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.
Deb says
I made this exactly to your recipe and it was so good! We couldn’t stop eating it!
Christine says
My daughter and I have made this twice and we love it! Tomorrow, we will make it again but try strawberries this time. It is so, so easy to make and much better than store bought ice cream!!! Thank you for sharing the recipe!!! I’m going to search your web page for a coconut ice cream next!
Aimee says
I’m so glad you loved it!! We have a strawberry ice cream and a coconut ice cream, so definitely make them both! Let me know what you think of those too!
Patrick says
Not sure why but mine came out very fluffy and airy.. not in a good way. The flavor was good but the consitency was a turn off. I followed the measurements and ran my ice cream maker until it shut off because of the resistance when it reached its thickness.
Aimee says
Sorry, did you try freezing it to see how the texture was?
Paige says
Great taste, but it did not get past the melted-ice cream stage. Not even close to soft serve. Because of this, after freezing it , it had a poor consistency and was icey-like. Not at all creamy and thick like ice cream should be. (My ice cream maker had been in the freezer for over 24 hours prior to making, everything cold.)
So sad.
Aimee says
I’m sorry it never got thicker, how long did you have your ice cream maker run?
Teresa says
Can I use frozen peaches?
Aimee says
Yeah, just let them thaw first so you can blend them up
Clarity says
About how many fresh peaches would you say it takes to make two cups chopped?
Aimee says
I would guess 3-4 peaches, unless they’re really small, then a few more
Sherry Jo says
Recipe is delicious! I would add only half the vanilla next time! I am making strawberry right now! Peach tastes like ice cream my dad used to purchase at dairy years ago!
Rachel says
Does the type of surface matter? Like can I use light brown sugar or would you only recommend granulated cane sugar?
Aimee says
brown sugar has its own underlying flavors of molasses. But if that’s all you have I think it would work too
Chris says
I made a great discovery. I add a teaspoon of salt to my 4 quart ice cream recipes. The flavor is great and the ice cream does not freeze as hard as a brick. It scoops with perfect consistency.
Colette B says
Delicious!
Judy says
Would love to try this recipe today but how would you recommend the measurements be cut down when using a 1.5 Qt. Ice cream maker?
Aimee says
You can cut the recipe by 1/4 or make as is and only fill to your ice cream maker fill line.
Sadie Gabriel says
Would you divide it on half to make one quart?
Aimee says
Yeah I think that should work.
laurie bridges says
Has anyone made this with almond milk to make it dairy free?
Aimee says
You won’t be able to substitute almond milk for the milk and heavy cream if you want it to be thick and creamy. You might be able to try full fat coconut milk as that has more fat than almond milk
Dianne says
I’m going to try it with vanilla almond milk and Silk heavy whipping cream.
Jerry says
Excellent recipe. I substituted one can each of sweetened condensed milk and evaporated milk for the milk and heavy cream. I might have had an exceptionally sweet batch of peaches but I only used the first 1/2 cup of sugar and didn’t need any more. I’m trying it with cherries this morning.
Aimee says
So glad you liked it! Sweetened condensed milk is sugary so that would add extra sugar to your ice cream as well.
Kim says
how did it work out for you with cherries?
Lisa says
I like my ice cream on the less sweet side. I tasted it after I mixed in all the dairy and thought I didn’t need beyond that first half cup of sugar either, but that seems so little. I’m wondering if some of the sweetness will be lost when it freezes.
Aimee says
The sweetness of the peaches effects how sweet the ice cream will be, but some people like things different so it might be fine for you with less!
Cindy Floyd says
I have made this twice now. It is creamy and flavorful. I will definitely make it again and again.
Maureen says
Peach season and the result was perfect.
Ellen says
That’s great, thanks for letting us know.
Jules says
Best peach ice cream recipe! Very easy to make. Thank you
I added one diced peach/juice drained off right before churning so it had peach bits as well. Will be making this again and again!!
Aimee says
So glad you loved it!
Patricia Greene says
Easy and delicious.five ⭐
Judy says
This is amazing ice cream. I added a vanilla bean, so good.
Aimee says
So glad you loved it!
Dawn Caroselli says
Wow! Quick, easy and delicious! I added frozen diced peaches about halfway through.
Ellen says
Yum! So glad you liked it. Thanks for the review.
Patricia Riley says
Excellent and easy,
Kathleen Cleveland says
It was easy to make and oh so delicious!
Mariah Buffalo says
Can you use frozen peaches as well?
Aimee says
I think so! Just let them thaw totally first.
Candy Ganger says
What can u use instead of sugar
Aimee says
I’m not sure that any sugar substitutes will work for this recipe. I’d look for a recipe specifically with one, then add peach puree, sorry!
porcophile says
If you like your ice cream custardy maybe this isn’t for you. It’s basically peaches and cream, frozen, but there’s nothing wrong with that. No eggs to separate either.
Sheila says
I want my ice cream to be hard enough, with the correct consistency to put on cones. do you have any experience with freezing ice cream? How long should it take in a frezer to get to the correct consistency?
Aimee says
I recommend freezing for at least 6 hours, but the best results will be freezing the ice cream overnight.
John says
This ice cream is delicious. Thank you for posting the recipe. But I have a question- is the calorie count per serving or for the full amount?
Aimee says
It’s per serving