3-Ingredient Peach Ice Cream – Simple & Delicious Summer Treat

If summer had a flavor, I’m convinced it would be peaches. I remember visiting my grandma’s house every July, where her backyard tree drooped with juicy golden fruit. She didn’t bake much, but she had a quirky trick up her sleeve—homemade peach ice cream. It wasn’t fancy. It didn’t need machines. But it made everyone smile. Years later, chasing that same feeling, I figured out a super simple way to bring that magic back. This 3-ingredient no-churn peach ice cream is creamy, fruity, and made for hot days—and it requires absolutely no special tools. I’ve made this recipe countless times, especially when peaches are bursting with flavor. If you love fruity summer desserts like honey baked peach slices or crave something effortless like 5-minute no-bake peach cheesecake bites, this one’s a winner. Let’s dive into the easy steps and sweet rewards of making this unforgettable treat.

The Peach Ice Cream Dream

Why No-Churn Peach Ice Cream Works

No-churn peach ice cream skips the machine and complicated base. Instead, we combine whipped cream, sweetened condensed milk, and fresh ripe peaches. When frozen, the mixture becomes lusciously creamy—almost like a soft serve—and the peaches lend bursts of bright, tangy sweetness. This peach-forward approach is all about simplicity and fresh flavor, just like the spirit of 3-ingredient peach jam without pectin.

The Secret: Only Three Ingredients

All you need are:

• 2 ripe peaches, finely chopped
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy whipping cream

That’s it. No eggs. No cooking. Just pure summer in a bowl. For variations, you can swap in nectarines like in this nectarine jam recipe, but fresh peaches really shine.

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From Bowl to Freezer

Step-by-Step Peachy Perfection

1. Prep the peaches. Peel and finely chop ripe peaches. You want soft but not mushy. Drain excess juice for better texture.
2. Whip the cream. Using a hand or stand mixer, beat the cream until stiff peaks form.
3. Fold and mix. Gently fold in the condensed milk and peaches until evenly distributed.
4. Freeze. Pour into a loaf pan, smooth the top, cover with foil, and freeze at least 6 hours—or overnight for the best scoop.

Each scoop ends up studded with peach pieces and offers that rich, creamy texture you’d expect from churned recipes. Want something similarly refreshing? Try the watermelon sorbet with mint too—it’s just as cool and minimal.

Tips for Best Results

• Use ripe but firm peaches—overripe ones can water down the mix.
• Don’t overwhip the cream or it may curdle when folded.
• Add a few peach slices on top before freezing for visual flair.
• Craving a crunch? Toss in crumbled shortbread or granola before freezing, much like a twist from our peach crisp without oats.

Serving & Storage

How to Serve It Just Right

Let the frozen ice cream sit for 5 minutes at room temp before scooping. Serve in cones, bowls, or as a topper for southern-style peach pie bars. A drizzle of honey or a sprig of mint takes it over the top.

Storing It Without Freezer Burn

Use an airtight container and press plastic wrap directly onto the surface. This prevents icy crystals and preserves the creaminess. It’ll keep well for up to 2 weeks, but let’s be honest—it probably won’t last that long!

Frequently Asked Questions

Final Scoop

This 3-ingredient no-churn peach ice cream is proof that simple ingredients can still create something stunning. It captures summer in every bite, whether you’re lounging on a porch or needing a midday treat. With minimal effort and just a few staples, you’ll have a creamy, fruity dessert the whole family loves. Don’t forget to check out our other fruity favorites like fresh peach crisp and no-churn mulberry ice cream for your next batch of easy desserts.