Homemade peach ice cream is the epitome of summer to me. This recipe is the best one you’ll ever try, and you don’t need an ice cream maker to have fresh peach ice cream at home.
Peach Ice Cream
I mean this from the bottom of my heart, if you’ve never tried homemade peach ice cream, you are seriously missing out and you need to try it. This recipe is something I make every summer, and the second I have the first bite I’m in heaven because it’s so incredibly delicious.
One of my favorite tips is to adjust how chunky or smooth you like the peach puree based on your preference. I love having some visible peach pieces in my ice cream, so I don’t process it until it’s totally smooth. If you like a completely smooth texture though, you totally can.
You don’t even need an ice cream maker to make this no churn peach ice cream. This loaf pan ice cream comes together with just a handful of simple ingredients, zero fancy equipment, and delivers creamy, smooth ice cream every single time.
Ingredients
Fresh Peaches: Using fresh, sweet, ripe peaches is so important. It really makes or breaks this recipe. You’re looking for peaches that give slightly to gentle pressure and that smell sweet. Obviously, if you can taste one of the peaches first to make sure they taste sweet that’s better, but in a store setting those tips can help you find some good peaches. You can also use fresh nectarines if you can’t find fresh ripe peaches.
Lemon Juice: Just a little bit of fresh lemon juice helps brighten and enhance the flavor of the peach puree.
Granulated Sugar: Sugar is actually really important in ice cream. Not only does it sweeten the ice cream, it also lowers the freezing point of the mixture, which is what stops it from freezing into a solid block. Keep in mind that it will taste less sweet after it freezes, so your ice cream mixture should taste slightly sweeter than you’d like your ice cream to be.
Heavy Cream: Heavy cream is the main ingredient in ice cream. It’s what gives ice cream its signature rich, creamy texture.
Sweetened Condensed Milk: This is the secret ingredient for no-churn ice cream. It sweetens it, and keeps it soft enough to be scoopable after it freezes.
Pure Vanilla Extract: This adds a sweet aromatic element. Since this is a no-bake dessert, using pure vanilla extract instead of imitation vanilla is important because you’ll be able to taste the difference.
Salt: Just a touch of salt balances out the sweetness and enhances all of the other flavors.
How To Make Peach Ice Cream Without A Machine
Make the Peach Puree: Add the fresh peaches, lemon juice, and half of the sugar to a blender or food processor and blend until completely smooth. (See the recipe card below for the full printable instructions.)
Make the Ice Cream Base: In a large mixing bowl, whisk together the remaining sugar, heavy cream, sweetened condensed milk, vanilla extract, and salt until the sugar has fully dissolved and the mixture is smooth.
Combine: Gently fold the peach puree into the cream mixture until fully incorporated.
Pour and Cover: Pour the mixture into a standard loaf pan, spreading it out evenly, then cover tightly with plastic wrap.
Freeze: Transfer the loaf pan to the freezer. Once the edges begin to freeze, vigorously stir the mixture with a fork, breaking up any frozen sections.
Stir and Repeat: Return to the freezer and continue stirring every now and then. After a while, leave the ice cream undisturbed in the freezer until fully frozen.
Rest: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Use Ripe Peaches: The riper your peaches are, the sweeter and more flavorful the ice cream will be.
- Don’t Skip Stirring: If you don’t stir the ice cream several times while it’s beginning to freeze, it will crystallize and end up hard.
- Stir with a Fork: A fork does a much better job than a spoon does of breaking up the ice crystals as you stir it, which gives you a better, smoother consistency.
- Cover Well: Press the plastic wrap into the top of the ice cream before you freeze it for the final time to stop ice crystals from forming there.
What Does Peach Ice Cream Taste Like?
To me, peach ice cream tastes like summer because it’s light, fresh, creamy, and delicious. It also reminds me of peaches and cream. Since we’re using real peaches to flavor this ice cream, it really does taste like real peaches. It doesn’t taste like a peach popsicle, which normally uses artificial peach flavor.
