Homemade Peach Ice Cream Recipe: Creamy Summer Dessert

Homemade Peach Ice Cream Recipe: Easy Summer Dessert Guide

There’s something magical about the first spoonful of homemade peach ice cream on a warm summer day. The sweet aroma of ripe peaches mingling with creamy vanilla brings back memories of summer picnics and family gatherings.

Today, I’m sharing my perfected peach ice cream recipe that captures the essence of summer in every bite. Whether you’re an experienced ice cream maker or trying it for the first time, this recipe delivers that perfect balance of fresh peach flavor and creamy texture that store-bought versions simply can’t match.

Why This Peach Ice Cream Recipe Works

After testing countless variations, I’ve perfected this peach ice cream recipe to deliver exceptional results every time. The secret lies in how we prepare the peaches and create a rich custard base that highlights their natural sweetness.

Real Peach Flavor – We macerate fresh peaches with sugar to draw out their natural juices, intensifying the flavor throughout the ice cream.
Perfect Texture – The custard base creates an incredibly smooth and creamy texture that melts beautifully in your mouth.
Versatile Options – I’ve included variations for no-churn, dairy-free, and eggless versions so everyone can enjoy this summer treat.
Balanced Sweetness – Just the right amount of sugar enhances the peach flavor without overwhelming it.

Ingredients for Homemade Peach Ice Cream

The best peach ice cream starts with quality ingredients. Here’s everything you’ll need to make this delicious summer dessert:

For the Peach Mixture:

3 medium ripe peaches – Look for fragrant, slightly soft peaches for the best flavor. Yellow freestone peaches work particularly well.
½ cup granulated sugar – Helps draw out the peach juices and adds sweetness.
1 teaspoon fresh lemon juice – Brightens the peach flavor and prevents browning.
¼ teaspoon salt – Enhances all the flavors.

For the Ice Cream Base:

5 large egg yolks – Creates a rich, custard-like base. (See variations for eggless options)
¾ cup granulated sugar – Sweetens the base and improves texture.
1½ cups heavy cream – Provides the luxurious, creamy texture.
1½ cups whole milk – Balances the richness of the cream.
1 teaspoon pure vanilla extract – Adds depth and complements the peach flavor.

Ingredient Substitutions

Frozen peaches: When fresh aren’t available, use 2 cups of unsweetened frozen peaches, thawed and drained.
Dairy-free option: Substitute full-fat coconut milk for heavy cream and almond milk for whole milk.
Egg alternative: For an eggless version, see our no-cook variation below.

Sugar alternatives: Replace half the sugar with honey for a different flavor profile.
Flavor enhancers: Add ¼ teaspoon almond extract for a complementary flavor.
Canned peaches: In a pinch, use drained canned peaches in juice (not syrup).

Equipment You’ll Need

Ice cream maker – A 1.5 to 2-quart capacity works best for this recipe.
Medium saucepan – For cooking the custard base. check
Mixing bowls – Several sizes for different preparation steps.
Fine mesh strainer – To ensure a smooth custard without any cooked egg bits.

Potato masher or fork – For breaking down the peaches.
Whisk – Essential for properly incorporating the eggs.
Freezer-safe container – For storing the finished ice cream.
Digital thermometer – Optional but helpful for checking custard temperature.

Pro Tip: Freeze your ice cream maker bowl for at least 24 hours before making this recipe. A properly frozen bowl is essential for achieving the right texture.

Peach Ice Cream Recipe: Step-by-Step Instructions

Follow these detailed steps to create the perfect homemade peach ice cream. The process involves preparing the peaches, making the custard base, and churning everything together.

Preparing the Peaches

Peel the peaches: Bring a large pot of water to a boil. Cut a small X at the bottom of each peach. Submerge peaches in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.
Prepare the peach mixture: Pit and dice the peaches into small pieces. Place in a large bowl with ½ cup sugar, lemon juice, and salt. Stir to combine.
Macerate the peaches: Let the mixture sit for 30 minutes at room temperature. This draws out the juices and intensifies the peach flavor.
Mash the peaches: Using a potato masher or fork, mash the peaches until mostly smooth with some small chunks remaining. Too many large pieces will freeze hard in the ice cream.
Strain the juice: Pour the mixture through a fine mesh strainer into a bowl, separating the peach solids from the juice. Reserve both the solids and juice.

