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Summer Peach No Churn Ice Cream

Prep Time10 mins
Cook Time15 mins
Freeze Time12 hrs
Total Time12 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 10
Calories: 381kcal


For the Ice Cream Base

  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 tsp vanilla extract

For the Strawberry Sauce

  • 3 cups fresh peaches chopped
  • 2 tbsp lemon juice
  • 2 tbsp granulated sugar


Make the Peach Puree

  • Combine the peaches, lemon juice, and sugar in a small sauce pan over medium-high heat. Bring to boil. Reduce the heat to low and simmer for 10 minutes.
  • Next, transfer the mixture to a food processor or blender and pulse until smooth. Be careful, it will be hot! Cool completely before adding to ice cream base.

Make the Ice Cream Base

  • In a stand mixer fitted with the whisk attachment (or a hand mixer), beat the cream on high heat until stiff peaks form.
  • In a large bowl, fold together the sweetened condensed milk, whipped cream, and vanilla until smooth.


  • Fold the peach puree into the ice cream base (and fresh chopped peaches if you want an extra taste of peach).
  • Freeze the ice cream at least 12 hours before serving.


Calories: 381kcal | Carbohydrates: 33g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 71mg | Potassium: 308mg | Fiber: 2g | Sugar: 28g | Vitamin A: 806IU | Vitamin C: 19mg | Calcium: 157mg | Iron: 2mg