Homemade Peach Ice Cream Recipe No Machine Needed

My Summer of Peach Picking

I learned to make ice cream from my grandma. We picked peaches from her old tree. The sun was so warm on our backs.

We made a mess in her kitchen. Peach juice was everywhere! I still laugh at that. It is a happy memory for me.

Why This Recipe is Special

You do not need a fancy machine. Just a bowl and a spoon. This makes it easy for anyone to try.

Using real fruit matters. It makes the flavor so much brighter. You can taste the sunshine in every bite.

Let’s Make Some Magic

First, whip that cream until it is fluffy. It should look like a soft cloud. Then mix your peaches and milk.

Now fold them together gently. Be kind to your cloud! This keeps the ice cream light and creamy. Doesn’t that smell amazing?

A Little Tip From My Kitchen

That bit of salt in the recipe is important. It makes all the sweet flavors pop. Do not skip it!

*Fun fact*: The cold pan helps everything freeze faster. I always chill my pan first. It makes a big difference.

Your Turn to Share

What is your favorite summer fruit? Is it strawberries or maybe mango? Tell me what you love.

Have you ever cooked with your family? I would love to hear your story. Sharing food makes the best memories.

Will you try this recipe this weekend? I hope you do. Let me know how it turns out for you.

Ingredients:

Ingredient	Amount	Notes
Heavy whipping cream	2 cups	Chilled
Sweetened condensed milk	14 ounces
Sliced peaches in syrup	16 ounces	Drained, reserving 2 tablespoons of syrup
Vanilla extract	2 teaspoons
Salt	1 teaspoon

Let’s Make Some No-Churn Peach Ice Cream

First, grab a chilled bowl for your heavy cream. A cold bowl helps the cream whip up nice and tall. Beat it until you get stiff peaks. It should look like fluffy clouds. I once used a warm bowl by mistake. Let me tell you, that cream just would not whip! (My hard-learned tip: pop your bowl in the freezer for 10 minutes first). Now, in another big bowl, mix your sweetened condensed milk and those lovely peaches. Don’t forget the two tablespoons of peach syrup. Add the vanilla and a pinch of salt too. This salt makes all the sweetness really pop. Doesn’t that smell amazing? It reminds me of my grandma’s summer kitchen. Next, gently fold the whipped cream into the peach mixture. Do this in four parts. Use a rubber spatula and be very gentle. We want to keep all that air in the cream. It makes the ice cream so light and creamy. *Fun fact: folding is just a fancy word for mixing carefully!* Pour your mixture into a loaf pan. Smooth the top with your spatula. Cover it tightly with aluminum foil. Now, the hard part begins. You must be patient and let it freeze for four to five hours. I know, waiting is tough! What’s your favorite thing to do while waiting for a treat to set? Share below! Finally, it’s time to eat. Let the pan sit on the counter for five minutes. This makes scooping so much easier. Then, dig in and enjoy your homemade frozen delight. Cook Time: 4–5 hours Total Time: 5 hours 15 minutes Yield: 6 servings Category: Dessert

Three Tasty Twists on This Recipe

Let’s play with this recipe a little. You can make it new every time. I love adding a little surprise. Peach Pie Ice Cream: Stir in a handful of crumbled graham crackers. Add a dash of cinnamon too. It tastes just like a pie. Berry Swirl: Replace the peaches with mashed raspberries or strawberries. Their tartness is so refreshing on a hot day. Honey and Ginger: Use honey instead of the peach syrup. Fold in some very finely chopped crystallized ginger for a little zing. Which one would you try first? Comment below!

How to Serve Your Perfect Peach Ice Cream

This ice cream is wonderful all on its own. But sometimes, a little extra makes it special. Try serving it in a waffle bowl. It’s a fun and crunchy surprise. You could also top it with fresh peach slices. A sprig of mint adds a pretty touch. For a drink, I think sweet iced tea is just perfect. It’s a classic for a reason. For a grown-up treat, a little glass of peach schnapps pairs nicely. Which would you choose tonight?

Keeping Your Peach Ice Cream Perfect

This ice cream is best eaten within two weeks. Keep it in a tight-sealed container. A loaf pan with foil works just fine. You can also use a plastic tub. I once made a double batch for a summer party. It was all gone in one evening. No leftovers to store. That is the best problem to have. Storing it well means you can enjoy summer any time. A sweet treat is always waiting for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Is your ice cream too hard? Let it sit on the counter for five minutes. This makes it easy to scoop. I remember when I forgot this step once. My spoon nearly bent. If your cream won’t whip, make sure it is very cold. Chilling the bowl first helps a lot. This makes your ice cream light and fluffy. Getting the texture right builds your cooking confidence. A perfect scoop makes the flavor even better. Which of these problems have you run into before?

Your Peach Ice Cream Questions Answered

Q: Is this recipe gluten-free? A: Yes, all these ingredients are naturally gluten-free. Q: Can I make it ahead? A: Absolutely. Make it up to two weeks before you need it. Q: What if I have fresh peaches? A: Use two cups of chopped ripe peaches. Add two tablespoons of sugar. Q: Can I double the recipe? A: You can. Use a 9×13 pan instead of a loaf pan. Q: Any other tips? A: Try a pinch of cinnamon for a cozy flavor. Which tip will you try first? *Fun fact: The salt in this recipe makes the sweet peach flavor taste even stronger!*

Share Your Sweet Creations

I hope you love making this ice cream. It always brings a smile to my face. I would love to see your kitchen creations. Please share a picture of your finished dish. It makes me so happy to see them. Have you tried this recipe? Tag us on Pinterest! Happy cooking! —Elowen Thorn.