Homemade Peach Ice Cream – No Churn, Easy Recipe

What if you could capture the juicy, sun-ripened flavor of fresh peaches in a creamy homemade ice cream?
This Homemade Peach Ice Cream recipe delivers all the rich, sweet flavors of summer without the need for an ice cream machine.

It’s packed with roasted peaches, swirled into a soft, creamy base, and perfect for hot days, family gatherings, or anytime you crave a refreshing dessert.

Why This Homemade Peach Ice Cream Is a Must-Try

This ice cream is incredibly easy to make—no churning or fancy equipment required.
Roasting the peaches intensifies their natural sweetness, while the no-churn base stays luxuriously creamy.

Prep time is about 30 minutes.
Freeze time is at least 6 hours.
You can have a batch of luscious homemade ice cream ready with minimal effort.

Ideal for summer barbecues, celebrations, or a simple, sweet ending to any meal.

Ingredients You’ll Need

For the Roasted Peaches

• 4 cups peeled, diced peaches (about 6 medium)
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

For the Ice Cream Base

• 2 cups heavy cream, chilled
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Boosters

• 2 tablespoons bourbon (adds depth and enhances flavor)
• 1/2 cup crushed shortbread cookies (for texture and a hint of crunch)

Ingredient Tips

• Choose ripe, juicy peaches for the best flavor.
  If fresh peaches aren’t available, thawed frozen peaches can also work.
• Full-fat heavy cream is essential for a smooth, creamy texture.
• Sweetened condensed milk keeps the ice cream rich and prevents ice crystals from forming.
• A splash of bourbon is optional but adds complexity and helps keep the ice cream scoopable.

Feel free to add crushed cookies, toasted almonds, or even a swirl of caramel for extra flavor variations.

Step-by-Step Instructions

Step 1: Roast the Peaches
Preheat your oven to 375°F (190°C).
Toss the peeled and diced peaches with brown sugar, lemon juice, vanilla extract, and cinnamon.

Spread the mixture evenly on a parchment-lined baking sheet.
Roast for about 25 minutes, stirring once halfway through, until the peaches are tender and caramelized.

Remove from the oven and lightly mash the peaches with a fork or potato masher.
Let them cool completely before adding to the ice cream base.

Step 2: Whip the Cream Base
In a large mixing bowl, beat the chilled heavy cream using a hand mixer or stand mixer.
Whip until stiff peaks form, about 2 to 3 minutes.

In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt.
If using bourbon, add it at this stage.

Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.

Step 3: Layer and Swirl
Spoon a layer of the whipped cream mixture into a 9×5-inch loaf pan.
Add a layer of the roasted peaches.

Repeat the layering until all the cream and peaches are used.
Use a knife or skewer to gently swirl the peaches into the cream.
Do not overmix; you want visible ribbons of fruit throughout.

If using, sprinkle crushed shortbread cookies between layers or on top for added texture.

Step 4: Freeze
Cover the loaf pan tightly with plastic wrap or aluminum foil.
Freeze for at least 6 hours or overnight until firm.

For an extra-creamy texture, you can stir the mixture gently every 30 minutes during the first 2 hours of freezing.

Step 5: Serve
When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften slightly.

Scoop into bowls or cones.
Top with fresh mint, additional peach slices, or more crushed shortbread cookies for a beautiful finish.

How to Serve It Perfectly

Homemade Peach Ice Cream is delicious on its own but can be elevated with simple toppings and pairings.

Serving Suggestions

• Serve in waffle cones for a classic touch
• Pair with a warm slice of peach cobbler or pie
• Top with a drizzle of honey or caramel sauce
• Garnish with toasted nuts like pecans or almonds for crunch
• Add a few fresh raspberries or blueberries for a colorful contrast

Perfect for backyard barbecues, summer parties, or a refreshing treat after a hot day.

Storage and Make-Ahead Tips

To store leftovers
Keep the ice cream covered tightly in the freezer to prevent freezer burn.
It will keep well for up to 2 weeks.

To keep it scoopable
Let it sit at room temperature for a few minutes before scooping.
Adding a little alcohol, like bourbon, to the mixture also helps maintain a softer texture.

Make-ahead tip
Prepare the roasted peaches and whip the cream mixture a day ahead.
Assemble and freeze overnight for the best texture and flavor.

Recipe Variations

1. Peach and Blackberry Ice Cream
Swirl roasted blackberries along with the peaches for a sweet-tart twist.

2. Bourbon Peach Ice Cream
Increase the bourbon to 3 tablespoons for a stronger flavor that pairs beautifully with the peaches.

3. Vegan Peach Ice Cream
Use full-fat coconut cream instead of heavy cream and a dairy-free sweetened condensed milk substitute.

Each variation lets you tailor the ice cream to your taste or dietary preferences.

Conclusion: Summer in Every Bite

Homemade Peach Ice Cream is the perfect way to celebrate fresh, juicy peaches.
The roasted fruit intensifies the flavor, while the creamy base ensures a smooth, rich texture without the need for an ice cream machine.

Easy to make and endlessly customizable, it’s a must-have dessert for summer gatherings, family dinners, or just a treat for yourself.

Try it once, and you’ll find yourself making it every peach season.

Have you made it? Share your favorite add-ins or serving ideas in the comments below.

Frequently Asked Questions

Can I use canned peaches?
Yes. Drain them well and skip the roasting step.
They won’t have the same depth of flavor, but the ice cream will still be delicious.

