This homemade peach ice cream is so rich and creamy with a delicious fresh peach taste throughout. Its so easy to make, and has the perfect taste of summer in every bite.
I’ve had a few people ask if my strawberry ice cream recipe could be easily swapped into a peach recipe, and although I assumed the answer was yes, I figured I had better give it a try myself to see exactly how it worked and if the amounts and proportions were correct using peaches instead of strawberries, and thus this peach ice cream was born.
This ice cream is bursting through with the perfect fresh peach flavor. It’s got 2 full cups of peaches in it, giving it that real peach flavor in every bite. It’s so creamy and delicious, and tastes like a big bowl of fresh peaches and cream. I don’t think you’ll be able to resist a second bite, or 10, after you try it. It’s the perfect recipe for making the next couple months as all those peaches start getting extra ripe on the trees.
This peach ice cream is a no cook, no egg yolks, non custard base ice cream. But it isn’t a no churn ice cream, and does require an ice cream maker to mix your ice cream up and make it so nice and light and creamy. You won’t even miss the creaminess of a typical custard based ice cream as this ice cream is super creamy still – and it makes it so easy to throw together.
I use a 2QT ice cream machine. So if you have a 1.5 quart ice cream maker you may need to cut the recipe down, or churn your ice cream in batches.
To make this peach ice cream, you’ll need fresh peaches, sugar, heavy cream, whole milk, and vanilla extract. That’s it. You only need 5 ingredients and a few steps, and a few minutes (or hours if you want scooped ice cream) later and you’ve got amazing peach ice cream.
Ingredients needed to make homemade peach ice cream:
This is a quick overview of the ingredients you’ll need for this Peach Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- fresh peaches
- granulated sugar
- heavy cream
- whole milk
- vanilla extract
How to make homemade peach ice cream?
Start the night before you want to make your ice cream by putting your ice cream maker bowl in the freezer. You’ll want to freeze it for 12 hours or more.
When you’re ready to make your ice cream mixture, peel your peaches, remove the pit, and dice them up into small pieces. Mix the peaches with 1/2 cup of your sugar in a medium sized bowl to let the peaches release their juices and help sweeten them up.
Blend the peaches up in a blender or food processor till they are smooth. If you need more liquid for your blender, add in part of your whole milk.
Pour the blended peaches, heavy cream, milk, and vanilla extract in a large bowl and stir them all together till creamy. Pour the ice cream base into your prepared ice cream maker and allow to run according to manufactures instructions, about 20-30 minutes.
Serve immediately for super soft ice cream (kind of like a shake) or scoop the ice cream into a 9×5 pan and cover with plastic wrap. Place the ice cream in the freezer for 6 hours, up to overnight.
The homemade peach ice cream recipe is ever so slightly, a light pale yellow color – kind of what you’d expect from an old fashioned vanilla ice cream. If you want it more of a peachy color you can add a couple drops of orange or yellow food coloring (or a drop or two of each) to the ice cream mix before churning to give it a little more color.
Frequently Asked Questions:
What to serve with peach ice cream?
Homemade peach ice cream is delicious on its own, but its also great with some toppings, or alongside some favorite desserts.
- Fresh peach slices – for even more peach flavor, add some ripe peaches cut into slices, or diced pieces right on top
- Whipped Cream – this adds a delicious creamy, airiness to the ice cream
- Caramel Sauce – warm caramel sauce on top of peach ice cream makes an extra indulgent treat.
- Toasted Nuts – try chopped almonds, pecans, walnuts, or macadamia nuts from a nice crunchy texture, and salty flavor.
- Fresh berries – berries and peaches go great together, blueberries, strawberries, or raspberries pair well with this ice cream
- Ginger Snap Cookies – spicy gingersnaps compliment the soft, and sweet flavor of this peach ice cream.
- Crepes – make some crepes up for dessert instead of breakfast and top them with some of this yummy ice cream.
- Lemon Cake – A slice of cake with fresh ice cream is always a good idea, I love the tangy lemon flavor with this smooth homemade peach ice cream.
Can I make this peach ice cream with half and half?
This peach ice cream recipe of ice cream maker can be made with half and half or a lower fat milk, but because you will have a lower fat content, the ice cream won’t be as creamy and may be harder when frozen.
How to store Peach Ice Cream?
Store any leftover peach ice cream in a 2QT airtight container with a lid, or wrapped tightly with plastic wrap and foil in the coldest part of your freezer for up to 1 month. The ice cream may get crystallization on top of it over time.
This peach ice cream is a delicious and perfect way to cool down on a warm summer day. It’s refreshing, sweet, so creamy and delicious! It’s the best peach ice cream you’ll ever have, I just know you’ll love it!
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Looking for more ice cream recipes?
- Vanilla Ice Cream
- Coconut Ice Cream
- Lucky Charms Ice Cream
- Cookies and Cream Ice Cream
- Strawberry Ice Cream
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Peach Ice Cream
Ingredients
- 2 cups chopped peaches (peel removed)
- 1 1/4 cups Granulated sugar (divided)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 tsp vanilla extract
Equipment
- Large Mixing Bowl
Instructions
- Mix chopped peaches with 1/2 cup sugar in a medium sized bowl. Allow to set for about 15 minutes so the peach pieces release their juices.
- Blend peaches up in a blender or food processor until nice and smooth. (Add 1/4 cup of your whole milk if you need more liquid to blend it up)
- In a large bowl combine peach mixture with heavy cream, whole milk, vanilla extract, and remaining 3/4 cup sugar. Set aside.
