Why You’ll Love This Recipe

I love this recipe because it tastes like fresh peaches and cream transformed into a frozen dessert. The combination is simple, but the sweet fruit and rich dairy complement each other beautifully.

I also like that I can make it with fresh or frozen peaches. When peaches are in season, I use ripe fresh fruit for maximum flavor, but frozen peaches make it possible for me to enjoy this ice cream throughout the year.

Ingredients

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

Fresh ripe peaches
Granulated sugar
Fresh lemon juice
Heavy whipping cream
Whole milk
Vanilla extract
Pinch of salt

I prefer ripe, fragrant peaches because their flavor becomes the star of this recipe. I add a little lemon juice to brighten the fruit and balance the sweetness without making the finished ice cream taste lemony.

Directions

I peel the peaches, remove the pits, and chop the fruit into small pieces.
I combine the chopped peaches with some of the granulated sugar and fresh lemon juice in a bowl.
I let the peaches sit for about 20–30 minutes. This gives the sugar time to draw out the juices and create a flavorful peach syrup.
I transfer most of the peach mixture to a blender or food processor and puree it until smooth. I reserve some finely chopped peaches if I want noticeable fruit pieces in my finished ice cream.
In a large bowl, I whisk together the whole milk and remaining granulated sugar until the sugar has dissolved.
I add the heavy whipping cream, vanilla extract, salt, and peach puree. I stir gently until everything is evenly combined.
I cover the mixture and refrigerate it for at least 2–4 hours. I prefer chilling it overnight when possible because a very cold base churns more effectively.
I pour the chilled mixture into my ice cream maker and churn according to the manufacturer’s instructions, usually for about 20–30 minutes.
During the final few minutes of churning, I add the reserved finely chopped peaches.
Once the ice cream reaches a thick, soft-serve consistency, I transfer it to a freezer-safe container.
I cover the container and freeze the ice cream for about 3–4 hours, or until it’s firm enough to scoop.
Before serving, I let the ice cream stand at room temperature for about 5–10 minutes if it has become very firm.

Servings and Timing

I usually get approximately 1½ quarts of Peaches and Cream Ice Cream from one batch, which gives me about 8 servings.

Prep time: 20 minutes
Macerating time: 20–30 minutes
Chilling time: 2–4 hours
Churning time: 20–30 minutes
Final freezing time: 3–4 hours
Total time: about 6–8 hours
Servings: approximately 8

Variations

For Peach Cobbler Ice Cream, I fold crushed cinnamon cookies, shortbread pieces, or small pieces of baked pie crust into the ice cream during the final minutes of churning. I also add a little cinnamon to the peach mixture.

For a Peach Swirl version, I cook some extra peaches with sugar until thick and jammy. After cooling the sauce completely, I layer it through the freshly churned ice cream before freezing.

When I want extra warmth, I add a small amount of cinnamon or ground ginger to the peach mixture. I keep the spices subtle so the fresh peach flavor remains noticeable.

For an even richer version, I replace a portion of the whole milk with additional heavy cream. This gives me an especially creamy, indulgent texture.

I can also add chopped toasted pecans for a little crunch. I particularly like this variation when I’m going for a peach cobbler-inspired flavor.

Storage/Reheating

I store my Peaches and Cream Ice Cream in a shallow, airtight freezer-safe container. I prefer enjoying homemade ice cream within about 2 weeks for the best flavor and texture.

I press parchment paper or plastic wrap directly against the surface before sealing the container when I want additional protection against ice crystals.

This ice cream doesn’t require reheating. If it’s too firm to scoop, I leave it at room temperature for about 5–10 minutes until it softens slightly.

I avoid repeatedly thawing and refreezing the ice cream. This can create larger ice crystals and reduce the smooth, creamy texture.

FAQs

Can I use frozen peaches for Peaches and Cream Ice Cream?

Yes. I thaw frozen peaches and drain off excessive liquid before using them. I then prepare them much like fresh peaches. I find this especially convenient when ripe fresh peaches aren’t available.

Do I have to peel the peaches?

