I use juicy, ripe peaches and a handful of other simple ingredients to make this peach ice cream recipe. My whole family loves the fresh and fruity flavors, and I love that it comes together so easily in the ice cream maker!
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My Favorite Way to Make Homemade Peach Ice Cream
As soon as the warm weather hits — seriously, as soon as those 60-degree F days become consistent — my kids start asking for peach ice cream. Okay, if I’m being honest, they ask for it all year long… but I basically wait until springtime to start giving in to their demands!
And it’s really because that’s about the time I start craving ice cream too. And I mean the good stuff, made from scratch. My ice cream maker is one of my favorite investments I’ve made in the kitchen. There really is nothing quite like freshly churned ice cream whenever we want!
This peach ice cream recipe was one of the first ones I tried as soon as I mastered regular vanilla ice cream. It’s got all of the peaches-and-cream vibes, and it comes together with just 7 ingredients and a little bit of patience as it freezes.
It’ll be on rotation all spring and summer long in my house, that’s for sure!
Need more peach recipes? Don’t miss my canned peach pie recipe, 4 ingredient peach cobbler, peach crisp recipe, and air fryer peach cobbler.
What is peach ice cream?
My homemade peach ice cream recipe makes a rich and creamy frozen dessert made with fresh peaches, milk, cream, sugar, eggs, and vanilla. The ripe fruit brings a natural sweetness, and the smooth base creates a velvety and rich texture!
Peach Ice Cream Recipe Ingredients
- Peaches – I’m using fresh peaches for that signature flavor. Frozen peaches work if thawed first, but it can make the ice cream a little more icy.
- Granulated sugar – Sweetens the ice cream and lowers the freezing point so it doesn’t become too icy.
- Fresh lemon juice – Brightens up the peach flavor and balances out the sweetness of the other ingredients. Bottled juice can work… but I much prefer fresh here!
- Eggs – The base of any good custard-style ice cream recipe. Eggs create a rich and velvety texture, plus they help emulsify the mixture so it comes out smooth instead of icy.
- Pure vanilla extract – Adds warmth and rounds out the overall flavor. I love the way vanilla pairs with peach!
- Whole milk and heavy cream – Milk thins out the custard while keeping it rich, and heavy cream is key for a smooth and creamy texture.
- Pinch of Salt – Yes, salt in ice cream! I only add a pinch to enhance the flavors and keep things from tasting a bit too sweet.
How to Make Peach Ice Cream
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Add the prepared peaches to a large bowl and cover with ¼ cup sugar, lemon juice, and salt. Leave them undisturbed for 20 minutes to macerate, then mash partially, leaving a few diced pieces of peach behind. Set them aside.
STEP TWO: In a separate bowl, whisk the eggs, the last ½ cup of sugar, and vanilla extract together until combined.
STEP THREE: Heat the whole milk over medium-low heat in a large saucepan until it’s warm. Slowly whisk into the egg and sugar mixture a quarter cup at a time.
STEP FOUR: Return the mixture to the saucepan and pour in the heavy cream. Continue to stir and cook over medium-low heat until it begins to steam. Remove from heat and add the peaches and their juices, stir, then place the pan in the freezer to chill for 1 hour.
STEP FIVE: Pour the mixture into a frozen, insulated ice cream canister and churn according to the package instructions.
STEP SIX: The ice cream will have a soft-serve texture after about 20-25 minutes. Place the canister in the freezer for about 2 hours to harden more. Enjoy!
Tips for the Best Creamy Peach Ice Cream
- Always freeze the ice cream canister a day before using it. I usually set an alarm on my phone so I remember — it really does make a difference in the final texture!
- Choose ripe peaches for the best flavor. Look out for fruit that is slightly soft to the touch and fragrant. Underripe ones will taste bland, and overripe ones are way too mushy.
- Don’t rush the 20-minute rest after adding the sugar and lemon juice to the peaches. Macerating them draws out their natural juices, making them much more flavorful!
