee creamy, delicious results:

• Use ripe peaches. They offer better flavor and natural sweetness. If fresh aren’t available, frozen or canned (in juice) will work—just drain well.
• Whip the cream properly. Cold heavy cream should be whipped to stiff peaks—this gives your ice cream its light, fluffy texture.
• Gently fold, don’t stir. Folding keeps the air in the whipped cream, which helps avoid icy or dense results.
• Don’t skip lemon juice. It brightens the flavor and balances sweetness.
• Freeze for 6+ hours. Overnight is best for that perfect scoop.

These quick reminders make all the difference in the final texture and taste of your no-churn peach ice cream.

Perfecting the Cooking Process

While there’s no actual cooking involved, the process still matters:

• Blend peaches just right. Avoid making it too watery—if needed, strain or reduce.
• Taste before freezing. Too sweet? Add a little more lemon juice to balance.
• Chill everything. Cold bowls and cream whip faster and hold their shape better.
• Layer thoughtfully. If adding extras like honey or crushed cookies, layer them in for even flavor and texture.

With a few smart steps, your ice cream will turn out smooth, creamy, and irresistibly peachy—no churn required!

Add Your Touch for No-Churn Peach Ice Cream

One of the best things about no-churn peach ice cream is how customizable it is. You can easily tailor the recipe to your preferences or get creative with mix-ins for extra fun and flavor.

Here are some great ways to add your personal touch:

• Spices: A pinch of cinnamon, nutmeg, or cardamom adds warmth and depth to the peach flavor.
• Texture: Fold in crushed graham crackers, chopped nuts (like pecans or almonds), or white chocolate chips.
• Swirls: Add ribbons of peach jam, honey, or a drizzle of caramel for a rich finish.
• Dairy-free version: Use coconut cream in place of heavy cream and sweetened condensed coconut milk for a plant-based treat.

Want it more tropical? Add mango chunks or shredded coconut. Craving a pie-like twist? Layer it with crushed vanilla wafers or shortbread cookies. It’s your ice cream—make it unforgettable!

Storing & Reheating

This ice cream is perfect for making ahead and enjoying over several days—if it lasts that long!

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Storage Tips:

• Freeze the mixture in an airtight container for best texture.
• Cover the surface with plastic wrap before sealing to prevent ice crystals.
• Store for up to 2 weeks for optimal flavor and consistency.

Serving Tips:

• Let it sit at room temperature for 5–10 minutes before scooping—it softens beautifully.
• No reheating needed—just scoop and enjoy!

Avoid frequent thawing and refreezing, which can make the texture icy. For best results, scoop only what you need and return the rest to the freezer right away.

Chef’s Helpful Tips for No-Churn Peach Ice Cream

Want your no-churn peach ice cream to turn out like a pro made it? These quick chef-approved tips will help:

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• Chill your tools: Whip cream faster by chilling your bowl and beaters in the fridge for 10 minutes before use.
• Use a loaf pan: A metal loaf pan freezes the ice cream evenly and quickly—ideal for smooth scoops.
• Taste as you go: Peaches vary in sweetness. Taste your mixture before freezing and adjust with lemon juice if needed.
• Cut add-ins small: If using fruit chunks, chocolate, or nuts, chop them finely for better texture and scoopability.
• Let it rest: For easier scooping, take the ice cream out of the freezer and let it sit for 5 minutes.

These small steps make a big difference in flavor, texture, and overall experience.

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FAQ for No-Churn Peach Ice Cream

Can I use frozen or canned peaches?
Yes! Just make sure they’re drained and thawed. Pat them dry to reduce excess moisture.

Can I make it dairy-free?
Absolutely. Use full-fat coconut cream instead of heavy cream, and sweetened condensed coconut milk.

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How long does it last in the freezer?
Up to 2 weeks. It’s still safe after that, but flavor and texture may decline.

Why is my ice cream icy?
This usually happens if there’s too much moisture (from watery peaches) or if the mixture wasn’t whipped or folded properly.

Can I make this with other fruits?
Definitely! Mango, strawberry, or blueberry work great. Just keep the fruit-to-condensed milk ratio similar.

Conclusion

There’s something truly magical about the simplicity of homemade no-churn peach ice cream. It brings out the best of summer—sweet, juicy fruit, creamy texture, and effortless preparation. With just a few ingredients and zero fancy tools, you can create a dessert that feels indulgent, looks beautiful, and tastes like sunshine in every bite.

Whether you’re serving it at a summer picnic, adding it to your 4th of July menu, or enjoying a scoop after dinner with family, this recipe is guaranteed to impress. It’s budget-friendly, customizable, and free of any pork or alcohol-based ingredients—making it a safe and delicious choice for all.

So go ahead—grab those ripe peaches, whip up a batch, and treat yourself to a bowl of frozen bliss. Once you taste it, you’ll want to make it again and again, all summer long.