Peach Ice Cream

Peach ice cream takes me straight back to lazy summer afternoons—sticky fingers, sun-kissed cheeks, and that first cold, creamy bite that melts just a little too fast.

There’s something about the way fresh peaches blend into a smooth, rich ice cream that makes it impossible to stop at just one scoop.

It’s sweet, a little tangy, and packed with juicy peach chunks that make every bite better than the last.

If you’ve never made ice cream from scratch, don’t worry—this recipe keeps things simple while giving you that perfect creamy texture and real fruit flavor.

Trust me, once you taste it, store-bought will never be good enough again.

Table of Contents

Creamy Peach Ice Cream Recipe

Ingredients

3 large ripe peaches, peeled, pitted, and diced
¾ cup granulated sugar (divided)
1 tablespoon lemon juice
1 ½ cups heavy cream
1 cup whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
¼ teaspoon salt

Instructions

In a saucepan over medium heat, combine the diced peaches with ¼ cup sugar and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the peaches soften and release their juices. Remove from heat and let them cool slightly. Mash lightly with a fork, leaving small chunks for texture. Set aside.
In another saucepan, heat the heavy cream and whole milk over medium heat until it just starts to steam. Do not let it boil.
In a separate bowl, whisk the egg yolks with the remaining ½ cup sugar until the mixture is pale and slightly thickened.
Slowly drizzle about ½ cup of the warm milk mixture into the egg yolks, whisking constantly to temper them. Then, pour the egg mixture back into the saucepan with the rest of the warm cream.
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (about 5 minutes). Do not boil.
Remove from heat and stir in the vanilla extract and salt. Strain the custard through a fine-mesh sieve to remove any cooked egg bits for an ultra-smooth texture.
Let the custard cool to room temperature, then cover and chill in the refrigerator for at least 4 hours (or overnight for best results).
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions. When it reaches a soft-serve consistency, fold in the cooled peach mixture.
Transfer the ice cream to an airtight container and freeze for at least 4-6 hours until firm.
Scoop and enjoy the creamiest homemade peach ice cream!

Tips For Making Peach Ice Cream

Homemade peach ice cream should be smooth, creamy, and full of fresh peach flavor. Follow these tips to make sure yours turns out perfect every time:

Use ripe, juicy peaches: The sweeter and softer the peaches, the better the flavor. If your peaches are a little firm, let them ripen at room temperature for a day or two.
Chill your ingredients: Cold cream, milk, and peach puree help the ice cream freeze faster and create a smoother texture.
Mash, don’t blend: For a creamy texture with small fruit pieces, mash the peaches instead of blending them into a puree. This keeps the ice cream from becoming too watery.
Let the flavors develop: After mixing, chill the ice cream base in the fridge for at least 4 hours. This helps the flavors meld together and gives the ice cream a richer taste.
Avoid over-churning: If you’re using an ice cream maker, stop churning when the ice cream reaches a soft-serve consistency. Over-churning can make it too dense.

Variations Of Peach Ice Cream

Peach ice cream is already delicious, but you can get creative with these simple variations:

Peach and honey: Swap some of the sugar for honey to add natural sweetness and a floral note.
Peach and vanilla bean: Add real vanilla bean seeds for an extra layer of warmth and depth in flavor.
Peach cobbler ice cream: Stir in small chunks of cinnamon-spiced baked pie crust for a dessert mash-up.
Peach and coconut milk: Use coconut milk instead of dairy to make a creamy, dairy-free version.
Peach and almond crunch: Mix in toasted almond slices for a bit of crunch.

Do I Need An Ice Cream Maker To Make This Recipe?

No, you can make peach ice cream without an ice cream maker! While an ice cream maker creates a smoother texture, a simple freezer method works too:

Make the ice cream base: Prepare your mixture as usual and chill it for a few hours.
Freeze in a shallow dish: Pour the mixture into a shallow container and freeze for about 30 minutes.
Stir every 30 minutes: Use a fork or whisk to mix the ice cream, breaking up ice crystals. Repeat this for 3-4 hours until the texture is creamy.

How To Store Homemade Peach Ice Cream?

Storing ice cream properly helps keep it fresh and creamy:

Use an airtight container: This prevents ice crystals from forming and keeps the texture smooth.
Press plastic wrap on top: Before sealing the container, place plastic wrap directly on the ice cream’s surface to reduce air exposure.
Store in the back of the freezer: This keeps the ice cream at a stable, cold temperature and prevents freezer burn.
Let it sit before scooping: If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.

How Long Does Homemade Peach Ice Cream Last?

Homemade fruit ice cream is at its peak flavor and texture when fresh, but it can last a bit longer with proper storage.

Best to eat within 1 to 2 weeks: Freshly made ice cream tastes the best within the first two weeks. After this, the texture may change slightly.
Can last up to a month: If stored properly in an airtight container, homemade ice cream can last for about a month, though it may develop ice crystals over time.
Prevent freezer burn: Always press a piece of plastic wrap directly onto the ice cream surface before sealing the container to keep it smooth and creamy.

How To Make Peach Ice Cream Taste More Peachy?

Want that strong, fresh peach flavor in every bite? Here’s how to make sure your peach ice cream really tastes like peaches:

Use ripe, juicy peaches: Peaches that are soft and fragrant will naturally have the strongest flavor. If they’re too firm, let them sit at room temperature until they soften.
Roast or caramelize the peaches: Cooking peaches in the oven or on a stovetop with a little sugar brings out deeper flavors.
Macerate the fruit: Toss sliced peaches with sugar and let them sit for an hour. This draws out the juices and makes the peach flavor more intense.
Add peach puree and chunks: Blend part of the peaches into a smooth puree and leave some in small pieces. This way, every bite has a burst of peach flavor.
A splash of lemon juice: A tiny amount of lemon juice enhances the natural peach taste without making the ice cream tart.
Peach extract for extra boost: If the peaches aren’t as flavorful as you’d like, a drop or two of peach extract can help.

How To Prevent Peach Ice Cream From Becoming Icy?

Homemade fruit ice cream can sometimes turn icy instead of creamy because fruit contains a lot of water. Here’s how to keep it smooth:

Cook the fruit first: Heating fruit helps remove excess water and concentrates the flavor.
Strain excess juice: If your fruit mixture is very watery, strain out some of the liquid before adding it to the ice cream base.
Use enough fat: Ice cream with more cream and less milk will be creamier because fat prevents ice crystal formation.
Add a bit of sugar or honey: Sweeteners help lower the freezing point, keeping the texture softer.
Use stabilizers like cornstarch or gelatin: These prevent ice crystals from forming and keep the ice cream smooth.
Churn it well: Make sure your mixture is well-chilled before churning so it freezes evenly.

By controlling the amount of water in your ice cream, you’ll get a smooth and creamy result every time!

What Ingredient Stops Ice Cream From Freezing Solid?

Nothing is worse than homemade ice cream that turns rock-hard in the freezer. The secret to keeping it scoopable is using ingredients that prevent it from freezing too solid.

Sugar: Helps lower the freezing point, so the ice cream stays softer.
Corn syrup or honey: These natural sweeteners add smoothness and prevent a hard texture.
Alcohol (like vodka): A small amount (about a tablespoon) prevents ice cream from freezing completely solid.
Stabilizers (gelatin or cornstarch): These improve texture and keep ice cream from turning into an icy block.