No-churn homemade peach ice cream

Every summer, the first time I spot ripe peaches at our farmers market, I know exactly what I'm making that weekend. Homemade no-churn peaches and cream ice cream — and honestly, it has become the one recipe my whole family asks about before peach season even starts.

Jump to:

• Why You Will Love This Recipe
• Ingredients You Need For Peaches And Cream Ice Cream
• How To Make No-Churn Peaches And Cream Ice Cream
• Storage Tips For This Ice Cream
• Tips And Variations For Your Peaches And Cream Ice Cream
• Frequently Asked Questions About No-Churn Peaches And Cream Ice Cream
• Recipes You May Like
• Let's Wrap This Up!
• Homemade No-Churn Peaches And Cream Ice Cream With Amaretto

Alex actually texted me from school last July asking if I was making it. A 12-year-old texting about ice cream. That's how good this is.

The thing I love most? You do NOT need an ice cream machine. No special equipment, no churning, no fuss. You roast the peaches in the oven with a little Amaretto liquor and sugar until they're soft and jammy, blend them into the most beautiful golden puree, then swirl them through a simple whipped cream and condensed milk base. The result is creamy, deeply peachy, and just a little grown-up with that hint of almond from the Amaretto.

If you love baking with summer fruit, you might also enjoy my homemade peach pie with a buttery lattice crust — it's another family staple that disappears fast.

Why You Will Love This Recipe

• No ice cream maker needed — this is a true no-churn recipe that anyone can make at home
• Real peach flavor — roasting the peaches first makes all the difference. The flavor gets so much more intense
• Ready with just 40 minutes of prep — then you freeze it and wait (the hardest part, honestly)
• Kid-approved and adult-approved — Sarah loves the creamy scoops, Donald always asks for seconds
• The Amaretto is optional — you can swap it for orange juice and it still tastes wonderful
• Only 6 simple ingredients — nothing fancy, nothing hard to find

Ingredients You Need For Peaches And Cream Ice Cream

• 4 ripe peaches (the riper the better — they'll have more sweetness and flavor)
• 50 ml Amaretto liquor (about 1.75 oz — can substitute with fresh orange juice for an alcohol-free version)
• 1 tablespoon granulated sugar
• 397 g sweetened condensed milk (that's one standard 14 oz can)
• 475 ml heavy cream (2 cups — also called double cream in the UK)
• 1 teaspoon vanilla extract
• ½ teaspoon salt

A note on peaches: I've made this with both yellow and white peaches. Yellow peaches give you that classic bright peachy color and a slightly tangier taste. White peaches are sweeter and more delicate. Both work beautifully. Just make sure they're ripe — firm peaches won't give you nearly as much flavor after roasting.

How To Make No-Churn Peaches And Cream Ice Cream

Step 1: Roast The Peaches

Preheat your oven to 130°C / 265°F.

Slice the peaches into quarters and remove the stones. Place them cut side up in an oven-proof dish. Sprinkle the sugar over the top and pour the Amaretto (or orange juice) over them.

Roast for 20 to 30 minutes, until the peaches are very tender and sitting in their own juices. Your kitchen is going to smell incredible at this point — I'm warning you now.

Let them cool completely to room temperature. This is important! If you add warm peach puree to the ice cream base, it can cause the cream to deflate.

Once they're cool, peel off the skins (they'll slide right off) and blend the peaches along with all those gorgeous juices into a smooth puree.

Step 2: Make The Ice Cream Base

In a large mixing bowl, whip the heavy cream with an electric hand mixer until it's thick and holds its shape well. Don't rush this — it usually takes about 3 to 4 minutes on medium-high speed.

Once the cream is whipped, gently fold in the sweetened condensed milk, vanilla extract, and salt. Use a spatula and fold slowly so you don't lose all that air you just whipped in.

The base should be creamy, pale, and really thick at this point. I always do a little taste test here (for quality control, obviously).

Step 3: Layer And Swirl

Pour half of the ice cream base into your freezer container — I use a standard 1.5 pint or 900 ml container with a lid.

Spoon half of the peach puree over the top. Then use a fork or a chopstick to swirl the peach through the cream. Don't overmix — you want visible ribbons of peach, not a fully blended mix.

Repeat with the remaining ice cream base and peach puree. Add one more swirl on top so it looks beautiful even before it freezes.

Step 4: Freeze And Serve

Cover the container tightly with plastic wrap or the lid and place it in the freezer.

