Eggless Peach Ice Cream
Ripe, juicy peaches cooked down with sugar, lemon juice, and a whisper of cinnamon create a silky fruit purée that forms the heart of this dreamy frozen dessert. The no-churn method skips the custard base entirely — no eggs, no tempering, no fuss — relying instead on whipped heavy cream and sweetened condensed milk to deliver that rich, scoopable texture you'd expect from a classic ice cream. The reserved peach swirl on top isn't just pretty; it means every single scoop has a ribbon of bright, concentrated fruit flavor running through it. This recipe makes six generous servings, so it's perfect for a summer gathering or just keeping a loaf in the freezer for whenever the craving hits. The hardest part is honestly waiting the six hours for it to set — the payoff is absolutely worth it.
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Learn more →Ingredients
6 servings
For the peach base
- 1 ½ lbs fresh or frozen peaches, peeled and roughly chopped (about 3 medium peaches)
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- ¼ tsp ground cinnamon
For the ice cream
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- 1
Combine the chopped peaches, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the peaches have softened and released their juices and the mixture is bubbling and slightly thickened, about 8–10 minutes. Remove from heat and stir in the ground cinnamon.
- 2
Transfer the cooked peach mixture to a blender or food processor and blend until smooth. Pour into a bowl and refrigerate until completely cold, at least 30 minutes. (The base must be cold before folding into the cream, or it will deflate the whipped cream.)
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