Indulge in the sweet, summery flavor of homemade peach ice cream that’s creamy, refreshing, and naturally sweetened with fresh peaches.
Packed with protein from heavy cream and milk, and a touch of fiber from ripe peaches, this easy-to-make dessert is perfect for family treats or meal prep.
Whip it up in under three hours for a satisfying, nutrient-rich snack.
Peach Ice Cream
Equipment
- 1 Medium bowl
- 1 Blender or Food Processor
- 1 ice cream maker (stand mixer attachment preferred)
- 1 Freezer-Safe Container
- Measuring cups and spoons
Ingredients
Peaches:
- 4 large peaches about 1–1½ pounds, peeled and sliced
- ½ cup 100 g granulated sugar
- 1 teaspoon fresh lemon juice
Ice Cream Base:
- 2 cups 480 mL heavy cream
- 1 cup 240 mL whole milk
- ¼ cup 50 g granulated sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Prepare Your Ice Cream Maker: Before starting, make sure your ice cream maker’s bowl is completely frozen according to the manufacturer’s instructions. This ensures the mixture churns properly and achieves a smooth, creamy texture. Set up the machine on your stand mixer or countertop and have all your utensils ready for a seamless process.
- Peel and Slice the Peaches: Wash the peaches thoroughly under cold water. Using a sharp knife, carefully peel the skin off each peach. Slice the peaches into medium-sized pieces—about ½-inch cubes—so they are easy to blend later, while leaving some slightly larger chunks for texture. Place the sliced peaches into a medium mixing bowl.
- Sweeten the Peaches: Sprinkle ½ cup (100 g) of granulated sugar evenly over the sliced peaches. Drizzle 1 teaspoon of fresh lemon juice on top to enhance the flavor and prevent browning. Stir the mixture gently a few times to coat all the peach pieces in sugar and lemon juice.
- Macerate the Peaches: Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the peaches sit at room temperature for about 1 hour. This process, called maceration, allows the peaches to release their natural juices, intensifying their flavor and creating a sweet syrup that will be used in the ice cream base.
- Separate the Peach Syrup: After the peaches have softened and released their juices, pour the mixture through a fine-mesh sieve or strainer into a small bowl.Gently press the peaches with a spoon to extract as much syrup as possible. Set this syrup aside; it will be incorporated into the ice cream base to infuse flavor throughout.
- Blend the Peach Pieces: Transfer the softened peach pieces to a blender or food processor. Pulse a few times until the peaches are broken down into small chunks. The goal is to have tender, bite-sized pieces that will remain soft in the frozen ice cream while still giving bursts of fresh peach flavor. Avoid pureeing completely smooth; leaving some texture makes the ice cream more interesting. Set aside the blended peaches.
- Prepare the Ice Cream Base: In a large mixing bowl, combine the reserved peach syrup, 2 cups (480 mL) heavy cream, 1 cup (240 mL) whole milk, ¼ cup (50 g) sugar, 2 teaspoons vanilla extract, and ⅛ teaspoon salt. Whisk the mixture thoroughly until the sugar starts dissolving and the ingredients are fully blended. The result should be a smooth, slightly thickened liquid with a hint of peach color.
- Churn the Ice Cream: Attach the ice cream maker to your stand mixer or follow the instructions for your specific ice cream machine. Turn the machine on so the dasher (the mixing paddle) begins rotating. Slowly pour the ice cream base into the chilled canister. Allow the ice cream to churn for about 20–30 minutes, or until it reaches a soft-serve consistency. During this time, the mixture will thicken and incorporate air, resulting in a creamy texture.
- Fold in the Peach Chunks: Once the ice cream has reached the desired consistency, turn off the mixer and remove the canister. Gently fold in the reserved peach pieces using a spatula. Make sure the peaches are evenly distributed throughout the ice cream, so every scoop has a perfect balance of creamy base and fruity bites.
