Easy 5-Ingredient Peach Ice Cream (No Ice Cream Maker!)

Nothing beats homemade peach ice cream when summer peaches are at their peak—sweet, juicy, and practically begging to be turned into something magical. This no-churn version delivers all that creamy, peachy goodness without dragging out the ice cream maker or waiting hours for it to churn.

This recipe works whether you’re dealing with a mountain of farmers market peaches or just want to capture that perfect summer flavor before the season ends. The best part? Most of the ingredients are probably already in your kitchen, and the hands-on time is maybe 20 minutes. The hardest part is waiting for it to freeze, but every minute of that anticipation is worth it.

This method was born out of necessity when an ice cream maker broke right before a dinner party. Desperate times called for creative measures, and this technique has proven reliable ever since. It creates that perfect scoopable texture without any fancy equipment, and the peach flavor actually stays brighter than most churned versions.

Why You’ll Love This Peach Ice Cream

❀ No special equipment needed – Just a whisk, mixing bowls, and your freezer

❀ Ready in 4 hours – Much faster than traditional churned methods

❀ Uses fresh or frozen peaches – Perfect for peak season or year-round cravings

❀ Naturally gluten-free – Safe for most dietary restrictions

❀ Scales easily – Double it for crowds or halve it for smaller batches

❀ Stays scoopable – Won’t turn rock-hard like some homemade ice creams

What You’ll Need

❧ For the Peach Base:

• 2 pounds ripe peaches (about 6–8 medium peaches)

• 1/3 cup granulated sugar

• 2 tablespoons fresh lemon juice

• 1/4 teaspoon vanilla extract

❧ For the Cream Base:

• 2 cups heavy whipping cream (cold)

• 1 (14-ounce) can sweetened condensed milk

❧ Ingredient Notes:

The peaches should give slightly when you press them—not mushy, but definitely not rock-hard. If your peaches aren’t quite ripe, leave them on the counter for a day or two. You can absolutely use frozen peaches here; just thaw them completely and drain any excess liquid first.

I prefer granulated sugar over brown sugar because it dissolves more easily and doesn’t compete with the peach flavor. The lemon juice isn’t just for taste—it prevents browning and brightens the overall flavor in a way that makes the peaches taste more “peachy.”

For the cream, make sure it’s been in the fridge for at least a few hours. Cold cream whips much better than room temperature, and you’ll get that perfect fluffy texture we’re after. Don’t substitute the sweetened condensed milk—it’s what gives this ice cream its signature creamy texture without ice crystals.

How To Make Peach Ice Cream Step-by-Step

➲ Prepare the peaches.

Bring a large pot of water to boil. Score a small X on the bottom of each peach, then drop them into the boiling water for 30–45 seconds. Transfer immediately to an ice bath. The skins should slip right off. Pit and roughly chop the peaches into 1/2-inch pieces.

➲ Macerate the fruit.

In a medium bowl, toss the chopped peaches with granulated sugar, lemon juice, and vanilla. Let this sit for 15–20 minutes, stirring occasionally. The peaches will release their juices and create a syrup—this is exactly what we want.

➲ Mash for texture. 

Using a potato masher or large fork, mash about half the peach mixture, leaving some chunks for texture. You want a mix of smooth puree and small fruit pieces. Taste and add more sugar if your peaches need it, but remember that frozen desserts taste less sweet than room temperature ones.

➲ Whip the cream. 

In a large, chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. This usually takes 3–4 minutes on medium-high speed. Don’t overwhip or you’ll end up with butter—stop as soon as you see those peaks holding their shape.

➲ Fold in condensed milk.

Gently fold the sweetened condensed milk into the whipped cream using a large spoon or rubber spatula. Use a light folding motion rather than stirring to keep the mixture airy. The mixture should be smooth and fluffy.

➲ Combine with peaches.

Add the peach mixture to the cream base and fold gently until just combined. You want to see ribbons of peach throughout, not a uniform color. A few streaks of cream are perfectly fine—they’ll look beautiful when scooped.

➲ Freeze until firm.

Transfer to a freezer-safe container (I use a 9×5 loaf pan lined with parchment), cover tightly with plastic wrap, and freeze for at least 4 hours or overnight. For the smoothest texture, give it a quick stir after the first hour of freezing.

➲ Temper before serving.

Let the peach ice cream sit at room temperature for 5–10 minutes before scooping. This makes it much easier to serve and gives you those perfect, Instagram-worthy scoops.

Peachy Tips for Ice Cream Perfection

❀ Don’t skip the blanching step. I know it feels like extra work, but peeling peaches this way takes maybe 5 minutes total and removes that tough skin texture that can be unpleasant in ice cream. Plus, it ensures even distribution of peach flavor.

❀ Chill your bowl and beaters. Pop your mixing bowl and beaters in the freezer for 15 minutes before whipping cream. Cold equipment helps the cream whip faster and to a better volume.

❀ Add a splash of bourbon or rum if you’re serving adults—about 2 tablespoons mixed into the peach base adds incredible depth without making it boozy. Alcohol also helps keep the texture scoopable.

❀ Use parchment paper as a lid. Press a piece of parchment directly onto the surface of the ice cream before covering with plastic wrap. This prevents ice crystals from forming on top.

❀ Make peach swirl magic. Reserve about 1/4 cup of the peach mixture before folding it all in, then swirl it through the finished ice cream right before freezing for beautiful peach ribbons.

Got Questions? I’ve Got Answers

❧ Can I use frozen peaches?

Yes! Frozen peaches work beautifully for this recipe. Just make sure they’re fully thawed and drained before using to prevent extra moisture from affecting the texture. Since frozen fruit is often picked at peak ripeness, the flavor can actually be more intense than out-of-season fresh peaches. If they taste especially sweet, you can slightly reduce the added sugar.

❧ How long will the ice cream last in the freezer?

When stored in an airtight container, this ice cream will keep well for about 1 to 2 months. For best results, press a layer of plastic wrap or parchment directly onto the surface before sealing to help prevent ice crystals. Over time, it may still be safe to eat, but you might notice changes in texture or flavor.

❧ Can I make it without dairy?

Definitely! Use full-fat coconut cream (scooped from a chilled can of coconut milk) in place of the whipping cream, and swap in sweetened condensed coconut milk or another dairy-free alternative. The texture will be slightly denser and richer, and the subtle coconut flavor actually complements the peaches nicely.

❧ Why is my ice cream difficult to scoop?

Homemade ice cream sometimes freezes harder than store-bought versions. This can happen if too much air was lost during mixing or if your freezer is especially cold. Just let it sit on the counter for about 10 minutes before scooping. For future batches, adding a tablespoon of corn syrup or a splash of alcohol (like peach schnapps or bourbon) can help keep the texture softer.

Now Go Make Something Sweet!

This no-churn peach ice cream captures the essence of summer in every creamy, fruity bite. It’s easy enough for beginners, requires no special equipment, and delivers seriously impressive results. The peaches shine through with fresh, bright flavor, and the texture is rich and smooth—just like your favorite scoop shop, but homemade.

Once you’ve mastered the peach ice! cream try this next:

❀ Easy Oreo Ice Cream Recipe- Creamy and Loaded in 5-steps

❀ Easy Baked Boneless Chicken Thighs with Crispy Skin in 5-steps

❀ Baked Vegan Donuts That Are Fluffy & Easy In 7-Steps

❀ Easy Cookie Cake Recipe – Soft, Chewy, and Ready in 30 Min

Give it a try, and share your results! Whether you’re making it for a weekend cookout or just a midweek treat, this is the kind of dessert that makes summer feel like it lasts a little longer. 🍑🍨