Homemade Peach Ice Cream

Creamy, fruity, and bursting with fresh peach flavor – no fancy equipment needed!

Ingredients:

  • 3 cups ripe peaches, peeled & diced (about 4-5 peaches)
  • ¾ cup granulated sugar (divided)
  • 1 tbsp lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Optional Add-ins:

  • ½ tsp cinnamon or ginger
  • 2 tbsp bourbon (for adults!)
  • Crumbled shortbread cookies for serving

Instructions:

1. Macerate Peaches

  1. Toss peaches with ¼ cup sugar and lemon juice. Let sit 30 mins, then mash lightly (leave some chunks).

2. Make the Base

  1. Whisk cream, milk, remaining ½ cup sugar, vanilla, and salt until sugar dissolves.
  2. Stir in peaches (and any juices).

3. Churn

  • With an ice cream maker: Churn 20-25 mins until thick. Transfer to a container and freeze 4+ hours.
  • No machine? Pour into a shallow dish, freeze 3 hours, stirring every 30 mins to break up ice crystals.

4. Serve

Let sit 5 mins to soften slightly. Scoop and top with honey drizzle or extra peaches!

Tips:

🍑 Peak flavor: Use in-season, fragrant peaches – or sub 2 cups thawed frozen peaches.
🚫 No curdling: Avoid over-churning; stop when it reaches soft-serve consistency.
🌡 Smoother texture: Blend half the peaches into the cream mixture before churning.

Pure summer in every spoonful! ☀️

Vegan option? Swap cream for coconut milk and sugar for maple syrup.

Want a quicker version? Use 2 cups peach purée + 1 can sweetened condensed milk + 2 cups whipped cream (no-churn method).

Leave a Comment