You don’t even need an ice cream machine to make this easy homemade peach ice cream! Made in moments with just 5 simple ingredients.

Peach ice cream in three bowls It’s getting to be that time of year! Peach season!

I always look forward to it. Peaches are so special!

I absolutely adore their sweet flavor, and this summer, I’ll be celebrating it with this incredible peach ice cream recipe from contributor Jen.

This is a no-churn peach ice cream recipe, so you don’t need to mess around with a machine. It comes together in mere moments with just 4 simple ingredients, and the flavor is pure peach!

I love how easy it is to make no-churn ice cream, and the results are always stellar! I’ve played around with lots of different flavors, including Oreo ice cream, coffee ice cream, chocolate ice cream, mint chocolate chip, and strawberry ice cream. They are all so good and so easy to make!

Close up of peach ice cream with a spoon

Table of Contents

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Why this is the best peach ice cream recipe

  1. Tastes amazing: It’s got loads of summery peach and not much else, so nothing gets in the way of that incredible flavor!
  2. Few ingredients: You’ll only need 5 basics to make it.
  3. Easy to make: It only takes a few minutes of active time, the rest is just waiting for it to freeze!
  4. Versatile: You can jazz it up in lots of different ways (more on that below!).

What does homemade peach ice cream taste like?

The main ingredient here is peaches, so that will be the first thing you notice when you take a bite.

There’s also cream, to give it that unmistakable “peaches and cream” taste.

And there’s just a hint of vanilla to lend its sweet perfume.


Ingredients for peach ice cream recipe Peaches: You can use thawed and drained frozen peach slices, but if you can get fresh ones that’s even better!

Cream: Be sure to buy heavy whipping cream. It’s got the highest fat content, and you need that in order for it to whip to the “stiff peaks” stage. Table cream won’t work, and neither will light cream or half and half.

Condensed milk: This ingredient is used to sweeten the ice cream. It’s milk that’s been boiled down with sugar to a thick, jammy consistency. Make sure you’re buying sweetened condensed milk and not evaporated milk, which is similar but unsweetened.

Vanilla: Just a splash of vanilla extract, to compliment and unify the flavors.

Salt: A pinch of kosher salt balances the flavors and intensifies them.

Special equipment

How to make peach homemade ice cream

This no-churn ice cream comes together in no time! 

Step 1: Puree peaches

Place the chopped peaches in a blender and puree until smooth.

Pureed peaches in a blender

Step 2: Whip cream

Whip the cream until a stiff peak forms (about 4 minutes).

Whipped cream in a stand mixer

Step 3: Fold in remaining ingredients

Add the pureed peaches, sweetened condensed milk, vanilla, and salt. Gently fold until the ingredients are combined.

All ingredients for ice cream folded together

Step 4: Freeze

Place the ice cream base in a loaf pan and freeze.

Peach ice cream base in a loaf pan

How to serve peach ice cream

Allow the home made peach ice cream to freeze solid. It could take a few hours, but you want it to be a good, scoop-able consistency.

Dish it out into individual bowls or ice cream cones, or onto homemade waffles. Enjoy it ice cold!

It’s especially good over grilled peaches, but it would also be perfect on peach pie! Or blueberry pie! Or peach cobbler, yum.

You may want to drizzle on a little salted caramel sauce or dulce de leche too. Caramel and peaches go so well together!

Expert tips

Use the best peaches you can find: Make sure the peaches are very ripe to maximize flavor. 

Chill: Use cold cream. It whips up faster! 

Be gentle: Fold the ingredients together very gently to avoid deflating the whipped cream.

Add ins: Jazz this peach ice cream recipe up by adding chunks of fresh peaches, blueberries, or raspberries (for peach Melba ice cream!). Swirl in some caramel! Or add a few handfuls of streusel or crumbled vanilla cake, to make it a peach cobbler ice cream.

Peach ice cream with an ice cream scoop

Frequently asked questions

How long will this keep?

This should keep in the freezer for 1-2 months. Make sure to keep it covered!

Is this recipe gluten-free?

This ice cream recipe is entirely gluten-free, and it’s also vegetarian. 

What is the serving size?

One batch makes approximately 8 servings.

The nutritional info below is for 1/8th of the entire batch. It does not include any additional add-ins or toppings.

Peach ice cream in 3 bowls with spoons

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Peach ice cream in three bowls
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Peach Ice Cream

Servings: 8 servings
Prep Time: 10 minutes
Freezing Time: 2 hours
Total Time: 2 hours 10 minutes
This easy, no-churn peach ice cream recipe can be easily prepared without an ice cream maker!



  • Place the chopped peaches in a blender and puree until smooth.
  • Place the heavy cream in a large mixing bowl or stand mixer, and whip on medium speed until it reaches a stiff peaks (about 4 minutes).
  • Add the peach puree, sweetened condensed milk, vanilla extract, and kosher salt.
  • Gently fold the ingredients together until well combined.
  • Transfer the mixture to a loaf pan.
  • Freeze for 2 hours (or preferably, overnight).
Calories: 396kcal, Carbohydrates: 36g, Protein: 6g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 84mg, Sodium: 125mg, Potassium: 334mg, Fiber: 1g, Sugar: 35g, Vitamin A: 1252IU, Vitamin C: 5mg, Calcium: 183mg, Iron: 0.4mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Jennifer Farley

    Hi there, I'm Jen. From 2009 to 2021, I was a full time blogger at Savory Simple, a blog dedicated to well-tested recipes and tutorials for home cooks. In 2016, I published my cookbook, The Gourmet Kitchen. I now work full time as a freelance recipe developer and food photographer from my home in Olney, MD, where I live with my husband Jeff and our 3 cats. I've written a weekly newsletter for The Washington Post's Voraciously, and I've also contributed to The Kitchn, Food52, Parade Magazine, and Better Homes & Gardens. Allie and I have been friends for years, and I'm thrilled to now be contributing to Baking a Moment!

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