Homemade Peach Ice Cream

Homemade Peach Ice Cream is a creamy, dreamy summer dessert that captures the essence of ripe, juicy peaches in every bite. Made with fresh or frozen peaches, cream, and a few pantry staples, this ice cream delivers a refreshing burst of fruity flavor that’s perfect for hot days or anytime I crave a nostalgic treat.

Why You’ll Love This Recipe

I love how this recipe highlights the natural sweetness and aroma of peaches without being overly complicated. The texture is rich and velvety, with bits of peach throughout for extra flavor and a pleasant bite. Whether I make it with an ice cream maker or use a no-churn method, it always turns out beautifully. Plus, there’s something special about making ice cream from scratch—it just tastes better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen peaches (peeled and chopped)

• Granulated sugar

• Lemon juice

• Heavy cream

• Whole milk

• Vanilla extract

• Optional: egg yolks (for a custard-style version)

Directions

1. I begin by peeling and chopping the peaches. If they’re fresh, I blanch them for 30 seconds to make peeling easier.

2. I combine the peaches, sugar, and lemon juice in a bowl and let them sit for 30 minutes to macerate. This brings out their juices and enhances their flavor.

3. After the peaches have softened, I mash or puree part of the mixture—depending on whether I want chunks in the ice cream or a smoother texture.

4. In a separate bowl, I mix the cream, milk, and vanilla extract. If I’m making a custard-style base, I cook egg yolks with the milk and sugar first, then cool it completely before combining.

5. I stir the peach mixture into the cream base.

6. I pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions—usually about 20–25 minutes.

7. Once churned, I transfer the ice cream to a container and freeze it for at least 2–4 hours until firm.

Servings and timing

This recipe makes about 6 to 8 servings. Prep time takes around 15 minutes, plus 30 minutes for macerating the peaches. Churning takes about 25 minutes, and freezing takes 2 to 4 hours.

Variations

Sometimes I add a swirl of peach jam for an extra fruity kick. When I’m feeling indulgent, I stir in crushed shortbread cookies or chopped candied ginger. For a boozy twist, I’ve even added a splash of peach schnapps or bourbon to the mix. If I want a dairy-free version, I substitute the cream and milk with coconut milk.

storage/reheating

I store this ice cream in an airtight container in the freezer. It stays fresh for up to two weeks. To serve, I let it sit at room temperature for about 5 minutes to soften slightly—no need to reheat, just scoop and enjoy.

FAQs

Do I need an ice cream maker for this recipe?

While I prefer using an ice cream maker for the creamiest texture, I can also freeze the mixture in a loaf pan and stir it every 30–60 minutes for a no-churn version.

Can I use canned peaches instead of fresh?

Yes, I can use canned peaches, but I make sure to drain them well and reduce the sugar slightly since they’re usually packed in syrup.

How ripe should the peaches be?

The riper, the better. I look for soft, fragrant peaches for the best flavor and sweetness.

Can I make it without eggs?

Absolutely. I usually skip the eggs for a lighter, Philadelphia-style ice cream. It’s quicker and still delicious.

Why is my ice cream icy instead of creamy?

This can happen if there’s too much water in the peaches or if I skip the churning. I make sure to macerate the fruit and use enough cream for a smooth texture.

Conclusion

Homemade Peach Ice Cream is one of those recipes that brings pure joy with every scoop. It’s a seasonal favorite that celebrates the flavor of fresh peaches in the most delightful way. I love how easy it is to customize and how satisfying it is to make from scratch. Whether I’m serving it at a summer barbecue or enjoying a quiet bowl on the porch, this ice cream never fails to impress.

Homemade Peach Ice Cream

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: Churned or No-Churn
• Cuisine: American
• Diet: Vegetarian

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Description

Homemade Peach Ice Cream is a creamy and refreshing dessert made with fresh or frozen peaches, cream, and simple ingredients, delivering the perfect balance of fruity flavor and smooth texture.

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Ingredients

• 4 cups fresh or frozen peaches, peeled and chopped
• 3/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• Optional: 3 egg yolks (for custard-style ice cream)

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Instructions

1. Peel and chop peaches. If using fresh, blanch for 30 seconds to ease peeling.
2. Combine peaches, sugar, and lemon juice in a bowl. Let sit for 30 minutes to macerate.
3. Mash or puree part of the mixture to desired texture.
4. In a separate bowl, mix cream, milk, and vanilla extract. For custard-style, cook egg yolks with sugar and milk, then cool completely.
5. Stir peach mixture into the cream base.
6. Pour into ice cream maker and churn for 20–25 minutes, or follow a no-churn method by stirring mixture every 30–60 minutes while freezing.
7. Transfer churned ice cream to a container and freeze for 2–4 hours until firm.

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Notes

• Use very ripe peaches for best flavor.
• Adjust sugar if using canned peaches.
• No-churn option: freeze in a loaf pan, stirring every 30–60 minutes until set.
• Optional add-ins: peach jam, shortbread cookies, candied ginger, peach schnapps or bourbon.
• Dairy-free option: use full-fat coconut milk instead of cream and milk.

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Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 22g
• Sodium: 30mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg