This homemade peaches and cream ice cream has a creamy, no churn vanilla ice cream base with ripples of fresh, sweet peaches cooked in butter and brown sugar. It's easy to make, doesn't require an ice cream machine, and is so refreshing during the warm summer months.
Ice cream is my favorite dessert, and it's surprisingly easy to make at home. I have recipes for Black Forest ice cream and graham cracker ice cream, and since we're in the midst of peach season, I knew a peaches and cream ice cream flavor had to be next.
You don't need an ice cream maker to make this recipe! In no churn ice cream recipes, whipped cream and sweetened condensed milk make up the creamy ultra ice cream base. It's egg-free too!
This ice cream would be delicious served with peach crisp or peach crumble bars! But scooping it into cones or making a peach sundae are great ideas too.
Key Ingredients
See the recipe card below for the full ingredient list and quantities.
- Fresh peaches- Just like my peaches and cream cake, you need 3 medium ripe peaches for the jammy peach swirl. They should have a sweet peachy smell and be slightly soft when you squeeze them. You can't use canned peaches (too slimy), but frozen peaches work if can't find fresh ones at the grocery store. Just make sure to thaw them and drain the excess liquid.
- Light brown sugar- This is cooked down with the peaches and butter for sweetness and warmth. Make sure your brown sugar isn't dried out.
- Cinnamon- I flavored the peaches with ground cinnamon, but you can also add ginger, cardamom, and other warm spices.
- Heavy cream- The fat in heavy whipping cream is what helps the ice cream stay nice and scoopable. Be sure to use cold cream because it makes whipping it a lot easier!
- Sweetened condensed milk- This adds sweetness and creaminess, taking the place of the usual eggy custard base in classic ice cream. Just be sure to use sweetened condensed milk, not evaporated milk!
Ingredient Additions
There's a lot of fun mix-ins you can add to this ice cream! I recommend toasted nuts, cheesecake chunks, Nilla wafers, or an oat crumble for peach crisp ice cream. Feel free to get creative!
Step by Step Instructions
Step 1: Make the peach swirl. Melt down unsalted butter in a saucepan, then add the peaches (chopped into small pieces), brown sugar, and cinnamon. Simmer on medium heat until the peaches are tender and the brown sugar dissolves, about 10 minutes.
Step 2: Make the whipped cream. Whip the heavy cream, vanilla extract, and a pinch of salt in a large bowl on medium-high until the mixture becomes thick, fluffy, and holds stiff peaks.
Step 3: Add the condensed milk. Gently fold in the sweetened condensed milk so you don't deflate the whipped cream. This keeps the ice cream light and fluffy.
Step 4: Assemble the ice cream. Pour โ of the ice cream mixture into a 9x5-inch loaf pan lined with parchment paper. Dollop โ of the cool peach mixture all over. Repeat the process 2 more times, finishing with dollops of the remaining peaches on top. Use a knife or toothpick to gently swirl everything together.
Step 5: Freeze and serve. Cover the pan, then freeze for at least 6 hours (ideally overnight). Scoop and enjoy!
Expert Tips
- Cool the peach mixture completely.ย It's important to let the cooked peaches cool to room temperature before layering them into the whipped cream base. If the mixture is still warm, it can melt the whipped cream, which affects the texture of the final ice cream.
- Keep everything cold for whipping. For the best results, make sure your heavy cream is cold straight from the fridge. It also helps to chill your mixing bowl and beaters for 10-15 minutes beforehand so the cream whips up faster, creating a super stable ice cream base.
- Don't overwhip the cream. Whip the cream just until stiff peaks form that hold their shape. Overwhipping can cause the cream to get grainy and or split. If you're not sure it's ready, pause and check the texture. It should look thick, smooth, and fluffy. It's better to stop a little early than to overwhip!
How to Store Homemade Ice Cream
Make sure to store the ice cream in an airtight container or wrapped tightly in plastic wrap to prevent freezer burn. It's best if you eat it in 1-2 weeks.
More Ice Cream Recipes to Try
๐ Recipe
No Churn Peaches and Cream Ice Cream
Equipment
- 1 9X5-inch loaf pan
- 1 medium skillet
- 1 Electric hand mixer or stand mixer
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Ingredients
Peach Swirl
- 2 tablespoons unsalted butter melted
- 3 ripe peaches chopped
- 50 grams light brown sugar
- 1 teaspoon ground cinnamon
Ice Cream
- 473 milliliters heavy whipping cream cold
- 1 tablespoon vanilla extract
- ยฝ teaspoon salt
- 397 milliliters sweetened condensed milk 1 14-ounce can
Instructions
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add chopped fresh peaches, brown sugar, and ground cinnamon. Stir to coat the peaches, then cook on medium-low heat for about 8-10 minutes, or until the peaches are soft and the sugar has fully dissolved. Remove from the heat and let the mixture cool completely before using.2 tablespoons unsalted butter, 3 ripe peaches, 50 grams light brown sugar, 1 teaspoon ground cinnamon
- In a large mixing bowl, add cold heavy cream, vanilla extract, and a pinch of salt. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. This means the cream should hold its shape firmly when you lift the beaters.473 milliliters heavy whipping cream, 1 tablespoon vanilla extract, ยฝ teaspoon salt
- Pour one 14-ounce can of sweetened condensed milk into the whipped cream. Gently fold it in using a rubber spatula until fully combined. Be careful not to deflate the whipped cream. Use slow, folding motions to keep the mixture light and airy.397 milliliters sweetened condensed milk
- Line a 9x5-inch loaf pan with parchment paper. Pour one-third of the whipped cream mixture into the pan and spread it evenly. Spoon one-third of the cooled peach mixture over the top in small dollops. Repeat this process two more times, layering the cream and peaches, finishing with peaches on top. Use a toothpick or knife to gently swirl the peach mixture into the cream for a marbled effect.
- Cover the pan tightly with plastic wrap or foil. Freeze the ice cream for at least 6 hours, or ideally overnight, until Frozen solid.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping. Serve in bowls or cones and enjoy!
Notes
- Make sure your heavy cream is cold before whipping. Cold cream whips faster and holds its shape better.
- Storage: Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a piece of parchment or plastic wrap directly on the surface to help prevent ice crystals.
- Let the ice cream sit at room temperature for a few minutes before scooping for a smoother texture.
Megan Weimer
I created this recipe, and it's so good! It's easy to make the peach filling, and it pairs perfectly with the rich vanilla ice cream.
Fin
So I tried this and added crushed biscoff cookies, it was delicious however my peach mix sank to the bottom while I was trying to layer it.