No Churn Peach Cheesecake Ice Cream

Name: No Churn Peach Cheesecake Ice Cream
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 25 min
Yield: 8
Cuisine: American
Ingredients: 2 cups heavy whipping cream, cold; 14 ounces sweetened condensed milk; 8 ounces cream cheese, softened to room temperature; 1 teaspoon vanilla extract; 1 cup fresh peaches, diced small; 1 tablespoon granulated sugar; 1 cup Biscoff cookies, crushed

A creamy homemade ice cream that tastes exactly like a fresh slice of peach cheesecake without needing an ice cream machine.

By Recipes By Nani· 🌍 American· July 18, 2026

recipesbynani.com

Prep

20 minutes

Cook

5 minutes

Total

6 hours 25 minutes

Serves

There is nothing quite like homemade ice cream during the warm summer months. This version is a personal favorite because it gives you that velvety cheesecake flavor combined with sweet peaches and crunchy spiced cookies. You will love how easy it is to whip up right in your own kitchen.

Since you do not need an ice cream maker for this recipe, it is a great project to do with kids. Just remember to freeze your container beforehand to help the ice cream set up even faster once you put it in the freezer.

🧺 Ingredients

2 cups heavy whipping cream, cold
14 ounces sweetened condensed milk
8 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
1 cup fresh peaches, diced small
1 tablespoon granulated sugar
1 cup Biscoff cookies, crushed

👩‍🍳Instructions

1
Cook the diced peaches and sugar in a small saucepan over medium heat for about five minutes until soft, then let the mixture cool completely.
2
Beat the softened cream cheese and vanilla extract in a large bowl until the mixture is smooth and creamy.
3
Slowly pour the sweetened condensed milk into the cream cheese and beat until combined.
4
In a separate bowl, whip the cold heavy cream until stiff peaks form.
5
Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6
Layer the mixture into a freezer safe loaf pan by adding a portion of the ice cream base followed by spoonfuls of the peach mixture and a sprinkle of crushed Biscoff cookies.
7
Repeat the layers and use a butter knife to gently swirl everything together.
8
Cover the pan tightly and freeze for at least six hours or until firm before serving.

💡 Tips

Store this ice cream in the back of your freezer where it stays the coldest. If you have any leftovers, press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. You can also swap the Biscoff cookies for graham crackers if that is what you have on hand.

#dessert #ice cream #summer #vegetarian #easy recipe

Made this recipe? Let us know how it went.