No-Churn Peach Crumble Ice Cream
If there’s one dessert that tastes like summer in a scoop, it’s this No-Churn Peach Crumble Ice Cream.
Made with juicy peaches, ribbons of homemade peach sauce, and buttery honey crumble folded into a rich vanilla ice cream base, every bite tastes like peach cobbler à la mode—but even better. The sweet peaches become soft and jammy, the crumble adds the perfect bit of texture, and the creamy vanilla base ties everything together beautifully.
And the best part? No ice cream machine required.
Whether you’re serving it in waffle cones, alongside a slice of pound cake, or enjoying it straight from the container (no judgment here!), this easy homemade ice cream is sure to become one of your favorite summer desserts.
Why You’ll Love This No-Churn Peach Crumble Ice Cream
- No ice cream maker needed.
- Tastes just like peach cobbler à la mode.
- Creamy, rich, and easy to make.
- Packed with fresh peaches and buttery crumble.
- Perfect for hot summer days.
- Make-ahead friendly.
- Stores beautifully in the freezer.
- Made with simple ingredients.
Ingredients You’ll Need
For the Honey Crumble
- All-purpose flour
- Salt
- Honey
- Unsalted butter
For the Peach Swirl
- Fresh ripe peaches
- Water
- Honey
- Vanilla extract
For the Ice Cream Base
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Salt
Helpful Tips
- Let the peach mixture cool completely before assembling the ice cream.
- Don’t over-swirl the layers—you want ribbons of peaches throughout.
- Use ripe peaches for the sweetest flavor.
- Save a little crumble to sprinkle on top when serving.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Variations
Add Cinnamon
A pinch of cinnamon in the crumble gives this ice cream even more peach cobbler flavor.
Add Pecans
Fold in chopped toasted pecans for extra crunch.
Use Nectarines
Nectarines work beautifully if peaches aren’t in season.
Drizzle with Caramel
Salted caramel sauce takes this dessert to the next level.
Serving Suggestions
This homemade peach crumble ice cream is delicious:
- In waffle cones
- Topped with extra crumble
- With whipped cream and caramel sauce
- Alongside pound cake
- Between two sugar cookies for ice cream sandwiches
- With grilled peaches
Storage
Store the ice cream tightly covered in the freezer for up to 2 months.
For best results, press a piece of plastic wrap directly onto the surface of the ice cream before covering the container. This helps prevent ice crystals and keeps the texture creamy.
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
My Favorite Tools for This Recipe
You don’t need any fancy equipment to make this creamy no-churn peach crumble ice cream, but these are the kitchen staples I used and love. If you’re looking to recreate this recipe at home, these are the exact types of tools and ingredients I reach for every time.
Kitchen Scale– My favorite way to measure ingredients accurately for consistent results every time.
Ice Cream Scoop – Makes serving beautiful, perfectly rounded scoops so much easier.
Glass Loaf Pan – The perfect pan for freezing homemade no-churn ice cream and serving it straight from the freezer.
Sweetened Condensed Milk – The secret ingredient that gives no-churn ice cream its rich, creamy texture without needing an ice cream maker.
Raw Honey – I love adding a drizzle of honey to bring out the natural sweetness of the peaches and add a subtle floral flavor.
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Ingredients
Honey Crumble
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons melted unsalted butter
- 1 tablespoon room-temperature unsalted butter
- 2 tablespoons honey
Peach Swirl
- 3 ripe peaches, pitted and sliced
- 1/4 cup water
- 1 tablespoon vanilla extract
- 2 tablespoons honey
Ice Cream Base
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
Step 1: Make the Honey Crumble
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, salt, and honey. Add the melted butter and stir with a fork until combined. Add the room-temperature butter and continue mixing until the mixture resembles wet sand and forms small clumps.
Spread the crumble mixture onto the prepared baking sheet and bake for about 15 minutes, or until lightly golden brown. Allow the crumble to cool completely.
Step 2: Make the Peach Swirl
In a medium saucepan over medium-low heat, combine the sliced peaches, honey, water, and vanilla extract.
Cook, stirring frequently with a silicone spatula, for about 15 minutes, until the peaches have softened and broken down into a thick, jammy mixture.
Remove from the heat and allow the peach mixture to cool for at least 30 minutes.
Step 3: Make the Ice Cream Base
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, starting on low speed and gradually increasing to high speed, until soft peaks form, about 1 minute.
Remove the bowl from the mixer and gently fold in the sweetened condensed milk, vanilla extract, and salt until fully combined and no streaks remain.
Step 4: Assemble the Ice Cream
Spread half of the ice cream base into a loaf pan or quart-sized freezer-safe container.
Spoon half of the peach mixture over the top, followed by half of the crumble.
Repeat with the remaining ice cream base, peach mixture, and crumble.
Using a butter knife, gently swirl the layers together to create ribbons of peaches throughout the ice cream.
Step 5: Freeze
Cover tightly with plastic wrap and freeze for at least 8 hours, or preferably overnight.
Serve and enjoy!
Notes
- This ice cream will keep in the freezer for up to 2 months.
- Allow it to soften for 5–10 minutes before scooping.
- For even more peach cobbler flavor, add 1/2 teaspoon cinnamon to the crumble mixture.
- Reserve some crumble to sprinkle on top just before serving for extra crunch.
- Fresh peaches work best, but thawed frozen peaches can also be used.