No-Churn Creamy Peach Ice Cream with Lime Zest

Ohhh Summer is coming, and there’s something genuinely magical about homemade ice cream, and this peach version is one of those recipes that just works. The base is creamy, dreamy, and ridiculously easy to pull together without any fancy equipment. No ice cream machine? No problem. We’re keeping things simple and delicious, the way homemade food should be.

Now, I’ll be honest, I couldn’t help but tweak the original recipe a little. Instead of mixing all the peach pulp into the entire base, I split it: 2/3 of the base got the peach treatment, and 1/3 stayed plain and simple. The result? This gorgeous marbled ice cream with little white swirls running through it, where one bite tastes like fresh peach and the next tastes like condensed milk and whipped cream. Trust me, it’s way more interesting than it sounds.

And the lime zest, oh the lime zest is the secret weapon here. A generous dusting on top before freezing cuts through all that sweetness and gives the whole thing a bright, fresh lift that makes it feel a little fancy without any extra effort. This one was an absolute hit, and I have a feeling it will be for you too! Let’s check the recipe!

No-Churn Creamy Peach Ice Cream with Lime Zest

Servings: 12
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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This is one of those ice creams that you can easily make a double or triple batch, perfect for a Summer party!!!!

Ingredients

Greek Yogurt – 125g (Plain)
Heavy Cream – 200ml
Condensed Milk – 1 can (397g)
Peach Pulp – +/- 500g (+/- 9 Peaches)
Limes – 2 (Zest only)

Directions

Start by scalding the peaches in a pot of very hot water (you can skip the scalding part, but if you peel them, you’ll see that a lot of pulp can stick to the skin). Then peel them and remove all the pulp to a bowl or food processor.
Finely dice all the peach pulp until it forms a porridge consistency. In this case, you can adjust and make it finely as I did, or if you want a more rustic ice cream, dice it coarser (but note that after freezing, these peach pieces will crystallize and may not have a very pleasant texture inside the ice cream).

Using a mixer, whisk the very cold heavy cream until stiff peaks form.

Next, add the yogurt and condensed milk and mix everything well.
Set aside a little of the mixture (I took about 1/3) and add the peach pulp to the remaining 2/3, mix well.

Pour this into a freezer-safe bowl or airtight container, then add 1/3 of the mixture (I tried to make a circular pattern with some success, hehe). Finally, grate the zest of 2 limes on top, seal the container or cover with plastic wrap, and freeze for at least 12 hours to set completely.
And it’s ready to serve! I hope you enjoy it and bon appétit!

Notes & Tips: You don’t need to add any extra sugar to this recipe. The condensed milk brings more than enough sweetness on its own, and when you combine that with the natural sweetness of ripe peaches, this ice cream is already plenty sweet.

If you want to use canned peaches or peach pulp instead of fresh, that works just fine. Just make sure to drain them really well before blending.

Fresh peaches will always taste better than canned, so if you can find good ripe ones at the market, go for it! The extra peeling work is worth it.

After about 6 hours in the freezer you’ll already have an ice cream. If you’re someone who loves a soft-serve or semifreddo style texture, or if you’re the type who pulls ice cream out of the freezer 20 minutes before eating just to let it soften up a little, then 6 hours is your sweet spot, but after the 12 hours its the same as any ice cream, if you want it more soft just leave it out for a couple of minutes to get softer 😀

This recipe for No-Churn Creamy Peach Ice Cream with Lime Zest was originally created on BakeAfter.com. Esta receita de Gelado Caseiro de Pêssego foi publicada em português no Iguaria.com.