Freeze for AT LEAST 6 hours. I usually make this in the morning and we have it after dinner. Overnight is even better — the texture gets really smooth and scoopable.

When you're ready to serve, let the container sit on the counter for about 5 minutes before scooping. It makes a big difference!

Storage Tips For This Ice Cream

Store your no-churn peaches and cream ice cream in an airtight container in the freezer.

It keeps well for up to 2 weeks. The flavor is actually best between days 1 and 5, when the peach swirls are still vivid and the texture is at its creamiest.

Place a piece of plastic wrap directly on the surface of the ice cream before putting the lid on. This helps prevent ice crystals from forming on top.

There's no reheating needed here (obviously!), but if it gets too solid after a few days in the freezer, just leave it on the counter for 5 to 10 minutes before scooping.

Tips And Variations For Your Peaches And Cream Ice Cream

Here's what I've learned from making this multiple times over the past few summers:

• Don't skip the roasting step. I tried making this once with raw blended peaches and it just tasted watery and flat. Roasting concentrates the flavor so much.
• The salt matters. Half a teaspoon sounds like a lot for a sweet ice cream, but it balances everything out. Don't leave it out.
• Want it extra peachy? Add a few small chunks of roasted peach (not blended) into the layers for little pockets of fruit throughout the ice cream.
• No Amaretto at home? Orange juice works great. You could also try a tiny splash of peach schnapps if you have it.
• Make it dairy-free. Full-fat coconut cream whips up nicely in place of heavy cream, and coconut condensed milk works in place of regular. It tastes a bit different but still really good.

Can you think of anything better on a hot August evening than scooping this into a bowl and sitting on the couch with your kids? I really can't.

Frequently Asked Questions About No-Churn Peaches And Cream Ice Cream

Can you make no-churn peaches and cream ice cream without an ice cream maker?

Yes! That's exactly what this recipe is. The trick is the combination of whipped heavy cream and sweetened condensed milk. When you whip the cream to stiff peaks and fold in the condensed milk, you create a base that freezes smooth and creamy without any churning. I've been making no-churn ice cream this way for years and it honestly comes out just as good as the churned kind.

Can I make peaches and cream ice cream without Amaretto liquor?

Absolutely. The Amaretto adds a lovely almond note that pairs really well with peaches, but it's totally optional. Fresh orange juice is the easiest swap and works really well. You could also leave the liquid out entirely and just roast the peaches with the sugar — they'll still get beautifully tender and flavorful. I've done it both ways and my family couldn't really tell the difference.

How long does homemade no-churn peaches and cream ice cream last in the freezer?

It keeps well for up to 2 weeks in a tightly sealed container. For the best texture and flavor, I'd say try to enjoy it within the first week. After that, ice crystals can start to form and the texture gets a bit icier. Pressing plastic wrap directly onto the surface of the ice cream before sealing the lid helps a lot with this.

Can I use frozen peaches for no-churn peaches and cream ice cream?

Yes, you can! Frozen peaches work well in this recipe, especially when fresh peaches aren't in season. Thaw them first and pat them dry before roasting, otherwise there will be too much liquid in the dish. The flavor won't be quite as bright and fresh as using ripe summer peaches, but it's still really good. I've made a batch in February with frozen peaches when Alex was going through a serious ice cream phase, and it hit the spot.

Recipes You May Like

If you loved this recipe, here are a few more peachy summer treats I think you'll enjoy:

• Southern homemade peach cobbler from scratch — warm, bubbly, and so comforting. Donald always asks for this one with a scoop of vanilla ice cream on top.
• Easy peach crisp with oat topping — this one is even simpler than cobbler and takes about 10 minutes to throw together before baking. Perfect for busy weeknights.
• Homemade peach pie with lattice crust — if you want to really wow people at a summer gathering, this is the one. It looks beautiful and tastes even better.

Let's Wrap This Up!

This no-churn peaches and cream ice cream is one of those recipes I look forward to every single summer. It's simple, it's made with real ingredients, and it tastes like summer in a bowl.

The roasted peach puree is what makes it special — that step alone turns regular peaches into something deeply flavorful and sweet. And the Amaretto? It adds just enough sophistication to make this feel like a dessert worth talking about.

I hope you make a batch this summer and that your family loves it as much as mine does. Let me know how it turns out in the comments! And if you're saving recipes for later, please pin this one on Pinterest — it's such a good one to come back to.

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