Pour your heavy cream into a large mixing bowl and whip it with an electric mixer on medium-high speed for 2–3 minutes. You're looking for stiff peaks that hold their shape when you lift the beaters. I always stop when the cream looks like pillows—too long and you'll have butter. This matters because overwhipped cream breaks down during freezing and becomes grainy instead of smooth.

In a separate bowl, whisk together the sweetened condensed milk, peach puree, vanilla bean paste, and salt. This is your flavor base. Taste it here and adjust the salt if needed. I know it seems weird to taste something that's about to freeze, but this is your last chance to catch an imbalance before 8 hours pass.

Fold the peach mixture into the whipped cream using a rubber spatula. Use slow, deliberate strokes—folding rather than stirring. Fold from the bottom of the bowl up and over, rotating the bowl as you go. This is where I confess: I used to whisk aggressively here and my texture suffered for months. Gentle folding keeps the air bubbles intact, which is what gives peach ice cream no churn cozy that luxurious structure.

Once everything is combined and you see no white streaks, add the lemon juice and orange zest and fold three more times. The acid catches you off-guard in the best way—it wakes up the peach flavor without making the dessert taste tangy. This step is why your version will taste better than versions made without citrus.

Transfer the mixture to a loaf pan or shallow freezer-safe container. Smooth the top with a spatula, then freeze for at least 8 hours, ideally overnight. The reason you need this much time is that no-churn bases freeze more slowly than churned ice cream. Don't skip ahead and try to scoop at the 4-hour mark—the texture won't be right.

Once frozen solid, let the container sit on the counter for 3–5 minutes before scooping. This brief rest softens the surface just enough that your scoop glides through instead of cracking. If your kitchen is especially warm, stick the scoop in hot water first, dry it completely, and go to work.

Top each bowl with pistachios, toasted coconut, and graham cracker crumbs if you're being fancy—or eat it straight from the container if you're being honest.