Making the Custard Base

Heat the dairy: In a medium saucepan, combine heavy cream, whole milk, ¾ cup sugar, and salt. Heat over medium-low until hot but not boiling, stirring occasionally until sugar dissolves.
Prepare the egg yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until lightened in color, about 2 minutes.
Temper the eggs: Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly. This gradually warms the eggs without cooking them.
Cook the custard: Pour the egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170-175°F on a thermometer).
Strain and flavor: Remove from heat and strain through a fine mesh strainer into a clean bowl. Stir in the vanilla extract and reserved peach juice.
Chill thoroughly: Cover and refrigerate for at least 4 hours or overnight until completely cold.

Churning and Freezing

Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes.
Add the peaches: When the ice cream reaches soft-serve consistency, add the reserved mashed peaches during the last 2 minutes of churning.
Freeze until firm: Transfer to a freezer-safe container, cover with plastic wrap pressed directly onto the surface, and freeze for at least 4 hours until firm.
Serve: For the best texture and flavor, let the ice cream sit at room temperature for 5-10 minutes before scooping.

Recipe Variations

One of the best things about homemade ice cream is how easily you can adapt it to your preferences. Here are some popular variations of this peach ice cream recipe:

No-Churn Peach Ice Cream

Don’t have an ice cream maker? No problem! Try this easy no-churn version:

Prepare the peaches as directed in the main recipe.
Skip the custard base. Instead, whip 2 cups of cold heavy cream until stiff peaks form.
In a separate bowl, mix 1 can (14 oz) of sweetened condensed milk with the vanilla extract and peach juice.
Gently fold the whipped cream into the condensed milk mixture.
Fold in the mashed peaches.
Transfer to a freezer-safe container and freeze for at least 6 hours.

Dairy-Free Peach Ice Cream

For those avoiding dairy, this version delivers the same great taste:

Replace heavy cream with 1½ cups full-fat coconut milk (from cans, not cartons).
Substitute whole milk with 1½ cups unsweetened almond milk.
Follow the same preparation method as the main recipe.
Note that coconut milk will add a subtle coconut flavor that pairs beautifully with peaches.

Eggless Peach Ice Cream

For a simpler, egg-free version:

Skip the egg yolks entirely.
Combine 2 cups heavy cream, 1 cup whole milk, 1 cup sugar, and ¼ teaspoon salt in a saucepan.
Heat just until sugar dissolves, then remove from heat.
Add vanilla and peach juice, then chill and churn as directed.
This Philadelphia-style ice cream will be slightly less rich but still delicious.

Flavor Enhancements

Peach Cobbler Ice Cream: Fold in ½ cup of crumbled shortbread cookies or graham crackers after churning.
Peach Melba: Swirl in ¼ cup of raspberry puree just before freezing.

Ginger Peach: Add 1 tablespoon of finely minced crystallized ginger to the peach mixture.
Bourbon Peach: Add 1 tablespoon of bourbon to the custard base for an adult version.

Pro Tips for Perfect Peach Ice Cream

Getting the Best Results

Use ripe peaches – The flavor of your ice cream depends on the quality of your peaches. Choose fragrant, slightly soft fruit.
Proper chilling is essential – Make sure both your ice cream base and ice cream maker bowl are thoroughly chilled.
Don’t overfill your ice cream maker – The mixture will expand as it churns, so fill only about ⅔ full.
Mash peaches properly – Large chunks will freeze hard, while completely pureed peaches can make the texture icy.

Common Mistakes to Avoid

Rushing the tempering process – Add hot cream to eggs slowly to prevent scrambling.
Skipping the straining step – This removes any cooked egg bits for the smoothest texture.
Churning too long – Stop when the ice cream reaches soft-serve consistency to prevent butter formation.
Using underripe peaches – They lack flavor and won’t macerate properly.

