Easy Peach Ice Cream
This Easy Peach Ice Cream is the perfect dessert for summer. It's cold and refreshing, creamy and delicious, and super easy to make!
NEED MORE INFO? Scan the QR code to go to the online recipe.
Servings: 8
Calories: 393kcal
Equipment
- hand mixer or stand mixer
- Mixing bowls
- Freezer-safe container
Ingredients
- 14 ounce can sweetened condensed milk
- 2 cups cold heavy cream
- 1 teaspoon vanilla [optional]
- 20 ounce can peach pie filling
Instructions
- With a mixer on medium speed, beat heavy whipping cream until thick, fluffy and it hold its shape—when you lift the beaters, the peaks should stand straight up without falling over. This will take about 5-7 minutes.2 cups cold heavy cream
- Fold a cup of the cream into a bowl with the sweetened condensed milk (if you want to add a teaspoon of vanilla, you would add it here) and mix until smooth.14 ounce can sweetened condensed milk, 1 teaspoon vanilla
- Pour sweetened condensed milk/whipping cream mixture back into the bowl with the heavy whipping cream and fold together until smooth and creamy. Don’t mix too vigorously or you’ll lose some of the fluffiness of the whipped cream.
- Now it’s time to gently fold in the peach pie filling. Pour the peaches into the cream mixture, then gently fold in to combine.20 ounce can peach pie filling
- All you have to do now is pour the mixture into a pan or any freezer-safe container. Put a lid on the pan, but if you don’t have one, press plastic wrap directly on the surface of the ice cream and then cover the whole container with aluminum foil (to prevent ice crystals and freezer burn).Freeze for 5-6 hours or overnight.
- When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes prior to serving.
Notes
Pro Tips
- Besides using cold heavy cream straight from the fridge, you can even chill your mixing bowl and beaters for 10–15 minutes to speed things up.
- Beat until the cream forms stiff peaks that hold their shape, but don’t keep beating it after that because overbeating can make it grainy.
- Use a spatula to fold the whipped cream and condensed milk together—not stir. Gentle folding keeps the mixture light and airy for a creamier final texture.
- If your peach pie filling has large peach slices, give them a quick chop or mash so they distribute more evenly in the ice cream and are easier to scoop.
- When adding mix-ins like cookies or nuts, fold them in gently at the very end so they stay chunky and don’t get too soggy.
Recipe FAQs
Do I need an ice cream maker for this recipe? Nope! This is a no-churn recipe — the whipped cream gives it that light, airy texture without needing a machine. Can I use fresh or frozen peaches instead of canned pie filling? Yes, but you’ll need to cook them down first with sugar and a bit of cornstarch to mimic the texture and sweetness of pie filling. Otherwise, the ice cream could turn icy. How long will it keep in the freezer? This ice cream keeps well for 2–3 weeks if stored in an airtight, freezer-safe container.Nutrition
Calories: 393kcal | Carbohydrates: 36g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 88mg | Potassium: 328mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1238IU | Vitamin C: 5mg | Calcium: 183mg | Iron: 0.4mg