Peel and chop your peaches. You don’t need to be precise here — rough chunks are fine since they’re going into the blender.

Add the chopped peaches, 3 tablespoons of honey, and lemon juice to your blender. Blitz until smooth. Taste it — it should be fragrant, sweet, and slightly tart.

Pro tip: If you prefer texture in your ice cream, blend only half the peaches smooth and dice the other half into small pieces. Fold the diced pieces in at the end for little fruity pockets throughout every scoop.

Set the peach purée aside. If it feels very watery, simmer it in a small saucepan over medium heat for 5 minutes to reduce it slightly. This concentrates the flavor and helps prevent ice crystals.

In a large bowl, beat the softened cream cheese with 2 tablespoons of honey and the pinch of salt using a hand mixer. Beat until completely smooth — no lumps. This step matters. If your cream cheese is lumpy, your ice cream will be too.

Pour in the sweetened condensed milk and mix gently until combined. Add the vanilla extract and cinnamon if using.

In a separate bowl (make sure it’s cold — I pop mine in the freezer for 10 minutes), whip the cold heavy cream until stiff peaks form. This usually takes about 3–4 minutes on medium-high speed.

You want the cream to hold its shape when you lift the beaters. Don’t overwhip — if it starts looking grainy, you’ve gone too far.

Gently fold the condensed milk mixture into the whipped cream using a rubber spatula. Use slow, sweeping motions from the bottom of the bowl. You want to keep as much air in the cream as possible — this is what gives the no-churn version its light, scoopable texture.

Once combined, fold in the peach purée. Again, be gentle. The mixture will turn a beautiful soft peach-orange color.

Line your loaf pan with plastic wrap or parchment paper, leaving some overhang. Pour in the ice cream mixture and smooth the top with your spatula.

Press a piece of plastic wrap directly against the surface (this prevents ice crystals from forming on top). Cover with the pan lid or foil.

Freeze for a minimum of 6 hours. Overnight is ideal. The longer it sets, the cleaner it scoops.

Remove the pan from the freezer 5 minutes before serving to let it soften slightly. This makes scooping much easier and gives you that perfect creamy consistency instead of a rock-hard block.