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!
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
Instructions
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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.
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Puree the cooked peaches using a blender or food processor. Leave slightly chunky if preferred.
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In a mixing bowl, whisk remaining sugar, heavy cream, milk, and vanilla extract until the sugar dissolves.
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Stir in the peach puree until fully combined.
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Chill mixture in the refrigerator for at least 2 hours, or overnight.
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Pour chilled base into ice cream maker and churn for 20–25 minutes, following manufacturer’s instructions.
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Transfer to an airtight container and freeze for at least 4 hours until firm.
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Let sit at room temperature for 5–10 minutes before scooping
Notes
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No ice cream maker? Use a freezer-safe container and stir the mixture every 30 minutes for the first 3 hours.
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Add-ins like chopped mint, cookies, caramel swirls, or nuts can be mixed in during or after churning.
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For chunkier ice cream, stir in extra chopped peaches before freezing.
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Use canned peaches in juice (well-drained) if fresh aren’t available.
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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
