Peach Pie No Churn Ice Cream
A creamy, dreamy peach pie no churn ice cream with a cinnamon vanilla base, concentrated peach puree, macerated peach chunks, and buttered pie crust pieces that stay perfectly crunchy in the freezer. No ice cream machine needed — just a few intentional techniques and an overnight freeze for the most scoopable, creamy, peach pie flavored summer dessert you've ever made at home.
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 ⅓ 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!