No Churn Homemade Peach Ice Cream

This velvety sweet, smooth homemade peach ice cream is refreshingly delicious and perfectly captures the essence of summer in each creamy scoop.

Prep Time 15

Freezing time 5

Total Time 5 15

Course Dessert

Cuisine American

Servings servings

Calories 380 kcal

Start by peeling the peaches.
2-3 fresh peaches
Then, slice them around the core.
Place them into a food processor and pulse until they are in bite-size pieces similar to the size of blueberries. Once finished, the food processor should also have a little bit of liquid (peach juice). Alternatively, you can dice the peaches by hand, add them to a bowl, and lightly mash them with a potato masher to release some of the juice.
Next, whip the heavy cream in a large mixing bowl for 2 minutes and 30 seconds on medium-high until stiff peaks form. Be careful not to over-mix, as you will begin to get a hardened butter-like texture.
2 cups heavy whipping cream
Then, add in the sweetened condensed milk and vanilla extract. Using a rubber spatula, gently mix until combined.
1 can of sweetened condensed milk., 1 tbsp double-strength vanilla extract
Lastly, fold in the peaches and peach juice. Using the same rubber spatula, gently mix.
Pour the ice cream mixture into a loaf pan, cover tightly with foil, and freeze for at least 5 hours, with the best results coming overnight.
Serve and Enjoy