Mouthwatering Peach Ice Cream Pie

I didn’t grow up eating homemade ice cream. Store-bought was fine by me—you just opened the carton and scooped. But when I had kids, they wanted to help in the kitchen, and making ice cream from scratch seemed like it would be this whole production with special machines and rock salt.

Turns out, no-churn ice cream is a thing. You just whip cream, fold in sweetened condensed milk, and freeze. No churning required. This peach ice cream pie takes that same easy method and puts it in a buttery cookie crust. Fresh peaches, a handful of ingredients, and you’ve got yourself a dessert that tastes like you tried way harder than you actually did.

What Kind of Peaches Should I Use?

Both fresh and frozen peaches work great for this ice cream pie, so you can make it any time of year. If you’re using fresh peaches, look for ones that are ripe but still firm enough to slice cleanly – they should smell sweet and give slightly when you press them gently. Frozen peaches are actually a fantastic option since they’re picked at peak ripeness and already sliced, which saves you time and effort. Just make sure to thaw and drain frozen peaches well before using them so you don’t end up with excess water in your pie. Whether you go fresh or frozen, yellow peaches tend to have a classic sweet flavor, while white peaches offer a slightly more floral taste if you want to mix things up.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Chessmen Cookies: If you can’t find Chessmen cookies, graham crackers or vanilla wafers work great for the crust. You’ll need about 2 cups of crumbs. Nilla wafers give a similar buttery flavor.
• Fresh or frozen peaches: Either fresh or frozen peaches work fine here. If using frozen, thaw them completely and drain any excess liquid before adding to the pie. You can also try nectarines or mangoes for a different fruit twist.
• Heavy whipping cream: Heavy cream is pretty important for getting that creamy, scoopable texture, so I’d recommend sticking with it if possible. In a pinch, you could use whipping cream (not half-and-half though).
• Sweetened condensed milk: This ingredient is key to the recipe’s sweetness and texture, so it’s best not to substitute it. Evaporated milk won’t work the same way since it’s not sweetened.
• Butter: You can use coconut oil instead of butter for the crust if you prefer, using the same amount.

Watch Out for These Mistakes While Making

The biggest mistake with this no-bake pie is not freezing it long enough – if you try to slice it before the full 6 hours, you’ll end up with a melted mess instead of clean slices, so plan ahead and give it plenty of time to set completely.

Another common error is under-whipping the cream, which leads to a runny filling that won’t hold its shape – make sure to whip it until stiff peaks form before folding in the other ingredients.

When pressing the cookie crust into the pan, avoid packing it too tightly or it becomes rock-hard and difficult to cut through, so use gentle, even pressure instead.

For the smoothest texture, let the pie sit at room temperature for about 5-10 minutes before slicing, which makes cutting much easier and gives you those picture-perfect pieces.

What to Serve With Peach Ice Cream Pie?

This peach ice cream pie is pretty much a complete dessert on its own, but I love serving it with a drizzle of warm caramel sauce or a handful of fresh berries on the side. If you’re feeling fancy, a small scoop of vanilla ice cream alongside your slice makes it extra indulgent, or you could add a dollop of whipped cream with a sprinkle of cinnamon. For a summer cookout, this pie pairs perfectly with iced tea or lemonade, and it’s always a hit when served after grilled burgers or barbecue chicken. Sometimes I’ll even crumble a few extra Chessmen cookies on top right before serving for some added crunch.

Storage Instructions

Freeze: This pie needs to stay in the freezer since it’s an ice cream dessert. Cover it tightly with plastic wrap or aluminum foil to prevent freezer burn, and it’ll keep for up to 2 months. I like to let it sit at room temperature for about 5-10 minutes before slicing so it’s easier to cut through.

Slice Ahead: If you’re serving this for a party, you can slice it ahead of time and wrap individual pieces in plastic wrap. Store them back in the freezer and grab however many slices you need when guests arrive.

Serve: Let the pie soften slightly on the counter for 5-10 minutes before serving for the best texture. If it gets too soft and melty, just pop it back in the freezer for a few minutes to firm up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 35-40 g
• Fat: 190-210 g
• Carbohydrates: 470-500 g

Ingredients

For the crust:

• 15 oz butter cookies (such as Pepperidge Farm Chessmen)
• 6 tbsp butter (melted and cooled)
• 1/4 tsp salt

For the filling:

• 3 cups peaches (peeled and diced into 1/2-inch pieces)
• 2 cups heavy whipping cream
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1 tsp lemon juice

Step 1: Prepare the Cookie Crust

• 15 oz butter cookies
• 6 tbsp butter
• 1/4 tsp salt

Crush the butter cookies into fine crumbs—I use a food processor for this, which takes just 30 seconds and creates a more uniform texture than a rolling pin.

