Homemade Peach Ice Cream Recipe

My kitchen counter was sticky with peach juice when I realized I’d bought way too many peaches again.

Instead of panicking about the overflowing fruit bowl, I decided to make the most incredible peach ice cream you’ve ever tasted.

The creamy texture and fresh peach bursts created perfect summer comfort that had my family begging for more.

What Makes This Peach Ice Cream My Ultimate Summer Treat

This peach ice cream has become my go-to summer dessert because it captures the essence of peak peach season in every single spoonful.

You’ll fall in love with how the natural sweetness of the fruit shines through while the creamy base keeps everything perfectly balanced.

I adore how simple the ingredient list is – no complicated steps or fancy equipment beyond your ice cream maker.

Your family will be begging you to make this again and again once they taste how much better homemade beats store-bought every time.

When I’m not making this peach ice cream, I’m usually whipping up my easy vanilla peach muffins for weekend brunch or creating those adorable easy peach tartlets that make any dinner party feel extra special.

You could even serve a scoop of this ice cream alongside warm muffins or use it to top those beautiful tartlets for an absolutely divine dessert experience.

Ingredients You Need for Peach Ice Cream

Here’s what you’ll need to create this summery peach ice cream magic:

• 2 cups chopped peaches (peel removed) – I always choose peaches that give slightly when pressed but aren’t mushy. If your peaches aren’t super ripe, add an extra tablespoon of sugar.
• 1 1/4 cups granulated sugar (divided) – The sugar helps draw out those gorgeous peach juices and sweetens the base perfectly.
• 2 cups heavy cream – Don’t skimp here! The fat content is what gives you that luxurious, creamy texture.
• 1 cup whole milk – You can substitute with 2% milk, but whole milk creates the richest peach ice cream.
• 1/2 teaspoon vanilla extract – Pure vanilla extract makes all the difference in flavor depth.

Equipment You’ll Need:

• Large mixing bowl
• Ice cream maker with freezer bowl
• Blender or food processor
• Medium-sized bowl

How to Make Peach Ice Cream

Step 1: Mix your chopped peaches with 1/2 cup sugar in a medium bowl. I love watching the sugar work its magic as it draws out all those beautiful peach juices over the next 15 minutes. You’ll see the mixture become syrupy and fragrant.

Step 2: Transfer the peach mixture to your blender or food processor and blend until completely smooth. If your mixture seems too thick to blend properly, add 1/4 cup of your whole milk to help things along. The goal is a silky, smooth puree.

Step 3: In your large bowl, combine the peach puree with heavy cream, remaining whole milk, vanilla extract, and the remaining 3/4 cup sugar. Whisk everything together until the sugar dissolves completely – this usually takes about 2 minutes of good whisking.

Step 4: Make sure your ice cream maker’s freezer bowl has been in the freezer for at least 24 hours. Start your ice cream maker running and pour in the peach ice cream mixture. Let it churn according to your manufacturer’s instructions – mine takes about 25-30 minutes.

Step 5: For soft-serve style, you can enjoy your peach ice cream right away! For traditional scoopable ice cream, transfer it to a bread loaf pan, cover tightly with plastic wrap, and freeze for 6 hours to overnight.

My Secrets to Smooth Peach Ice Cream Every Time

The secret to incredible peach ice cream is using peaches at their absolute peak ripeness – they should smell fragrant and give slightly when you press them.

I always taste my peach mixture before adding it to the cream base and adjust the sugar if needed. Another trick I’ve learned is to chill your ice cream base in the refrigerator for at least 30 minutes before churning.

This helps your ice cream freeze faster and creates a smoother texture.

Don’t over-churn either – once your mixture reaches a soft-serve consistency, you’re done!

How long does homemade peach ice cream last?

Your peach ice cream will stay fresh in the freezer for up to one month when stored in a covered container.

I like to press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming.

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Can I make this peach ice cream without an ice cream maker?

While an ice cream maker gives you the best texture, you can make a no-churn version by whipping the heavy cream to soft peaks, then folding in the peach mixture and other ingredients.

Freeze in a loaf pan, stirring every 2 hours for the first 6 hours to break up ice crystals.

What’s the best way to remove peach peels?

I blanch my peaches in boiling water for 30 seconds, then immediately transfer them to an ice bath. The skins slip right off!

You can also use a sharp vegetable peeler if you prefer.

Can I substitute frozen peaches?

Absolutely! Thaw frozen peaches completely and drain any excess liquid before using.

You might need to reduce the sugar slightly since frozen peaches are often sweeter than fresh ones.

If you loved this peach ice cream recipe as much as my family does, I’d be thrilled if you’d save it to your Pinterest boards!

You can find this recipe and tons of other family favorites on my Pinterest. I’m always sharing new seasonal recipes and kitchen tips that make home cooking feel effortless and joyful.

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How I Love to Serve My Peach Ice Cream

Nothing beats serving this peach ice cream on warm summer evenings when we’re all gathered on the back porch.

I love scooping it into waffle cones for the kids or serving it in pretty bowls alongside fresh berries for dinner parties.

During peach season, this becomes our weekend tradition – making a fresh batch every Sunday so we have something special to look forward to all week long.