Creamy, tangy cheesecake ice cream swirled with juicy peaches and bits of spiced Biscoff cookies, this no-churn peach cheesecake ice cream is ready to enjoy after just 8 hours in the freezer—no ice cream maker required. Made with just a handful of ingredients, it’s rich, creamy, and packed with fresh peach flavor in every bite.
Every summer deserves at least one homemade ice cream recipe, and this one will quickly become a repeat favorite. It’s everything you love about peach pie and tangy cheesecake… transformed into one incredibly creamy frozen dessert.
Tastes like frozen peach cheesecake!
And unlike traditional custard ice cream, there’s no cooking eggs, no tempering, and no ice cream machine required. Simply whip, fold, swirl, freeze, and scoop. No need to break a sweat churning on a hot summer day!
Why You’ll Love This Peach Cheesecake Ice Cream:
- No ice cream maker required
- Made with simple ingredients
- Packed with real peach flavor
- Biscoff cookies soften into a cheesecake crust-like texture
- Perfect way to use summer peaches
- Try it topped with salted caramel…!
- Keeps well in the freezer for weeks
Key Ingredients You Need & Why
- Fresh Peaches: Fresh ripe peaches provide the best flavor and texture. You want peaches that give slightly when gently squeezed—they’ll be sweet and juicy without becoming mushy. If fresh peaches aren’t in season, you can use frozen peaches. Thaw them completely first and blot away excess moisture before cooking. I don’t recommend canned peaches because they’re typically too soft and can make the peach swirl overly wet and mushy.
- Heavy Cream: Cold heavy cream whips into fluffy peaks that give the finished ice cream its light, scoopable texture.
- Cream Cheese: Cream cheese is what transforms this from peach swirl ice cream into peach cheesecake ice cream. Use full-fat block-style cream cheese, softened to room temperature. Avoid whipped or spreadable cream cheese from a tub.
- Sweetened Condensed Milk: This is the secret to silky no-churn ice cream. It sweetens the mixture while keeping it exceptionally creamy after freezing.
- Biscoff Cookies: These deliciously spiced crispy cookies soften in the ice cream, resulting in a texture that perfectly mimics a cheesecake crust… but with even more flavor! In fact, we use Biscoff cookie crumbs to make a Biscoff crust for the pumpkin cheesecake in my book, Sally’s Baking 101.
You also need butter, brown sugar, vanilla extract, and cinnamon to round out the flavors of this peach cheesecake ice cream.
Prepare the Peach Swirl
Start with around 4 fresh peaches. Peel, pit, and dice them, and then cook them down on the stove for about 10 minutes. Cooking them briefly with a little brown sugar and butter intensifies their flavor and prevents large icy peach chunks in the finished ice cream.
As the peaches cook, gently mash some of them with a spoon. You’re looking for a texture sort of like peach preserves—saucy with plenty of peach chunks. Like this:
Set that aside to cool completely. (Because warm peaches will melt the whipped cream!)
How to Make No-Churn Ice Cream
If you’ve made one of my no-churn ice cream recipes before—like blueberry crumble ice cream and chocolate swirl pistachio ice cream—you’re already familiar with the process.
The inspiration for this ice cream base comes from Martha Stewart’s popular no-churn method, which is simply 1 can of sweetened condensed milk and 2 cups (1 pint) of heavy cream.
Start by whipping the heavy cream into stiff peaks, a little stiffer than when we make homemade whipped cream. Set that aside, then whip/beat the softened cream cheese until completely smooth—no lumps! Add the sweetened condensed milk, vanilla, and cinnamon, and mix until combined:
Then add the whipped cream to the cream cheese mixture and mix to combine.
Let’s Assemble
Spoon and spread about a third of the ice cream mixture into a loaf pan or other deep bowl/pan. Super flexible recipe here; use whatever deep pan you have, as long as it’s freezer-safe. I usually use a loaf pan.
Spoon about half of the cooled peaches on top of the ice cream layer, then top with Biscoff pieces. Repeat the layers, then top with the final layer of ice cream mixture and a few peach chunks and Biscoff crumbs. Use a knife to gently swirl everything together:
Cover and freeze for at least 8 hours or overnight. That’s it. Homemade peachy ice cream has never been easier.
And wait until you try it with homemade salted caramel drizzled on top. Wow!
Yes, you can completely skip the cream cheese. Simply omit it and follow the classic no-churn method: whip the heavy cream to medium-stiff peaks, then mix in the sweetened condensed milk, vanilla extract, and cinnamon. Continue with the recipe as directed. The ice cream will still be creamy and delicious, just without the tangy cheesecake flavor.
Absolutely. Thaw them completely first and blot away excess moisture before cooking.
I don’t recommend it. Canned peaches are already very soft and watery, so after cooking, they’ll be too wet and dilute the peach flavor.
Yes, replace with 4 full-sheet graham crackers.
More Frozen Treat Recipes
- Brownie Baked Alaska
- Ice Cream Cake (like Dairy Queen!)
