When the sun is shining and peaches are at their ripest, few things are more satisfying than a scoop of homemade peach ice cream. With its creamy texture and bright, natural sweetness, peach ice cream is a summertime treat that’s both nostalgic and refreshing.
Whether you prefer a traditional churned version, a no-machine recipe, or a dairy-free option, this guide walks you through everything you need to know. From the basics of making it at home to fun ways to serve it, let’s dive into the world of this fruity frozen dessert.
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What Makes Peach Ice Cream Special?
Peach ice cream stands out for its balance of creamy richness and vibrant fruit flavor. The natural juiciness of peaches blends beautifully with cream, creating a dessert that’s light yet indulgent. It’s also incredibly versatile—you can go all out with custard-style richness or opt for a minimalist, dairy-free version.
This dessert also captures the flavor of peak-season peaches, making it a favorite during warm months when fresh fruit is abundant.
Popular Types of Peach Ice Cream
There’s more than one way to enjoy peach ice cream. Here are a few of the most common styles:
- Classic churned: Traditional ice cream made with cream, milk, and sometimes eggs for a richer base.
- No-churn: A simple version that doesn’t require an ice cream maker—perfect for beginners.
- Vegan or dairy-free: Uses alternatives like coconut milk or almond milk in place of dairy.
- Sorbet or frozen yogurt: A lighter option that focuses more on the fruit itself.
Ingredients for Homemade Peach Ice Cream
This version uses no eggs and is ideal for those who want a lighter but still creamy ice cream. It yields about 1.5 quarts.
You’ll need:
- Fresh peaches – 4 medium-sized (about 1.5 pounds), peeled and chopped
- Granulated sugar – 3/4 cup (split into two parts)
- Heavy cream – 2 cups
- Whole milk – 1 cup
- Vanilla extract – 1 teaspoon
- Lemon juice – 1 tablespoon (helps enhance the peach flavor)
- A pinch of salt
If peaches aren’t in season, frozen or canned peaches can work as well—just drain them and pat dry.
How to Make Peach Ice Cream (Step-by-Step)
1. Prep the Fruit
Start by peeling your peaches. If the skins are hard to remove, you can blanch them—dip them in hot water briefly, then rinse under cold water. This helps the skin slide off more easily.
Chop the peeled peaches and place them in a mixing bowl. Add 1/4 cup of sugar and the lemon juice, stirring to coat. Let the fruit rest at room temperature for around 30 to 45 minutes, allowing the juices to release and the flavor to intensify.
2. Blend the Peaches
Once softened, blend the peaches into a purée. Leave a few chunks in for texture if you prefer.
3. Make the Cream Base
In another bowl, stir together the rest of the sugar, heavy cream, milk, vanilla extract, and a pinch of salt. Stir until fully combined and the sugar is dissolved.
4. Combine and Chill
Stir the peach purée into the cream base, then cover and place it in the refrigerator for a few hours or overnight to chill completely.
5. Churn the Ice Cream
After the mixture is well chilled, pour it into your ice cream maker and let it run based on the time specified in your model’s instructions—typically about 20 to 30 minutes, or until it reaches a soft-serve consistency.
6. Freeze Until Firm
Scoop the ice cream into a freezer-safe tub or container and smooth the surface. Seal tightly and freeze for at least 4 hours or until the ice cream is scoopable.
No Ice Cream Maker? Try This No-Churn Method
For a no-machine method, whip 2 cups of cold heavy cream until thick and fluffy with stiff peaks.
In another bowl, stir the peach purée into a can of sweetened condensed milk, along with vanilla extract. Carefully fold the whipped cream into the peach mixture, maintaining its airy texture.
Spoon the mixture into a metal loaf tin or similar dish, level the top, then cover it tightly and place it in the freezer overnight.
Vegan Peach Ice Cream Recipe
For those avoiding dairy, here’s a plant-based version:
Ingredients:
- Full-fat coconut milk – two 14-ounce cans (ensure it’s the creamy kind, not light or watered down)
- Maple syrup – 1/3 cup (or another natural sweetener)
- Ripe peaches – 4 medium, peeled and puréed
- Vanilla extract – 1 tsp
- Lemon juice – 1 tbsp
- Optional: 1/2 tsp cinnamon
Blend everything until smooth, chill the mixture for a few hours, then either churn or freeze it in a sealed container using the no-churn method above.
Serving Suggestions and Flavor Combos
Peach ice cream can be served in so many delicious ways. Try these ideas:
- Add a sprinkle of spiced nuts or crushed cookies for crunch.
- Drizzle with honey, fruit syrup, or caramel for added flair.
- Pair with warm baked desserts—like cobbler or sponge cake—for a comforting combo.
- Blend into smoothies or milkshakes for a creamy twist.
- Add a splash of flavored liqueur for a grown-up treat.
Store-Bought Options (If You’re in a Hurry)
If homemade isn’t an option, there are some excellent store-bought versions to try:
- Blue Bell Peaches & Homemade Vanilla – A Southern classic.
- Tillamook Peach – Known for its rich, creamy base.
- So Delicious Dairy-Free Peach Coconutmilk Frozen Dessert – Great vegan alternative.
Storage Tips
To keep your ice cream fresh and creamy, transfer it to a sealed container right after churning. For extra protection from freezer burn, press a layer of wax paper or silicone wrap against the surface before sealing.
Use within 1 to 2 weeks for best texture and flavor.
Frequently Asked Questions
Can I use frozen or canned peaches?
Yes! Thaw frozen peaches before puréeing, and make sure canned peaches are drained well. For a more intense flavor, roast them briefly in the oven.
How can I keep homemade ice cream from getting icy?
Make sure the base is properly chilled before freezing. Adding a small amount of alcohol (like vodka or fruit liqueur) can help soften the texture.
What’s the difference between peach ice cream and peach sorbet?
Sorbet is made without dairy and focuses purely on the fruit flavor. Ice cream is creamier and richer due to the dairy content.
Can I make this sugar-free?
Yes, you can substitute sugar with a natural sweetener like monk fruit, stevia, or erythritol. Be sure to adjust the amount based on the sweetness level of your substitute.
Final Thoughts
Making peach ice cream from scratch is a rewarding and simple way to enjoy summer’s sweetest fruit. Whether you’re sticking to traditional recipes or exploring dairy-free options, the result is always a creamy, fruity dessert that brings joy with every bite.
Ready to start? Pick your peaches and give it a go—homemade never tasted so good!
Ideal for pairing with fruit, drizzling with honey, or even layering into other desserts, sour cream ice cream adds a gourmet edge to your homemade repertoire. Just as Homemade Strawberry Ice Cream elevates the familiar with freshness, this version enhances depth through cultured cream.