Unfortunately, there aren’t any great ice cream places near my house. Actually, it’s probably for the better. I say that about Raising Cane’s as well. As much as I love their chicken tenders, it’s probably for the best that the nearest location is 40 minutes away. And just like with Cane’s, it’s quite a hike to my favorite ice cream places. One of our family’s favorite ice cream places is Graeter’s Ice Cream. Personally, I think that they are Ohio’s best ice cream place. Okay, I’m digressing… So to avoid either disappointment with not-great ice cream or having to drive across town, I started experimenting with ice cream. And surprisingly, ice cream is super simple to make. You don’t even need an ice cream maker. One of my favorite homemade ice creams is this No-Churn, 3 Ingredient Peach Ice Cream. It’s a combination of two of my summer favorites- peaches and ice cream!

While you do not need an ice cream maker to make this No-Churn, 3 Ingredient Peach Ice Cream, you do need a high-powered blender. And by that I mean, something that is really going to be able to blend some frozen peaches into a nice, smooth consistency. I have a Vitamix blender and, let me tell you, that thing could blend rocks into a smooth consistency. So you want to use a blender that works great for smoothies and blending frozen things. Now let’s get started!

Ingredients you’ll need to make No-Churn, 3 Ingredient Peach Ice Cream

Peaches– surprised? Yes, you will need peaches for this peach ice cream. But a few notes- use sweet, fresh, quality, ripe peaches.

Sweetened Condensed Milk

Heavy Cream– I add just a few tablespoons of heavy cream to the ice cream to give it an extra creaminess. Use this ingredient as necessary and to your preference.

Let me show you how to make this No-Churn, 3 Ingredient Peach Ice Cream 👇🏻

First, peel and slice 8 medium (ripe and juicy) peaches.

Disclaimer For this No-Churn, 3 Ingredient Peach Ice Cream, I like to leave the skin on a few of my peaches because I like the way that it looks. It give the ice cream the prettiest flecks of color. However, even blending the peach skin with a high-powered won’t make the texture disappear. The texture of the peach skin doesn’t bother me when it’s just a few peaches. So the decision is yours. If you want full creaminess, peel all of the peaches. If you want little flecks of color, leave two or three with the skin on.

Place the peaches on a baking sheet and put them in the freezer for an hour or two. Please note- I did not grease or line my baking sheet with anything. Using a spatula (and a little elbow grease) should get the frozen peaches free from the baking sheet. If you line the baking sheet with parchment or foil, you run the risk of having to peel them off of it. This is easier.

Once the peaches are pretty solid, place HALF of them into your high-powered blender along with HALF of a 14 oz can of sweetened condensed milk. Blend until smooth and creamy.

If needed, add 1-2 tbsp of heavy cream to up the creaminess factor of the ice cream.

Remove the half batch of ice cream and place into your storage container. Then repeat the same steps with the other half of the peaches and condensed milk.

Place your other half batch of ice cream into your storage container as well. Depending on your preference (and how frozen your ice cream is) you can eat it right away or freeze it until more solid for a few hours.

When the ice cream is ready, simply scoop and serve.

Depending on how long the ice cream has been in the freezer, you may need to let it sit on the counter for a few minutes before scooping.

Enjoy!!

Homemade ice cream can be stored in the freezer and enjoyed for up to 2 months, but is best when eaten in the first two weeks.

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

(As an Amazon Associate, I may earn from qualifying purchases at no cost to you. And then I use those earnings to provide you with some awesome content. 😉)