- Go slowly when whisking the warm milk into the eggs and sugar to keep it from cooking the eggs. If it does happen (been there!), strain the liquid through a fine mesh strainer before transferring it to the ice cream maker.
- Be careful not to overfill the canister. There needs to be enough space for the peach mixture to expand as it churns!
Variations and Substitutions for Homemade Ice Cream
- Canned or frozen peaches can also be used. I love fresh, but they really are only in season in July and August. If opting for canned, make sure to drain them first.
- Replace half of the granulated sugar with honey for a more natural-tasting sweetness.
- Purée some fresh raspberries and add to the ice cream mixture before freezing. The tart flavor contrasts so well with the peaches!
- Crumble some shortbread cookies into the churned ice cream for a fun play on a peach cobbler! Make sure to add them after churning but before freezing for the best results.
What to Serve with Ice Cream with Peach in it
Like most ice cream flavors, my peach creation tastes great with homemade whipped cream! With a few fresh peach slices and a sprinkle of nuts on top, dessert is served.
Peach Ice Cream Recipe FAQs
Do I have to peel the peaches to make homemade peach ice cream?
I do, and I highly recommend it. Peach skin can become tough and chewy when frozen, which would mess with the smooth texture I like. That said, if a more rustic look and feel is preferred, leave the skins on!
Why is my peach ice cream recipe icy?
My homemade peach ice cream recipe can become icy if there’s too much moisture, most often due to underripe peaches or too much juice after macerating. Not churning enough can also cause ice! Using ripe and juicy — not watery — peaches and fully chilling the mixture helps ensure a creamy texture.
How should I store leftover peach ice cream?
Store leftover ice cream in an airtight container in the coldest part of the freezer. I usually press plastic wrap directly onto it before closing the lid to prevent those pesky ice crystals! Try to enjoy within 2-3 weeks for the best taste and texture.
More Easy Summer Desserts
- Fruit salad with cool whip
- Homemade angel food cake
- Strawberry shortcake crumble
- Fruit dip recipe
- Pineapple dump cake
Homemade Peach Ice Cream Recipe
Equipment
Ingredients
- 1 pound ripe peaches peeled, pitted and diced
- ¾ cup granulated sugar divided
- 1 teaspoon fresh lemon juice
- pinch of salt
- 2 eggs
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk
- 1 ½ cups heavy cream
Instructions
- Place peaches in a large bowl and add 1/4 cup sugar, lemon juice, and salt. Let them sit undisturbed for 20 minutes. When they have softened, use a fork or potato masher to partially mash them, leaving a few diced pieces of peach. Set them aside.
- Whisk the eggs, remaining ½ cup of sugar, and vanilla extract in a mixing bowl.
- In a large saucepan, heat the whole milk over medium-low heat until warm. Slowly whisk the milk into the egg/sugar mixture, ¼ cup at a time. Be careful – if you add too much hot milk too quickly, the egg mixture will start to cook.
- Return the mixture to the saucepan and add the heavy cream. Continue cooking over medium-low heat, stirring frequently until the cream begins to steam.
- Remove the saucepan from heat and add the peaches and any accumulated juices; stir to combine. Place the saucepan in the freezer to chill for 1 hour.
- Pour the mixture into the frozen insulated ice cream canister and churn according to product instructions.
- After about 20-25 minutes, the ice cream will have a soft-serve texture. Place the ice cream canister in the freezer for about 2 hours to harden to the desired texture.
Notes
- Always freeze the ice cream canister a day before using it.
- Choose ripe peaches for the best flavor. Look out for fruit that is slightly soft to the touch and fragrant. Underripe ones will taste bland, and overripe ones are way too mushy.
- Go slowly when whisking the warm milk into the eggs and sugar to keep it from cooking the eggs. If it does happen (been there!), strain the liquid through a fine mesh strainer before transferring it to the ice cream maker.
- Be careful not to overfill the canister. There needs to be enough space for the peach mixture to expand as it churns!
- Store leftovers in an airtight container in the coldest part of the freezer. Try to enjoy it within 2-3 weeks for the best taste and texture.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