- Get out your freezer bowl and start running your ice cream maker. Pour the peach mixture into the running ice cream maker. And allow to run according to manufactures instructions (Mine is about 25-30 minutes.)
- Serve now for soft serve ice cream.
- For scoopable ice cream, scoop the peach ice cream into a bread loaf pan and cover with plastic wrap. Place in the freezer for 6 hours up to overnight. Then scoop and serve.
marie says
This is a great recipe but I was wondering…do you think it would come out well using 1.5 cups each of the milk and cream?
Aimee says
It will have a lower fat content, so it might be a little less creamy, but should work!
SCA says
Turned out great, even though I forgot to add 3/4 cup sugar to the mixture. Very peachy and creamy. When I make it again, I’ll try it with a total of 3/4 cup sugar–1/2 a cup with the peaches and another 1/4 cup to the mixture.
Woody says
Followed recipe to a T and it’s not hardening.
Aimee says
After it churns in the ice cream maker you need to freeze it overnight.
Mike says
Have you made ice cream before? This isn’t a recipe problem. It doesn’t “harden”. You have to freeze it overnight, or – as she explains here – it will have the “consistency of a shake”. Typically when you take it out of a rotating ice cream maker, it’s – at best – the consistency of soft serve (after 20-25 mins in an ice cream maker whose container has been in a deep freezer for more than 24 hours).
No ice cream hardens while it churns. That happens when you move it from the ice cream maker to the freezer for 8 hours. And the faster you freeze it the better. A deep freezer works best.
Aimee says
Thanks for clarifying Mike! Yes, it definitely needs to be refrozen as stated to get scoopable 🙂
Patsy Klein says
I’v got a 4 qt machine. Would I use the largest version and still come out good?
Aimee says
I use a 2QT so you could double the recipe
Susan H. says
This was my first time making homemade ice cream and I was so pleased with the results! Thank you for this straight forward recipe using fresh ingredients! I had a half bushel of Georgia peaches and they were delicious in the ice cream. I cut down on the sugar since the peaches were so sweet.
Aimee says
I’m so glad you loved them! Our peaches are ripening soon, and I can’t wait to make this again!
Keith says
This is a fantastic recipe. All the flavors are perfectly balanced. I love the fact that is doesn’t have eggs. It is very easy and some of the best ice cream I’ve ever had. We have branched out and used the same recipe with mangos also. It’s fantastic also.
Aimee says
So glad you loved it! I need to try it with mangos next time!
Dany says
Made this today and it was so delicious! Followed the directions exactly using my Cuisinart ice cream machine. Worked perfectly.
Patty Hewston says
I just made with fresh peaches from the local orchard here in VA. It ranks up there with Peachy Paterno! I did cut back the sugar. Didn’t use as much to macerate as the peaches were very ripe and juicy. It did make more than my ice cream maker could handle. But no issues! I kept the freezer tub from my old ice cream maker that broke when I went to make black raspberry ice cream and the paddle. I don’t know why! But I was able to make both batches as I keep the freezer tub frozen! Would make again.
Aimee says
Yes, I use a 2QT ice cream machine, so if yours is 1.5 that makes sense. But so glad you loved it!!
Jason says
How much is a serving? Maybe use units of measurement that are not subjective?
Aimee says
A serving should be about 1/2 cup, maybe a heaping half cup depending how much air your mixer adds in
Jason says
Awesome, thanks!
MK says
The ice cream never froze. The machine ran for over an hour and the mixture never thickened. We eventually drank it as a peach smoothie.
Aimee says
Sorry that happened to you! Was your ice cream maker bowl fully frozen beforehand? And the ice cream really needs to freeze in a freezer overnight to be thick and scoopable like pictured. Otherwise it would be like a thicker milkshake consistency.
Bonnie says
This is really easy and turned out perfectly. Very creamy texture and I like the natural peach colour! This is a keeper.
Ellen says
Yay! So glad to hear this. We love it too.
Cary says
What type of sugar? Powdered? Granulated?
Aimee says
Sorry I fixed that, it’s granulated
Margaret says
First time trying this recipe, it came out well & not too sweet. I might’ve enough peaches. I will add more peaches.
Carol Roberts says
Sorry if someone else has already asked this. When you blend the peaches, are you including the juice (Georgia peaches are very juicy) or draining off the juice first?
Aimee says
Include the juice! That’s why I macerate them in the sugar to bring out the extra juices to blend them, and use it all in the ice cream! You can peel them, or strain out the skins though 🙂
Rocky says
Can you use a sugar substitute or do the peaches not macerate that way?
Aimee says
I haven’t tried a sugar substitute, so I’m not sure. You could definitely cut the sugar amount though. Do 1/4 cup for macerating, then like 1/2 cup for the mixture (instead of 1 cup)
Michelle says
I used monkfruit instead of sugar. Used a little less because I didn’t want it too sweet. Came out very good. Could have used an extra peach for my taste.
Kim says
good recipe, but it was the first time I used my machine and 20 minutes was too long it started overflowing. But really good. I added peach chunks to it after it was finished.
Aimee says
Your machine must be a little smaller than mine, glad you made it work. The peach chunks sound yummy!
John says
Do you have to peel the peaches before you use them?
Aimee says
I usually peel them first, but since you’re blending them up, you could just strain that mixture through a fine mesh strainer to remove the peels as well!