Mix the cookie crumbs with the melted and cooled butter and salt until the mixture resembles wet sand.

Press firmly into a 9-inch pie dish, working it up the sides and across the bottom, then refrigerate while you prepare the filling.

Step 2: Prepare the Peaches

• 3 cups peaches

Peel and dice the peaches into 1/2-inch pieces.

Separate 2 cups of the diced peaches and blend them until completely smooth—this creates your peach puree base.

Set the remaining diced peaches aside; these will add texture to the final filling.

Step 3: Whip the Cream and Build the Filling

• 2 cups heavy whipping cream
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1 tsp lemon juice
• peach puree from Step 2

Pour the heavy whipping cream into a cold bowl and whip until stiff peaks form—this typically takes 2-3 minutes with an electric mixer.

In a separate bowl, gently fold together the sweetened condensed milk, the peach puree from Step 2, vanilla extract, and lemon juice until well combined.

I find the lemon juice adds brightness that keeps the peach flavor from becoming too heavy, which is key in an ice cream pie.

Step 4: Combine and Assemble

• whipped cream and peach mixture from Step 3
• remaining diced peaches from Step 2

Gently fold the whipped cream into the peach mixture from Step 3 until just combined—fold slowly to maintain the airiness of the whipped cream, which gives the pie its creamy texture.

Fold in the reserved diced peaches from Step 2, distributing them evenly throughout the filling so you get peach pieces in every bite.

Step 5: Freeze and Set

• cookie crust from Step 1
• peach filling from Step 4

Pour the filling into the chilled cookie crust from Step 1, smoothing the top with a spatula.

Freeze for at least 6 hours, or until completely solid.

For best results, I like to cover it loosely with plastic wrap after 2 hours to prevent ice crystals from forming on the surface.

Mouthwatering Peach Ice Cream Pie

Delicious Mouthwatering Peach Ice Cream Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 20 minutes mins

Total Time 6 hours hrs 25 minutes mins

Servings: 8 slices

Calories: 3850

Ingredients Method

Ingredients

  

For the crust:

• 15 oz butter cookies (such as Pepperidge Farm Chessmen)
• 6 tbsp butter (melted and cooled)
• 1/4 tsp salt

For the filling:

• 3 cups peaches (peeled and diced into 1/2-inch pieces)
• 2 cups heavy whipping cream
• 14 oz sweetened condensed milk
• 2 tsp vanilla extract
• 1 tsp lemon juice

Method

 

1. Crush the butter cookies into fine crumbs—I use a food processor for this, which takes just 30 seconds and creates a more uniform texture than a rolling pin. Mix the cookie crumbs with the melted and cooled butter and salt until the mixture resembles wet sand. Press firmly into a 9-inch pie dish, working it up the sides and across the bottom, then refrigerate while you prepare the filling.
2. Peel and dice the peaches into 1/2-inch pieces. Separate 2 cups of the diced peaches and blend them until completely smooth—this creates your peach puree base. Set the remaining diced peaches aside; these will add texture to the final filling.
3. Pour the heavy whipping cream into a cold bowl and whip until stiff peaks form—this typically takes 2-3 minutes with an electric mixer. In a separate bowl, gently fold together the sweetened condensed milk, the peach puree from Step 2, vanilla extract, and lemon juice until well combined. I find the lemon juice adds brightness that keeps the peach flavor from becoming too heavy, which is key in an ice cream pie.
4. Gently fold the whipped cream into the peach mixture from Step 3 until just combined—fold slowly to maintain the airiness of the whipped cream, which gives the pie its creamy texture. Fold in the reserved diced peaches from Step 2, distributing them evenly throughout the filling so you get peach pieces in every bite.
5. Pour the filling into the chilled cookie crust from Step 1, smoothing the top with a spatula. Freeze for at least 6 hours, or until completely solid. For best results, I like to cover it loosely with plastic wrap after 2 hours to prevent ice crystals from forming on the surface.