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Homemade Peach Ice Cream

Like a bowl full of summer, this fresh homemade peach ice cream is packed full of flavor. This easy peach ice cream recipe can also use frozen or canned peaches, giving you that summer flavor year round.
a blue bowl with multiple scoops of homemade peach ice cream, with whole peaches.

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Like a bowl full of summer, this fresh Homemade Peach Ice Cream is packed full of flavor. This easy peach ice cream recipe can also use frozen or canned peaches, giving you that summer flavor all year long.

a blue bowl with multiple scoops of homemade peach ice cream, with whole peaches.

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Soft, ripe peaches in the summer are a gift straight from heaven. And they make the absolute best homemade ice cream!

WHAT INGREDIENTS ARE IN HOMEMADE Peach ICE CREAM?

peaches, heavy cream, eggs, and other ingredients on a grey board.
  • Peaches. No surprise there!
  • Heavy cream
  • Whole Milk
  • Egg yolks <—-this is happening. You’re going to be ok!
  • Vanilla extract (related: Homemade Vanilla Extract)
  • Kosher salt
  • Sugar

You can use canned peaches if you don’t have fresh peaches (related: Canning Peaches).

And yes, you can also use frozen peaches! Check out this post on Freezing Peaches if you want to learn how to freeze peaches in your own kitchen.

If you have leftover peaches to use up (lucky you!), try them in a Ginger Beer Mocktail, Peach Syrup, or add a few slices to a Homemade Blackberry Crisp. Peaches and blackberries are such an amazing pairing!

Here’s how to make Homemade Peach Ice Cream

*I’m going to walk you through the process here with photos, and you’ll also find a detailed and printable recipe card at the bottom of the post. That is where you’ll find ingredient measurements.

First up, we need to peel the peaches! Cut your peaches in half (if your peaches aren’t freestone, check out this post how to cut a peach for an easy hack to cut cling peaches) and place them in a pot of boiling water for 60 seconds.

Use a slotted spoon to remove the peaches and put them in a bowl of ice water. After a minute, snag a peach and peel the skin back. If your peaches are ripe, they should peel super easily. You can get more details in our post on How to Peel Peaches.

Roughly chop the peaches and place them in a bowl. Sprinkle with 1/2 cup of sugar, stir, and allow them to sit for 20-30 minutes. This brings out the natural juices and sweetness of the peaches.

2 photos showing how to macerate peaches.

Blend the peaches and their juices using an immersion blender or food processor to create a peach puree. Set aside and leave at room temperature.

Combine cream, milk, salt, sugar, and vanilla extract in a medium saucepan over medium-low heat. Do not let it boil. Remove from heat once the sugar has dissolved.

Place the egg yolks in a medium bowl, and whisk well with a fork. Add the hot milk/cream mixture 1/3 cup at a time (x3 – 1 cup total) to the eggs, whisking while you combine. This is called tempering and it allows the eggs to heat up without scrambling them.

Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 10 minutes, stirring often.

Remove the ice cream base from the heat and add the peach puree to the pan. Transfer it to the fridge for 3-6 hours or until completely cooled. Pro tip: if you need to speed up this process, put the bowl in the freezer and stir every 30 minutes.

Add the cooled ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of “doneness” (~20-30 minutes).

Transfer the ice cream to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream. Freeze for a few hours for a soft-serve consistency, or overnight for traditional ice cream.

8 photos showing step by step how to make homemade peach ice cream

Can I Make Peach Ice Cream Without an Ice Cream Maker?

No ice cream machine? Freeze and stir the base every hour until frozen and creamy. For more details, check out this post from David Lebovitz on how to make ice cream without a machine.

PRO TIPS/RECIPE NOTES:

  • Make sure you are using room-temperature eggs.
  • Want to use frozen peaches? Defrost fully and set aside the liquid that is produced. Add sparkling water to it and have a refreshing summer spritzer.
  • Using peaches that may not be as juicy as you’d like? Add 1/3 cup of peach freezer jam to punch up the flavor 
  • The ice cream will be a soft-serve texture when you’re initially done churning it. Eat it right then if you can’t wait (who can?), or freeze for a few hours until solid.
  • Use plastic wrap or waxed paper to make contact with the surface of the ice cream. Then cover it with a lid to prevent homemade ice cream from getting icy.
homemade peach ice cream in a blue bowl.
a blue bowl with multiple scoops of homemade peach ice cream, with whole peaches.
Print Recipe
5 from 10 ratings

Homemade Peach Ice Cream

Prep Time20 mins
Cook Time15 mins
Chill time12 hrs
Total Time12 hrs 35 mins
Like a bowl full of summer, this fresh homemade peach ice cream is packed full of flavor. This easy peach ice cream recipe can also use frozen or canned peaches, giving you that summer flavor year round.

