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No-Churn Peach Gelato with Thyme and Honey Peaches

4.70 from 13 votes

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Easy peach gelato! Make this creamy no-churn ice cream without eggs or an ice cream machine. Serve with honey-drizzled peaches and thyme.

Three bowls on a whitewashed wooden board filled with peach gelato and sliced fresh peaces with thyme and mint sprigs.

Eating homemade ice cream is a pleasure, but let’s be honest.

How often do you actually make it?

If you’re not in the mood to start digging around for your ice cream maker, or if you don’t even have an ice cream maker, then say hello to this peach gelato.

Eggless homemade ice cream

This no-churn peach ice cream recipe is made without eggs, unlike traditional custard ice creams which do.

It can be tricky to make homemade ice cream base without eggs —the finished ice cream can end up with an unpleasant grainy texture.

Instead, an easy “no-churn” method makes this frozen dessert surprisingly light, rich and creamy with little effort.

Condensed milk is an ingredient that helps gives this “gelato” a smooth texture — it’s the sugar content that does the trick.

The base calls for a short list of ingredients and can be flavored with just about anything you like (or just add some vanilla and keep it plain).

You’ll need:

  • Peaches
  • Condensed milk (sweetened)
  • Heavy Cream
  • Cream cheese
  • Granulated sugar
  • Pinch of salt

It’s especially delicious with fresh seasonal fruit, in this case peaches.

Because who doesn’t love peaches and cream ice cream?!

No-Churn Peach Gelato in a glass Pyrex pan with a scoop and fresh sliced peaches and herb leaves

What is gelato anyway?

Gelato is the Italian name for the frozen dessert otherwise known as ice cream.

Italian gelato, in general, is less sweet than American-style ice cream and has a thicker, dense texture.

Many traditional gelatos aren’t made with eggs and don’t have as much air churned into them.

To me that means the focus is all on the cream.

To make this peach gelato, fresh peaches are pureed and blended with whipped cream, sweetened condensed milk and a small amount of cream cheese.

The cream cheese acts like a stabilizer and also gives the ice cream a delicious tangy taste.

I was going for a smooth and creamy ice cream texture that’s not too sweet or heavy.

Bowls of No-Churn Peach Gelato with Thyme and Honey Peaches

Equipment and Tools to make no-churn ice cream

A stand mixer definitely comes in handy to whip the cream. But you can also whip cream the old-fashioned way by hand (consider it your arm workout for the day):

Get a metal bowl and stick it in the freezer for about 15 minutes, then set the bowl on a kitchen towel and start beating very, very cold cream with a balloon whisk.

It will take at least 10 minutes for the cream to form peaks, depending on your speed and the butterfat content of your cream.

While we’re on the subject, if you really want to travel the unplugged route to make this gelato, puree the peaches in an old-fashioned food mill instead of using a food processor.

In the mood for another easy cool summer dessert? Try Easy Lemon Blueberry Sorbet.

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No-Churn Peach Gelato

No-Churn Peach Gelato with Honey Peaches

Karen Tedesco
This no-churn peach ice cream is an easy, elegant dessert with a smooth creamy texture. Fresh strawberries, raspberries and blackberries are also absolutely delicious on top.
Print Pin
4.70 from 13 votes
Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Course Desserts
Cuisine Ice Cream
Servings 8


  • 1 1/2 pounds (680 g) peaches, 5 or 6
  • 2 tablespoons sugar
  • 1 14-ounce (3.23 l) can sweetened condensed milk
  • 2 cups (473 ml) heavy cream
  • 2 ounces (56.7 g) cream cheese, at room temperature
  • 1/2 teaspoon fine sea salt

To serve

  • Pitted and sliced peaches
  • Honey
  • Fresh thyme leaves, optional


  • Bring a saucepan of water to a boil. Fill a bowl with ice water. Use a small, sharp knife to mark an X on the bottom of each peach. Drop the peaches in the boiling water for 1 minute. Transfer the peaches to the ice water and cool.
  • Slip the skins off the peaches, remove the pits and roughly chop. Puree in a food processor with the sugar until smooth (or leave it slightly chunky if you prefer). Put the puree in a bowl and stir in the condensed milk until smooth and combined.
  • Whip the cream, cream cheese and salt in a mixer with the whisk attachment until soft peaks form. Fold in the peach mixture with a spatula until completely blended.
  • Scrape the mixture into a loaf pan or other freezer-proof container. Cover and freeze until firm, about 4 hours.
  • Take the gelato out of the freezer about 15 minutes before serving to ease in scooping. Serve in bowls with sliced peaches, a drizzle of honey and the thyme sprinkled over.

Karen’s Notes and Tips

Based on a recipe from The Vanilla Bean Baking Book


Serving: 1g | Calories: 275kcal | Carbohydrates: 13g | Protein: 2g | Fat: 25g | Saturated Fat: 15g | Sodium: 191mg | Potassium: 216mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1247IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. Sue Canavan says:

    4 stars
    Looks yummy. Can you substitute Greek yogurt for cream cheese?

    1. Hi – I don’t suggest substituting yogurt for the cream cheese. As I mention in the post, cream cheese contains an emulsifier (such as guar gum) which produces a nice creamy texture with no need for churning.

  2. 5 stars
    I love the idea of using thyme in desserts! Looks so delicious and perfect for the summer!

  3. 5 stars
    the absolute essence of summer! thank you! XO