If you ask me, homemade ice cream without eggs is a total game-changer.
This no-churn peach ice cream delivers all the creamy, dreamy texture you want without any of the fuss. Fresh summer peaches get mixed with pudding mix and evaporated milk for a shortcut that actually works.
There’s no tempering eggs or worrying about curdling anything. Just combine your ingredients, let your ice cream maker do its thing, and you’ve got yourself a batch of peachy goodness.
It’s a simple dessert that tastes like you spent way more time on it than you actually did, perfect for using up those ripe peaches sitting on your counter.
Why You’ll Love This Peach Ice Cream
- No eggs required – This recipe skips the custard base entirely, making it perfect if you’re out of eggs or want to avoid the hassle of tempering them.
- Fresh peach flavor – Using real peaches gives you that authentic summer taste that store-bought ice cream just can’t match.
- Quick and easy – With just 35-50 minutes of prep time and no complicated techniques, you’ll have homemade ice cream ready to churn in less than an hour.
- Creamy texture without the fuss – The combination of evaporated milk, sweetened condensed milk, and instant pudding mix creates a rich, smooth ice cream without any cooking or stirring over the stove.
- Perfect for summer – This refreshing treat is ideal for using up those ripe peaches and cooling down on hot days.
What Kind of Peaches Should I Use?
Fresh, ripe peaches are going to give you the best flavor for this ice cream, so look for ones that give slightly when you press them gently and have that sweet peachy smell. If fresh peaches aren’t in season, you can absolutely use frozen peaches – just thaw them completely and drain off any excess liquid before chopping. Yellow peaches are the most common choice and work great here, but white peaches will give you a slightly sweeter, more floral flavor if you can find them. Whatever you choose, make sure they’re nice and ripe because underripe peaches won’t have that juicy, sweet flavor you want in your ice cream.
Options for Substitutions
This no-egg ice cream recipe is pretty forgiving, so here are some swaps you can make:
- Fresh peaches: If fresh peaches aren’t in season, you can use frozen peaches (thawed and drained) or even canned peaches in light syrup (drained well). You could also try nectarines for a similar flavor profile.
- Evaporated milk: In a pinch, you can substitute with an equal amount of heavy cream or whole milk, though the texture might be slightly different.
- Half and half: You can swap this with whole milk for a lighter version, or use a mix of 2 cups heavy cream and 2 cups whole milk for a creamier result.
- Vanilla instant pudding mix: Don’t skip this ingredient – it’s what helps create that smooth, creamy texture without eggs. The pudding mix is essential for this recipe to work properly.
- Sweetened condensed milk: This is another key ingredient that shouldn’t be substituted, as it provides both sweetness and the creamy base that makes this no-egg ice cream work.
- Sugar: You can reduce the sugar to ¾ cup if your peaches are really sweet, or use honey instead (though it will change the flavor slightly).
Watch Out for These Mistakes While Making Ice Cream
The biggest mistake when making no-churn ice cream is skipping the chilling step for your peaches, which helps them release their juices and prevents icy chunks in your final product – that hour of waiting really does make a difference.
Another common error is not pre-freezing your ice cream maker bowl for the full 24 hours, which can result in ice cream that never properly firms up and stays soupy.
To get a smoother texture, make sure you mash your peaches well after chilling rather than leaving large chunks, and if you want an even creamier result, try chilling all your liquid ingredients for at least an hour before pouring them into the ice cream maker.
Finally, resist the urge to eat it straight from the machine – transferring the soft ice cream to a freezer-safe container and letting it firm up for 2-3 hours gives you that perfect scoopable consistency.
What to Serve With Peach Ice Cream?
This peach ice cream is amazing on its own, but it really shines when you serve it alongside warm desserts like peach cobbler, apple pie, or a simple pound cake. The contrast between the cold, creamy ice cream and a warm dessert fresh from the oven is hard to beat. You can also scoop it into waffle cones or bowls and top it with fresh sliced peaches, a drizzle of honey, or some crushed graham crackers for extra crunch. For a fun summer treat, try making ice cream sandwiches by placing a scoop between two soft sugar cookies or oatmeal cookies.
Storage Instructions
Store: Keep your peach ice cream in an airtight, freezer-safe container for up to 2 months. I like to press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.
