Just 7 ingredients – That’s it! And most of them are probably already in your kitchen.
Fresh peaches – Summer is the optimal time of year for peaches, and for this fresh peach ice cream recipe. Peaches are seasonal, but you can use frozen if you want to make this year round.
No appliance needed – No tempering eggs or cooking down a custard base or waiting for the ice cream to churn, and no fancy, expensive appliances needed. This recipe takes about 10-15 minutes to prepare.
Ingredients For Peach Ice Cream
Simple pantry ingredients are all that stands between you and this insanely delicious peach ice cream!
Heavy Whipping Cream – Make sure you buy the real cream, not milk or half & half.
Sweetened Condensed Milk – Found in the baking aisle, this is a sweet, thick milk product.
Vanilla Extract – If you don’t have the pure stuff, imitation is ok. Almond extract would also work.
Fresh Peaches – This is a prime summer dessert and that needs real, fresh peaches! Cut out the pit and chop them up nice and small. You can also use frozen peaches in a pinch. I leave the skin on because it softens when it cooks, but you can peel the peaches if you wish.
Cream Cheese – Full fat, block style. Let it sit out for 30-60 minutes to soften.
Graham Crackers – You need a full sleeve, or about 9 full sheet graham crackers. Crush them in a resealable plastic bag using a rolling pin or the bottom of a skillet.
Sugar – Just simple, white granulated sugar.
How To Make Peach Ice Cream
Be sure to check the recipe card below for full ingredients & instructions.
Chop up the peaches and cook them in a saucepan with a little sugar until they are softened and syrupy. Set aside to cool.
Stir together sweetened condensed milk, vanilla and cream cheese with a hand mixer or stand mixer.
In a separate bowl, beat heavy cream until thick and fluffy.
Fold the milk mixture into the whipped cream. I sometimes add a pinch of salt for balance, but’s completely optional.
Fold in the peached and graham crackers and pour into a 9×5-inch loaf pan. Sprinkle more graham cracker crumbs on top.
Freeze for at least 6 hours, then scoop and serve.
How do you make ice cream without an ice cream maker?
With this recipe, you don’t need an ice cream maker – just mix up sweetened condensed milk and whipped cream. You can even use Cool Whip if you want. Then add your mix-ins and freeze. Homemade ice cream for days!
Do I have to peel peaches for ice cream?
You can leave the peel on since you’re cooking the fruit down. The skins will soften enough to easily eat.
How do you make homemade ice cream with 3 ingredients?
The basic no churn recipe has only sweetened condensed milk, heavy cream, and vanilla. Then you can add whatever mix-ins you like. I like to add cream cheese to make it extra creamy, but you can make it without.
Scoop your ice cream into the vessel of your choice. It could be just a regular bowl or a waffle bowl. Or maybe you’re more of a handheld cone kind of person. Whatever way you scoop it, be sure to sprinkle some extra graham cracker crumbs on top for good measure.
Pick your storage container before pouring your ice cream. Most no-churn recipes will fit perfectly in a 9×5-inch loaf pan, but you can also find products designed for the freezer to keep your ice cream fresh. If using a loaf pan, be sure to keep covered with plastic wrap.
Let the frozen ice cream sit out for about 10 minutes so it’s soft enough to scoop.
Keep the container covered in the freezer to keep it safe from freezer burn.
You can use any kind of cooked fruit you like for this recipe.
Use a chilled metal bowl for whipping the cream for best results.
8ouncescream cheeseblock style, softened to room temperature
1sleeve of graham crackers crumbledabout 9 crackers
Place peaches and granulated sugar into a medium saucepan over low-medium heat. Simmer for 8-10 minutes, until the peaches are tender and sugar is melted. The result should be softened peaches in a syrupy liquid. Remove from heat and set aside to cool to room temperature.
In a medium mixing bowl, combine the sweetened condensed milk and vanilla extract. Whisk together until the vanilla is fully incorporated. Add the cream cheese and beat with an electric mixer until smooth and well combined. Set aside.
Pour the heavy cream into a separate large bowl. Beat on low-medium speed with an electric mixer until small bubbles begin to form. Increase speed to high and beat for 3-4 minutes or until cream is fluffy and thick.
Fold the condensed milk mixture into the whipped cream and gently mix together with a hand whisk.
Fold in peaches and most of your graham crackers. Reserve a few graham cracker crumbs to sprinkle over the top before freezing.
Pour ice cream mixture into a 9”x5” loaf pan. Sprinkle the remaining graham cracker crumbs over the top of the ice cream. Cover tightly with plastic wrap and pop into the freezer. If you have another freezer safe container you'd like to use, that's fine too.
Freeze for at least 6 hours or overnight.
When freezing time is complete, serve in the vessel of your choice. You may need to let the ice cream sit out for 5-10 minutes to become soft enough to scoop.
Pick your storage container before pouring your ice cream. Most no churn recipes will fit perfectly in a 9×5-inch loaf pan, but you can also find products designed for the freezer to keep your ice cream fresh. If using a loaf pan, be sure to keep covered with plastic wrap.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.