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    Home » Recipes » Desserts » No Churn Peach Ice Cream

    July 17, 2020 · Updated January 30, 2023

    No Churn Peach Ice Cream

    5 from 1 vote
    2 Comments

    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    No Churn Peach Ice Cream is the summer dessert you’ve been waiting for. Creamy, fruity, cool and lightly scented with cinnamon with the delicious crunch of pie crust! Absolutely to-die-for!

    A black handled ice cream scoop is filled with peach pie ice cream and sits on the edge of a white enameled pan filled with more ice cream.

    It’s pretty apparent that I am on the no churn ice cream train. Heck, I think I’m conducting it! When a dessert is this easy and this delicious, it’s hard not to become obsessed!

    Fresh peaches that are whole, halved, and sliced sit on a brown cutting board. A wood handled knife sits on the right hand side of the board.

    Required Ingredients:

    • Peaches (roasted with brown sugar, cinnamon, and bourbon!)
    • Pie Crust (homemade or store-bought, I’m not here to judge)
    • Heavy Cream
    • Sweetened Condensed Milk

    And that’s it! Making this no church peach ice cream couldn’t be easier. There’s no custard base and no churning and freezing to worry about but this ice cream still comes out ridiculously smooth and creamy. Roasting the peaches with bourbon, brown sugar, and a dash of cinnamon creates depth of flavor and pie crust adds the crunch I’m always crazy about in ice cream.

    An overhead shot of an enamel pan filled with no churn peach ice cream with pie crust crumbles scattered across the top.

    How to make Fresh Peach Ice Cream:

    1. Roast the peaches. But first, gently toss them with brown sugar, bourbon, and cinnamon. Go ahead and leave the skins on the fruit. And let the pieces be a variety of shapes and sizes. We’re going for contrast here, people!
    2. Bake the pie crust. With a little bit of egg wash and granulated sugar. This creates a sort of seal to keep the ice cream out and the crunch in. Like magic. Once cool, break up the crust into a million little pieces. More contrast! More texture!
    3. Whip the cream. With just a pinch of salt. And to just barely stiffened peaks.
    4. Add the sweetened condensed milk. The whole dang, drippy can.
    5. Stir in the peaches and the pie crust. You won’t be sorry.
    6. Pour and freeze. But not before adding some more pie crust crumbles on top! The ice cream will need to chill in the freezer for at least twelve hours (overnight is even better). It can be put in a cake pan, loaf pan (both lined with parchment paper to prevent scratches), or a Tupperware container for even easier storage!
    7. Scoop and serve. To get the best scoops I always put my ice cream scoop in a glass of warm water for a minute or two before serving. It slides through like a hot knife through butter! Once the perfect scoops are in your bowl, sprinkle with some extra pie crust pieces.
    Toss fresh peaches with brown sugar, bourbon, & cinnamon.
    Roast peaches & bake pie crust.
    Make the no-churn
    ice cream base.
    Add the roasted peaches.
    Add the pie crust crumbles.
    Mix & freeze.

    No Churn Ice Cream Notes

    You may be wondering a few things about this bonkers easy and ridiculously delish dish – allow me to enlighten you!

    • Peachy Keen – When cutting the peaches, leave the skin on. It’s just easier. And in the summer we want easy. Also, if you’re totally against turning on the oven this time of year (which I get totally get) just don’t! Chop the peaches and toss with 2 tablespoon of sugar instead of ¼ cup and just a teaspoon of bourbon. Don’t want too much liquid.
    • Easy peasy pie crust – Go ahead, use a store-bought crust! I’m not gonna tell. Just don’t skip the egg wash and sugar part. That creates a sort of seal around the crust that keeps it from soaking up too much of the ice cream base and becoming soggy.
    A white banner with black lettering and the Instagram camera icon showing readers where to follow on Instagram.
    An ice cream scoop full of fresh peach ice cream sits on a wooden cutting board with halved and sliced peaches scattered around it.

