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Two ice cream cones filled with peach pie ice cream on top of a container of ice cream with an ice cream scooper
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5 from 6 votes

No Churn Peach Pie Ice Cream

This Easy No-Churn Peach Pie Ice Cream has the most creamy smooth base filled with sweet spiced peach slices and perfectly crunchy pie crust bites.
Prep Time1 hr
Cook Time45 mins
Freeze Time8 hrs
Total Time9 hrs 45 mins
Course: Dessert
Cuisine: American, south, Southern
Servings: 8 servings
Calories: 626kcal


For the Pie Crust Crumbles

  • 1 9 inch frozen pie crust

For the Peach Pie Filling

  • 4 cups sliced peaches peeled
  • 1/4 cup light brown sugar
  • 1 tbsp whiskey
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

For the Ice Cream

  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 1 tbsp pure vanilla extract
  • 2 cups heavy whipping cream whipped to stiff peaks


For the Crust Crumbles

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
  • Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
  • Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

For the Peach Pie Filling

  • Preheat the oven to 375 degrees.
  • In a large bowl, combine the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt, then mix together. Transfer peaches into a baking dish.
  • Bake for 20-30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.

For the Ice Cream

  • Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.
  • Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
  • Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
  • Once whipped cream is folded in, carefully fold ¾ of the peaches into batter only folding 3-4 times just until the peaches have distinctly swirled through batter.
  • Repeat the previous step with ¾ of the crust crumbles.
  • Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining peaches and crust crumbles. Don’t forget to drizzle on the remaining peach juice!
  • Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!


Generally speaking, you can expect to store homemade ice cream for up to 2 months. The quality, taste, texture, and color will deteriorate after long-period freezer storage. Keep the container tightly sealed to prevent freezer burn and consume while still fresh.


Calories: 626kcal | Carbohydrates: 55g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 411mg | Potassium: 448mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1639IU | Vitamin C: 7mg | Calcium: 223mg | Iron: 1mg