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No Egg Peach Ice Cream

Helen T. Patterson
This No Egg Peach Ice Cream is a creamy, refreshing, and eggless dessert that highlights the natural sweetness of fresh peaches.
With a smooth and velvety texture, this easy-to-make ice cream is perfect for summer days and is sure to become a family favorite.
No need for egg yolks or a custard base—just blend, chill, churn, and freeze for a delicious homemade treat!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert, Frozen Treat
Cuisine American, Seasonal
Servings 6 servings
Calories 300 kcal

Equipment

  • 1 Food Processor or Blender (for pureeing peaches)
  • 1 Ice Cream Maker (optional, for smoother texture)
  • 1 Large Mixing Bowl (for combining ingredients)
  • 1 Whisk (for mixing cream, milk, and sugar)
  • 1 Airtight Container (for storing ice cream in the freezer)
  • 1 Spatula or Wooden Spoon (for stirring)
  • 1 Measuring Cups & Spoons (for accuracy)

Ingredients
  

  • 2 cups 480 ml Heavy Cream
  • 1 cup 240 ml Whole Milk
  • ¾ cup 150 g Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 3 large Fresh Peaches peeled and chopped
  • 1 tablespoon Lemon Juice optional, for brightness

Instructions
 

Prepare the Peaches:

  • Peel and chop the fresh peaches. Blend them in a food processor or blender until smooth.
    For a chunkier texture, pulse the mixture lightly so some peach chunks remain.

Make the Cream Base:

  • In a large mixing bowl, whisk together the heavy cream, whole milk, and sugar.
    Stir in the vanilla extract until the sugar is dissolved and the mixture is smooth.

Combine Peach Puree with Cream Mixture:

  • Pour the peach puree into the cream mixture and stir gently until fully incorporated.
    Add the lemon juice (optional) and mix well.

Chill the Mixture:

  • Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the mixture to cool.

Churn the Ice Cream:

  • If using an ice cream maker, follow the manufacturer’s instructions to churn the mixture for about 20-25 minutes.
    If you don't have an ice cream maker, pour the mixture into a shallow, freezer-safe dish and freeze, stirring every 30 minutes for 3-4 hours to break up ice crystals.

Freeze the Ice Cream:

  • Once the ice cream has thickened, transfer it to an airtight container and freeze for 4-6 hours (or overnight) to fully harden.

Serve and Enjoy:

  • Once the ice cream is fully frozen and firm, scoop it into bowls or cones and enjoy the delicious homemade peach ice cream!

Notes

  • Fresh vs. Frozen Peaches: While fresh peaches give the best flavor, you can use frozen peaches if fresh ones aren't available. Be sure to thaw them first for smoother blending.
  • Adjust the Sweetness: Peaches vary in sweetness depending on their ripeness. Taste the peach puree before adding sugar, and adjust accordingly.
  • Make it Dairy-Free: For a dairy-free version, swap the heavy cream and whole milk with coconut cream and almond milk.
  • Texture Variations: If you prefer chunks of peach in your ice cream, reserve some of the chopped peaches and fold them into the ice cream base before churning.
  • Chilling the Mixture: It’s essential to chill the mixture for at least 2 hours before churning to help develop a smoother texture.
Keyword No Egg Peach Ice Cream