Scoop: Since homemade ice cream freezes harder than store-bought, let it sit on the counter for about 5-10 minutes before scooping. This makes it much easier to serve and gives you that perfect creamy texture you’re looking for.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
| Servings | 16 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-2900
- Protein: 50-60 g
- Fat: 90-110 g
- Carbohydrates: 420-460 g
Ingredients
For the peach mixture:
- 4 large ripe peaches (peeled and diced into 1/2-inch pieces)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the dairy base:
- 12 oz evaporated milk
- 3.4 oz instant vanilla pudding mix
- 14 oz sweetened condensed milk
- 4 cups half and half
- 1/4 teaspoon fine sea salt
Step 1: Prepare and Macerate the Peaches
- 4 large ripe peaches, peeled
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Peel the peaches by blanching them in boiling water for 30 seconds, then transferring to ice water to cool before slipping off the skins.
Dice them into 1/2-inch pieces and combine in a bowl with the granulated sugar and fresh lemon juice.
Stir well to combine, then refrigerate for 1 hour.
This macerating period allows the peaches to release their juices and the sugar to dissolve, creating a flavorful syrup that will give your ice cream depth and natural peach essence.
After chilling, gently mash the peaches with a fork or potato masher—you want a chunky texture, not a smooth puree, so the ice cream has lovely peach pieces throughout.
Step 2: Build the Creamy Base
- 12 oz evaporated milk
- 3.4 oz instant vanilla pudding mix
- 14 oz sweetened condensed milk
- 4 cups half and half
- 1/4 teaspoon fine sea salt
In a large bowl, whisk together the evaporated milk and instant vanilla pudding mix until smooth and well combined—this creates the backbone of your ice cream’s texture.
Stir in the sweetened condensed milk, then add the half and half, whisking until everything is fully incorporated.
I like to add the salt at this point because it enhances the overall flavor and balances the sweetness of the condensed milk without making it taste salty.
The combination of these three milk products creates a rich, creamy base that doesn’t require eggs but still achieves a luxurious mouthfeel.
Step 3: Combine and Churn
- creamy milk base from Step 2
- mashed peaches with juices from Step 1
Pour the creamy base mixture from Step 2 into your ice cream maker, then add the mashed peaches with all their juices from Step 1.
Gently fold the peaches into the cream base until evenly distributed—don’t overmix as this can incorporate too much air and affect the texture.
I recommend chilling the combined mixture in the refrigerator for 30 minutes before churning if your ice cream maker hasn’t been pre-frozen, as this helps achieve a smoother final texture.
Churn according to your ice cream maker’s instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
Step 4: Freeze to Completion
Transfer the churned ice cream from Step 3 to a freezer-safe container, smooth the top, and freeze for at least 4-6 hours or until completely firm.
This resting period allows the ice cream to harden properly and the flavors to meld together beautifully.
Irresistible No Egg Peach Ice Cream
Ingredients
For the peach mixture
- 4 large ripe peaches (peeled and diced into 1/2-inch pieces)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
For the dairy base
- 12 oz evaporated milk
- 3.4 oz instant vanilla pudding mix
- 14 oz sweetened condensed milk
- 4 cups half and half
- 1/4 teaspoon fine sea salt
Instructions
- Peel the peaches by blanching them in boiling water for 30 seconds, then transferring to ice water to cool before slipping off the skins. Dice them into 1/2-inch pieces and combine in a bowl with the granulated sugar and fresh lemon juice. Stir well to combine, then refrigerate for 1 hour. This macerating period allows the peaches to release their juices and the sugar to dissolve, creating a flavorful syrup that will give your ice cream depth and natural peach essence. After chilling, gently mash the peaches with a fork or potato masher—you want a chunky texture, not a smooth puree, so the ice cream has lovely peach pieces throughout.
- In a large bowl, whisk together the evaporated milk and instant vanilla pudding mix until smooth and well combined—this creates the backbone of your ice cream's texture. Stir in the sweetened condensed milk, then add the half and half, whisking until everything is fully incorporated. I like to add the salt at this point because it enhances the overall flavor and balances the sweetness of the condensed milk without making it taste salty. The combination of these three milk products creates a rich, creamy base that doesn't require eggs but still achieves a luxurious mouthfeel.
- Pour the creamy base mixture from Step 2 into your ice cream maker, then add the mashed peaches with all their juices from Step 1. Gently fold the peaches into the cream base until evenly distributed—don't overmix as this can incorporate too much air and affect the texture. I recommend chilling the combined mixture in the refrigerator for 30 minutes before churning if your ice cream maker hasn't been pre-frozen, as this helps achieve a smoother final texture. Churn according to your ice cream maker's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream from Step 3 to a freezer-safe container, smooth the top, and freeze for at least 4-6 hours or until completely firm. This resting period allows the ice cream to harden properly and the flavors to meld together beautifully.