- Chocolate Chip Cookie Ice Cream Sandwiches
- Blueberry Lemon Icebox Cake
- Ice Cream Loaf Cake
- Peanut Butter Ice Cream Pie
- Blueberry Yogurt Swirl Popsicles
Peach Ice Cream Tools
Non-Stick Ceramic Cookware Set
No-Churn Peach Cheesecake Ice Cream
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 9 hours, 10 minutes
- Yield: 1.5 quarts
- Category: Dessert
- Method: Freezing
- Cuisine: American
Description
This no-churn peach cheesecake ice cream combines creamy cheesecake filling, spiced Biscoff cookie crumbs, and a homemade peach swirl into one incredibly rich frozen dessert. No ice cream maker required!
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 (420g/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*
Instructions
- Cook the peaches: In a medium skillet, combine the 3 cups peach chunks, the brown sugar, and butter over medium heat. Cook, stirring occasionally, for about 10 minutes, or until the peaches have softened and the mixture is thick and saucy, almost like a chunky jam. As the peaches cook and soften, gently mash some of them with the back of a spoon. Set aside to cool completely.
- Make the ice cream: In a large bowl using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream until stiff peaks form, about 4 minutes. Transfer the whipped cream to another bowl and place in the refrigerator.
- Place the cream cheese in the mixing bowl you just used and beat on medium-high speed until smooth (no lumps). Add the sweetened condensed milk, vanilla extract, and cinnamon, then beat until combined. Add the whipped cream back into the bowl with the cream cheese mixture, and beat on low speed until just combined.
- Spoon/spread about a third (just eyeball it) of the ice cream mixture into a deep freezer-safe container or bowl. I suggest a 9×5-inch loaf pan. Drop spoonfuls of about half of the cooled peaches on top. Sprinkle half of the Biscoff pieces over the top. Spoon/spread another third of the ice cream mixture on top, followed by remaining peaches and Biscoff pieces. (If desired, reserve a few of the peaches and Biscoff crumbs for the top.) Top with the remaining ice cream mixture (and any reserved peaches and Biscoff). With a knife, gently swirl the peaches, Biscoff, and ice cream together. Cover tightly and freeze for at least 8 hours and up to 2 weeks.
- When ready to serve, let the ice cream sit out of the freezer for 10 minutes before scooping. Enjoy!
Notes
- Make Ahead Instructions: Prepare and freeze the ice cream for up to 2 weeks. The peaches can be prepared 1 day in advance. Cover and store in the refrigerator until ready to use in step 4.
- Special Tools (affiliate links): Skillet | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | 9×5-inch Loaf Pan | Ice Cream Scoop
- Can I Skip the Cream Cheese? Yes. Simply omit it and follow the classic no-churn method: whip the heavy cream to medium-stiff peaks, then mix in the sweetened condensed milk, vanilla extract, and cinnamon. Continue with the recipe as directed. The ice cream will still be creamy and delicious, just without the tangy cheesecake flavor.
- Peaches: Fresh peaches are best. Depending on their size, you’ll need about 1¼ to 1½ pounds (565–680g), or about 4 medium peaches, to yield 3 cups (454g) peeled and diced peaches. Frozen peaches work, too. Thaw them completely first, then chop them and blot away excess moisture before cooking.
- Avoid Canned Peaches: Canned peaches are already very soft and watery, so after cooking, they’ll be too wet and dilute the peach flavor.
- Can I Use Graham Crackers Instead of Biscoff Cookies? Yes, replace with 4 full-sheet graham crackers.
Adapted from Martha Stewart’s very popular no-churn method!
Reader Comments and Reviews
This was absolutely delicious!! My entire family (even my cheesecake hating husband) loved it.
This was so delicious! We’re in a heat wave so I didn’t want to turn on the stove, so I just microwaved the butter and brown sugar for about 2 min and stirred it well. Then added chopped canned peaches and a smidge of the syrup from the can for flavor and stuck the bowl in the fridge to chill while I worked on the rest of it. Turned out very well! I’m sure the flavor would be better with fresh, ripe peaches but I’m still very pleased. Thanks for the great recipe!
I didn’t have biscoff cookies, but did have homemade crumble topping. It worked beautifully; this ice cream is SO delicious. I will be making it again.
This was my first attempt at no-churn ice cream and it was a huge success! The ice cream was incredibly flavorful and simple to make. My family loved it!
This was my first time making no churn ice cream. It was incredible! Not difficult at all, and delicious. I will definitely be making this again.
Have never made ice cream so had to give a try.
Oh my goodness this is delicious and wonderful! And easy and did I mention delicious.
Made this delightful ice cream over the weekend. It was a hit! Super simple to make and absolutely delicious.
This recipe is so easy and the whole family loved it! Thank you
Can I successfully double the recipe and use 2 loaf pans?
Thanks
Absolutely! Just split the finished mixture between 2 loaf pans. The peach mixture may take a little longer to cook down because you’re doubling the volume, and make sure you have a large enough bowl for mixing everything together!
