Easy No Churn Peach Ice Cream
This Easy No Churn Peach Ice Cream recipe has all of those summer vibes. It’s so creamy and incredibly easy to make! You don’t need an ice cream maker or any special equipment to enjoy this sweet treat. You could certainly use fresh peaches in this recipe but I used peach pie filling for simplicity’s sake. You can use strawberry, cherry and blueberry pie filling as well. 
No ice cream maker needed
As much as I love cool fall days, I’m not ready to give up summer yet. I love the longer, sunnier days of summer. I could do without the sweating and humidity but I sure do love the sun. It must be all that Vitamin D that it helps our bodies to make. I just feel better, you know what I mean? So I am going to savor these summer days as long as I can. I’m gonna eat this peach ice cream and sip on sweet tea and grill all the things! 😉 
Ingredients:
2 cups cold heavy cream
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract (optional)
1 (20 ounce) can peach pie filling
Directions:
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, gently stir in the peach pie filling.
Pour mixture into a freezer safe dish. A large bread baking pan will work perfectly. 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.
Enjoy!
Easy No Churn Peach Ice Cream
Ingredients
- 2 cups cold heavy cream
- 1 14-oz. can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 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.
Nutrition
No-Machine Cherry Cheesecake Ice Cream
Lynda Miller says
Would it work, to used freshly picked peaches cut up , in the No-Churn Peach Ice Cream?? If so, how many would I use?
Susan Erwin says
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?
madeline says
Can I just use fresh peaches or is the extra fluid and thickening agents in the pie filling necessary for a good result?
Donald Zimmerman says
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!
lita johnson says
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!