Texture Tip: For the creamiest texture, place your storage container in the freezer while churning, and work quickly when transferring the freshly churned ice cream. This minimizes melting and prevents ice crystal formation.

Storage and Serving Suggestions

How to Store Homemade Peach Ice Cream

Short-term storage: Keep in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals. Best consumed within 1-2 weeks.
Preventing freezer burn: Store in the back of the freezer where temperature is most consistent.
Serving temperature: For the best texture and flavor, let ice cream sit at room temperature for 5-10 minutes before scooping.

Delicious Ways to Serve

Classic sundae: Top with fresh peach slices, a drizzle of honey, and a sprinkle of chopped nuts.
Peach melba: Serve with warm raspberry sauce and fresh raspberries.
Ice cream sandwich: Place between two ginger cookies for a delightful contrast of flavors.

Peach float: Add a scoop to sparkling water or ginger ale for a refreshing summer drink.
Alongside pie: Serve with warm apple or peach pie for the ultimate dessert combination.
Affogato style: Pour a shot of hot espresso over a scoop for a sophisticated dessert.

Nutritional Information

This homemade peach ice cream is a treat meant to be enjoyed in moderation. Here’s the approximate nutritional breakdown per serving (½ cup):

Nutrient	Amount	% Daily Value*
Calories	375 kcal	19%
Total Fat	24g	31%
Saturated Fat	15g	75%
Cholesterol	185mg	62%
Sodium	95mg	4%
Total Carbohydrates	42g	15%
Dietary Fiber	1g	4%
Sugars	40g	80%
Protein	5g	10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dietary Notes: This recipe contains dairy and eggs. See our variations section for dairy-free and egg-free alternatives.

Frequently Asked Questions

Can I use canned peaches for this peach ice cream recipe?

Yes, you can use canned peaches when fresh aren’t available. Choose peaches packed in juice rather than syrup, and drain them well before using. You’ll need about 2 cups of drained, chopped canned peaches. The flavor won’t be quite as vibrant as with fresh peaches, but it will still make a delicious ice cream.

Do I need to peel the peaches?

Yes, peeling is recommended. Peach skins can become tough and chewy when frozen, which disrupts the smooth texture of the ice cream. The blanching method described in the recipe makes peeling quick and easy. → check How to peel peaches the easy way

Why is my peach ice cream icy instead of creamy?

Several factors can cause icy texture: 1) The custard base wasn’t rich enough (egg yolks and fat from cream help prevent iciness), 2) The ice cream wasn’t churned long enough, 3) The peaches released too much water, or 4) The ice cream was stored too long or experienced temperature fluctuations. For creamier results, make sure to follow the recipe precisely and store properly.

Can I make this without an ice cream maker?

Absolutely! Check our no-churn variation in the recipe variations section. It uses whipped cream and sweetened condensed milk to create a similar texture without churning. While the texture won’t be identical to churned ice cream, it’s still delicious and much easier to make.

How long does homemade peach ice cream last?

Homemade ice cream is best consumed within 1-2 weeks. Unlike commercial ice cream, it doesn’t contain stabilizers or preservatives that extend shelf life. For the best flavor and texture, enjoy it sooner rather than later.

Ready to Make the Best Peach Ice Cream?

There’s nothing quite like homemade peach ice cream to celebrate summer’s bounty. With its rich, creamy texture and vibrant peach flavor, this recipe is sure to become a seasonal favorite in your household. Whether you follow the traditional custard-based recipe or try one of our variations, you’ll be rewarded with a delicious frozen treat that captures the essence of ripe summer peaches.

Remember to use the ripest peaches you can find, take your time with the custard, and enjoy the process. The results are well worth the effort! If you make this recipe, we’d love to hear how it turned out. Share your experience in the comments below or tag us on social media with your creations.

Homemade Peach Ice Cream Recipe: The Ultimate Summer Treat

Why This Peach Ice Cream Recipe Works