Peach ice cream recipe—the very phrase makes me think of warm days, ripe fruit, and the sound of laughter in the backyard. There’s nothing better than fresh peaches turned into a creamy, dreamy ice cream you can scoop straight from your freezer. In this guide, I’ll show you exactly how to make homemade peach ice cream with simple steps and a handful of good ingredients. No fancy machine needed! I’ll also share my first taste of real farm-fresh peach ice cream from a roadside stand in Georgia—an experience that sparked my love for this sweet, sunny dessert.
Table of Contents
1: The Story Behind My Favorite Peach Ice Cream Recipe
Where It All Started: My First Taste of Peach Ice Cream
My very first peach ice cream recipe moment was pure summer magic. Years ago, I was driving through Georgia when the heat got to me and I needed something cool. I stopped at a tiny farm stand, bought a basket of fresh peaches, and took a chance on a cup of homemade peach ice cream. One spoonful and I knew: someday I’d learn to make this at home. Now, I share this peach ice cream recipe with friends and neighbors every season. If you love peach treats, you’ll also enjoy my soft peach bread recipe—a perfect match for a scoop on top!
How This Peach Ice Cream Stays So Creamy
This homemade peach ice cream recipe is all about keeping things real: ripe peaches, fresh cream, a bit of sugar, and pure vanilla. The key is to chill the peach puree before mixing it into the base—this keeps the flavor bold and the texture smooth. No ice cream maker? No problem—I’ve got a no-churn option too. For more fruity summer sweets, try my light 3-ingredient peach sorbet or bake a batch of my heavenly summer peach bars. They all taste like sunshine in every bite.
2: Ingredients and How to Pick the Best Peaches
Essential Ingredients for the Perfect Peach Ice Cream Recipe
When it comes to a great peach ice cream recipe, fresh and simple is always best. The must-haves are ripe peaches, heavy cream, whole milk, sugar, a touch of lemon juice, and pure vanilla extract. If you want extra creaminess, a few egg yolks help create a rich custard base—but you can easily skip them for a lighter version. I always say: start with the best peaches you can find. Whether you grab them from a local stand or your backyard tree, the riper they are, the sweeter your ice cream will taste.
For more ideas on using peaches in your kitchen, check out my soft and moist best peach crisp recipe—it’s the ultimate comfort dessert that pairs perfectly with a scoop of ice cream. Or if you’re craving another frozen treat, you’ll love my smooth and creamy cashew ice cream bars as an easy plant-based alternative.
How to Choose and Prep Fresh Peaches
The star of this peach ice cream recipe is, of course, the peach! Always choose fruit that’s firm yet fragrant, with no green spots. Freestone peaches work best because they’re easy to pit and slice. Give them a gentle squeeze—if they have a little give, they’re perfect. Before mixing them in, I peel and chop the peaches, sprinkle them with sugar, and let them sit for 30 minutes. This draws out the natural juices and boosts the flavor in every spoonful.
If you have extra peaches on hand, don’t waste them—turn them into a sweet twist with my chicken and peaches recipe for a savory-sweet dinner idea, or try my cozy nectarine crisp with cinnamon oat pecan streusel for a warm, comforting bake.
3: How to Make Peach Ice Cream Step by Step
Making the Custard Base for Your Peach Ice Cream Recipe
To start your peach ice cream recipe, first make a silky custard base. In a medium pot, combine heavy cream, whole milk, and half the sugar. Heat gently over medium until it’s hot but not boiling. Meanwhile, whisk the egg yolks with the remaining sugar until pale and smooth. Slowly pour a bit of the warm milk into the yolks while whisking—this tempers them so they don’t scramble. Then pour the yolk mix back into the pot. Cook on low, stirring constantly, until the custard coats the back of a spoon. Take it off the heat, stir in pure vanilla extract, and let it cool completely.
For an extra sunny summer, pair this ice cream with my light mango chia seed pudding with coconut milk for a tropical dessert board. Or, for a sweet brunch idea, add a slice of my peach bread recipe on the side—trust me, they’re made for each other!
