By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
282 cal · 45 min
Peaches and Cream Ice Cream
Recipe GLPR878561c5977021
A smooth, creamy no-churn ice cream bursting with fresh peach flavor. Soft cream cheese and heavy whipping cream create a luxurious base, while a combination of blended and chunky peaches provides texture and bright fruit taste. This egg-free dessert is perfect for warm days and requires no special equipment.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 ounces Softened cream cheese
¼ cup Granulated sugar
½ cup Heavy whipping cream
2 cups Fresh peaches, peeled and diced
½ teaspoon Vanilla extract
½ cup Whole milk
Directions
Select the ripest peaches and blanch them in boiling water for 1-2 minutes, then transfer to an ice bath. Slip off the skins, cut in half to remove the pit, and dice into bite-sized pieces. Measure out 2 cups total and set aside.
Separate 1/2 cup of the diced peaches into a small bowl. Using the back of a spoon or the bottom of a flat glass, gently mash these peaches until they break down into a chunky puree. Set aside.
Place the softened cream cheese, granulated sugar, whole milk, heavy whipping cream, vanilla extract, and the remaining 1 1/2 cups of diced peaches into a blender. Blend until completely smooth and well combined, about 1-2 minutes.
Pour the blended mixture into a shallow freezer-safe container. If using an ice cream maker, churn according to the machine's instructions. During the final 2-3 minutes of churning, fold in the reserved mashed peaches. If freezing by hand without a machine, skip to the next step.
If hand-freezing, place the container in the freezer. Every 30-45 minutes, remove it and whisk vigorously with a fork or whisk to break up ice crystals and incorporate air. Fold in the mashed peaches after the first 1-2 hours. Continue this process for 3-4 hours total, or until the mixture reaches a soft-serve consistency.
Once the ice cream reaches your desired consistency, serve immediately for soft-serve texture, or cover and freeze for another 1-2 hours for a firmer scoop. Store in an airtight container for up to one week.
Comments
This no-churn ice cream hits a sweet spot for summer, especially when North Carolina's fresh peaches are in season (June through August), but the stated 45-minute time is misleading—you're looking at five minutes of active work plus four hours of freezing, so plan accordingly. Cream cheese, heavy whipping cream, and whole milk are stocked everywhere (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), and the total ingredient cost runs about $8–$10 for four servings, driven mainly by the cream cheese and whipping cream. The dish reheats poorly since it's ice cream, but it keeps for weeks frozen and needs no attention once you've blended and poured. If you time it to summer peach season and treat the freezer time as a given, it's a low-fuss reward that earns its place in a weeknight rotation.
Sign in or create a free account to add your review.
