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Homemade Peach Ice Cream

A creamy and smooth peach ice cream recipe made with fresh peaches, cream, and milk. This easy no-churn dessert is perfect for summer and family gatherings.
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Prep Time 15 minutes
Cook Time 7 minutes
Freeze Time 6 hours
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups peaches chopped
  • 1 cup sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch salt

Method
 

  1. Wash, peel, and chop peaches into small pieces. Set aside.
  2. In a saucepan, cook peaches, sugar, and lemon juice on low heat for 5 to 7 minutes until soft and juicy. Cool completely.
  3. Blend cooked peaches until smooth or slightly chunky, depending on preference.
  4. In a bowl, mix heavy cream, milk, vanilla extract, and salt until smooth.
  5. Add peach mixture into cream base and stir until fully blended.
  6. Pour into a container, cover, and freeze for 6 to 8 hours or overnight.
  7. Let soften slightly before scooping and serving.

Notes

  • Use ripe peaches for the sweetest and best flavor.
  • Frozen peaches work well if fresh peaches are not in season.
  • Let the cooked peach mixture cool fully before mixing with cream to keep the texture smooth.
  • Stir the ice cream once during freezing for a creamier consistency.
  • For small peach chunks, blend the peaches lightly instead of fully pureeing them.
  • Store in an airtight freezer-safe container for the best freshness.
  • Let the ice cream sit at room temperature for 5 to 10 minutes before scooping.
  • Add crushed cookies, nuts, or chocolate chips for extra texture.
  • A metal loaf pan helps the ice cream freeze faster and more evenly.
  • Homemade peach ice cream is best enjoyed within 1 to 2 weeks for the freshest flavor.