Creamy no-churn Fresh Peach Ice Cream Without Ice Cream Maker made with ripe peaches, whipped cream, condensed milk, and vanilla.

Scale

3 medium fresh peaches, peeled and chopped

2 cups heavy cream

1 can sweetened condensed milk, 14 ounces

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

Fresh peach slices for garnish

Crushed cookies or caramel sauce for topping

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1. Place chopped peaches in a medium bowl and mash lightly with a potato masher or immersion blender.

2. Leave small peach pieces if you want texture throughout the ice cream.

3. Add heavy cream to a large mixing bowl.

4. Whip the cream with a hand mixer until stiff peaks form.

5. Fold sweetened condensed milk, vanilla extract, and salt gently into the whipped cream.

6. Add the mashed peaches and fold until evenly combined.

7. Pour the mixture into a metal loaf pan and smooth the top.

8. Cover tightly and freeze for at least 4 hours or overnight.

9. Let soften slightly before scooping and serve with desired toppings.

Use ripe peaches for the best flavor.

Freeze overnight for firmer texture.

Fold gently to keep the whipped cream airy.

Store tightly covered to prevent ice crystals.