Every spoonful of this homemade peach ice cream recipe tastes like sunshine, ripe orchards, and sticky-fingered joy. I first made this recipe during a scorching July weekend when my neighbor dropped off a basket overflowing with fresh peaches. That spontaneous gift turned into a creamy masterpiece that quickly became a staple in my summer dessert lineup.
This homemade peach ice cream recipe is one of those treats that fits right into any summer scenario. Whether you’re hosting a barbecue, looking for a fruity dessert after a light meal, or simply craving a cold scoop while watching the sunset, this peach-packed ice cream delivers. And the best part? You don’t need fancy equipment to make it.
Table of contents
Secrets Behind the Creamiest Peach Ice Cream
What sets this homemade peach ice cream recipe apart is its balance of freshness and richness. Fresh peaches bring brightness and natural sweetness. A base made with cream and whole milk gives that luscious texture we all crave. A dash of vanilla rounds it out into something nostalgic and elegant.
Unlike store-bought versions that often rely on artificial flavorings, this recipe highlights the real fruit. Blanching and peeling the peaches helps avoid any bitter skins, while pureeing part of the fruit and folding the rest in chunks creates layers of peachy texture.
Want to make it dairy-free? Swap out the milk and cream with full-fat coconut milk. Watching sugar? Try honey or maple syrup instead of granulated sugar. You can even churn this in an ice cream maker or freeze it no-churn style.
Recipe Card
Homemade Peach Ice Cream Recipe
6-8
servings15
minutes2
hours220
kcal240
minutesA creamy, fruity, refreshing homemade peach ice cream recipe bursting with summer flavor. Simple to make, with or without an ice cream maker.
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Ingredients
4 large 4 ripe peaches, peeled and pitted
1 cup 1 heavy cream
1 cup 1 whole milk
3/4 cup 3/4 granulated sugar (or honey)
1 tsp 1 vanilla extract
1 tsp 1 lemon juice
Pinch salt
Directions
- Slice and peel the peaches. Puree half and dice the rest.
- In a mixing bowl, whisk together cream, milk, sugar, lemon juice, vanilla, and salt.
- Stir in the peach puree and diced peaches.
- Chill the mixture for at least 2 hours.
- Churn in an ice cream maker according to the manufacturer’s instructions or pour into a freezer-safe container for no-churn.
- Freeze until firm (about 4 hours).
Notes
- Taste before freezing and adjust sweetness.
- Use cling-free peaches for easier peeling.
- Store up to 2 weeks in an airtight container.
Nutrition Facts
- Fat: 12g
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 2g
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Pro Tips for the Best Peach Ice Cream
- Choose ripe peaches: You want them juicy, fragrant, and just soft to the touch.
- Peel with ease: Blanch peaches for 30 seconds in boiling water, then shock in ice water. Skins slide right off.
- Blend half, dice half: Puree part of the peaches for flavor throughout, and leave chunks for fruity bites.
- Don’t skip the chill: Chill your base before churning or freezing for a smoother texture.
- Add mix-ins last: Fold in diced peaches and extras like crumbled cookies or crushed nuts after your base is thickened.
Peach Ice Cream Variations Worth Trying
Peach and Basil Ice Cream
For a sophisticated twist, blend in a few fresh basil leaves when pureeing the peaches. The herbal notes pair beautifully with the fruit.
Honey Roasted Peach Ice Cream
Roast your peach slices in the oven with a drizzle of honey and a pinch of cinnamon. Let them cool and fold into the base for caramelized flavor.
Peach Ice Cream with Almond Crunch
Mix chopped toasted almonds or almond brittle into the base right before freezing for a crunchy, nutty finish.
Vegan Peach Ice Cream
Use two cans of full-fat coconut milk, maple syrup, and ripe peaches. Skip the cream and milk, and enjoy a dairy-free delight.
Boozy Peach Ice Cream
Add a splash of bourbon or peach schnapps to the base for a grown-up version. Just a tablespoon or two enhances flavor and keeps it scoopable.
FAQs
Yes, but drain them well and skip the added sugar if they’re packed in syrup. Fresh peaches offer the best texture and flavor.
ot at all. This recipe works beautifully no-churn. Just pour into a shallow container, freeze, and stir every 30 minutes for the first 2 hours.
It’s likely due to not chilling the mixture enough or using low-fat milk. Full-fat ingredients and proper chilling make a huge difference.
Yes. Just give it a stir before pouring into the machine or container.
How to Use Leftover Peach Ice Cream
- Make Ice Cream Sandwiches: Scoop between soft sugar cookies.
- Peach Milkshake: Blend with a splash of milk.
- Frozen Pie Filling: Layer it in a graham cracker crust and refreeze.
- Top Your Waffles: Peach ice cream on warm waffles is a dream.
A Sweet Summer Sendoff
This homemade peach ice cream recipe is everything summer should be, fresh, fruity, and full of joy. Whether it’s for a picnic, a family night, or just because peaches are in season, this treat captures the magic of warm-weather desserts. You’ll taste sunshine in every spoonful.
If you loved this recipe, don’t miss my strawberry rhubarb crisp or watermelon sorbet for more fruity inspiration.
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