Ingredients

For the Ice Cream Base

• 2 cups (480ml) heavy whipping cream, cold
• 1 can (14 ounces/397g) sweetened condensed milk
• 8 ounces (226g) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• ¼ teaspoon fine salt

For the Peach Swirl

• 3 cups fresh peaches, peeled and diced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon (optional)

Cheesecake Mix-Ins

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 2 tablespoons brown sugar

Optional Garnishes

• Fresh peach slices
• Graham cracker crumbs
• Whipped cream
• Caramel sauce
• Mint leaves

Instructions

Step 1: Prepare the Peach Swirl

In a medium saucepan, combine the diced peaches, granulated sugar, lemon juice, and cinnamon, if using.

Cook over medium heat for 8–10 minutes, stirring occasionally, until the peaches become soft and release their juices.

Use the back of a spoon or a potato masher to lightly mash some of the peaches while leaving small chunks for texture.

Remove the pan from the heat and allow the peach mixture to cool completely.

For a smoother swirl, blend half of the cooked peaches before cooling.

Step 2: Prepare the Graham Cracker Crumble

In a small bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until the crumbs resemble wet sand.

Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 5–7 minutes for extra crunch, if desired.

Allow the crumble to cool completely.

Step 3: Make the Cheesecake Base

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sweetened condensed milk, vanilla extract, lemon juice, and salt.

Beat until the mixture is silky smooth with no lumps remaining.

Step 4: Whip the Cream

In a separate chilled mixing bowl, whip the cold heavy cream using an electric mixer until stiff peaks form.

Take care not to overwhip, as the cream can become grainy.

Step 5: Fold Everything Together

Gently fold the whipped cream into the cream cheese mixture in three additions.

Use a rubber spatula and fold carefully to keep the mixture light and airy.

Continue folding until fully combined and no streaks remain.

Step 6: Assemble the Ice Cream

Spoon one-third of the ice cream base into a freezer-safe loaf pan or airtight container.

Top with several spoonfuls of the cooled peach mixture and a sprinkle of the graham cracker crumble.

Repeat the layers until all the ingredients are used.

Use a butter knife or skewer to gently swirl the peaches through the ice cream without overmixing.

Sprinkle the remaining graham cracker crumble over the top.

Step 7: Freeze

Cover the container tightly with plastic wrap or a lid.

Freeze for 6–8 hours, or preferably overnight, until the ice cream is firm.

Step 8: Serve

Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes before scooping.

Serve in bowls, waffle cones, or dessert glasses.

Garnish with fresh peach slices, whipped cream, graham cracker crumbs, caramel sauce, or fresh mint if desired.

Optional Variations

Brown Butter Peach Cheesecake Ice Cream

Use browned butter in the graham cracker crumble for a rich, nutty flavor.

Peach Raspberry Cheesecake Ice Cream

Add fresh raspberries between the layers for a sweet-tart contrast.

Honey Peach Ice Cream

Replace the granulated sugar in the peach mixture with honey for natural sweetness.

Cinnamon Streusel Peach Ice Cream

Swap the graham cracker crumble with a buttery cinnamon streusel topping.

Peach Pecan Cheesecake Ice Cream

Fold in ½ cup toasted chopped pecans for extra crunch and flavor.

Serving Suggestions

This ice cream pairs wonderfully with:

• Peach cobbler
• Apple pie
• Pound cake
• Waffle cones
• Sugar cones
• Fresh berries
• Butter cookies
• Graham crackers
• Whipped cream
• Caramel drizzle

Storage

Store the ice cream in an airtight freezer-safe container for up to 2 weeks.

Place a piece of plastic wrap directly on the surface before sealing to help prevent ice crystals from forming.

Tips for the Best No-Churn Peach Cheesecake Ice Cream

• Use ripe, sweet peaches for the best natural flavor.
• Cool the peach mixture completely before adding it to the ice cream base.
• Whip the heavy cream until stiff peaks form for a light and creamy texture.
• Fold the whipped cream gently to maintain volume.
• Avoid over-swirling the peaches to create beautiful ribbons of fruit throughout the ice cream.
• Toast the graham cracker crumble for extra crunch and flavor.
• Let the ice cream soften for a few minutes before scooping for the creamiest texture.

Nutrition (Per Serving – Approximate)

• Calories: 425
• Protein: 5g
• Carbohydrates: 34g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 210mg
• Fiber: 1g
• Sugar: 29g