Creamy, dreamy, and bursting with the sunny sweetness of ripe peaches—this homemade peach ice cream is everything summer should taste like. It’s easy to make, uses just a few wholesome ingredients, and is incredibly satisfying whether served soft right out of the machine or scooped from the freezer for a more traditional treat. The best part? Every bite is rich with real peach flavor—no artificial stuff, just pure peachy goodness!
Ingredients
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2 cups chopped peaches (peeled)
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1 ¼ cups granulated sugar (divided)
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2 cups heavy cream
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1 cup whole milk
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½ tsp vanilla extract
Equipment
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Large mixing bowl
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Blender or food processor
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Ice cream maker
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Loaf pan (for storing)
How to Make Homemade Peach Ice Cream
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Prep the peaches: In a medium bowl, mix the chopped peaches with ½ cup of sugar. Let them sit for about 15 minutes until the juices begin to release—this helps enhance that natural peachy flavor.
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Blend until smooth: Place the juicy peaches in a blender or food processor and puree until the mixture is silky and smooth. If needed, add ¼ cup of the whole milk to help it blend.
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Mix the base: In a large mixing bowl, combine the peach purée, heavy cream, remaining whole milk, vanilla extract, and the remaining ¾ cup of sugar. Stir until the sugar is completely dissolved.
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Churn the ice cream: Start your ice cream maker, then pour the peach mixture into the machine while it’s running. Let it churn based on your manufacturer’s instructions (usually around 25–30 minutes).
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Serve or freeze: Enjoy immediately for a soft-serve consistency. For firmer, scoopable ice cream, transfer it to a loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.
Helpful Tips
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Use ripe peaches: The riper the peaches, the sweeter and more flavorful your ice cream will be. If they’re not quite ripe, consider roasting them for a deeper flavor.
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Keep it cold: Make sure your ice cream maker’s freezer bowl is completely frozen before churning. This helps it set faster and creamier.
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Don’t skip the sit time: Letting the peaches sit in sugar pulls out their juices, intensifying the flavor without the need for artificial additives.
Substitutions & Variations
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No heavy cream? You can use half-and-half, though the texture will be slightly less creamy.
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Dairy-free option: Swap the cream and milk for full-fat coconut milk to make a delicious non-dairy version.
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Chunky peach version: Reserve some diced peach pieces to stir in during the last 5 minutes of churning for bits of fruit in every bite.
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Add-ins: A swirl of raspberry purée, a handful of crushed graham crackers, or a sprinkle of chopped candied ginger can add a fun twist.
Frequently Asked Questions
Can I use canned or frozen peaches?
Absolutely! Just make sure to drain canned peaches well, and thaw frozen peaches completely before blending.
Do I need an ice cream maker?
Yes, this recipe is designed for use with an ice cream maker. If you don’t have one, you can freeze the mixture in a loaf pan and stir every 30 minutes for 2-3 hours for a similar texture.
Can I double the recipe?
Definitely—just make sure your ice cream maker has the capacity, or churn it in two batches.
Storage Instructions
Store your peach ice cream in an airtight container in the freezer. It’s best enjoyed within 2 weeks for optimal texture and flavor. To make scooping easier, let it sit at room temperature for 5–10 minutes before serving.
Nutrition Information (per serving)
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Calories: 240
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Carbohydrates: 25g
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Protein: 2g
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Fat: 15g
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Saturated Fat: 10g
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Cholesterol: 56mg
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Sodium: 24mg
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Potassium: 105mg
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Fiber: 1g
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Sugar: 24g
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Vitamin A: 700IU
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Vitamin C: 2mg
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Calcium: 50mg
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Iron: 1mg
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Final Thoughts
Whether you’re soaking up the sunshine or simply dreaming of warmer days, this homemade peach ice cream is a blissful bite of summer in a bowl. It’s simple, satisfying, and endlessly customizable. So go ahead, make a batch and savor the sweet, creamy joy of peaches at their best!