Homemade No Churn Peaches and Cream Ice Cream Recipe

Homemade No Churn Peaches and Cream Ice Cream Recipe: A Refreshing Summertime Treat

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Indulge in the sweet flavors of summer with our Homemade No Churn Peaches and Cream Ice Cream recipe. Made with fresh peaches, creamy condensed milk, and a touch of cinnamon, this frozen treat is sure to delight your taste buds. Plus, with no churn required, it’s easy to whip up a batch whenever a craving strikes. In this blog post, we’ll guide you through the recipe step by step, along with cook notes, variations, and even keto and low-carb versions for those looking to enjoy a guilt-free dessert.


Before we dive into the recipe, let’s gather all the ingredients needed for this delicious homemade ice cream:

  • Produce:
    • 2 large white flesh peaches
  • Baking & Spices:
    • 3 tbsp light brown sugar, packed
    • 1 tsp ground cinnamon
    • 1 tbsp pure vanilla extract
  • Snacks:
    • 3 sheets graham crackers
  • Dairy:
    • 3 tbsp unsalted butter
    • 7 oz sweetened condensed milk
    • 1 cup heavy whipping cream


Let’s start churning up some delightful ice cream!

  1. Prepare Peaches: Peel and pit the peaches, then dice them into small pieces.
  2. Cook Peaches: In a skillet over medium heat, melt 1 tablespoon of butter. Add the diced peaches, brown sugar, and ground cinnamon. Cook, stirring occasionally, until the peaches are soft and caramelized, about 5-7 minutes. Remove from heat and let cool completely.
  3. Prepare Graham Cracker Crumbs: Crush the graham crackers into fine crumbs. You can use a food processor or place the crackers in a plastic bag and crush them with a rolling pin.
  4. Make Graham Cracker Crust: Melt the remaining 2 tablespoons of butter and mix it with the graham cracker crumbs until well combined.
  5. Prepare Ice Cream Base: In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
  6. Whip Cream: In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.
  7. Combine Ingredients: Gently fold the whipped cream into the condensed milk mixture until fully incorporated.
  8. Add Peaches: Fold the cooled caramelized peaches into the ice cream mixture, reserving some for topping if desired.
  9. Assemble Ice Cream: Spread a layer of the graham cracker crust in the bottom of a loaf pan or freezer-safe container. Pour the ice cream mixture over the crust, spreading it out evenly. Top with the remaining caramelized peaches.
  10. Freeze: Cover the container with plastic wrap or a lid and freeze for at least 6 hours or overnight until the ice cream is set.
  11. Serve: Once the ice cream is firm, scoop it into bowls or cones and enjoy!

Cook Notes and Variations:

Here are some tips and variations to enhance your Homemade No Churn Peaches and Cream Ice Cream:

  • Texture Variation: For a smoother ice cream texture, puree the caramelized peaches before folding them into the mixture. Alternatively, leave them diced for small bursts of peachy goodness.
  • Extra Flavor: Add a splash of bourbon or rum to the caramelized peaches for a boozy twist.
  • Nutty Crunch: Sprinkle chopped pecans or almonds over the top of the ice cream for added texture and flavor.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can modify the recipe:

Keto Version:

  • Sweetener Substitute: Replace the brown sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
  • Crust Variation: Skip the graham cracker crust altogether or use a low-carb alternative made from almond flour or crushed nuts.

Low-Carb Version:

  • Fruit Substitution: Swap the peaches for berries like strawberries or raspberries, which are lower in carbs.
  • Dairy Option: Use full-fat coconut milk instead of heavy whipping cream for a dairy-free, low-carb alternative.

Frequently Asked Questions (FAQs):

Let’s address some common questions about making Homemade No Churn Peaches and Cream Ice Cream:

Q: Can I use canned peaches instead of fresh? A: While fresh peaches are preferred for the best flavor and texture, you can use canned peaches in a pinch. Just be sure to drain them well before caramelizing.

Q: How long will the ice cream keep in the freezer? A: Homemade ice cream is best enjoyed within 1-2 weeks of making it, but it can be stored in the freezer for up to 3 months. Be sure to store it in an airtight container to prevent freezer burn.

Q: Can I use this recipe to make other fruit-flavored ice creams? A: Absolutely! Feel free to swap the peaches for your favorite fruits like strawberries, blueberries, or mangoes to create a variety of delicious flavors.

Homemade No Churn Peaches and Cream Ice Cream is a delightful summer treat that’s perfect for satisfying your sweet tooth. With its creamy texture, caramelized peach swirls, and buttery graham cracker crust, this frozen dessert is sure to become a family favorite. Whether you’re following a keto lifestyle or simply looking for a delicious way to cool off on a hot day, this easy-to-make recipe is a must-try. So grab some fresh peaches and get churning!

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