Homemade no churn peaches and cream ice cream is so easy to make and full of real peach flavor. To put my special twist on it and to give this summer dessert a kick of boozy almond flavor, I stew the peaches in Amaretto first, but you can easily swap this out to make it a bit more family-friendly. It's so versatile.
I love to serve this peach recipe as a creamy dessert on hot summer days if I am hosting guests for lunch or a dinner party. It tastes great after a BBQ party and works just as well in a waffle cone as in a bowl covered in heavy whipping cream and a wafer!
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Why you'll love this easy recipe
- It's so easy: The beauty of no-churn ice cream is that it takes minutes to prepare and with minimal ingredients and equipment. No complex kit, just pantry staples!
- It tastes like summer: Who doesn't love ripe summer peaches? They have the most intensely sweet natural flavor and fresh fruit taste.
- It is super versatile: There are so many ways you can enjoy this ice cream. I love making new ice cream flavors, and this easy peach ice cream is a personal favorite, but I also love my key lime pie ice cream bars in the summertime.
- It isn't too sweet: The sweetness of the peaches and condensed milk is well-balanced, and we don't add any extra sugar.
Ingredients
This homemade peach ice cream recipe has a few extra special steps to really elevate the flavor profile. But it comes together so fast, and then all you need to do is put it in the freezer before enjoying it a few hours later. No ice cream maker required!
For the peach puree
- Peaches: Buy ripe, fresh peaches from the grocery store for this no churn peaches and cream ice cream recipe. You can use white or yellow peaches, whatever your preference.
- Granulated sugar: We stew the peaches in sugar and sweet almond liquor to intensify their natural flavor and make them irresistibly sweet before blending them into a puree. You can use white or light brown sugar.
- Amaretto liquor: You can also use orange juice if you prefer; I just love giving a bit of a boozy almond kick to this homemade easy peach ice cream recipe.
For the vanilla ice cream base
- Sweetened condensed milk: This is the hero ingredient in no-churn ice cream. Normally, we need to churn ice cream to prevent the water in the cream custard base from crystalizing and going hard, but as 60% of the water in condensed milk has been evaporated, it allows you to make soft and delicious ice cream without an ice cream machine. Do not use evaporated milk; they are not the same.
- Heavy cream/double cream: It wouldn't be peaches and cream ice cream without it! Use full-fat, high-quality cream for the best decadent flavor and texture.
- Vanilla extract: A touch of vanilla extract flavors the sweetened condensed milk ice cream base before we swirl in the peach puree.
- Salt: It might seem odd to use salt in ice cream, but a small pinch of salt is a great flavor enhancer and also helps to balance the sweetness.
See the recipe card at the bottom of the post for full quantities and step-by-step instructions on how to make homemade peaches and cream ice cream.
Instructions
- Preheat the oven to 130 degrees Celsius /265 degrees Fahrenheit.
- Slice the peaches into quarters and pull out the stones.
- Place the peaches into an oven-proof dish and sprinkle over the sugar and pour over the Amaretto liquor.
- Bake the peaches for 20-30 minutes until tender and juicy, then allow to cool to room temperature before peeling off the skins and blending them into a puree. You can leave some chunks of peaches whole or small pieces if you prefer.
- Whip the heavy cream in a large mixing bowl with an electric hand mixer until thick and gloopy, then fold in the sweetened condensed milk, salt, and vanilla extract.
- Pour half of the creamy vanilla ice cream base into a freezer container or suitable piece of Tupperware (or an empty ice cream carton!).
- Pour half of the blended stewed peaches on top and swirl into the ice cream using a fork or chopstick.
- Repeat with the other half of the ice cream base and peach puree, then cover the ice cream with peach swirl with plastic wrap or a lid.
- Freeze for at least 6 hours before scooping out and enjoying as peach ice cream cones or as a peach ice cream sundae.
4 Time Saving Tips
- Don't have time to make peach puree? Use peach jam instead. But trust me, for the best-tasting version of peaches and cream ice cream, it's worth taking the extra steps in this recipe.
- Another time-saving hack is to use canned peaches. Just drain them first before blending. My one issue with canned peaches is that they have a more artificial flavor, so there will be a significant difference in taste.
- If you don't have the time or equipment to whip cream, vigorously stir in some fresh lemon juice instead. The citric acid will thicken the cream naturally.
- Instead of stewing peaches in the oven, place the peaches and other ingredients in a saucepan over medium-low heat until they are tender.
