Name: No-Churn Peach Ice Cream - 3 Ingredient Summer Treat
Prep time: 15 min
Total time: 8 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups ripe peaches (peeled and roughly chopped, fresh or thawed frozen); 2 cups heavy whipping cream (cold from the fridge); 1/2 cup sweetened condensed milk (one half of a standard 14 oz can)

Jump to Recipe

Some of my favorite recipes come from summers spent figuring out how to make something special without overcomplicating it. This one started when a bag of ripe peaches sat on my counter and I wanted ice cream badly enough to actually do something about it.

This recipe skips the ice cream maker entirely, and you'll find the result is shockingly smooth and full of real peach flavor. Three ingredients, a freezer, and a little patience are all you need.

No-Churn Peach Ice Cream - 3 Ingredient Summer Treat

Creamy, dreamy peach ice cream with no special equipment and just three ingredients you already have.

4.7 (107 reviews)

Gluten-freeVegetarian

Prep15 min

Freeze time (8 hours or overnight)8 hr

Total8 hr 15 min

Serves6 servings

Ingredients

3 cups ripe peaches , peeled and roughly chopped, fresh or thawed frozen
2 cups heavy whipping cream , cold from the fridge
1/2 cup sweetened condensed milk , one half of a standard 14 oz can

Instructions

Add the chopped peaches to a blender or food processor and blend until smooth. You can leave a few small chunks if you like a little texture in the finished ice cream.

Pour the cold heavy whipping cream into a large bowl. Use a hand mixer or stand mixer to whip the cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape when you lift the beaters.

Drizzle the sweetened condensed milk into the whipped cream and fold gently with a rubber spatula. Use slow, sweeping strokes from the bottom of the bowl upward to keep as much air in the cream as possible.

Add the peach puree to the bowl and fold again until everything is evenly combined and the mixture turns a soft peachy color throughout.

Pour the mixture into a 9x5 loaf pan or any freezer-safe container. Smooth the top with your spatula, then press a piece of plastic wrap directly against the surface to prevent ice crystals from forming.

Freeze for at least 8 hours or overnight. When ready to serve, let the pan sit on the counter for 5 minutes before scooping. This helps it soften just enough to get a clean, creamy scoop.

Tips & Notes

Ripe peaches make a big difference here. If your peaches smell sweet and give slightly when pressed, they are ready to use and will give you the most flavor.
Keep your heavy cream as cold as possible before whipping. Cold cream whips faster and holds its volume better, which is what gives this ice cream its creamy texture.
Folding gently is one of the most important steps. If you stir too aggressively, you'll deflate the whipped cream and the final texture will be icier and less smooth.
Frozen peaches work really well in this recipe. Just thaw them completely and drain off any extra liquid before blending so the mixture does not get too watery.
For a little extra flavor, stir a teaspoon of vanilla extract into the condensed milk before folding it in.

Storage: Cover the surface with plastic wrap pressed directly against the ice cream and keep it in the freezer for up to 2 weeks. For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

Nutrition per serving · estimated

285 Cal

20g Fat

24g Carbs

4g Protein

1g Fiber

22g Sugar

55mg Sodium

No-Churn Peach Ice Cream - 3 Ingredient Summer Treat step-by-step

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Why No-Churn Actually Works

The secret to this recipe is the combination of whipped cream and sweetened condensed milk. The whipped cream brings in all that air and lightness, while the condensed milk adds sweetness and helps keep the texture smooth instead of icy.

We are essentially tricking the freezer into doing the work an ice cream machine would normally do. It is one of those kitchen tricks that feels almost too simple, but the results genuinely hold up against churned versions.

Once you understand how these two ingredients work together, you can build all kinds of flavors using this same base method.

Choosing the Right Peaches

Fresh, in-season peaches are the obvious first choice, and they will give you the brightest, most natural flavor. Look for ones that smell fragrant at the stem end and have a little give when you press them gently.

Frozen peaches are a great year-round option and honestly very reliable, since they are picked and frozen at peak ripeness. Just thaw them fully and drain well before blending.

Avoid canned peaches packed in syrup for this recipe. They tend to make the mixture too sweet and add extra liquid that works against the creamy texture we are going for.

No-Churn Peach Ice Cream – 3 Ingredient Summer Treat