I snag up as many fragrant peaches as I can during these dog days of summer. I’ve made a peach tart, peach pie bars, and now it was time for a No-Churn Roasted Peach Ice Cream.

No-Churn Ice Cream doesn’t require any special equipment so it’s perfect for anyone to make. And fresh Peach Ice Cream is a delectable summer treat!

No- Churn Peach ice cream in a shallow bowl with raspberry garnish

Why You’ll Love

  • This ice cream can be made without an ice cream maker or churn.
  • It’s super easy to make.
  • You’ll be amazed at the flavor that comes from roasting the peaches!

These easy-to-make types of ice cream recipes have been making the rounds on food blogs for the past few years. I don’t make too many ice cream recipes as my family seems to prefer the same ol’ chocolate and vanilla. Boring.

But with bags of ripe, juicy peaches sitting on my kitchen counter, I figured I had an excuse to whip up some no-churn peach ice cream. This version requires no eggs, no cooking of custard, and no ice cream maker. The secret seems to be the combination of sweetened condensed milk and whipped heavy cream.

Frequently Asked Questions

How Does No-Churn Ice Cream Work?

Sweetened condensed milk provides a creamy texture without using eggs along with providing sweetness without granulated sugar. The whipped cream adds the same lightness as the process of churning due to the air that’s incorporated as it’s whipped.

Why Is My No-Churn Ice Cream Icy?

Ice particles form when there is too much water in the recipe. It can come from extra juicy fruit or the recipe itself. Roasting the fruit first helps evaporate some of its moisture. Ice cream can also get icy if it’s left way too long in the freezer.

Why Do You Roast Peaches?

Roasting peaches helps dehydrate them as some of the juices evaporate. This will concentrate their flavor. Also, the caramelization process from the heat of the oven adds a subtle nuttiness and lots of deliciousness!

No Churn Roasted Peach Ice Cream in a white ceramic loaf pan

Culinary Term:

Churn: The process of churning is to agitate the cream enough to separate the fat from the liquid to form a solid.

Tips for Making 

  • Since icy crystals in your ice cream come from extra liquid, roasting the peaches helps to evaporate some of the peach juices along with concentrating their flavor.
  • Chill the bowl before whipping the cream. This will help stabilize the whipped cream by affecting the size of the air bubbles formed and keeping the fat globules cold.
  • Plan to make your ice cream at least 8 hours before you plan to make it so it has ample time to freeze. I like making it the day before.
  • Bring your ice cream out of the refrigerator 15-30 minutes before freezing for easier scooping.

My peaches were ripe and flavorful, but to intensify their sweetness even more, I roasted them with some brown sugar to help concentrate and caramelize their sugars. The vibrant color muddied a bit with the cooking, but the end result still had a nice blush. The lack of eggs did produce in a slightly less creamy ice cream, but I’m still keeping this no-churn method in my back pocket for those times I’m without an ice cream maker. This was a delicious, speedy treat for a hot summer’s day!

No-churn peach ice cream in a sugar cone bowl with raspberry and peach garnishes

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3 scoops of peach ice cream in a white ceramic bowl with 2 fresh raspberries

No Churn Roasted Peach Ice Cream

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield About 1 quart

An easy to make ice cream that doesn't require an ice cream maker!

Ingredients

  • 5 sweet, ripe medium peaches, peeled and cut into thin slices (1/4-1/3 inches)
  • 1/4 cup brown sugar
  • 2/3 cup sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1 1/4 cup heavy cream

Instructions

  1. Preheat the oven to 400º. Line a rimmed baking sheet with parchment paper and spread sliced peaches in a single layer. Sprinkle with brown sugar. Cook for 30 minutes, turning once or twice. Remove from oven and cool
  2. When peaches are cool, puree in a food processor.
  3. In a medium bowl, whisk together puree, sweetened condensed milk, vanilla, lemon juice and salt. Set aside.
  4. Whip cream to firm peaks. Fold the peach puree into the whipped cream.
  5. Scrape into a loaf pan and freeze for at least 8 hours.

Notes

Let the frozen ice cream sit out on the counter before scooping to allow it to soften.
Use sweet and juicy peaches for the best peach flavor.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 76mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 4g

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