    If you have any other questions about this no churn peach ice cream recipe (or life in general, what the heck?), feel free to leave them in the comments below!

    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.
    Print Recipe
    5 from 1 vote

    Peach Pie Ice Cream (No Churn Recipe!)

    An easy no churn ice cream recipe that is full of fresh peaches! A dash of cinnamon and prebaked pie crust make this frozen dessert taste just like classic peach pie!
    Prep Time40 mins
    Cook Time40 mins
    Freezing Time12 hrs
    Total Time13 hrs 20 mins
    Course: Dessert
    Cuisine: American
    Keyword: Frozen, Ice Cream, No Churn Ice Cream, Peach, Pie
    Servings: 12 servings
    Calories: 353kcal
    Author: Amanda Gajdosik

    Ingredients

    For the pie crust:

    • ⅔ cup flour
    • 2 tsp. sugar
    • ½ tsp. salt
    • 4 tablespoon unsalted butter cold and cut into cubes
    • 2 tablespoon ice water
    • 1 large egg
    • Sugar for sprinkling

    For the peach filling:

    • 4 cups sliced peaches (from about 6 peaches)
    • ¼ cup brown sugar
    • 1 tablespoon bourbon optional
    • 1 tsp. vanilla extract
    • ½ tsp. cinnamon
    • Pinch of salt

    For the ice cream base:

    • 2 cups heavy whipping cream
    • Pinch salt
    • 14 ounces sweetened condensed milk

    Instructions

    For the pie crust:

    • Whisk together the flour, sugar, and salt in a medium glass bowl. Add in the butter cubes and gently incorporate it into the dry ingredients by smooshing the butter cubes between your thumbs and index fingers. Add the water and mix well until a shaggy dough combines. (This may need to be done in two batches. Add the water and mix until the dry ingredients are almost entire combined. Remove the large dough ball from the bowl and set aside. Sprinkle a few more drops of water on the dry ingredients that remain and mix until they come together. Then work both together to form a single pie crust.)
    • Wrap crust in plastic wrap and refrigerate for at least thirty minutes so the gluten relaxes.
    • When ready to bake the crust, be sure the oven is preheated to 350 degrees. Whisk together the egg with 1 tablespoon water to create an egg wash.
    • On a lightly floured surface, roll out the pie crust to a little less than ¼ inch thickness. Transfer to a rimmed baking sheet and brush lightly with egg wash. Sprinkle with a generous amount of granulated sugar.
    • Bake in preheated oven for 16 – 20 minutes, or until the edges are deeply golden brown and the center is cooked through. Remove from oven and allow to cool completely before crumbling into small pieces. Set pie crust pieces aside.

    For the peaches:

    • While the pie crust rests in the fridge, prepare the peaches. Preheat oven to 350 degrees.
    • In a large bowl, mix together the peaches, brown sugar, bourbon, vanilla, cinnamon, and salt. Spread out onto a large rimmed baking sheet and roast in preheated oven for 20 minutes. Remove from oven and allow to cool.

    For the ice cream:

    • In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and salt until soft peaks form. Stir in the sweetened condensed milk until almost totally incorporated. Stir in the peaches and all but ¾ cup of the pie crust pieces until totally combined.
    • Pour ice cream into a 9x5 loaf pan, round cake pan, or other baking dish with high sides and sprinkle remaining pie crusts crumbles over the top.
    • Freeze ice cream for at least 12 hours, or overnight, before scooping and serving.

    Notes

    • A store-bought crust can be used in place of the homemade pie crust. Alternatively, if you really want to avoid turning the oven on, use crushed graham crackers.

    Nutrition

    Serving: 1scoop | Calories: 353kcal | Carbohydrates: 35g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 144mg | Potassium: 269mg | Fiber: 1g | Sugar: 28g | Vitamin A: 977IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg

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    Comments

    1. Hilary Ann Leonard says

      July 18, 2020 at 12:08 am

      It is sooo good!

      Reply

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