Homemade Peach Ice Cream

Why You’ll Love This Recipe

• Bursting with fresh peach flavor

• No preservatives or artificial colors

• Easy to make with or without an ice cream maker

• Rich, creamy texture with real fruit chunks

• Perfect for summer or anytime you’re craving a fruity dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 ripe peaches, peeled and chopped

• ¾ cup granulated sugar

• 1 teaspoon lemon juice

• 2 cups heavy cream

• 1 cup whole milk

• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine chopped peaches, half of the sugar (about ⅓ cup), and lemon juice. Cook over medium heat for 5–7 minutes until the peaches soften and release their juices. Remove from heat and let cool.

2. Use a blender or food processor to puree the peach mixture until smooth, or leave it slightly chunky if you prefer texture.

3. In a large mixing bowl, whisk together the remaining sugar, heavy cream, milk, and vanilla extract until the sugar dissolves.

4. Stir the peach puree into the cream mixture until well combined.

5. Chill the mixture in the refrigerator for at least 2 hours, or overnight for best results.

6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.

7. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Servings and timing

• Servings: 8

• Prep time: 20 minutes

• Cook time: 7 minutes

• Churn time: 25 minutes

• Freeze time: 4 hours

• Total time: about 5 hours

Variations

• Add chopped fresh mint or basil for a herbal twist

• Mix in crushed graham crackers or cookies for a peach cobbler feel

• Add a swirl of caramel or honey before freezing

• Use buttermilk for a tangy, Southern-style variation

• For a dairy-free version, substitute coconut cream and almond milk

Storage/Reheating

• Storage: Store in an airtight container in the freezer for up to 2 weeks.

• Reheating: Not applicable, but let sit at room temperature for 5–10 minutes before scooping for easier serving.

FAQs

Do I need an ice cream maker to make this recipe?

No, you can pour the mixture into a freezer-safe container, stir every 30 minutes for the first 3 hours, then freeze until firm.

Can I use canned peaches?

Fresh peaches are best, but canned (in juice, not syrup) can work in a pinch—drain them well before using.

How do I prevent ice crystals from forming?

Make sure the base is thoroughly chilled before churning, and store in an airtight container with a piece of parchment pressed on top.

Can I use low-fat milk?

You can, but the texture will be less creamy. Whole milk and heavy cream provide the best results.

Can I make it sweeter?

Adjust the sugar to taste, especially if your peaches are very ripe or less sweet.

Should I peel the peaches?

Yes, peeling them creates a smoother texture. Blanching them in boiling water makes peeling easier.

How ripe should the peaches be?

Ripe but not overripe—soft to the touch with a fragrant smell for the best flavor.

Can I add mix-ins like nuts or chocolate chips?

Yes, stir them in during the last few minutes of churning.

What if I want a chunkier texture?

Reserve some finely chopped peaches and stir them in after churning but before freezing.

Is this recipe gluten-free?

Yes, this homemade peach ice cream is naturally gluten-free.

Conclusion

Homemade peach ice cream is the ultimate celebration of fresh, seasonal fruit. Whether you’re cooling off on a hot day or just craving a sweet, creamy treat, this easy recipe delivers pure, peachy perfection. Customize it to your liking and enjoy a scoop (or two) of homemade happiness.

Homemade Peach Ice Cream

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• Author: Ava
• Total Time: 5 hours
• Yield: 8servings
• Diet: Gluten Free

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Description

Homemade peach ice cream is the perfect creamy summer dessert made with fresh peaches, heavy cream, and no artificial flavors. Whether made with or without an ice cream maker, this old-fashioned peach ice cream recipe is smooth, fruity, and full of real peach chunks. A seasonal favorite that’s naturally gluten-free and endlessly customizable!

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Ingredients

4 ripe peaches, peeled and chopped

¾ cup granulated sugar

1 teaspoon lemon juice

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

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Instructions

• In a medium saucepan, combine chopped peaches, ⅓ cup of sugar, and lemon juice. Cook over medium heat for 5–7 minutes until soft. Let cool.

• Puree the cooked peaches using a blender or food processor. Leave slightly chunky if preferred.

• In a mixing bowl, whisk remaining sugar, heavy cream, milk, and vanilla extract until the sugar dissolves.

• Stir in the peach puree until fully combined.

• Chill mixture in the refrigerator for at least 2 hours, or overnight.

• Pour chilled base into ice cream maker and churn for 20–25 minutes, following manufacturer’s instructions.

• Transfer to an airtight container and freeze for at least 4 hours until firm.

• Let sit at room temperature for 5–10 minutes before scooping

Notes

• No ice cream maker? Use a freezer-safe container and stir the mixture every 30 minutes for the first 3 hours.

• Add-ins like chopped mint, cookies, caramel swirls, or nuts can be mixed in during or after churning.

• For chunkier ice cream, stir in extra chopped peaches before freezing.

• Use canned peaches in juice (well-drained) if fresh aren’t available.

• For dairy-free, swap heavy cream and milk with coconut cream and almond milk.

• Prep Time: 20min
• Cook Time: 4hours
• Category: Dessert
• Method: Churned
• Cuisine: American