August brings with it a time of transition where the weather still screams “summer” as our kids grab their backpacks and head out the door for the first day of school. Homemade ice cream makes a perfect afternoon snack or dessert on a 100-degree day, and this tasty, no-churn recipe is so easy, you’ll be making it long after the temperatures lose their sizzle!

Peachy Keen Ice Cream is my take on an old Girl Scout treat. At camp, we would put a few peaches and graham crackers into a zip-top bag with some whipped topping, close the bag and smush it together into a glorious mess. Then we’d cut off the bottom corner and squeeze it into our mouths.

If your kids are helping you make this – or if you just want to feel like a kid – put the peaches into a bag and mash them the old-fashioned way. It’s so delicious!


  • 1 14-ounce can sweetened condensed milk
  • 1 package French Vanilla Instant Pudding
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Pinch of fine sea salt
  • 2 cups heavy cream
  • 1 15-ounce can sliced peaches in light syrup
  • 1 sleeve cinnamon graham crackers, coarsely crushed


  1. Place a large mixing bowl and whisk attachment from an electric or stand mixer into the refrigerator to chill.
  2. Drain the peaches, pour into a bowl and mash with a potato masher; set aside.
  3. Into another large bowl, pour the sweetened condensed milk, pudding mix, vanilla extract and sea salt, and whisk until smooth. (The mixture will be thick.)
  4. In the chilled bowl, using the chilled whisk attachment, whip the heavy cream until stiff peaks form.
  5. Fold one-third of the whipped cream into the condensed milk-pudding mixture until well blended.
  6. Fold the remaining whipped cream into the pudding mixture.
  7. Fold in the peaches and graham crackers.
  8. Pour the mixture into a 9- by 5-inch loaf pan, using a spatula to distribute evenly and smooth the top.
  9. Place a piece of plastic wrap directly onto the top of the cream mixture, cover tightly with foil, and freeze for several hours, until firm.
  10. For easier scooping, remove from the freezer 10-15 minutes before serving. Scoop into bowls or ice cream cones and enjoy!
  11. Fun tips: Fill a glass with hot water and dip in your ice cream scoop to warm it; shake off excess water before scooping.
  12. Try using different flavors of instant pudding and mix-ins, such as butterscotch with granola, pistachio with chopped nuts, or chocolate fudge with mini-marshmallows and walnuts. Make special holiday versions with seasonal pudding flavors such as pumpkin spice and gingerbread.