Name: No-Churn Peach Cheesecake Ice Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 3 cups (454g) peeled and diced fresh peaches (about 4 medium peaches); 1/4 cup (50g) packed light or dark brown sugar; 2 Tablespoons (28g) unsalted butter; 6 ounces (170g) full-fat block cream cheese, softened to room temperature; 2 cups (480g/ml) heavy cream, very cold; 14-ounce (396g) can full-fat sweetened condensed milk; 1 teaspoon pure vanilla extract; 1/4 teaspoon ground cinnamon; 8 Biscoff cookies (about 65g), roughly chopped/broken into pieces

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Introduction

This no-churn peach cheesecake ice cream is a creamy, dreamy dessert that combines fresh peaches with rich cream cheese and a hint of cinnamon. It’s easy to make at home without an ice cream maker and perfect for summer gatherings or anytime you crave a fruity treat.

A rectangular metal container filled with creamy white ice cream that has swirls and chunks of orange peach pieces mixed throughout, along with small brown crumbly bits scattered on top and inside. A black ice cream scoop holds a fresh round scoop of the ice cream midway placed inside the container. Around the container, there are whole and halved fresh peaches on a white marbled surface, with a silver spoon and a beige striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (454g) peeled and diced fresh peaches (about 4 medium peaches)
1/4 cup (50g) packed light or dark brown sugar

2 Tablespoons (28g) unsalted butter
6 ounces (170g) full-fat block cream cheese, softened to room temperature

2 cups (480g/ml) heavy cream, very cold
14-ounce (396g) can full-fat sweetened condensed milk

1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
8 Biscoff cookies (about 65g), roughly chopped or broken into pieces

Instructions

Step 1: In a medium skillet, combine the peeled and diced peaches, brown sugar, and butter over medium heat. Cook, stirring occasionally, for about 10 minutes until the peaches soften and the mixture thickens into a chunky jam. Gently mash some peaches with the back of a spoon. Remove from heat and let cool completely.
Step 2: Using a hand or stand mixer fitted with a whisk attachment, whip the very cold heavy cream in a large bowl until stiff peaks form, about 4 minutes. Transfer the whipped cream to another bowl and chill it in the refrigerator.
Step 3: In the same mixing bowl, beat the softened cream cheese on medium-high speed until smooth and lump-free. Add the sweetened condensed milk, vanilla extract, and ground cinnamon, then mix until fully combined.

Step 4: Gently fold the whipped cream into the cream cheese mixture on low speed until just combined, being careful not to deflate the cream.
Step 5: In a freezer-safe container (such as a 9×5-inch loaf pan), spoon about one-third of the ice cream mixture. Layer half of the cooled peach mixture on top, followed by half of the chopped Biscoff cookies. Repeat the layers with another third of the ice cream, remaining peaches, and Biscoff pieces. Finish with the last third of ice cream mixture, and if desired, reserve some peaches and cookie pieces to scatter on top. Use a knife to gently swirl the layers together.
Step 6: Cover the container tightly and freeze for at least 8 hours, or up to 2 weeks.

Step 7: Before serving, let the ice cream sit at room temperature for about 10 minutes to soften slightly. Scoop and enjoy!

Tips & Variations

For extra flavor, add a splash of fresh lemon juice to the peaches while cooking to brighten the taste.
Substitute Biscoff cookies with graham crackers or your favorite spiced cookies for a different texture.

If fresh peaches are not in season, use thawed frozen peaches, but drain any excess liquid before cooking.
Make sure the cream cheese is fully softened at room temperature to avoid lumps in the ice cream base.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, remove it from the freezer about 10 minutes before scooping to soften slightly for easier serving. Stir gently if ice crystals form on the surface.

How to Serve

A woman's hand holds a waffle cone filled with three scoops of ice cream with a creamy white base. The ice cream has visible chunks and swirls of caramel or butterscotch mixed throughout, creating patches of light brown and golden orange spots. The cone is light brown with a classic grid pattern, and the image is set against a simple, white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned peaches instead of fresh peaches?

While fresh peaches offer the best texture and flavor, you can substitute canned peaches drained well. Cook them as directed to reduce excess liquid and concentrate the flavor.

Do I need an ice cream maker for this recipe?

No, this is a no-churn recipe designed to be easy without any special equipment. The whipped cream and cream cheese base create a smooth, creamy texture when frozen.