I have learned so much from many of your recipes and instructions but… this ice cream was gritty and icy, not creamy at all. Prepared my peaches the day before so they wouldn’t be hot or warm when I put them in the cream mixture. I used full fat Philly cream cheese. Warned my guest that it was a first time make…. thumbs down by all!
I just made your peach cheesecake ice cream. I have never made ice cream before and as usual your instructions are so clear and easy to follow. The ice cream is so creamy and delicious. I can’t wait to try another flavor. Sally, please keep the recipes coming…… My goal is to try one of your recipes every week!
I desperately want to make this but my husband doesn’t eat peaches. Do you think I could just swap out the peaches for another fruit like strawberries? Thank you for all of the recipes, Sally! I’m currently working my way through your cookbook but this stopped me in my tracks!(:
Hi Katie! I’m sure strawberries would be lovely here. I would skip the cinnamon, unless you’d like that flavor with the strawberry! You can also try this blueberry crumble ice cream.
This caught my eye and I instantly needed to make it. Had a few ingredients on hand but went out to grab the rest. Made it exactly as the recipe explained, however I did use a glass loaf pan opposed to the metal one listed as it was what I already had at home. Do feel like when I checked the icecream the morning after it was a bit harder than expected. Is this normal? Does it just need to thaw out for a couple mins before serving? Or Is it maybe due to the glass rather than the metal pan? Nonetheless got a couple spoonfuls out and it is definitely creamy and delicious! Love your recipes Sally!
Hi Elle! Because of the cream cheese and the fruit, this ice cream is quite hard right out of the freezer. Let it sit for at least 10 minutes before tryign to scoop. It begins to soften up nicely!
This recipe sounds delicious and I bought some Alabama peaches to give it a great try. I love being able to rely on your recipes for fabulous results! I’m tempted to make it in individual servings. Do you think I could just layer it into clear plastic glasses?
Can’t see why not!
This is really helpful. Bookmarked for future reference. Thank you!
Oh my! This looks amazing! Printing recipe now! Second no churn recipe printed today! The other was one I saw on Instagram for copycat Ben and Jerry’s oatmeal cookie crunch ice cream. Can’t wait to try both!
What is the calorie count per serving?
Hi Geri, we don’t usually include nutrition information as it can vary between different brands of the same ingredients, and portion size. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can this recipe be doubled?
Hi Nancy! We’re sure you could, but it may be best to make two batches so you don’t end up with too much whipped cream volume for your mixer to handle.
This looks delicious! However, I can’t digest heavy cream…could I substitute Cool whip? Same amount as the heavy cream?
Hi Linda, You could substitute Cool Whip for the whipped cream if needed, but it will be sweeter. You would need about 4 cups of Cool Whip.
Follow up comment fro Susan Taylor:
It does still print using Firefox, so my suspicion seems to be confirmed that whatever just got updated isn’t playing nicely with Safari. I hope this helps you pinpoint the trouble! Thanks!
We loved this! It was absolutely delicious. I was looking for ways to use up a bunch of peaches and this was excellent.
Hello dear Sally and team,
For about the last week or so I have not been able to print recipes from your site (I am using the same internet, computer, printer, and browser [Safari] as always). Has there been an update on your website or something? We love your work and want to try some new recipes. Thanks for listening to our sadness!!!
Hi Susan, so sorry to hear you’re having trouble printing! It looks to be working on our end, could you give us more info so that we can help troubleshoot? Does the print preview open in a new tab when you click the “Print Recipe” button at the top of the recipe card?
Lately, when I try to print one of Sally’s Baking recipes, the ingredients are missing. I thought it was something I was doing wrong.
Hi Darlene! Thanks so much for letting us know. I’m trying to replicate the problem and it seems to be working on my end, but I will let my tech support know! Sorry for any trouble. Feel free to email us and we can put the recipe into a document to print out if that is easier! sally(at)sallysbakingaddiction.com
I have a KitchenAide ice cream bowl attachment. Even though this is meant to be a no-churn recipe, could I freeze it in the KitchenAid instead?
Hi Tara, you certainly can if you’d like. However, churning it in an ice cream maker won’t really make it creamier since the base contains sweetened condensed milk and whipped cream. It may not freeze up in the machine the same way as a traditional custard style ice cream would, if that makes sense.
I am sooooo making this. I was just wondering what ice cream to make next, but now I know.
This recipe looks amazing! How would you adjust this recipe in order to make it in an ice cream maker? Would you still add sweetened condensed milk? Any vodka to prevent ice crystals? Thanks!
Hi Sarah! I actually developed this recipe specifically as a no-churn ice cream, so I haven’t tested an ice cream maker version. (I need a new ice cream maker! On my list!)
I don’t recommend simply churning this exact mixture because the whipped cream and sweetened condensed milk combo are what make the no-churn method work. If you want to use an ice cream maker, I’d suggest starting with a traditional churned ice cream base instead and then you can add the peach and Biscoff cookie layers.