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
- 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 ice cream has never been easier!
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
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!
- 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.
- Scoop, serve, and 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!
