Creamy No-Churn Homemade Peach Ice Cream
A quick and easy no-churn peach ice cream recipe made with just five ingredients, delivering a silky smooth texture and fresh peach flavor without any fancy equipment.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 medium fresh ripe peaches (about 1 to 1 1/2 pounds), peeled and diced
- 2 cups (480 ml) heavy cream, chilled
- 1 can (14 ounces or 396 grams) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep the peaches: Peel peaches by blanching in boiling water for 30 seconds, then transfer to ice water. Dice into 1/2 inch pieces and set aside.
- Whip the heavy cream in a chilled bowl using an electric mixer on medium-high speed until soft peaks form (about 5-7 minutes).
- In a separate bowl, stir together sweetened condensed milk, vanilla extract, and a pinch of salt.
- Gently fold about one-third of the whipped cream into the condensed milk mixture to lighten it, then fold in the remaining whipped cream carefully to keep the mixture airy.
- Fold in the diced peaches gently to distribute evenly without breaking them up too much.
- Transfer the mixture to a freezer-safe container, smooth the top with a spatula, cover tightly, and freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.
Notes
Whip the cream to soft peaks to avoid grainy texture. Use ripe peaches for best flavor. Freeze in a shallow container to prevent icy centers. Stir once during the first two hours of freezing if ice crystals form. Let ice cream soften before scooping.
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 220
- Fat: 12
- Carbohydrates: 28
- Protein: 3
Keywords: peach ice cream, no-churn ice cream, homemade ice cream, summer dessert, easy peach recipe