Creamy Homemade Peach Ice Cream with Fresh Summer Peaches

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

30 minutes

Cook Time

6 hours

Calories

250

Few things capture summer’s essence as perfectly as a scoop of homemade peach ice cream. With its balance of ripe fruit and rich cream, it’s a treat that transports you straight to a front porch swing on a hot July afternoon.

This version is made the old-fashioned way—with fresh peaches, a simple custard base, and no artificial flavours—so every bite delivers sunshine in dessert form.

Peaches are the star of the show here, and macerating them with sugar allows their flavour to bloom and blend seamlessly into the creamy mixture. A mix of puréed and chunky peach pieces offers a perfect contrast in texture, while the vanilla rounds out the flavour without overpowering the fruit.

Whether you serve it in cones, bowls, or between cookies as an ice cream sandwich, this peach ice cream is guaranteed to disappear quickly from your freezer.

Image of Creamy Homemade Peach Ice Cream with Fresh Summer Peaches

Ingredients

2 cups peeled and chopped ripe peaches (about 3 medium)
1 tbsp lemon juice
1/2 cup granulated sugar (for peaches)
1 cup whole milk
3/4 cup granulated sugar (for custard)
2 cups heavy cream
1 tsp vanilla extract
Pinch of salt

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Directions

In a bowl, combine chopped peaches, lemon juice, and 1/2 cup sugar. Let sit for 30–60 minutes to macerate and release juices.
After macerating, puree half the peaches in a blender and leave the rest as chunks (or blend all if you prefer smooth ice cream).
In a separate bowl, whisk together milk, remaining 3/4 cup sugar, and salt until sugar dissolves. Stir in cream and vanilla extract.
Add the peach puree and chunks into the mixture and stir well.
Chill the base in the refrigerator for at least 2 hours, preferably overnight.
Pour into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
Transfer to an airtight container, cover, and freeze for at least 4 hours or until firm.

Nutrition

Serving Size: 1
per serving: Calories; 250

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 9 grams; 45%
Cholesterol: 50 milligrams; 17%
Sodium: 30 milligrams; 1%
Carbs: 27 grams; 10%
Protein: 3 grams
Sugar: 25 grams
Fiber: 1 grams

10 Tips for when cooking this dish

Use very ripe peaches for maximum flavour and sweetness.
Blanch peaches briefly to peel them easily.
Let the fruit macerate for at least 30 minutes to release juices.
For a smooth ice cream, strain peach purée before mixing in.
Chill your mixture thoroughly before churning.
Add chunks of peach for texture—or blend all for a uniform scoop.
Vanilla extract enhances but doesn’t overpower the peach flavour.
Don’t overfill your ice cream maker—it needs room to churn properly.
Freeze in a shallow container for quicker hardening.
Let it sit at room temp for 5–10 minutes before scooping.

Serve it with suggestions

In waffle cones or sugar cones
Paired with shortbread cookies or almond biscotti
With grilled peaches or caramel drizzle
Between two oatmeal cookies as an ice cream sandwich
Alongside a warm peach cobbler or pie

FAQs

Q: Can I make this without an ice cream maker?
A: Yes, freeze the chilled mixture in a shallow pan and stir every 30 minutes for 3 hours to break up ice crystals.

Q: Can I use canned or frozen peaches?
A: Fresh peaches are ideal, but thawed frozen peaches or well-drained canned ones can work in a pinch.

Q: How long does homemade peach ice cream last in the freezer?
A: About 2–3 weeks in an airtight container for best texture and flavor.

Q: Can I make it dairy-free?
A: Yes, use full-fat coconut milk or a dairy-free cream substitute and adjust sugar to taste.

Q: Do I need to cook the custard base?
A: This is a no-cook version, but if you prefer a custard base with eggs, it adds richness and stability.

Chef's Recommendation

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Creamy Homemade Peach Ice Cream with Fresh Summer Peaches