Blend or pulse your fresh peaches in a food processor until you get a smooth puree. You're looking for about 1 cup total — don't overthink it. If your peaches are super juicy, strain out some liquid so the mixture isn't watery.

Pour the heavy whipping cream into a large bowl and whip on medium-high speed for 2-3 minutes until stiff peaks form. Trust me on this — don't skip the whipping step or you'll end up with a frozen puddle instead of creamy no churn peach ice cream.

In a separate bowl, combine your sweetened condensed milk, peach puree, lemon juice, vanilla bean seeds, and salt. Stir until everything's completely mixed together and the vanilla seeds are distributed throughout.

Gently fold the peach mixture into the whipped cream using a rubber spatula. Work slowly and carefully — I made the mistake of stirring aggressively once and deflated all my whipped cream into sad, dense clumps.

Pour the mixture into a freezer-safe container and smooth the top. Scatter your diced fresh peaches, chopped pistachios, orange zest, and drizzle of melted butter across the top, then swirl them in lightly with a knife.

Cover with plastic wrap or a tight-fitting lid, then freeze for at least 6 hours — overnight is honestly better. The longer it sits, the more the flavors develop and blend together.

Scoop and serve straight from the freezer — if it's too hard, let it sit on the counter for 3-5 minutes first. Save this recipe for your next gathering because everyone's always impressed by homemade frozen desserts.