Homemade Peach Ice Cream

There’s something truly magical about biting into a creamy, cold scoop of peach ice cream on a warm summer day. The sweet, juicy flavor of fresh peaches blended with rich, velvety ice cream creates a perfect harmony that feels like sunshine in a bowl. It’s a treat that not only cools you down but also fills you with the simple joy of homemade goodness.

Making peach ice cream at home is easier than you might think, and the results far surpass anything you’ll find at the store. Unlike commercial versions that often use artificial flavors or overly sweet syrups, homemade peach ice cream captures the authentic taste of ripe peaches — that delicate balance of sweetness and tartness, with just a hint of floral fragrance. Plus, you get to customize the texture and creaminess exactly how you like it.

What I love most about this recipe is that it’s flexible. Whether you have a bounty of fresh peaches from a summer farmer’s market or you’re using frozen peaches out of season, you can whip up a batch that feels fresh and indulgent. And if you’re worried about fancy equipment, don’t be — I’ll share some tips to make it without an ice cream maker. So get ready to treat yourself and your loved ones to a truly delicious, homemade peach ice cream experience. It’s the kind of dessert that sparks memories and makes summer last just a little longer.

Why You’ll Love It

• Bursting with Fresh Peach Flavor: This ice cream highlights the natural sweetness and juiciness of real peaches, giving you that authentic summer taste in every bite.
• Creamy, Smooth Texture: Made with simple ingredients like cream, milk, and a touch of sugar, it’s rich and velvety without being overly heavy.
• Customizable and Flexible: You can easily adjust the sweetness, add mix-ins like chopped nuts or cinnamon, or even make a dairy-free version to suit your preferences.
• Simple Ingredients, No Artificial Stuff: Homemade means you know exactly what’s going in — no preservatives, artificial flavors, or weird additives.
• Perfect for Any Occasion: Whether it’s a casual family dessert, a picnic treat, or a special celebration, this peach ice cream is always a crowd-pleaser.

Ingredient List

For the Peach Base

• 4 cups fresh peaches, peeled and sliced (about 5-6 medium peaches)
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice

For the Ice Cream Custard

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Ingredient Notes

• I always use ripe, juicy peaches for the best flavor—yellow peaches work beautifully here.
• Don’t skip the lemon juice; it brightens the peach flavor and helps prevent browning.
• Using both cream and whole milk gives the ice cream a perfect balance of richness and smoothness.
• Fresh egg yolks create a silky custard base, but if you prefer, you can substitute with a custard powder or omit for a no-egg version.
• Pure vanilla extract is key—it adds warmth and depth without overpowering the peaches.

Kitchen Equipment Needed

• Ice Cream Maker – For churning and freezing the ice cream to a smooth, creamy texture. (I love my Cuisinart for easy home use.)
• Medium Saucepan – To cook the peach mixture and prepare the custard.
• Mixing Bowls – For combining ingredients and chilling the custard before freezing.
• Whisk – To beat the egg yolks and mix the custard smoothly.
• Fine Mesh Sieve – To strain the custard for an extra silky texture.
• Peeler and Knife – For peeling and slicing peaches.
• Measuring Cups and Spoons – To keep ingredient quantities accurate.
• Plastic Wrap – To cover the custard while chilling in the fridge.
• Freezer-safe Container – For storing the ice cream once churned.

Instructions

1. Prepare the Peach Mixture

• Peel and slice your peaches into thin wedges or small chunks.
• In a medium saucepan, combine the peaches, 1/2 cup sugar, and lemon juice.
• Cook over medium heat, stirring occasionally, until the peaches soften and release their juices, about 8-10 minutes.
• Using a fork or potato masher, gently mash the peaches to release more flavor but keep some texture.
• Remove from heat and let the mixture cool to room temperature.

Pro Tip: If you prefer a smoother texture, you can puree the peach mixture with a blender or immersion blender before cooling.

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2. Make the Ice Cream Custard Base

• In a separate saucepan, combine the heavy cream, whole milk, and remaining 3/4 cup sugar. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling (around 170°F or when you see steam).
• In a mixing bowl, whisk the egg yolks until smooth and slightly pale.
• Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs (this prevents curdling).
• Pour the egg yolk mixture back into the saucepan with the remaining cream mixture.
• Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 175-180°F).

