Homemade Peach Ice Cream

This homemade peach ice cream combines fresh, sweet peaches with creamy whipped ingredients for a delicious summer treat. With just four simple ingredients and no ice cream maker necessary, you can create a smooth, fruity dessert everyone will love. 

The blended peaches are distributed evenly throughout, giving you a consistently incredible flavor and a velvety texture in every scoop. Enjoy this refreshing dessert any time of year using fresh, frozen, or canned peaches.

I make this peach ice cream whenever I need a quick dessert that still feels special. During summer, I serve it in small bowls alongside fresh berries for a colorful treat that doesn't weigh you down after a barbecue.

My family enjoys this ice cream with a handful of granola sprinkled on top, giving each bite a nice crunch that contrasts with the smooth texture. The nutty flavor works surprisingly well with the sweet peaches.

The natural sweetness of peaches makes this dessert perfect on its own, but occasionally I'll drizzle a spoonful of honey over the top for guests. It looks elegant and adds another layer of flavor without much effort.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Heavy whipping cream: Use cold cream straight from the refrigerator for the best whipping results. The higher fat content (at least 36%) helps create stiff peaks that give your ice cream its structure and creamy texture.
• Vanilla extract: Pure vanilla extract adds depth to the peach flavor. If you have vanilla bean paste, you can substitute it in equal amounts for tiny specks of vanilla throughout your ice cream.
• Sweetened condensed milk: This ingredient provides sweetness and helps prevent ice crystals from forming. Make sure you're using sweetened condensed milk, not evaporated milk, as they're not interchangeable in this recipe.
• Frozen peaches: Frozen peaches work perfectly because they're typically harvested at peak ripeness. If using fresh peaches, choose ones that yield slightly to gentle pressure and have a sweet aroma. You'll need about 4-5 medium peaches to get 2 cups when chopped.

How To Make Homemade Peach Ice Cream

First, combine the heavy cream and vanilla in a large mixing bowl. Using an electric mixer, begin whipping the cream on low speed to avoid splashing. Gradually increase to high speed as the cream thickens into stiff peaks. This typically takes between 3-5 minutes.

Next, add the condensed milk and frozen peaches to a blender. Blend on high speed for about a minute until the mixture becomes smooth and creamy.

Then, gently fold the blended peach mixture into your whipped cream with a silicone spatula. Continue folding until the mixture looks uniform with no white streaks remaining.

Once combined, pour the ice cream mixture into a 9x5 inch loaf pan. Smooth the top with your spatula to create an even surface.

Now, cover your ice cream with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Place the pan in the freezer and allow it to freeze for approximately 6 hours, or until the center feels firm when touched.

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls and enjoy your homemade peach ice cream!

Substitutions or Variations

• Try different fruits. Substitute mangoes, berries, or bananas for the peaches. Keep the total amount of fruit the same (2 cups) for consistent texture.
• Add some spice. Mix in 1/2 teaspoon of cinnamon or a pinch of nutmeg with the peach mixture for a warm flavor.
• Make it nutty. Fold in 1/2 cup of chopped toasted pecans or walnuts just before freezing for crunch.
• Add cookie chunks. Mix in 1/2 cup of crushed vanilla wafers for a peach cobbler-inspired ice cream.

Make-Ahead and Storing

Make Ahead: This ice cream is perfect for making ahead of time. Prepare it a day or two before you plan to serve it to allow the flavors to fully develop. The longer freezing time also helps achieve the ideal scooping consistency.

Store: Keep your peach ice cream covered with plastic wrap or in an airtight container in the freezer. This prevents freezer burn and maintains the smooth texture. When stored properly, this ice cream stays fresh for up to 2 months.

Tips For Making No Churn Ice Cream

• Use very cold heavy cream straight from the refrigerator. Cold cream whips faster and creates more volume, giving your ice cream a better texture.
• Make sure your peaches are fully blended without chunks unless you prefer bits of fruit in your ice cream. A smooth puree distributes the flavor more evenly.
• When folding the peach mixture into the whipped cream, use a gentle hand. Overmixing will deflate the air bubbles that create that perfect ice cream texture.
• If your ice cream develops ice crystals on top over time, simply scrape them off before serving.
• Metal ice cream scoops work better than plastic ones. Run your scoop under hot water between servings for clean, rounded scoops.

Why did my whipped cream deflate when I added the peach mixture?

This typically happens when the peach mixture is incorporated too roughly. Make sure to fold it in very gently with a spatula rather than stirring. Also, ensure the peach mixture isn't warm, as heat can cause whipped cream to collapse.

Our family loves homemade ice cream! If you need more ice cream recipes try this Strawberry Shortbread Ice Cream, Dark Chocolate Raspberry Ice Cream, and Fluffernutter Ice Cream.

This peach ice cream recipe combines just a few simple ingredients to create a smooth, no-churn frozen treat. You don't need an ice cream maker to enjoy fresh, fruity flavor in every scoop. The sweet taste of peaches makes this easy dessert one that everyone will love!