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No-Churn Peach Ice Cream

Courtesy Jesse Szewczyk
Cook Time:
15 mins
Prep Time:
10 mins


  • pounds fresh peaches, such as freestone
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 (14-ounce) can sweetened condensed milk
Fulfilled by

Chef notes

Nothing says summer quite like a batch of homemade peach ice cream made with peak-season peaches, and this no-churn version comes together in no time and doesn’t require any special equipment. You’ll start by dicing nearly two pounds of peaches (any variety works well here) — half are puréed until smooth, while the other half is reserved for later. Next, you’ll whip up a quick batch of vanilla whipped cream, which mimics the texture of a high-quality ice cream. Aerating the cream provides that light-yet-rich texture you normally achieve  from churning it in an ice cream machine. 

To the bowl of puréed peaches you’ll add sweetened condensed milk, which is one of the secrets to achieving perfect no-churn ice cream. The sugar content in the sweetened condensed milk prevents ice crystals from forming while its naturally low moisture content ensures the ice cream comes out smooth and creamy, not icy. Gently fold the whipped cream into the puréed peach and sweetened condensed milk mixture, stir the reserved chopped peaches throughout the base so they’re evenly distributed and transfer it into a loaf pan. It freezes for at least eight hours. The resulting is rich, creamy ice cream that’s bursting with fresh peach flavor. For an especially delicious summertime treat, try serving the ice cream with freshly sliced peaches, a dollop of whipped cream, chopped pistachios or a drizzle of honey — or all of the above.

Technique Tip: When folding the sweetened condensed milk and peach purée into the whipped cream mixture, try your best to be as gentle as possible to prevent deflating.

Special Equipment Needed: 9-by-5-inch or 8½-inch-by-4½-inch standard loaf pan, high-powered blender and a stand mixer or electric hand mixer




Cut the peaches in half and remove the pits. Cut into ¼-inch cubes. Measure out 1 cup of the diced peaches and set aside. Place the rest of the diced peaches in a high-powered blender and purée until completely smooth. Pour the peach purée into a large mixing bowl and set aside.


In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, vanilla extract and salt. Start the mixer on low, then gradually increase the speed to high and whip until stiff peaks form, 2 to 3 minutes. (Alternatively, you can use a large mixing bowl and electric hand mixer to whip the cream.)


Add the sweetened condensed milk to the bowl of peach purée and stir to combine. Add half of the whipped cream and gently fold it into the peach mixture until combined. Add the remaining whipped cream and gently fold everything together until evenly incorporated. Add the reserved chopped peaches and stir just until evenly distributed.


Transfer the mixture into a 9-by-5-inch or 8½-inch-by-4½-inch standard loaf pan and spread into an even layer. Freeze for at least 8 eight hours until the ice cream is firm. When ready to serve, let sit at room temperature for 5 minutes before scooping.