The heat of summer sends us searching for a yummy frozen treat! If you want a simple and easy frozen treat, try these recipes that don’t need a churn just a good old freezer!!
I was lucky enough to recently get some fresh Georgia peaches and cannot wait to give this one a try!

No Churn Peaches and Cream Ice Cream

• 1 pound fresh peaches, peeled, pitted and sliced
• 14 ounce can sweetened condensed milk
• 2 cups heavy whipping cream
• 2 teaspoons vanilla

Using a food processor, pulse the peaches until they are pea sized chunks. Alternatively, dice the peaches by hand and in a towel and set aside.
In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream and vanilla on a medium-high speed until stiff peaks form.
Gently fold in the peaches until combined.
Pour the mixture into a bread pan or other freezer safe container, and freeze at least 4 hours for soft-serve style or 6 hours and up to overnight.
Try this interesting twist on a healthier version of strawberry cheesecake ice cream.

Strawberry Cheesecake Cottage Cheese Ice Cream

(Modified from all the Healthy Things blog)

• 18 ounces whole milk cottage cheese
• 2 tablespoons strawberry jam
• ¼ cup maple syrup
• 2 teaspoons vanilla extract
• ¼ cup chopped strawberries
• 2 large sheets graham crackers, crushed, plus more for topping

Add all of the ingredients, except the chopped strawberries and graham crackers, to a high powered blender. Blend on high, until silky smooth and creamy. There should be no lumps or visible curds.
Transfer the ice cream mixture to a loaf pan and stir in the chopped strawberries and graham crackers. Top the ice cream with a bit more crushed graham crackers.
Cover and transfer the loaf pan to the freezer to freeze for 3-4 hours until set.
Remove the ice cream from the freezer 20 to 30 minutes before scooping and serving.

Serves 4, each serving contains: Calories 333, Protein 13g., Fiber 1g., Fat 15g., Carbohydrates
35g., Sugars 21g.

Oreo Ice Cream Cake

• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• ½ cup sour cream
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1 package Oreo cookies, about 39

Line an 8-inch cake pan with aluminum foil.
In a large mixing bowl, whip the heavy cream and powdered sugar on a high speed until medium-stiff peaks form. Beat in the sour cream, vanilla extract and salt on a low speed until combined.
Place one layer of sandwich cookies (about 13) in a circular pattern around the surface area of the pan. Top with 1/3 the whipped cream and spread out into an even layer with the back of a spoon. Repeat two more times so you have three layers of cookies and three layers of cream.
Cover with plastic wrap and freeze for five hours, until set. Remove from the refrigerator 5-10 minutes before serving.

Orange Creamsicle Ice Cream Cake

For the Cake layer

• ¾ cup and 2 tablespoons all-purpose flour
• ½ cup sugar
• 1 ¼ teaspoon baking powder
• 6 tablespoons salted butter
• 2 egg whites
• 1 ½ teaspoons vanilla extract
• ¼ cup sour cream
• ¼ cup milk
• 3 tablespoons hot water
• 3 tablespoons orange Jell-O powder, from a 3 ounce package

For the Ice Cream Layers

• 12 ounces cream cheese, softened
• ¾ cup sugar
• ¼ cup milk
• 12 ounces Cool Whip

The remaining orange Jell-O powder, left from the cake layer

• 2 tablespoons hot water
• 2 teaspoon vanilla extract

For the Topping

• 8 ounce Cool Whip

Orange candy slices

• Orange gel icing color

For the cake, preheat oven to 350 degrees. Line the bottom of an 8 inch cake pan with parchment paper and grease the sides.
Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth.
Do not over mix. Spread evenly into cake pan.
Bake 19-20 minutes, or until a toothpick inserted comes out with a few crumbs. Allow to cool for
3-4 minutes, then remove to cooling rack to finish cooling.
Once cake has cooled, remove dome from cake with a large serrated knife. Poke holes in the top of the cake with something like the end of a wooden spoon, or a straw.
Combine hot water and orange Jell-O in a small bowl, then spoon mixture over the cake and spread it so that it goes into the holes.
For the Ice Cream, beat the cream cheese and sugar in a mixer bowl until smooth. Add the milk and mix until smooth. Fold in the Cool Whip.
Divide the mixture evenly between two bowls.
Combine hot water and remainder of orange Jell-O powder in a small bowl. Fold into one of the bowls with half of the ice cream mixture.
Add vanilla into the other half of the ice cream mixture.
To assemble the Cake, line the sides of a springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
Put the cake layer into the bottom of the pan.
Top cake with the vanilla ice cream and spread into an even layer.
Add the orange ice cream and spread into an even layer.
Allow ice cream cake to freeze completely, 6-8 hours or overnight.
When frozen, remove from the springform pan and remove parchment paper from the sides.
To finish off the cake, ice the outside with additional Cool Whip. You can use gel icing color to make it orange if you prefer. Pipe additional Cool Whip around the top edges and top with candy orange slices.
Freeze until ready to serve. Enjoy!! Yields 12 – 14 slices.

No-Churn Lemon Ice Cream

• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons fresh lemon juice
• 1 tablespoon of finely grated lemon zest
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 2 cups heavy cream, chilled

Place a 9 x 5 inch loaf pan in the freezer.
In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest, vanilla, and salt. Whisk to stir until thoroughly blended.
In a large bowl, beat the chilled heavy cream with an electric mixer until it forms stiff peaks.
Add one cup of the whipped cream to the sweetened condensed milk mixture and stir until gently blended.
Pour the condensed milk mixture into the remaining whipped cream and fold with a spatula or spoon until no streaks remain.
Pour the ice cream mixture into the chilled loaf pan and spread it evenly. Return to the freezer.
Freeze for at least three hours or overnight. Remove the ice cream from the freezer and let it stand for about 10 minutes to soften slightly. Yields 5 to 6 cups.