Homemade Peach Ice Cream
There’s nothing like a scoop of creamy, dreamy homemade peach ice cream on a hot day. The sweet, juicy peaches blended into a rich, velvety base create an ice cream that’s bursting with fresh summer flavor. Trust me, this one’s a game-changer—way better than anything you’ll find at the store. With just a few simple ingredients, you’ll be churning up a batch of pure peachy bliss in no time!
Why You’ll Love Homemade Peach Ice Cream
Versatile Enjoy it in a cone, a bowl, or even as a milkshake!
Budget-Friendly Uses fresh or frozen peaches and simple pantry staples.
Quick and Easy Just blend, churn, and freeze—no complicated steps.
Customizable Add mix-ins like crushed cookies, caramel swirls, or cinnamon.
Crowd-Pleasing A guaranteed hit with kids and adults alike!
Ingredients
Ingredients in Homemade Peach Ice Cream
This ice cream is all about simple, fresh ingredients coming together for a perfectly creamy texture.
Fresh Peaches The star of the show! Use ripe, juicy peaches for the best flavor.
Heavy Cream Creates that rich, luscious texture.
Whole Milk Balances the creaminess and keeps it from being too heavy.
Sugar Enhances the natural sweetness of the peaches.
Vanilla Extract Adds warmth and depth to the flavor.
Lemon Juice Brightens the peaches and keeps them from browning.
Salt Just a pinch to enhance all the flavors.
Instructions
Prepare the Peaches
Peel and dice the peaches, then toss them with sugar and lemon juice. Let them sit for about 30 minutes to release their natural juices.
Blend the Mixture
In a blender, combine the macerated peaches, heavy cream, milk, vanilla extract, and salt. Blend until smooth (or leave small chunks for texture).
Chill the Base
Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours (or overnight) for the flavors to develop.
Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
Freeze Until Firm
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.
Serve and Enjoy
Scoop into bowls or cones and enjoy every peachy bite!
Nutrition Facts
Servings: 6
Calories per serving: ~250 kcal
Preparation Time
Prep Time: 15 minutes
Chill Time: 2 hours
Churn Time: 25 minutes
Freeze Time: 4 hours
Total Time: 6 hours 40 minutes
How to Serve Homemade Peach Ice Cream
- Classic Cone Serve in a waffle cone for a fun summer treat.
- Peach Sundae Top with whipped cream, caramel drizzle, and chopped pecans.
- Ice Cream Sandwich Pair between two sugar cookies for a homemade ice cream sandwich.
- Milkshake Blend with a splash of milk for a creamy peach milkshake.
Additional Tips
- Use ripe peaches for the best flavor. If they’re not sweet enough, add a little extra sugar.
- For a chunkier texture, reserve some diced peaches and fold them in after churning.
- No ice cream maker? Pour the blended mixture into a container and stir every 30 minutes while freezing.
- For extra creaminess, substitute half-and-half for the milk.
- Store properly in an airtight container to prevent freezer burn.
FAQ’s
1. Can I use frozen peaches instead of fresh?
Yes! Just thaw and drain them before blending.
2. Do I need an ice cream maker?
No! You can freeze the mixture in a shallow dish and stir every 30 minutes for a no-churn version.
3. How long does homemade peach ice cream last?
It stays fresh for about 2 weeks in the freezer, but it’s best enjoyed within the first few days.
4. Can I make this dairy-free?
Yes! Use full-fat coconut milk instead of heavy cream and almond milk instead of whole milk.
5. Can I add other fruits?
Absolutely! Try mixing in raspberries, strawberries, or mango for a fruity twist.
6. Why is my ice cream too hard after freezing?
Homemade ice cream doesn’t have preservatives like store-bought versions. Let it sit at room temperature for 5 minutes before scooping.
7. Can I make this without sugar?
You can substitute with honey, maple syrup, or a sugar-free alternative.
8. What’s the best way to peel peaches?
Blanch them in boiling water for 30 seconds, then transfer to ice water—the skins will slide right off!
9. Can I add mix-ins?
Yes! Try crushed graham crackers, chopped nuts, or white chocolate chips.
10. How can I enhance the peach flavor?
Roasting the peaches before blending will intensify their sweetness and flavor.
Conclusion
This Homemade Peach Ice Cream is creamy, refreshing, and packed with juicy peach flavor. It’s so simple to make, yet tastes like an indulgent treat from your favorite ice cream shop. Whether you’re enjoying it in a cone, a sundae, or straight from the container (no judgment here!), this recipe is sure to be a new summer favorite!
PrintHomemade Peach Ice Cream
A refreshing, homemade peach ice cream made with fresh, ripe peaches and a smooth, creamy custard base. This delightful frozen dessert captures the essence of summer and offers a perfect balance of natural peach flavor and rich creaminess.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 4 hrs (incl. chilling)
- Yield: 1 quart
- Category: Dessert/Ice Cream
- Method: Churning/Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 4 cups fresh peaches, peeled, pitted, and chopped
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 2 egg yolks
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions
1. In a medium saucepan, combine the whole milk, heavy cream, 1/2 cup of the granulated sugar, and salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks with the remaining 1/4 cup sugar until smooth.
3. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue to cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
5. Remove the custard from heat and strain it into a clean bowl. Stir in the vanilla extract.
6. Puree or finely mash the chopped peaches and gently fold them into the warm custard.
7. Cover the mixture and chill in the refrigerator for at least 3 hours or until completely cold.
8. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours to firm up before serving.
Notes
– For an even smoother texture, strain the peach puree to remove any fibrous bits.
– Ensure the custard does not boil to avoid curdling the eggs.
– If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir vigorously every 30 minutes until it firms up.
– Best enjoyed within a week for optimal freshness.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
