Drain the canned peaches thoroughly.
Chop some of the peaches into small pieces and set aside.
Place the remaining peaches in a bowl and blend until smooth to make a peach puree.
Pour the cold heavy whipping cream into a large mixing bowl.
Beat with an electric mixer until firm peaks form.
Gently fold the sweetened condensed milk into the whipped cream.
Fold in the chopped peach pieces.
Add part of the peach puree and fold gently, leaving some visible peach streaks.
Transfer the mixture to a freezer-safe container or loaf pan.
Spoon the remaining peach puree over the top.
Gently swirl the puree through the cream mixture with a knife or spoon.
Cover tightly and freeze for at least 6 hours or overnight.
Let the ice cream soften at room temperature for about 5–10 minutes if necessary, then scoop and serve.
