This homemade no churn peach ice cream is the summer treat you’ve been craving! Made in just 10 minutes, this fruit ice cream is easy to make and so refreshing. Simply enjoy it by itself or serve it with a host of summertime desserts.
Summertime, to me, is my mom’s homemade ice cream! She would sit in the driveway or poolside and watch us play while the ice cream maker churned away, throwing salt in when needed.
With Memorial Day weekend ahead and my new KitchenAid ice cream maker attachment, I couldn’t resist whipping up some peach ice cream. I’ve always enjoyed such a treat, but after visiting Concord, Massachusetts last year and having it at Bedford Farms, I was really craving it!
Serve this delicious homemade peach ice cream by itself or enjoy it with a yummy Apple Crisp. If you adore peaches as much as me, be sure to check out my Poached Peaches in White Wine.
Ice cream is always seen as a bit of a chore to make at home, but gone are the days when hours of churning and adding salt is required. This quick and easy peach ice cream recipe is made in a matter of minutes and it tastes as good as any store bought variety. It’s so wonderfully smooth and creamy and it requires hardly any effort.
To Make Homemade Peach Ice Cream, You Will Need:
- Peaches – Fresh peaches really add a wonderful flavor to this simple no churn ice cream. Your peaches should be ripe and organic if possible.
- Sugar – White granulated sugar to sweetened the ice cream. For a fun twist, try brown sugar!
- Evaporated Milk – Adding evaporated milk makes this ice cream wonderfully smooth and rich.
- Sweetened Condensed Milk: Condensed milk adds sweetness to the ice cream and it also softens it to allow for easy scooping. To make your ice cream less sweet you can use low fat or fat free.
- Half and Half
- Heavy Cream –Heavy cream whips really well and will hold it’s shape for longer than other creams, so it’s best not to substitute this. If you are in a pinch you can use heavy whipping cream.
How To Make No Churn Peach Ice Cream
- Remove skin, pit peaches puree in food processor.
- Blend sugar, evaporated milk, sweetened condensed milk, half and half and heavy cream. Add peach puree.
- Chill mixture in the freezer for about 15 minutes and add to chilled ice cream bowl attachment . Churn 25 minutes OR freeze until firm in the freezer, about 6 hours.
Variations
Feel free to garnish with cinnamon or brown sugar. For a unique twist, replace sugar in the recipe with brown sugar.
Ice Cream Made Without Eggs
I like my ice cream a little lighter, which is why this recipe doesn’t use eggs. It also means that there is no need to be heating any pans up, so your ice cream is prepped within minutes and you just need to freeze it. If you like a really rich ice cream, swap 2 cups of the half and half for heavy cream!
How Long Does Homemade Ice Cream Last?
You will need to allow at least 6 hours for this ice cream to freeze so that it’s ready to serve.
Once it has frozen solid, keep the ice cream covered with plastic wrap or place in a freezer bag. The ice cream will keep up to 2 weeks. After that time ice crystals may form but it will still be edible for up to 2 or 3 months.
Tips
- Be sure to mix the ingredients together really well so that everything is well combined with no lumps. I find a stand mixer to be the most effective, but you can mix by hand if you don’t have one.
- Make sure your peaches are ripe for the sweetest flavor. You can use slightly soft/over ripe peaches, just be sure that they aren’t bruised.
- If you don’t have a kitchen aid with an ice cream attachment bowl, you can simply just freeze the ice cream until it is solid.
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Homemade Peach Ice Cream Recipe
This homemade no churn peach ice cream is the summer treat you've been craving! Made in just 10 minutes, this fruit ice cream is easy to make and so refreshing. Simply enjoy it by itself or serve it with a host of summertime desserts.
Print Pin Rate Servings (hover to scale): 8
Ingredients
- 5 peaches
- 3/4 cup sugar
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 3 cup half and half
- 1 cup heavy cream
Instructions
- Remove skin, pit peaches puree in food processor.
- Blend sugar, evaporated milk, sweetened condensed milk, half and half and heavy cream. Add peach puree.
- Chill mixture in the freezer for about 15 minutes and add to chilled ice cream bowl attachment . Churn 25 minutes OR freeze until firm in the freezer, about 6 hours.
Notes
- Make sure your peaches are ripe for the sweetest flavor. You can use slightly soft/over ripe peaches, just be sure that they aren't bruised.
- Cover with plastic wrap or place in a freezer bag and freeze up to 2 weeks. After that time ice crystals may form but it will still be edible for up to 2 or 3 months.
DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner
This was a great recipe! It reminds me of the peach ice cream my grandma would make. I both made it in the frozen chilled ice cream bowl attachment, and then put in the freezer for an additional 6-8 hours. I also put in an extra cup of diced peaches, added in the last minute of the ice cream cycle.
So glad you enjoyed it! It’s the perfect summer treat!
Love peaches! When they’re in season, I’m going to give this recipe a try. Thanks for sharing it.
Thank you! You’ll love it!
Finally, a peach ice cream recipe with no eggs and no instant pudding! Looking forward to making this.
One question:
A can of sweetened condensed milk is 14 oz *by weight* while a can of evaporated milk is 12 fl oz. You give the fresh dairy in cups, yet the canned dairy in ounces. Assume that by “8 oz” you mean 8 fl.oz. aka 1 cup?
MTIA.
mike has already been requesting it at bedford farms… he’s craving it, too!