Wine pairing for peaches and cream ice cream
Serve a dessert wine like a Sauterne with peach ice cream that has stone fruit notes and delicious honey undertones. Dessert wine is meant to be served ice cold, so keep it in the fridge and place it in the freezer 30 minutes before serving.
Serving suggestions
Here are some ways you can serve this easy fresh peach ice cream recipe:
- Crumbled cookies - Crushed Amaretti biscuits sprinkeld on top of this no-churn peaches and cream ice cream would taste insane (and try these cheesecake balls if you like Amaretti cookies)
- Fresh whipped cream - A dollop of cream on top of ice cream is so delicious and even more decadent.
- Balsamic syrup - Yes, you read that correctly! Balsamic syrup tastes amazing on ice cream, especially with peaches.
- Ice cream sandwiches: Place scoops of this peaches n cream ice cream between cookies or wafers to make delicious ice cream sandwiches.
If you love eating fresh summer peaches, you have to try my grilled peach Panzanella salad. And for another summer fruity dessert, try this strawberry pretzel salad dessert.
Equipment
The best thing about this no-churn ice cream recipe is how simple it is. You will need an oven-proof dish to stew peaches in (or a medium saucepan). Then, blend peaches into a puree in a food processor or an immersion blender. Or even a potato masher will work!
You will need an electric hand whisk to whip the heavy cream, or you can use a stand mixer for this step if you prefer.
Use a medium mixing bowl to whip the cream and combine your ingredients together.
This recipe makes enough to fill a 1.5 pint /900 ml ice cream carton or container.
Storage
Freeze ice cream in an airtight container like Tupperware or a loaf pan, or re-use an empty ice cream tub to lower the amount of kitchen waste you produce. Homemade ice cream is best enjoyed within one month.
FAQ
A classic ice cream recipe is made from sugar, whole milk, cream, and egg yolks. The egg mixture is made into a custard and then churned as it is frozen. The wonder of using sweetened condensed milk instead of custard is that you don't need an ice cream machine or churn the mixture at all!
No churn ice cream recipes, no bake cheesecakes, and fresh fruit are some of the best easy summer dessert recipes.
📖 Recipe
Homemade No Churn Peaches And Cream Ice Cream
Equipment
- 1 Oven proof dish
- 1 ice cream container 1.5 pints or 900ml capacity
Ingredients
- 4 Peaches
- 50 ml (1.75 oz) Amaretto liquor (can sub with orange juice)
- 1 tablespoon Granulated sugar
- 397 g (1.3 cups) Sweetened condensed milk (1.3 cups)
- 475 ml (2. cups) Heavy cream (or double cream) (2 cups)
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
Instructions
- Preheat the oven to 130 degrees Celsius / 265 degrees Fahrenheit.
- Slice the peaches into quarters and pull out the stones. Place the peaches into an oven-proof dish and sprinkle over the sugar and pour over the Amaretto liquor.
- Bake the peaches for 20-30 minutes until tender and juicy, then allow to cool to room temperature before peeling off the skins and blending them into a puree.
- Whip the heavy cream in a large mixing bowl with an electric hand mixer until thick and gloopy, then fold in the sweetened condensed milk, salt, and vanilla extract.
- Pour half of the creamy vanilla ice cream base into a freezer container or suitable piece of Tupperware. Pour half of the blended stewed peaches on top and swirl into the ice cream using a fork or chopstick.
- Repeat with the other half of the ice cream base and peach puree, then cover the ice cream with a peach swirl with plastic wrap or a lid.
- Freeze for at least 6 hours before scooping out and enjoying as peach ice cream cones or as a peach ice cream sundae.
Notes
- Use peach jam instead. But trust me, for the best-tasting version of peaches and cream ice cream, it's worth taking the extra steps in this recipe.
- Use canned peaches. Just drain them first before blending. My one issue with canned peaches is that they have a more artificial flavor, so there will be a significant difference in taste.
- If you don't have the time or equipment to whip cream, vigorously stir in some fresh lemon juice instead. The citric acid will thicken the cream naturally.
- Instead of stewing peaches in the oven, place the peaches and other ingredients in a saucepan over medium-low heat until they are tender.
Nutrition
Other summer dessert recipes
Looking for other recipes like this? Try these:
Sage Scott says
My peach trees are producing like crazy this summer! This was such a delicious way to use some of them up. The Amaretto is the secret ingredient that ties it all together!
Gina says
Eagerly awaiting the first batch of summer peaches to make this ice cream! Love the addition of amaretto. This will be on repeat every week during peach season!
Julianne says
What an incredibly tasty ice cream! The amaretto really makes it extra special. I love that I didn't even need an ice cream maker, makes it super easy!