Grandma Doris whipped up this 4 ingredient masterpiece decades ago and we still fight over the last frozen square. It is impossibly creamy and wildly refreshing.

This frozen peach cream salad is one of those old-school, church-basement desserts that somehow tastes even better straight from the freezer on a hot day. The recipe comes from my Grandma Doris, who could stretch a few pantry staples into something everyone still talks about. It’s just four ingredients—canned peaches, sour cream, sugar, and chopped walnuts—whipped together and frozen into a frosty, pastel-orange slab. It’s impossibly creamy, wildly refreshing, and yes, my family still fights over the last frozen square every single summer.

Serve this frozen peach cream salad straight from the freezer, sliced into squares like an icebox dessert. It’s perfect after a grilled dinner—think burgers, brats, or barbecue chicken—when you want something cold and not too fussy. I like to let it sit on the counter for 5–10 minutes so it softens just enough to slice cleanly while staying frosty on top. Pair it with iced tea, lemonade, or a light white wine, and if you’re feeding a crowd, round things out with a simple green salad or a bowl of salty potato chips for that sweet-salty contrast.

Servings: 8-10

2 cans (15 ounces each) sliced peaches in juice or light syrup, well drained

Lightly grease a clear glass pie plate (or an 8×8-inch glass baking dish) with a tiny bit of neutral oil or nonstick spray, then wipe out any excess so just a thin film remains. This helps the frozen salad release more easily.

Drain the canned peaches very well, reserving 2 tablespoons of the juice in a small bowl. Pat the peach slices dry with a paper towel so the salad freezes creamy, not icy.

Roughly chop the drained peach slices into bite-size pieces. Aim for a mix of small bits and a few larger chunks so you get visible fruit layers in each slice.

In a medium mixing bowl, stir together the sour cream, granulated sugar, and the reserved 2 tablespoons of peach juice until the sugar is mostly dissolved and the mixture is smooth and creamy.

Fold the chopped peaches into the sour cream mixture until evenly distributed. The mixture should turn a soft pastel orange with plenty of peach pieces showing through.

Sprinkle half of the chopped walnuts evenly over the bottom of the prepared glass pie plate so they form a light, crunchy base layer.

Pour the peach cream mixture into the pie plate over the walnuts, smoothing the top with a spatula so it’s level and the fruit is spread out evenly.

Sprinkle the remaining chopped walnuts evenly over the top, gently pressing them in so they adhere but still stay visible on the surface.