How To Make Ice Cream Not Freeze Solid (Not Icy)
The key to creamy, scoopable no-churn ice cream is both using the right ingredients and stirring the ice cream several times as it begins to freeze.
The fat content in heavy cream, the sugar, and the sugar in sweetened condensed milk all work together to lower the freezing point of the mixture. As that freezing point lowers, it stops the formation of large ice crystals, which is what creates solid or icy ice cream.
The repeated stirring during the first few hours of freezing is also super critical. Each time you stir it with a fork, you’re stopping the ice crystal growth and mixing in a small amount of air.
Both of those things help create a smoother final texture. Skipping the stirring steps, using lower fat dairy, and not using enough sugar are the most common reasons no-churn ice cream ends up with lots of ice crystals or even frozen solid.
Storing Leftovers
Once the ice cream is fully frozen, transfer it from the loaf pan to an airtight freezer safe container for longer term storage. Press a piece of plastic wrap or parchment paper directly into the surface of the ice cream before sealing the lid to prevent ice crystals from forming on top.
When it’s stored properly, homemade peach ice cream will keep well in the freezer for up to 2 weeks, though I find that the texture is best in the first week. Because this ice cream doesn’t contain any stabilizers, it can become slightly harder to scoop after extended freezing, but letting it rest at room temperature for 5 minutes before scooping it will fix that problem.
What Goes With Peach Ice Cream
I think it’s amazing on its own, but if you really want to pair it with something the first thing I’d try is some fresh homemade whipped cream or a salted caramel sauce drizzled on top. It would also be next level delicious served with a warm slice of peach cobbler, peach crisp, or peach pie.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Dessert Recipes
If you like this recipe, be sure to check out all of our other dessert recipes. Some reader favorites are:
- Chocolate Jello Pudding Pie
- Raspberry Pie
- Buttermilk Pie
- No Bake Blueberry Cheesecake
- Blueberry Pie Filling
- Peach Cobbler with Cake Mix
- Peach Crumble
- Bisquick Peach Cobbler
BEST Peach Ice Cream (No Churn Ice Cream Recipe)
Homemade peach ice cream is the epitome of summer. This is the best recipe you’ll ever try, and you don’t need an ice cream maker to make it.
Ingredients
- 1 pound fresh peaches (peeled and diced, about 3 medium peaches)
- 1 Tablespoon freshly squeezed lemon juice
- 3/4 cup granulated sugar (divided)
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 Tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- In a blender or food processor, combine the fresh peaches, lemon juice, and half of the sugar. Blend until the mixture is smooth.
- In a large mixing bowl, whisk together the remaining sugar, heavy cream, sweetened condensed milk, vanilla extract, and salt. Whisk until the sugar has dissolved and the mixture is smooth.
- Gently fold the peach puree into the cream mixture until they are fully combined.
- Pour the mixture into a standard loaf pan, making sure that the mixture is spread out evenly. Cover with plastic wrap.
- Place the loaf pan in the freezer. After about an hour, when the edges start to freeze, stir it vigorously with a fork. Breaking up any frozen sections will give your ice cream a smoother consistency.
- Return the mixture to the freezer and repeat the stirring process every 30 minutes for the next 3 hours.
- After the third hour, let the ice cream rest undisturbed in the freezer for an additional 3 hours, or until fully frozen.
- When you're ready to serve, let the ice cream sit at room temperature for 5 minutes to soften slightly so that it’s easier to scoop.
Notes
Cover the loaf pan with plastic wrap or aluminum foil before placing it in the freezer to prevent any ice crystals from forming on top. For longer storage, once the ice cream is fully frozen, you can transfer it to an airtight container.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 564Total Fat: 32.8gCarbohydrates: 63.4gFiber: 1.1gSugar: 61.7gProtein: 6.3g
Nutrition information isn't always accurate.
If you’re lucky enough to have extra fresh Georgia peaches, you’ve got to use them to make this old fashioned peach ice cream.