Ingredients

Instructions

  • Roughly chop the peaches and place them in a bowl. Sprinkle with 1/2 cup of sugar, stir, and allow them to sit for 20-30 minutes.
    3 peaches, 1/2 cup sugar
  • Blend the peaches and their juices using an immersion blender or food processor to create a peach puree. Set aside and keep at room temperature.
  • In a medium saucepan, over medium heat, combine the heavy cream, milk, kosher salt, vanilla extract, and sugar. Do not let it boil. Remove from heat.
    1.5 cups heavy cream, 1 cup whole milk, 1 tsp pure vanilla extract, 1/8 tsp kosher salt, 1/2 cup sugar
  • Take 1/3 cup of the sugar/milk mixture, and slowly dribble the hot mixture into the egg, whisking very quickly the whole time. Repeat 1/3 cup at a time, 2 more times until 1 cup total of the ice cream base has been combined with the eggs.
  • Whisk the egg mixture into the rest of the milk, and return the pan to the stove. Cook on medium-low heat for 10 minutes, stirring often.
  • Remove the ice cream base from the heat and add the peach puree to the pan. Transfer it to the fridge for 3-6 hours or until completely cooled.
    5 egg yolks
  • Add the fully-cooled ice cream base to your ice cream maker of choice, churning until it has reached your preferred level of “doneness” (~20-30 minutes).
  • Transfer the ice cream to an air-tighter container, pressing a piece of plastic wrap over the top of the ice cream, ensuring it makes contact with the ice cream. 
  • Freeze for a few hours for a soft-serve consistency, or overnight for traditional ice cream.

Notes

  1. Depending on the size of your peaches, you should yield ~2 cups of peach puree.
  2. Make sure you are using room-temperature eggs.
  3. Want to use frozen peaches? Defrost fully and drain the liquid that is produced. 
  4. If you don’t have an ice cream maker, place the batter in a freezer-proof container. Put it in the freezer and give it a stir once every hour until the texture meets your liking.
Nutrition Facts
Homemade Peach Ice Cream
Amount Per Serving
Calories 346 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 182mg61%
Sodium 76mg3%
Potassium 308mg9%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 1420IU28%
Vitamin C 7.8mg9%
Calcium 92mg9%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was updated on June 14th after extensive testing. I worked really hard to make it even better and I think it’s far superior to the old recipe. That being said, if you prefer the old recipe, the ingredient measurements are as follows:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1/6 tsp kosher salt
  • 6 peaches
  • 1/2 cup sugar

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29 comments on “Homemade Peach Ice Cream”

  1. Why would you not use the juices from frozen peaches when you are ultimately going to purée the fruit?
    David – Dallas

    • Hi David, most of the liquid that comes from defrosting frozen produce is water and not pure juice. Blending with the peach water/liquid is going to dilute the peach taste and produce an ice cream that gets icy instead of creamy.

  2. Fantastic peach ice cream! It’s not too sweet and just the right amount of peaches. I took the egg whites and made ginger meringue cups to serve the ice cream in. Delish!5 stars

  3. I’m a little confused by your instructions. In the ingredients section you state 1/2 cup of sugar. Below in the instructions you say add sugar without a specific amount, however, above that you directions state 2 tbsp of sugar added. I’m very confused by that. What am I doing with the sugar?

    • Hi Leanna,

      The 2 tbsp was a typo. I’ve updated the post to reflect the correct amount. You’re simply adding all the sugar with the milk and cream and heating it on the stove. Apologies for the confusion!

  4. My mother made the BEST peach ice cream I suspect that this is fairly close to her recipe, simple and basic. Unfortunately I can’t do dairy anymore, so I will never know. It looks delicious.5 stars

  5. Bad recipe.

    Read the recipe, it never states how many peaches or how much puree you should end up with. Read the recipe, it never states how many egg yolks you use. I’ve made plenty of batches of homemade ice cream already, so I know how to make a base. This recipes doesn’t even clearly describe how to made the flavor (to add to the base).

    There are too many good Peach ice cream recipes out there, my suggestion is: Don’t waste your time with this one!

  6. Do the puréed peaches go through the strainer or directly into the custard?

  7. I almost bit my 7 year old when she tried to steal mine!5 stars

  8. That looks so good! Makes me wish we had a peach tree! I want to plant a whole bunch of them if we move south5 stars

    • You could move east too; peaches grow awesome on the other side of the Cascades. I wish I could grow pluots here. Have you ever had a pluot?

  9. I’m going to give this a go, we used to have a favourite peach ice cream but you can no longer get it 🙁

    I’m not sure if this would work with ice cream but if you have a food processor I’ve found you can let sorbet freeze solid, cut it up into blocks then put it in the food processor until it’s smooth. Sometimes I have to do the freeze/blend twice but it’s easier (for lazy people like me) than remembering to get up and stir it.5 stars

  10. I needed this in my life! THANK YOU!!!!5 stars