- Freeze the Ice Cream: Transfer the ice cream into a freezer-safe container, smoothing the top with a spatula. Cover the container with a lid or plastic wrap. Place it in the freezer for at least 2 hours to firm up. This final freezing step ensures a scoopable texture that holds its shape when served.
- Serve and Enjoy: When ready to enjoy, scoop the ice cream into bowls or cones.Optionally, garnish with fresh peach slices, a drizzle of syrup, or a sprinkle of toasted nuts. Relish the creamy texture, natural sweetness, and fresh peach flavor in every bite. Store leftovers in the freezer for up to 1 week.
Notes
- Peach selection matters: Choose ripe, fragrant peaches for the best flavor. Avoid overripe or mushy peaches, as they can alter the texture.
- Frozen peaches: If using frozen peaches, thaw completely and reserve any juice released; it can replace some of the syrup.
- Sugar adjustments: Taste the peach syrup before adding to the ice cream base. Adjust sugar slightly if peaches are very sweet or tart.
- Texture tips: Pulse peaches instead of fully pureeing to maintain small fruit chunks in the ice cream.
- Canning caution: Avoid using canned peaches unless they are plain, with no added sugar or preservatives.
Chef’s Secrets For Perfect Ice Cream
The key to velvety, smooth ice cream is properly balancing cream, milk, and sugar while ensuring your ice cream maker is thoroughly frozen.
Use ripe, juicy peaches—they release natural sugars that enhance flavor without adding excess refined sugar.
Macerate peaches at room temperature to develop syrupy richness, and fold in chunks at the end to maintain texture.
For an extra depth of flavor, you can lightly toast the peaches in a pan for 1–2 minutes before blending, which caramelizes their natural sugars.
Serving Suggestions For Maximum Enjoyment
Serve your peach ice cream as a refreshing standalone dessert, or pair it with fresh berries, shortcakes, or a drizzle of honey for an elevated presentation.
It’s also delicious alongside warm baked goods like cobblers, pies, or crisp pastries.
For summer entertaining, consider scooping into waffle cones or mason jars for an appealing and portable treat.
Adding a sprinkle of toasted almonds or coconut flakes can provide a satisfying crunch.
Storage Tips For Long-Lasting Freshness
Store your peach ice cream in an airtight, freezer-safe container to prevent ice crystals and freezer burn.
Keep it at the back of the freezer, where temperature is most consistent.
If it hardens too much, let it sit at room temperature for 5–10 minutes before scooping.
Homemade ice cream is best consumed within 1 week for optimal flavor, although it can be stored up to 2 weeks.
Always use a clean scoop to avoid introducing bacteria.
Frequently Asked Questions
1. Can I use canned peaches instead?
Canned peaches are generally not recommended unless they are plain with no added sugar or preservatives. Fresh peaches provide natural sweetness, flavor, and texture that canned versions cannot replicate.
If you must use canned, make sure to drain them thoroughly and incorporate any juice carefully to avoid an overly sweet or watery ice cream.
2. How do I make ice cream without a machine?
You can make this recipe without an ice cream maker by pouring the mixture into a shallow, freezer-safe container.
Freeze for 30–45 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30–45 minutes until the mixture reaches a creamy consistency, usually 3–4 cycles.
3. Can I reduce sugar in this recipe?
Yes! The natural sweetness of ripe peaches allows some flexibility. Reduce sugar slightly in the syrup or ice cream base if peaches are very sweet, but be careful not to remove all sugar, as it helps prevent the ice cream from freezing too hard.
4. Can I make this vegan or dairy-free?
You can substitute coconut cream or almond milk for heavy cream and milk, respectively. Keep in mind that texture and richness will change slightly, and additional sweeteners may be needed to balance flavor.
5. How long should I let the ice cream soften before serving?
Remove the ice cream from the freezer 5–10 minutes before scooping to achieve a smooth, scoopable texture.
This brief resting period allows the frozen mixture to soften just enough without melting, ensuring perfect consistency for serving.
