Homemade Peach Ice Cream

There’s nothing better than homemade peach ice cream. Made with fresh peaches, cream, and sugar, it’s creamy, decadent, sweet, and DELICIOUS! This recipe is perfect for summertime.

Homemade Peach Ice Cream

This summer, we went on several camping trips around the Texas Hill Country, visiting some of the prettiest riverside campgrounds. One of the best things about traveling through this area in the summertime is all the fresh peaches available at every roadside stand.

After each camping trip, we came home with tons of ripe, freshly picked, deliciously sweet Texas peaches!

We made peach jam, peach cobbler, roasted peaches, and of course our very favorite Homemade Peach Ice Cream. 

Who doesn’t love peach ice cream? The flavor of this homemade peach ice cream recipe is over the top! It’s rich, creamy, and has a delightful peach flavor.

(Side note – if you are looking for great riverside campgrounds, be sure to check out Dos Rios RV Park, Rio Guadalupe Resort, and of course the Jellystone Guadalupe.)

Why you should make this peach ice cream recipe

• This is the best homemade peach ice cream recipe. It’s custard-based, which does mean you’ll need to cook the ice cream base, your results will be a rich, decadent and creamy peach ice cream.
• Peach ice cream is a great way to use up peaches that are becoming overripe.
• Makes a wonderful summer treat that the kids will remember forever!

More ice cream recipes

• No-Cook Vanilla Ice Cream
• No-Cook Chocolate Ice Cream
• Buttered Pecan Ice Cream
• Homemade Strawberry Ice Cream
• Old Fashioned Banana Ice Cream
• Key Lime Ice Cream

Ingredients + tips

(Ingredients at a glance, full printable recipe card at the bottom of the post.)

• Fresh Peaches | Peeled and quartered (see my tips below on peeling peaches – and yes I have on occasion left the skins on.) You can sub frozen, thawed peaches for fresh. This recipe also works with canned peaches. Just drain the juice and reduce the amount of sugar by at least 1/4 cup.
• Whole milk | I prefer whole milk over half n half or skim. (a bit of fat for creaminess, but not too much since we are using heavy cream as well.)
• Heavy Cream | This is going to really give your ice cream that ultra velvety and creamy texture you want. 
• Sugar |Granulated sugar (divided) You will use a bit to macerate the peaches and add the rest to the ice cream base.
• Eggs |  When you add eggs to homemade ice cream, the eggs help create a smooth, creamy texture. Eggs also help the stability of the ice cream, ensuring that the ice cream doesn’t melt completely as soon as you pull it from the freezer! Plus, ice cream made with eggs has a deliciously rich custard flavor.
• Sweetened Condensed Milk | A touch of sweetened condensed milk adds a wonderful extra flavor dimension to this recipe. 
• Lemon juice | The addition of lemon juice will help add a bit of zing to a bland peach and balance to a sweet one.
• Vanilla Extract | I always recommend buying the best quality vanilla. Don’t use imitation or vanilla bean for this recipe.

How to make peach ice cream

1. Slice the peaches into quarters and place them in a bowl. Add a tablespoon of the sugar and the lemon juice. Mix together and let the peaches macerate a bit to release their juice. 
2. In a mixing bowl, beat the sugar into the eggs until the eggs are thickened and pale yellow.
3. In a medium saucepan, bring the milk to a simmer.
4. Slowly pour the hot milk into the egg mixture, a little bit at a time, whisking as you pour.
5. Add the egg/milk mixture back to the pan and place over low heat stirring constantly until the custard thickens slightly. Take care not to let the mixture boil or the eggs will scramble.
6. Remove mixture from the heat and pour through a fine-mesh strainer to remove any solid egg bits. (optional step – sometimes I do this, sometimes not – depends on if I spot any egg bits.)
7. Add the peach mixture to a blender or food processor and blend until the peaches are pureed.
8. Allow the custard to cool slightly then mix in the cream and peach puree. Refrigerate until cold. (I always put my ice cream base in an ice bath, in the fridge, to speed up the chilling.)
9.  Once chilled, process according to your ice cream machine’s directions.
10. Serve immediately as soft serve or transfer to a freezer-safe container and freeze for a few more hours.

Recipe Tips

• To cool your peach ice cream base down faster, I like to place the bowl of ice cream base in an ice bath and whisk it for a few minutes to help cool it down before placing it in the fridge. (see the image above)
• The Best Way To Peel A Fresh Peach: Peaches can be difficult to peel! The best way to peel fresh peaches is to blanch them first. To do that, add peaches to a pot of boiling water for 45 seconds. Then, quickly remove the peaches from the boiling water and place them in an ice bath for about 1 minute. Use a knife to cut an X at the bottom of the peach. Use a paring knife and remove the skin. (Using ripe, but not overripe peaches, will make this process easier.)
• If you have extra peaches, chop them up and macerate with a tablespoon of sugar to use as topping for your peach ice cream

FAQ’s

Recommended Ice Cream Maker

I have the Cuisinart Ice Cream and Sorbet Maker. (The kind that you have to keep the ice cream bowl in the freezer.) Can I just say this little Cuisinart ice cream maker is the most awesome thing ever!  I love that I can make ice cream or frozen yogurt in 25ish minutes with no mess or fuss! I even have a 2nd freezer bowl, so I can make 2 batches in a row.

Products Used Or Recommended For This Recipe: 

1. Ice cream machine
2. extra freezer bowl
3. best ice cream scoop ever
4. Easy Scoop Ice cream tub for freezer

Let Us Know What You Think!

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