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Easy Peach Ice Cream

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This homemade peach ice cream recipe in an ice cream maker uses fresh peaches, is exceedingly easy to make, and will remind you of summertime peach pie flavors. A hint of warm cinnamon elevates all the flavors we love!

Side vertical view of peach ice cream in a tall dessert goblet with fresh peaches and mint sprigs.

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What to Love About Peach Ice Cream

Well, everything! Every summer, when the peaches begin to ripen in Washington State (where I live), it’s a feast. We’re making recipes from our easy skillet peach cobber to mug cakes, and refrigerator jam. And it doesn’t stop there, we love them in savory dishes like chicken salad and pork chops, too!

My husband spent his early life near the peach orchards of Northern California. One of his fondest childhood memories was finding bowls of peaches in the refrigerator on hot summer days. If you live in Nor-Cal, you know about hot summer days!

So peach ice cream is RIGHT up his alley. When he first tasted this recipe, he said, “It tastes like peach pie.” And that was the highest compliment he could think of. And he’s right. It’s a bright, chilled, creamy, delicious version of the best of peach pie.

And easy? Absolutely! The ice cream maker does all the work.

Top view of peach ice cream ingredients on a white marble background.

Peach Ice Cream Ingredients

This is a quick overview of the key ingredients in this homemade peach ice cream recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.

  • Peaches: For the best flavor, I prefer using fresh, ripe peaches. Unsweetened frozen peaches will also work but I wouldn’t recommend using canned peaches.
  • Dairy: My favorite churned ice cream combination is heavy cream and whole milk, which makes for a smooth, rich, creamy treat.
  • Sugar: For a peach pie flavor, I love using both brown sugar and granulated sugar, which gives the pie a depth of deliciousness.
  • Flavoring: Vanilla extract blends beautifully with the fresh peaches, and a hint of cinnamon brings warmth and gentle spice to this creamy, delicious treat.
View of ice cream churning in an ice cream maker.

How to Make Peach Ice Cream in an Ice Cream Maker

Here is a quick overview of how simple it is to make this delicious homemade ice cream.

Step 1: Macerate the peaches

After chopping the peaches, mix 1½ cups chopped peaches with 1/2 cup granulated sugar in a bowl. Let them sit for 10 minutes so the peaches begin to release their juices. The reserved peaches will be folded into the churned ice cream before freezing. It’s best to finely chop them.

Step 2: Puree peaches

Puree peaches in a food processor or blender.

Step 3: Mix the ice cream ingredients

In a large bowl, combine the pureed peaches with the remaining sugars, cream, whole milk, vanilla, cinnamon, and salt.

Step 4: Churn

Pour the mixture into the ice cream maker and churn according to the manufacturer’s instructions. On my ice cream maker, it takes 25 minutes. Fold the reserved peaches into the ice cream.

Soft serve ice cream is ready immediately. If you want scoopable ice cream, transfer it to a container (like a metal bread loaf pan or ice cream container), cover it with plastic or a lid, and freeze it for 4-6 hours (or overnight).

Equipment Needed

  • Ice Cream Maker: I have this 2-quart Cuisinart ice cream maker that makes delicious ice cream, very, very easily. There is no hand churning (like my grandmother did), and it comes out perfectly every time. However, that hand-churning is a summer memory forever etched in my mind!
  • Freezer-safe containers: You can always use a metal bread pan to store a batch of ice cream. Although, I like to have them ready for baking bread so I have several ice cream containers that work great! These pint-sized ice cream containers are disposable and easy to label with a Sharpie. I also love my stackable container, which gives me a nice long run for scoops!
  • Blender or Food Processor: To puree the peaches, you will need either a blender or a food processor, both work equally well.

Peach Ice Cream Tips:

Freeze the ice cream bowl of a 2-quart ice cream maker overnight. I like to store my bowl in the freezer so it’s ready at a moment’s notice!

Peel peaches by immersing them in a pot of boiling water for 15-30 seconds and immediately transferring them to an ice water bath. The skins should slide off easily!

Let frozen ice cream sit at room temperature for about 10 minutes before scooping to let it soften just a bit. Fruit-based ice cream has a higher water content and can freeze on the harder side.

Frequently Asked Questions for Peach Ice Cream

How long is homemade ice cream good for?

Homemade ice cream will keep in the freezer for 1-2 weeks. Store-bought ice cream will last longer because it often contains preservatives and additives that homemade ice cream does not.

Can I make this with half-and-half?

While you can always use lower-fat milk, the ice cream will not have the same creamy texture and will be harder to freeze.

What is the difference between churned and no churn ice cream?

Churned ice cream is made using an ice cream maker, whereas no churned ice cream is made with a handful of ingredients, an electric mixer, and a little more time. Churned ice cream is churned at a slower speed, often incorporating more air that results in a lighter, smoother texture.

Closeup view of two scoops of peach ice cream in a dessert goblet with fresh peach slices and mint sprigs.

More Ice Cream Recipes to Try

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Horizontal side view of two homemade peach ice cream servings on a silver platter with fresh peaches and mint sprigs.

Peach Ice Cream

Indulge in the taste of summer with homemade peach ice cream. This easy recipe combines fresh peaches with a hint of warm cinnamon for a delightful treat.
5 from 1 vote
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Prep Time: 10 minutes
Churning: 25 minutes
Total Time: 35 minutes
Servings: 12 servings

Ingredients 

  • 2 cups chopped peaches pitted and peeled, reserve 1/2 cup (about 2 medium peaches)
  • 3/4 cup granulated sugar divided
  • 1/4 cup brown sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • dash salt

Instructions

  • Freeze the ice cream bowl of a 2-quart ice cream maker overnight. I like to store my bowl in the freezer so it's ready at a moments notice!
  • Mix 1½ cups chopped peaches with 1/2 cup sugar in a bowl. Let sit for 10 minutes so the peaches begin to release their juices. Reserve remaining chopped peaches and set aside.
  • Puree peaches in a food processor or blender.
  • In a large bowl, combine the pureed peaches with the remaining sugar, cream, whole milk, vanilla, cinnamon, and salt.
  • Pour the mixture into the ice cream maker and churn according to the manufacturer's instructions. On my ice cream maker, it takes 25 minutes. Fold the reserved peaches into the ice cream.
  • Soft serve ice cream is ready immediately. If you want scoopable ice cream, transfer it to a container (like a metal bread loaf pan or ice cream container), cover it with plastic or a lid, and freeze it 4-6 hours (or overnight).

Nutrition

Calories: 219kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 24mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 709IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 0.2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Dessert
Cuisine: American
Keyword: ice cream, peach ice cream, peach

2 Comments

5 from 1 vote

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