Can I make this without roasting the peaches?
You can use fresh diced peaches raw, but roasting brings out a deeper, caramelized flavor that’s worth the extra step.

Is there a way to make it less sweet?
Use less condensed milk or swap for a lower sugar alternative but note that it may affect the texture.

Can I churn this in an ice cream maker?
Yes. After roasting and cooling the peaches, mix everything and churn according to your ice cream maker’s instructions.

What if I don’t have a loaf pan?
Any freezer-safe container will work, such as a glass baking dish or plastic storage tub.

More Recipe Suggestions:

Bourbon Pecan Peach Crisp

Peach and Blueberry Crisp

Peach and Cream Cheese Pound Cake Trifle

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Homemade Peach Ice Cream – No Churn, Easy Recipe

What if you could capture the juicy, sun-ripened flavor of fresh peaches in a creamy homemade ice cream? This Homemade Peach Ice Cream recipe delivers all the rich, sweet flavors of summer without the need for an ice cream machine. It’s packed with roasted peaches, swirled into a soft, creamy base, and perfect for hot days, family gatherings, or anytime you crave a refreshing dessert.

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Prep Time 30 minutes mins

Chilling Time: 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Citrus Juicer (hand)
• Baking Sheet
• Parchment paper
• Hand Mixer
• Loaf Pan 9 x 5 (Set of 2)

Ingredients

  

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For the Roasted Peaches

• 4 cups peeled diced peaches (about 6 medium)
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

For the Ice Cream Base

• 2 cups heavy cream chilled
• 1 14-ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Boosters

• 2 tablespoons bourbon adds depth and enhances flavor
• 1/2 cup crushed shortbread cookies for texture and a hint of crunch

Ingredient Tips

• Choose ripe juicy peaches for the best flavor.
• If fresh peaches aren’t available thawed frozen peaches can also work.
• Full-fat heavy cream is essential for a smooth creamy texture.
• Sweetened condensed milk keeps the ice cream rich and prevents ice crystals from forming.
• A splash of bourbon is optional but adds complexity and helps keep the ice cream scoopable.
• Feel free to add crushed cookies toasted almonds, or even a swirl of caramel for extra flavor variations.

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Instructions

 

Step 1: Roast the Peaches

• Preheat your oven to 375°F (190°C).
• Toss the peeled and diced peaches with brown sugar, lemon juice, vanilla extract, and cinnamon.
• Spread the mixture evenly on a parchment-lined baking sheet.
• Roast for about 25 minutes, stirring once halfway through, until the peaches are tender and caramelized.
• Remove from the oven and lightly mash the peaches with a fork or potato masher.
• Let them cool completely before adding to the ice cream base.

Step 2: Whip the Cream Base

• In a large mixing bowl, beat the chilled heavy cream using a hand mixer or stand mixer.
• Whip until stiff peaks form, about 2 to 3 minutes.
• In a separate bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt.
• If using bourbon, add it at this stage.
• Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.

Step 3: Layer and Swirl

• Spoon a layer of the whipped cream mixture into a 9×5-inch loaf pan.
• Add a layer of the roasted peaches.
• Repeat the layering until all the cream and peaches are used.
• Use a knife or skewer to gently swirl the peaches into the cream.
• Do not overmix; you want visible ribbons of fruit throughout.
• If using, sprinkle crushed shortbread cookies between layers or on top for added texture.

Step 4: Freeze

• Cover the loaf pan tightly with plastic wrap or aluminum foil.
• Freeze for at least 6 hours or overnight until firm.
• For an extra-creamy texture, you can stir the mixture gently every 30 minutes during the first 2 hours of freezing.

Step 5: Serve

• When ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften slightly.
• Scoop into bowls or cones.
• Top with fresh mint, additional peach slices, or more crushed shortbread cookies for a beautiful finish.

How to Serve It Perfectly

• Homemade Peach Ice Cream is delicious on its own but can be elevated with simple toppings and pairings.

Serving Suggestions

• Serve in waffle cones for a classic touch
• Pair with a warm slice of peach cobbler or pie
• Top with a drizzle of honey or caramel sauce
• Garnish with toasted nuts like pecans or almonds for crunch
• Add a few fresh raspberries or blueberries for a colorful contrast
• Perfect for backyard barbecues, summer parties, or a refreshing treat after a hot day.

Storage and Make-Ahead Tips

To store leftovers

• Keep the ice cream covered tightly in the freezer to prevent freezer burn.
• It will keep well for up to 2 weeks.
• To keep it scoopable
• Let it sit at room temperature for a few minutes before scooping.
• Adding a little alcohol, like bourbon, to the mixture also helps maintain a softer texture.

Make-ahead tip

• Prepare the roasted peaches and whip the cream mixture a day ahead.
• Assemble and freeze overnight for the best texture and flavor.

Recipe Variations

Peach and Blackberry Ice Cream

• Swirl roasted blackberries along with the peaches for a sweet-tart twist.

Bourbon Peach Ice Cream

• Increase the bourbon to 3 tablespoons for a stronger flavor that pairs beautifully with the peaches.

Vegan Peach Ice Cream

• Use full-fat coconut cream instead of heavy cream and a dairy-free sweetened condensed milk substitute.

Keyword #northeastnosh #peachicecream #nochurnicecream #roastedpeaches #easydessert #homemeadedessert #summerdessert

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