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I can’t think of a more quintessential summer dessert than homemade peach ice cream. The strange thing is that if I’m buying an ice cream cone or a pint at the grocery store, it’s most likely plain vanilla or something off-beat like Ben & Jerry’s Phish Food. But if I’m making ice cream at home with the thermometer threatening triple digits, peach it is.

No Churn Peach Ice Cream

Growing up, making ice cream was an ordeal involving lots of ice, rock salt, a hand crank and lots of elbow grease. I admit there’s something about the payoff of that much effort. But I’m happy to have this speedy, no-churn version up my sleeve.

I’d bookmarked a recipe ages ago for a no-churn vanilla ice cream recipe from my friend Lorraine of Not Quite Nigella. I loved the simplicity of it.  I started with her recipe then added scraped vanilla bean seeds and chunks of fresh, ripe peach – lots of them.

No Churn Peach Vanilla Bean Ice Cream

Do note that peaches freeze popsicle-hard. So if you want to load this up with as many peach chunks as I’ve called for and you hope to scoop the ice cream easily, you’ll want to make this ice cream the morning of the day you plan to serve it. Other options are to reduce the number of peaches, maybe by half (use them to make Peach Clafoutis or Peach Bellinis), or take the ice cream out 20 to 30 minutes before you plan to serve it. And for an extra treat, serve this alongside a stack of melt in your mouth Butter Cookies!

No Churn Peach Vanilla Bean Ice Cream

5 from 2 votes
Prep: 15 minutes
Total: 15 minutes
Course: Dessert
Calories: 346
Servings: 6 people
A quick and delicious version of summers most quintessential dessert!


  • 1/2 to 2/3 cup powdered sugar 63 to 83 grams
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla bean seeds 2 teaspoons real vanilla extract
  • 3 peaches pitted, peeled and diced (8 to 10 ounces)


  • Sift powdered sugar into a large bowl. Add cream and vanilla beans or extract.
  • Beat cream mixture with an electric mixer until thick with very soft peaks. With a rubber spatula, gently fold in peaches.
  • Transfer to loaf pan or other freezer-safe container for several hours or overnight.
  • To serve: if you’re serving it on the same day, you should be able to scoop it straight from the freezer. If it’s been in the freezer overnight or longer, you’ll want to let it sit out for 20 to 30 minutes to soften before scooping.


Calories: 346kcal | Carbohydrates: 20g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 109mg | Sodium: 30mg | Potassium: 202mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1411IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Giovanna says:

    Ciao Marissa, thank you for this recipe, my son and I love it. It is delicious !!! We prepared this ice cream all August, this weekend my son wants to have a small “back to school party” and he asks me to prepared it for all his friends !!! Sometimes I prepared it also at Vignali and all guests loved it !!!! Buonissimo !!!

    1. Marissa says:

      Ciao, Giovanna! You made my day!! Thank you so much…I’m so glad that you and your son have enjoyed the recipe this summer and how sweet o you to share it with your son’s friends. xoxo

  2. Michelle @ Vitamin Sunshine says:

    5 stars
    Super delicious 🙂 But I am laughing because I know the “triple digits” haven’t happened yet, and we’re pretty far off from hitting them! I haven’t been in Bend for this long in years and years– I forgot how cool the summers can be!

    1. Marissa says:

      Are you visiting Bend now? If so, you picked a great weekend weather-wise and Arts in the High Desert is going on with is incredible. 🙂

  3. Sarah @ SnixyKitchen says:

    This sure does scream summer! And it reminds me of my mom, who churns of batch after batch of peach ice cream all summer long. What I wouldn’t do for a scoop of this right now!

    1. Marissa says:

      There is something to putting some muscle into making it, but it’s nice to have an easy back up when a craving hits! 🙂

  4. Cheyanne @ No Spoon Necessary says:

    5 stars
    Peaches and ice cream are most certainly quintessential summer, but put those two together and OMGee, Summer party for your taste buds! This ice cream looks fabulous, Marissa! I love love looooove all the big chunks of fresh peaches you put in here! And those specks of vanilla bean are marvelous! I could definitely make a gallon of this disappear in a matter of minutes! And I welcome any ice cream that I don’t need to wait forever to freeze solid! 😉 Plus no churn ice cream is my jam! This creamy dreamy beauty has my name written all over it! SO YUM! Cheers, friend!

    1. Marissa says:

      You always make me smile, Cheyanne! It’s seriously so good as soft serve…slurp!! 🙂

  5. Beeta @ Mon Petit Four says:

    Oh my! I saw this on your Instagram feed and was totally drooling all over my keyboard. This ice cream looks GORGEOUS! I love all the peach chunks you added, and the fact that it’s no-churn! My dad used to make ice cream as a kid, and whenever I hear about how he did it, I’m grateful for easy recipes like this! 😀 I’ve got lots of fresh summer peaches, so I’m definitely going to try this recipe out! Thank you for sharing, my friend <3

    1. Marissa says:

      haha, thank you, Beeta!! Peaches have been so great this summer! And as much as I love ice cream, I’m just as happy to eat them straight, over the sink, with juice dripping down my wrists!