There's not much that beats the combination of peaches and cream and this recipe for homemade 3 ingredient peaches and cream ice cream delivers on that simply delicious pairing. This recipe contains no eggs and churns up for a thick and creamy dessert that is perfectly sweet and highlights fresh peaches at the peak of the season.
Perfectly sweet and juicy local peaches are a treat we take advantage of every summer. We bake with them, add them to beverages, put them in fruit salads, or eat them right out of hand. This peaches and cream ice cream, however, is an indulgence that we look forward to all summer.
3 ingredient ice creams are a favorite because the sweetened condensed milk used to sweeten them also helps keep the texture from getting icy. They churn up smooth and creamy without the need for eggs or a custard. If you love this peaches and cream ice cream, try Blueberry Ice Cream or Sweet Corn Ice Cream next!
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Fresh Peaches - Peel your fresh peaches, if desired, and cut them into chunks until you have about 3 cups of peaches. Choose ripe peaches and slice up a couple extra if you'd like to layer your ice cream with whole chunks of fruit.
- Sweetened Condensed Milk - This thick and sweet canned milk works to sweeten the ice cream but also to help it have a soft texture that makes it easy to scoop once frozen.
- Heavy Whipping Cream - Heavy cream or heavy whipping cream has a higher fat content than half and half or whipping cream (in the US it contains at least 36% fat) and is used to a rich creaminess to the recipe.
You'll need to plan ahead and freeze your ice cream maker's insert to get the best results in churning your ice cream. Follow your manufacturer's directions, but mine needs a good 24 hours to get truly chilled.
Add the peach pieces to a saucepan and mash them with a potato masher or fork.
Cook the peaches over medium-high heat for 5-7 minutes, stirring often, until they have cooked down to a thick texture.
Stir together the peaches, sweetened condensed milk, and heavy cream in a medium bowl until well mixed. Chill the mixture for 4 hours in the refrigerator or 1 hour in the freezer.
Churn the chilled mixture for 15 minutes, or according to the manufacturer's directions. The ice cream will increase in volume and have a soft-serve texture.
Layer about half of the churned ice cream in the bottom of a 9-inch loaf pan. If desired, top with a handful of fresh peach chunks.
Add the remaining churned ice cream and top with more peach chunks. Cover the ice cream with plastic wrap and freeze it for 8 hours or overnight.
Once the ice cream has been frozen for 8 hours it's time to scoop it up and enjoy it!
Peach Prep Tips
You can choose to leave the peaches peeled or unpeeled for this recipe. With the cooking and churning process, the peach skins are generally broken down enough to not bother with peeling.
Depending on your desired texture, you can add extra fresh peach chunks between layers of the churned ice cream. The texture of the frozen fresh peaches is icy, and I love the contrast with the rich dairy. You may prefer, however, to omit the fresh peach chunks for a completely smooth and creamy ice cream.
Here are some options for additions and variations to change the flavor of the peaches and cream ice cream. If you make any successful ingredient substitutions, let us know in the comments!
- Peach Melba Ice Cream - Prepare the peaches and cream ice cream as directed and churn the chilled mixture. Cook 2 cups of fresh raspberries in the same manner as the peaches (you can even use the same saucepan), straining the cooked berries to remove the seeds. Layer the churned ice cream with ribbons of the cooked raspberries before freezing.
- Add Ginger - Ginger spice and peaches go together so well. You can add 1 teaspoon of ground ginger to the peaches while cooking, or layer the churned ice cream with crumbled gingersnaps before freezing.
- Add Vanilla- Add 1 teaspoon of vanilla extract or vanilla paste to the peaches after they have cooked.
I use a 1.5-quart capacity ice cream maker for this recipe. As you can see in the photos above, this recipe needs every bit of that volume! This is a nice size for 8 servings of ice cream.
Serving and Storage
You can, of course, simply serve this ice cream in a bowl or on a cone. But also consider pairing it with Apple and Blackberry Crumble in that sweet spot when both peaches and apples are in season. Pair the peaches and cream ice cream with a store-bought gingersnap and a slice of fresh peach for company. In summer, serve a scoop of the ice cream over a grilled peach for an impressive dessert at a barbecue!
A 9-inch loaf pan holds your peaches and cream ice cream well, but for longer term storage an airtight and freezer-safe container will help preserve the flavor better. Store in the freezer for up to one month, if you can make it last that long.
Both shelf-stable products have been cooked to reduce water content relative to standard milk, however sweetened condensed milk contains sugar to extend the shelf life. Sweetened condensed milk contains about 45% sugar, making it thick and sweet.
Substitute frozen peaches for fresh peaches by adding them directly to the sauce pan and cooking them until thawed. Gently mash them with a fork or potato masher and cook them in the same way you would fresh peaches, until the mixture is reduced and thickened.
This recipe requires an ice cream maker to incorporate air into the chilled mixture for a creamy and soft texture.
More Peach Recipes
There are lots of ways to enjoy fresh peaches when they are in season. Try one of these sweet treats or beverages:
Serve this 3 ingredient peach ice cream as a dessert for a special peak summer meal. Check out the recipes below for a tomato confit starter, grilled peach salad, herby chicken thighs, and a fresh corn with peppers side dish:
Try It and Share
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Homemade 3 Ingredient Peaches and Cream Ice Cream
- ice cream maker 1.5-quart capacity
- 3 cups peaches (diced, plus extra for layering if desired)
- 2 cups heavy whipping cream
- 14 oz. sweetened condensed milk
- Add peach pieces to a saucepan and mash them with a potato masher or fork.
- Heat the peaches on medium-high for 5 to 7 minutes, stirring often, until they have reduced and thickened.
- Combine the peaches with the heavy cream and sweetened condensed milk in a medium bowl. Chill the mixture for 4 hours in the refrigerator or 1 hour in the freezer.
- Churn the mixture for 15 minutes, or according to your ice cream maker's directions. Layer the churned ice cream with the extra peaches (if desired) in a loaf pan or other airtight freezer-safe container.
- Freeze the ice cream for an additional 8 hours or overnight.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.