No‑Churn Peach Ice Cream

How to Make No‑Churn Peach Ice Cream

1. 1

   Step 1: Prep and macerate the peaches

   Peel (optional) and dice 3 medium peaches, reserving about 1 cup of small chunks for folding in later. Toss the diced peaches with 2 tablespoons sugar and 1 tablespoon fresh lemon juice in a bowl and let sit 10 minutes until they release juices.

   For this step

   • 3 medium peachesripe peaches, peeled and diced
   • 2 tbspgranulated sugar
   • 1 tbspfresh lemon juice
   
2. 2

   Step 2: Puree half the peaches

   Transfer about half of the macerated peaches with their juices to a blender or food processor and puree until smooth. Chill the puree briefly while you whip the cream so it cools slightly before folding into the whipped cream.
   
3. 3

   Step 3: Whip the cream

   Using a stand mixer, hand mixer, or whisk, whip 2 cups cold heavy cream with a pinch (1/8 tsp) of salt until soft-to-medium peaks form. Be careful not to overbeat — you want billowy cream that will fold easily with the condensed milk.

   For this step

   • 2 cupsheavy whipping cream (cold)
   • a pinchfine salt
   
4. 4

   Step 4: Fold base, assemble and freeze

   Gently fold the 14-oz can of sweetened condensed milk and 1 tsp vanilla into the whipped cream until mostly combined. Stir in the peach puree, then fold in the reserved peach chunks for texture; pour into a 9x5-inch loaf pan and use a spatula to create a light swirl. Cover tightly and freeze at least 6 hours or overnight until firm — the recipe makes about 6 servings of ice cream.

   For this step

   • 1 14-oz cansweetened condensed milk
   • 1 tsppure vanilla extract
   

1. Peel (optional) and dice 3 medium peaches, reserving about 1 cup of small chunks for folding in later. Toss the diced peaches with 2 tablespoons sugar and 1 tablespoon fresh lemon juice in a bowl and let sit 10 minutes until they release juices.
2. Transfer about half of the macerated peaches with their juices to a blender or food processor and puree until smooth. Chill the puree briefly while you whip the cream so it cools slightly before folding into the whipped cream.
3. Using a stand mixer, hand mixer, or whisk, whip 2 cups cold heavy cream with a pinch (1/8 tsp) of salt until soft-to-medium peaks form. Be careful not to overbeat — you want billowy cream that will fold easily with the condensed milk.
4. Gently fold the 14-oz can of sweetened condensed milk and 1 tsp vanilla into the whipped cream until mostly combined. Stir in the peach puree, then fold in the reserved peach chunks for texture; pour into a 9x5-inch loaf pan and use a spatula to create a light swirl. Cover tightly and freeze at least 6 hours or overnight until firm — the recipe makes about 6 servings of ice cream.