Pro Tip: Whisk continuously and keep the heat moderate to avoid scrambling the eggs. If you see small curds forming, remove the pan from heat immediately and strain.

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3. Combine Peach Mixture and Custard

• Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
• Stir in the cooled peach mixture and the vanilla extract until fully combined.
• Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
• Chill the mixture in the refrigerator for at least 4 hours, or overnight for best flavor and texture.

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4. Churn and Freeze the Ice Cream

• Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
• The ice cream will thicken and become creamy as it freezes.
• Transfer the churned ice cream to a freezer-safe container and freeze for at least 2-4 hours to firm up before serving.

Pro Tip: For an extra creamy texture, stir the ice cream every 30 minutes during the initial freezing stage to break up ice crystals.

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5. Serve and Enjoy!

• Scoop the homemade peach ice cream into bowls or cones.
• For a fun twist, top with fresh peach slices, a drizzle of honey, or toasted nuts.
• Store leftovers tightly covered in the freezer for up to 1 week.

Enjoy your delicious, fresh peach ice cream — the perfect way to savor summer all year long!

Tips and Tricks for Success

• Use ripe, fragrant peaches for the best natural sweetness and flavor.
• Don’t rush the chilling process—letting the custard cool thoroughly improves texture.
• Always temper the eggs slowly with the hot cream to avoid curdling.
• If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes until firm.
• Store the ice cream in an airtight container to prevent freezer burn and ice crystals.
• For extra flavor, add a splash of peach brandy or a pinch of cinnamon to the custard.
• Avoid over-churning to keep the ice cream smooth and creamy, not icy.

Ingredient Substitutions and Variations

• Peaches: Use frozen peaches if fresh aren’t available; thaw and drain excess liquid before using.
• Milk and Cream: Substitute coconut milk and coconut cream for a dairy-free version with a subtle coconut twist.
• Sugar: Swap granulated sugar for honey or maple syrup, but reduce the amount slightly as they’re sweeter.
• Egg Yolks: Use a store-bought custard base mix or cornstarch-thickened custard for an egg-free version.
• Add-Ins: Mix in chopped toasted pecans, cinnamon, or fresh mint for added flavor and texture.
• Sweetness: Adjust sugar levels to taste, especially if your peaches are extra sweet or tart.

Serving Suggestions

• Serve a scoop of peach ice cream topped with fresh peach slices and a drizzle of honey for a light, refreshing dessert.
• Pair it with warm, buttery peach cobbler or a simple fruit tart to double down on that peachy goodness.
• Add a handful of toasted almonds or pecans on top for a delightful crunch contrast.
• I love serving this ice cream alongside a slice of pound cake or angel food cake—its creaminess complements the cake’s texture perfectly!
• For a fun twist, serve it in waffle cones with a sprinkle of cinnamon sugar on top.

Storage and Reheating Instructions

• Store homemade peach ice cream in an airtight, freezer-safe container to maintain freshness.
• Press a piece of parchment paper or plastic wrap directly on the surface before sealing to prevent ice crystals.
• Keep the ice cream frozen for up to 1 week for the best texture and flavor.
• Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
• Avoid repeated thawing and refreezing to maintain creaminess and prevent ice buildup.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Absolutely! Frozen peaches work well—just thaw and drain any excess liquid before cooking to avoid a watery ice cream.

Do I need an ice cream maker to make this?

Not at all! You can freeze the mixture in a shallow container and stir every 30 minutes until it’s firm and creamy. It takes a bit longer but still tastes delicious.

Can I make this recipe dairy-free?

Yes! Swap the heavy cream and milk for full-fat coconut milk and coconut cream for a rich, dairy-free version with a subtle coconut flavor.

How long does homemade peach ice cream last?

For the best taste and texture, enjoy it within one week. Keep it tightly sealed to prevent ice crystals from forming.

Can I add mix-ins like nuts or cinnamon?

Definitely! Chopped toasted nuts, a pinch of cinnamon, or even a swirl of caramel make great additions to customize your ice cream.

What if I don’t want to use eggs?

You can skip the eggs and use a cornstarch-thickened custard or a store-bought custard base. The texture will be slightly different but still tasty.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!