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Cool off this summer with a refreshing scoop (or a few) of our homemade peach ice cream. Offering the classic peaches-and-cream combo in every bite, this fruit-based ice cream is the perfect way to showcase bright summer flavors. If you’re able to use fresh Georgia peaches, you’re one of the lucky ones. Make a batch while peaches are in season, and enjoy the silky-smooth treat all summer long. Pair it with a fresh slice of peach pie, a toasted pecan topping, or just a warm evening outdoors. This delightfully creamy dessert is sure to become a summertime favorite. GalleryRead the full recipe after the video. Recipe SummaryAdvertisement
DirectionsPeach Ice Cream is creamy, dreamy, and full of peach flavor. This easy no-cook recipe uses fresh peaches to boost the peach flavor in this ice cream and adding a touch of sweetened condensed for added flavor and richness. Follow our keys to success for perfect results every time.  Peach Ice Cream is one of my favorite desserts for late summer. The peaches start to ripen and I start thinking about all the delicious desserts I want to make. You can’t go wrong with Peach Cobbler or a Peach Crisp with a nice crunchy topping, but there’s just something special about cold and creamy Peach Ice Cream. Who is with me on this? Disclosure – I may get a small commission for purchases made through links in this post. Key to Success #1 – Start with Ripe PeachesPeaches are the star of this ice cream recipe so it makes sense to start off with a bunch of ripe peaches when we talk about the keys to success. I used about 5 fresh ripe peaches in this ice cream recipe. You may need more or less depending on the size of your peaches. Wash your peaches the remove the skin and the pit. Next, slice the peaches into bite-sized pieces. Put the peach slices into a bowl and add a half-cup of granulated sugar. Let the peaches sit at room temperature for at least an hour until the peaches begin to soften and release their juices. After the peaches have released their juices, you can either cover the bowl of fruit and refrigerate until needed. Or you can mash up the peaches and make your ice cream immediately. If you like bits of fruit in your ice cream, I would highly recommend using a fork to mash your peaches in the juice. If you like the flavor but not the bits of peaches, then try running your peaches and juice through the blender until the mixture is smooth. I used the blender method when making my ice cream. If you look closely at my photos, you can see some tiny flecks of peach but no large bits. This is what my family prefers. Personally, I’m a peach fanatic and I would love the little bits but I don’t want to be in charge of eating the whole batch of ice cream because I made it with the bits. If you don’t have fresh peaches, you can use frozen peaches. Add the frozen peaches and sugar and let them sit at room temperature until the peaches are thawed and softened. Key to Success #2 – adjust the Sugar if peaches are not sweetAfter your peaches are softened and ready, it’s time to make the ice cream base. This is the same ice cream base that we use for many of our other ice cream flavors, such as Coconut Ice Cream. It’s based on the Ben and Jerry’s ice cream base recipe. Start by whisking the eggs well in a medium bowl. Whisk for one to two minutes until the eggs get light and fluffy. The amount of sugar that you add to the ice cream base is highly dependent upon how sweet your peaches are. If your peaches are very sweet, you may not need to add 3/4 cup of sugar to the ice cream base. If you’re concerned that this recipe may be too sweet for you, try starting off with 1/4 cup of sugar in the ice cream base. When your ice cream mixture is fully combined (including the peaches), taste the mixture and see if it needs more sugar. The amount of sugar you’ll need truly depends on the fruit that you are working with. If your peaches are not sweet enough, you’ll want every bit of this sugar in your ice cream. Key to Success #3 – Let the Ice Cream Harden in the FreezerEvery ice cream freezer is different so be sure to refer to the manufacturer’s directions for your unit to make sure your ice cream freezes properly. I have a Whynter Ice Cream Maker that makes fantastic homemade ice cream. One of the big advantages of this machine is that the bowl does not have to be frozen in advance. It has a compressor that does the freezing for you as the ice cream is churning. Here’s a tip if you have an issue with the bowl starting to spin around as the ice cream thickens up – use a damp washcloth to slightly moisten the outside of the bowl before starting the ice cream maker. This will allow the bowl to adhere to the inside of the ice cream maker so that it doesn’t spin around.
My Whynter has a 1.5 liter capacity and I choose to divide this ice cream mix into two batches for freezing. In my experience with pretty much all ice cream makers, the final product turns out much better when the machine is not overfilled. Check your user’s manual for your machine to see if it can accommodate all the ice cream mixture at one time. After the first batch finishes, I transfer the ice cream to a freezer-safe ice cream container and put it in my freezer to firm up while I churn the second batch. After the second batch finishes, I add the ice cream to the same ice cream container and give it all a gentle mix with my spoon. Now comes the hard part – waiting for the ice cream to firm up in the freezer. Personally, I like the ice cream just fine when it’s soft and freshly churned. But if you’ll give it a couple hours in the freezer, it’ll firm up into deliciously scoopable ice cream. Oh, and this is by far my favorite ice cream scoop. Save this Peach Ice Cream recipe to your favorite Summer Recipes board or your Ice Cream Recipes board.Ingredients
Instructions
NotesDiabetic Substitutions:
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Nutrition Information: Yield: 12 Serving Size: 1 grams Check out these other fantastic recipes from GraceLikeRainBlog.com.Peach Delight Peaches ‘n Cream Icebox Cake Strawberry Pie Filling Salad Ice Cream Cake Why do we add condensed milk in ice cream?Condensed milk is cow's milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.
What is peach ice cream made of?Nothing says summer like creamy Homemade Peach Ice Cream made with simple ingredients like heavy cream, whole milk, sugar, eggs, and fresh, ripe peaches. The sweet taste of peaches and cream shine in this summertime favorite.
How do you make homemade ice cream without an ice cream maker?Method #1: Two Ingredient Ice Cream
Simply whip 2 cups of cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze.
How do you peel peaches for ice cream?First cut a small "x" on the bottom of each peach. Then place the peaches in boiling water for about 1 minute. Remove and place in ice water to cool for one minute. The peels should slide right off!
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Homemade peach ice cream with sweetened condensed milk
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