Pour your 2 cups of heavy whipping cream into a large bowl. Grab your electric mixer and whip the cream for 2-3 minutes until you get stiff peaks—the mixture should hold its shape when you lift the beaters. Don't walk away during this part or you'll end up with butter like I did once (not ideal).

In a separate bowl, combine the sweetened condensed milk with 1/2 cup whole milk and stir them together. Add your vanilla bean paste and that 1 tsp alcohol-free vanilla extract, whisking until smooth. The condensed milk is doing the heavy lifting here—it's what makes this no churn recipe possible instead of icy and grainy.

Dice your fresh peaches into small pieces, about half-inch cubes. You'll want them small enough to distribute evenly but large enough that you can still taste distinct peach chunks throughout. Toss them with 1 tbsp lemon juice and the 1/4 tsp salt to prevent browning and boost flavor.

Gently fold the condensed milk mixture into your whipped cream using a spatula. Do this slowly and carefully—fold rather than stir so you keep all those air bubbles in there. You'll end up with this gorgeous pale base that's thick and cloud-like, which is exactly what you want.

Fold your peach mixture (including any juices) into the cream mixture. I like to save a few peach pieces on the side to sprinkle on top later. Add 1/2 tsp ground cardamom for that unexpected spice note that makes people say "what IS that flavor?"

Line a 9x5 loaf pan with parchment paper so removing it later is way easier. Pour your no churn peach ice cream base into the pan and smooth the top with a spatula. Sprinkle those reserved peach pieces and 1/2 cup chopped pistachios across the surface, pressing them in gently.

Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours, ideally overnight. When you're ready to serve, let it sit at room temperature for 3-4 minutes so scooping isn't torture. Slice into squares or use an ice cream scoop for those perfect rounds everyone loves.