Summer peach season is something I look forward to all year long and when peaches are good, they’re really good. Sweet, juicy, and so fragrant you can smell them from across the kitchen. I wanted to capture that exact feeling and turn it into a no churn ice cream that actually tastes like a slice of peach pie straight from someone’s grandmother’s kitchen. Not peach flavored, not peach like, actually peach pie. With real pie crust chunks, concentrated peach throughout the base, and macerated peach pieces folded in, this is the summer dessert I’m so proud of this year and I think you’re going to love it.
This recipe has a few moving parts but every single one of them is worth it and here’s why each decision was made intentionally:
- The peach puree. We cooked fresh pureed peaches all the way down into a concentrated puree before adding it to the base. This is the step that makes the peach flavor deep and real instead of faint and watery. Raw peach blended in would add too much moisture and dilute everything; cooking it down intensifies the flavor and gives you that jammy, true peach taste in every single bite.
- The peach chunks. Separately, we macerated fresh peach chunks with sugar and lemon juice then cooked and strained them so they’re tender and flavorful but not icy or watery when frozen. Two forms of peach in one ice cream means you’re getting flavor in the base AND texture throughout; it’s the difference between peach ice cream and peach pie ice cream.
- The pie crust. Baked with an egg wash for extra golden crunch, broken into chunks, tossed in melted butter, and frozen for twenty minutes before going in. That butter coating waterproofs the crust pieces the same way it does with graham crackers; it creates a fat barrier that keeps moisture from seeping in and turning them soft. The result is actual crunchy pie crust in your ice cream that stays that way all the way to the bottom of the container.
Pro Tips for perfectly creamy no churn ice cream:
A few more things that make this ice cream truly creamy and scoopable rather than icy and waxy. First: a splash of milk in the base. This might seem counterintuitive but lowering the fat percentage slightly actually prevents that waxy, heavy mouthfeel that some no churn recipes have. Full fat sweetened condensed milk and heavy cream alone can sometimes feel too dense; the milk balances it out and keeps the texture smooth and light. Second: chill your mixing bowl and whisk in the freezer before whipping your cream. Cold equipment means faster whipping, better peaks, and fewer ice crystals forming as it freezes. Third: once everything is assembled and layered, press a sheet of parchment paper directly onto the surface of the ice cream before putting the lid on. That barrier prevents ice crystals from forming on top and keeps your ice cream smooth, creamy, and scoopable from the very first spoonful.
This is summer in a container. Fragrant peach, warm cinnamon, real pie crust, creamy vanilla base — every component doing exactly what it’s supposed to do. It takes a little planning with the overnight freeze but the active time is minimal and the payoff is enormous. Make it once and I promise it becomes your most requested summer dessert.
Peach Pie No Churn Ice Cream
Equipment
- 1 Sauce Pan
- 1 fine mesh strainer or sieve
- 2 Mixing Bowls
- 1 hand or stand mixer
Ingredients
- 16 oz 1 bag frozen peaches, divided into two halves
- 1 can 14 oz sweetened condensed milk
- 1 ¾ cups heavy whipping cream cold
- ¼ cup whole milk or half-and-half cold
- ½ tsp cinnamon
- 1 store bought or homemade pie crust
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
Instructions
Prepare the Soft Peach Chunks
- Chop: Take half of your thawed frozen peaches and chop them into tiny, bite-sized bits (about the size of peas).
- Macerate: Toss the chunks in a bowl with ¼ cup granulated sugar and 1 tsp lemon juice. Let sit for 30 minutes until a syrup forms.
- Simmer: Pour the chunks and syrup into a saucepan. Simmer over medium-low heat for 4 minutes until tender.
- Drain & Cool: Strain the chunks through a mesh sieve to remove excess liquid (save the syrup for iced tea!). Put the chunks in the fridge to cool completely.
Prepare the Concentrated Purée
- Blend: Purée the remaining half of the peaches in a blender until completely smooth.
- Reduce: Pour the purée into your saucepan. Simmer over medium-low heat for 10 to 12 minutes, stirring occasionally, until it reduces by half and thickens like jam.
- Chill: Pour into a container and chill completely in the fridge. Never add warm fruit to cream.
Prepare the pie crust
- Bake one pie crust flat on a baking sheet according to the box. (I like the poke it a few times with a fork and then brush a lightly beaten egg on it.
- Once it's completely cooled, break off 1/2 cup worth of chunks and toss with 1 Tbs melted butter to waterproof them. Place in the freezer for 20 min before assembling.
Mix the Flavor Base
- In a medium bowl, whisk together the 14 oz sweetened condensed milk, your cooled peach purée, ¼ tsp fine sea salt, and 1 tsp vanilla extract until smooth. Set aside.
- In your chilled large bowl, combine the 1 ¾ cups heavy whipping cream and ¼ cup whole milk.
- Using a hand mixer or stand mixer, whip on medium speed.
- Stop at medium peaks: Stop the mixer the exact moment the cream holds its shape but the tips gently slump over when you lift the beaters. It should look glossy and smooth, not stiff or curdled.
Assemble and Freeze
- Gently stir â…“ of your whipped cream into the peach-condensed milk mixture to lighten it up.
- Fold: Pour that mixture back into the remaining whipped cream. Use a spatula to cut down the center, sweep around the bowl, and fold over. Repeat gently until just combined.
- Alternate layering the peach base with the peach chunks and pie crust in your ice cream container about 2-3 times until full.
- Place a strip of parchment paper on top of the ice cream, pressing it directly onto the surface of the cream to prevent ice crystals. Freeze for at least 6 hours or overnight. Enjoy!
Comments +