No-Churn Peach Ice Cream

We all scream?

We do indeed. And it’s no-churn which means this takes less than zero effort. Wahoo! (<–I never do that. Felt weird.)

Remember back in 2018 when I made this No-Churn Rocky Road Ice Cream? Same thing, but with peaches. This one’s easier too, so get jazzed.

La-heeeeet us peepeth.

All (I think all? Pretty sure all.) no-churn ice cream consists of condensed milk, heavy cream and vanilla. So really, you could use this first part as the springboard for any sort of summer ice cream you want. Coffee (yes), chocolate chip (so much yes), mint (no thanks), bubblegum (please no) – go crazy. This is your life. Today we’re messing with some Georgia (said like Scarlett O’Hara) peaches. They’re wildly in season right now so let’s take advantage and hack into one or eighty!

Core it, slice it and chawp.eet.erp. (mom, that’s “chop it up”)

You could definitely whizz this in a food processor for extra intense peach flavor in your ice cream, but I was all about not lugging out extra gadgets to clean on this particular day, and felt like some knife hacking. And it’s still peachy keen. (as if you didn’t expect that)

Okay, in a mixing bowl you’ll use a hand mixer and beat your heavy cream until you get stiff peaks. Which totally happened here but I forgot to get a photo because I was shooting video for it. So you’ll see those pretty (twin) peaks in my reel, just not here.

But what you do see here is the cream whipped, the condensed milk and vanilla added, and the peaches violently thrown in. Mixy mix.

Then just pour the peach mixture into a loaf pan with parchment paper in it. You’ve sliced another peach, so let’s just add those slices to the top of the ice cream. And remember the coconut that you toasted that you forgot to photograph because it’s also in video? Right. Let’s sprinkle that on, too. ‘Atta goil.

Too close! A little too close. (<–name that movie.)

Ugh, so good. Super peachy, super sweet. You could even add a pinch of finishing salt for an extra depth there. I kept it simple for the kids.

Tell me, are you a sugar cone lover? A flat coner all the way? Or do you prefer a cup to keep it less insane? Any of it works. All of it works.

I think sugar cones are cuter, though.

And oh, pile it on. Get way more ice cream than I’m getting here. We were late for something (which is not me at ALL) so I was panicking. But load it up, bruh!

And you never churned a thing!

No-Churn Peach Ice Cream
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  • 2 peaches (I used Georgia)
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • 14 oz can condensed milk
  • 1/3 cup coconut flakes, lightly toasted
  • sugar or flat cones to serve


  1. Core the peaches and chop one until finely diced. Slice the other one.
  2. In a large bowl, using a hand mixer, beat the heavy cream until you get stiff peaks. Slowly pour in the condensed milk and vanilla, and mix until combined and creamy, about a minute.
  3. Add the chopped peaches and stir to combine.
  4. Pour the mix into a freezer-safe container (I used a meatloaf pan with parchment paper). Layer the sliced peaches on top of the ice cream and garnish with toasted coconut. Cover with plastic wrap and freeze for about six hours, or until frozen.
  5. Serve with sugar cones, flat cones, or even in a cup!
  6. Serves eight.

Tell me what other fillings or toppings I should add the next time I make no churn ice cream in five years!

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4 Responses to No-Churn Peach Ice Cream

  1. Rebekah S August 4, 2022 at 8:37 am #
    This sounds easy and delicious. I want to try coffee and chocolate chip.
    • Bev Weidner August 4, 2022 at 12:52 pm #
      Let me know how it turns out if you make it!
  2. Sabrina August 8, 2022 at 11:01 pm #
    great, for using peached that seem to be everywhere around me this summer and toasted coconut plus the ease of this ice cream, wonderful and thank you!
  3. Erin September 3, 2022 at 6:32 pm #
    You had me at coffee and chocolate chips — TOGETHER. Do it!

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