I prefer peeling them because it gives me a smoother ice cream. If I’m using very tender peaches and don’t mind tiny pieces of skin, I can leave the peel on, especially when I’m pureeing the fruit thoroughly.

Why is my peach ice cream icy?

Fresh peaches contain a significant amount of water, which can contribute to ice crystals. I avoid adding excessive fruit juice, use full-fat dairy, chill my base thoroughly before churning, and store the finished ice cream tightly covered.

Can I make Peaches and Cream Ice Cream without an ice cream maker?

Yes. I pour the chilled mixture into a shallow freezer-safe container and freeze it. During the first few hours, I stir or whisk it thoroughly every 30–45 minutes to break up ice crystals. I don’t get quite the same texture as churned ice cream, but the result is still delicious.

How can I make the peach flavor stronger?

I use very ripe, flavorful peaches and let them sit with sugar before adding them to the base. When I want an even stronger flavor, I cook a portion of the peaches into a concentrated peach sauce, cool it completely, and swirl it through the finished ice cream.

Conclusion

Peaches and Cream Ice Cream gives me everything I love about ripe summer peaches in a cool, creamy dessert. I love the combination of juicy fruit, vanilla, and rich cream, especially when I leave a few small peach pieces throughout each scoop. Whether I keep it simple or add a peach swirl, cinnamon, pecans, or cobbler pieces, this homemade ice cream is a delicious way for me to make the most of sweet peaches.

Peaches and Cream Ice Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Peaches and Cream Ice Cream is a smooth, creamy homemade dessert packed with ripe peach flavor and a rich vanilla cream base. Small pieces of juicy peach add fresh fruit flavor and texture to every scoop.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: About 6–8 hours
Yield: 1 1/2 quarts, approximately 8 servings
Category: Dessert
Method: Churning
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups fresh ripe peaches, peeled, pitted, and chopped
3/4 cup granulated sugar, divided
1 tablespoon fresh lemon juice
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Peel the peaches, remove the pits, and chop the fruit into small pieces.
Combine the chopped peaches with 1/4 cup of the granulated sugar and the fresh lemon juice in a bowl.
Let the peaches sit for 20–30 minutes, allowing the sugar to draw out their juices and create a flavorful syrup.
Transfer most of the peach mixture to a blender or food processor and puree until smooth. Reserve about 1/2 cup of finely chopped peaches for adding during churning.
In a large bowl, whisk together the whole milk and remaining 1/2 cup granulated sugar until the sugar has dissolved.
Add the heavy whipping cream, vanilla extract, salt, and peach puree. Stir gently until evenly combined.
Cover the mixture and refrigerate for at least 2–4 hours or overnight until thoroughly chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20–30 minutes.
During the final few minutes of churning, add the reserved finely chopped peaches.
When the ice cream reaches a thick, soft-serve consistency, transfer it to a freezer-safe container.
Cover and freeze for 3–4 hours, or until firm enough to scoop.
Let the ice cream stand at room temperature for 5–10 minutes before serving if it is very firm.

Notes

Use ripe, fragrant peaches for the strongest fresh peach flavor.
Frozen peaches can be substituted for fresh peaches. Thaw them first and drain away excessive liquid before using.
For Peach Cobbler Ice Cream, add a little cinnamon and fold crushed cinnamon cookies, shortbread, or pieces of baked pie crust into the ice cream near the end of churning.
For a peach swirl, cook additional peaches with sugar until thick and jammy, cool completely, and layer the sauce through the churned ice cream.
A small amount of cinnamon or ground ginger can be added for a warm spiced variation.
Replace some of the whole milk with additional heavy cream for an even richer texture.
Chopped toasted pecans can be folded into the ice cream for extra crunch.
Without an ice cream maker, freeze the chilled mixture in a shallow container and stir or whisk thoroughly every 30–45 minutes during the first few hours.
Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
Press parchment paper or plastic wrap directly against the surface before sealing to help reduce ice crystal formation.

Nutrition

Serving Size: About 3/4 cup
Calories: 365 kcal
Sugar: 29 g
Sodium: 55 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 80 mg