No-Churn Peach Ice Cream
This Easy No-Churn Peach Ice Cream only has 4 ingredients and can be made in less than 15 minutes. No ice cream maker needed!
NO ICE CREAM MAKER NEEDED!
This Easy No Churn Peach Ice Cream recipe has all of those summer vibes. It’s so creamy and incredibly easy to make! You could certainly use fresh peaches in this recipe but I used peach pie filling for simplicity’s sake. That is the beauty of this recipe. It whips up in minutes and you don’t need any specialty equipment. It’s creamy and easy to scoop.
CAN I USE OTHER PIE FILLINGS?
Of course! This could be apple ice cream, strawberry ice cream, blueberry or blackberry ice cream. Whatever flavors your family enjoys!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- heavy cream
- sweetened condensed milk
- vanilla extract
- peach pie filling
HOW TO MAKE NO-CHURN PEACH ICE CREAM:
Using an electric mixer or a stand mixer (with a whisk attachment) beat heavy whipping cream until thick.
In a separate bowl, pour in sweetened condensed milk and vanilla extract.
Fold (gently stir) about one cup of prepared whipped cream into the sweetened condensed milk and mix until smooth.
Pour this sweetened condensed milk/whipped cream mixture back into the bowl with the rest of whipped and gently fold together until smooth and creamy.
Next, gently stir in the peach pie filling. Pour half of the ice cream into a freezer safe container (a large bread baking pan works good.) Add half of the peach pie filling and use a spoon or a knife to swirl the mix-in together with the ice cream mixture.
Top peaches with remaining ice cream mixture, and then top that with the remaining peach pie filling. Swirl again. Cover with plastic wrap.
Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes prior to serving.
CRAVING MORE RECIPES?
No-Churn Peach Ice Cream
Ingredients
- 2 cups cold heavy cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 20 ounce can peach pie filling
Instructions
- Using an electric mixer or a stand mixer (with a whisk attachment) beat heavy whipping cream until thick. In a separate bowl, pour in sweetened condensed milk (and vanilla extract, if using.)
- Fold (gently stir) about one cup of prepared whipped cream into the sweetened condensed milk and mix until smooth.
- Pour this sweetened condensed milk/whipped cream mixture back into the bowl with the rest of whipped and gently fold together until smooth and creamy.
- Next, pour half of the ice cream into a freezer safe container (a large bread baking pan works good.) Add half of the peach pie filling and use a spoon or a knife to swirl the mix-in together with the ice cream mixture.
- Top peaches with remaining ice cream mixture, and then top that with the remaining peach pie filling. Swirl again. Cover with plastic wrap.
- Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes prior to serving.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I just made vanilla bean ice cream but this looks so much better. This will be the next one on my ice cream list. I have had Peach Ice Cream before because I love the taste but never have tried to use it in ice cream. Can’t wait – thanks!
If you try it, please let me know!
I love ice cream, particularly homemade. I had never tried the no churn version before. I have seen many recipes for no churn, but I just figured it couldn’t be as good. Your pictures made this look so tasty that I had to try it. It is absolutely delicious!
Hope you give it a try! It really is yummy!
Can I just use fresh peaches or is the extra fluid and thickening agents in the pie filling necessary for a good result?
The extra glaze is not necessary in this. I just like the overall stronger peach flavor that it adds to this. 🙂
How many fresh peaches should be substituted for the peach pie filling and should anything else be added as the pie filling has a sweetened sauce in it?
Hi Susan, I haven’t tested with fresh peaches yet. You’d want to boil them gently to remove the skin, then slice. My guess would be maybe 2. If you try it, please let me know.
Would it work, to used freshly picked peaches cut up , in the No-Churn Peach Ice Cream?? If so, how many would I use?
Hi Lynda! I’m sorry I haven’t actually made this with fresh peaches yet so I honestly couldn’t say. Any fresh fruit would work really. If anyone on here tries it, I hope they’ll let us know! 🙂