Blending Peaches and Freezing Your Peach Ice Cream
While the custard chills, prepare the peach mix. Blend your chopped peaches with a splash of lemon juice until smooth—if you like, leave a few small chunks for texture. Fold the chilled puree into the custard base. Pour everything into your ice cream maker and churn until thick and creamy. No machine? Pour the mix into a loaf pan, cover, and freeze. Stir it every 30 minutes for the first 3 hours to break up ice crystals—this keeps your peach ice cream recipe extra smooth.
Want more frozen inspiration? Try my 3-ingredient peach sorbet for a dairy-free twist, or cool down with my easy cashew ice cream bars for a creamy plant-based treat.
4: Tips, Serving Ideas, and Storage for Peach Ice Cream
Top Tips for the Best Peach Ice Cream Recipe
When it comes to a flawless peach ice cream recipe, a few tricks make all the difference. Always chill your custard and peach puree fully before churning—this keeps the texture extra creamy. Taste your peaches first: if they’re extra sweet, cut back a bit on the sugar. If they’re more tart, add an extra spoonful of sugar or honey to balance the flavor. For fun texture, stir in diced peaches or even crumble in a few spoonfuls of my heavenly summer peach bars before freezing.
Another tip? Use airtight containers for freezing and press plastic wrap directly onto the surface to prevent ice crystals. This way, every scoop tastes like summer—even days later.
If you’re a fruit lover, pair your ice cream with my bright nectarine crisp with cinnamon oat pecan streusel or my fresh and sweet chicken and peaches recipe for a fun dinner and dessert combo.
Serving and Storing Homemade Peach Ice Cream
Your homemade peach ice cream recipe deserves a grand entrance. Serve big scoops in waffle cones, pretty glass bowls, or sandwiched between soft cookies. For gatherings, make an ice cream sundae bar with chopped fruit, crunchy nuts, and sauces. If you’re storing leftovers, keep them frozen in a shallow, airtight container. Homemade ice cream tastes best within two weeks—though around here, it never lasts that long!
Need a quick fresh treat for next time? Keep your freezer stocked with my easy 3-ingredient peach sorbet for busy days, or chill out with my mango chia seed pudding with coconut milk for a fruity change of pace.
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5: Conclusion
There you have it—your perfect peach ice cream recipe, packed with sweet peach flavor, simple ingredients, and memories of sunny days. Whether you churn or no-churn, every scoop brings summer to your bowl. Save this recipe, share it with family, and come back anytime you crave a cold, creamy bite. Happy scooping!
How do I make peach ice cream without an ice cream maker?
Use my no-churn method: pour the mix into a loaf pan, freeze, and stir every 30 minutes for the first few hours to keep it creamy.
Can I use frozen peaches instead of fresh?
Yes! Thaw and drain them well first. Frozen peaches make this peach ice cream recipe easy year-round.
How long does homemade peach ice cream last?
It’s best within two weeks. Store it airtight and cover the surface with plastic wrap.
What toppings go well with peach ice cream?
Try fresh peach slices, toasted nuts, or a crumble of best peach crisp for extra summer flavor.
Peach Ice Cream Recipe
- Total Time: 6 hours (including freezing)
- Yield: 1 quart
Description
This Peach Ice Cream Recipe is creamy, dreamy, and packed with fresh peach flavor — no fancy machine needed, just simple steps and sunny summer sweetness.
Ingredients
- 4 ripe peaches, peeled, pitted, and chopped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 3 large egg yolks (optional for custard base)
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Sprinkle chopped peaches with 1/4 cup sugar and lemon juice. Let sit for 30 minutes to release juices.
- In a medium pot, heat heavy cream, milk, and remaining sugar over medium heat until hot but not boiling.
- In a separate bowl, whisk egg yolks (if using) until smooth. Slowly add a bit of the warm milk to temper, then pour yolk mixture back into pot.
- Cook over low heat, stirring constantly, until custard coats the back of a spoon. Remove from heat and stir in vanilla.
- Cool custard completely. Blend peaches into a puree, leaving a few chunks if desired.
- Fold peach puree into chilled custard base.
- Churn in an ice cream maker until thick, or use the no-churn method: pour into a loaf pan, freeze, and stir every 30 minutes for 3 hours.
- Store in an airtight container, covered with plastic wrap pressed to the surface to prevent ice crystals.
Notes
Use fresh, ripe peaches for best flavor, or frozen (thawed and drained). Enjoy within two weeks for best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn or Ice Cream Maker
- Cuisine: American