Peach Ice Cream is a creamy, fruity, and refreshing summer treat that I love making from scratch. Bursting with juicy peach flavor and a smooth, velvety texture, this homemade ice cream tastes like sunshine in a bowl. Whether I use fresh, ripe peaches or frozen ones, this recipe brings out the best of the season in every bite.
Why You’ll Love This Recipe
I love this recipe because it’s simple, uses real ingredients, and delivers such a rich and natural peach flavor. The ice cream is perfectly creamy without being too heavy, and the peaches give it that sweet, tangy freshness that keeps me coming back for more. I also love how customizable it is—chunky or smooth, extra sweet or lightly tart—it’s all up to me. It’s the perfect way to cool down and enjoy a taste of summer anytime.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen peaches, peeled and chopped
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Granulated sugar
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Lemon juice
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Heavy cream
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Whole milk
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Vanilla extract
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Salt
directions
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I start by placing the chopped peaches in a saucepan with a bit of sugar and lemon juice. I cook them over medium heat for about 5–8 minutes until they’re soft and syrupy, then let them cool.
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I mash the cooked peaches with a fork or blend them slightly if I want a smoother texture. Then I chill the mixture in the fridge.
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In a mixing bowl, I whisk together the heavy cream, milk, remaining sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
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I stir in the chilled peach mixture.
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I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
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Once it reaches soft-serve consistency, I transfer it to a container and freeze for at least 2–4 hours to firm up.
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When I’m ready to serve, I let it sit at room temperature for a few minutes to soften slightly for perfect scoops.
Servings and timing
This recipe makes about 6 servings. It takes around 20 minutes to prep, 25 minutes to churn, and at least 2 hours to freeze, so I plan for about 3 hours total from start to scoop.
Variations
Sometimes I fold in chopped peach chunks after churning for more texture. I’ve also added a swirl of peach jam or a hint of cinnamon for extra flavor. When I want to make it dairy-free, I use coconut milk and it still turns out delicious. For a little crunch, I top it with crushed graham crackers or toasted pecans.
storage/reheating
I store the ice cream in a sealed, freezer-safe container for up to 2 weeks. If it gets too firm, I let it sit on the counter for 5–10 minutes before scooping. To prevent ice crystals, I press a piece of parchment paper or plastic wrap against the surface before sealing the lid.
FAQs
Can I use canned peaches?
Yes, I’ve used canned peaches in a pinch. I just make sure to drain them well and reduce the added sugar since canned peaches are usually sweetened.
Do I need an ice cream maker?
It’s best with an ice cream maker, but I’ve made it without one by freezing the mixture and stirring every 30 minutes for a few hours until smooth and creamy.
Can I leave peach chunks in the ice cream?
Absolutely. I love the added texture and bursts of fruit. I just chop them small so they freeze evenly.
How ripe should the peaches be?
I use fully ripe peaches for the sweetest, juiciest flavor. Underripe peaches won’t give the same richness.
Can I make this ice cream softer?
Yes, I add a tablespoon of alcohol (like peach schnapps or vodka) to keep it slightly softer and easier to scoop from the freezer.
Conclusion
Peach Ice Cream is one of my favorite summer desserts because it’s fresh, creamy, and packed with real peach flavor. Whether I serve it in cones, bowls, or alongside pie, it always tastes like a homemade treat that brings a little joy to the day. It’s the kind of recipe I come back to every peach season—and sometimes even when it’s not.
Print
Peach Ice Cream
Peach Ice Cream is a creamy and refreshing homemade treat made with ripe peaches, cream, and vanilla. It’s the perfect balance of fruity sweetness and smooth texture, ideal for cooling down on warm days or enjoying a taste of summer anytime.
- Total Time: 3 hours
- Yield: 6 servings
Ingredients
- 2 cups fresh or frozen peaches, peeled and chopped
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- In a saucepan, cook chopped peaches with 1/4 cup sugar and lemon juice over medium heat for 5–8 minutes until soft and syrupy. Let cool.
- Mash or lightly blend the cooked peaches based on desired texture, then chill in the refrigerator.
- In a mixing bowl, whisk together heavy cream, whole milk, remaining 1/2 cup sugar, vanilla extract, and salt until sugar dissolves.
- Stir in the chilled peach mixture.
- Pour mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20–25 minutes.
- Transfer to a container and freeze for at least 2–4 hours to firm up.
- Let sit at room temperature for 5–10 minutes before serving for easy scooping.
Notes
- Fold in small peach chunks after churning for added texture.
- Add a swirl of peach jam or a pinch of cinnamon for extra flavor.
- Use coconut milk for a dairy-free version.
- Top with crushed graham crackers or toasted pecans for crunch.
- Press plastic wrap or parchment against the surface before sealing to prevent ice crystals.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
