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Nothing beats the flavor of ripe summer peaches, and this peach ice cream recipe turns them into a luxuriously creamy frozen dessert. By steeping fresh peach chunks in a simple custard base, every scoop is packed with natural fruit flavor and a velvety texture. Whether you use an ice cream maker or a no-churn method, this homemade peach ice cream feels like a celebration of the season. Perfectly sweet, with sunny color and ribbons of peach, it’s the ultimate way to cool down on a hot day.
Desserts
Medium
Homemade Peach Ice Cream
Creamy homemade peach ice cream made with ripe summer peaches and a rich custard base. An easy frozen treat that tastes like pure sunshine.
Ingredients
4
💡 Chef Tip
For the smoothest texture, always strain the custard before chilling to remove any bits of cooked egg.
Nutrition Facts
Per Serving
Calories
320 kcal
Protein
5 g
Carbs
28 g
Fat
22 g
Fiber
1 g
Sugar
26 g
* Percent Daily Values are based on a 2,000 calorie diet.
Instructions
1
In a medium saucepan, combine the diced peaches and ¼ cup of sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and syrupy, about 8–10 minutes. Remove from heat and let cool slightly.
2
Puree the cooked peach mixture in a blender or food processor until smooth. Measure out ¾ cup of the peach puree and set aside. Reserve any extra for topping.
3
In a separate saucepan, whisk together the heavy cream, milk, and remaining ½ cup sugar. Warm over medium heat until tiny bubbles appear around the edges, but do not let it boil.
4
In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly to temper them.
5
Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of a spoon, about 5–7 minutes. Do not let it simmer.
6
Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl. Stir in the reserved peach puree, vanilla extract, and salt until fully combined.
7
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
8
Once fully chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
9
Transfer the churned ice cream to a freezer-safe container. For a firmer texture, freeze for an additional 3–4 hours before scooping.
Frequently Asked Questions
Yes, thaw and drain frozen peaches before dicing and cooking. The flavor may be slightly less intense, but the result will still be delicious.
An ice cream maker gives the best texture, but you can make a no-churn version by folding the peach puree into whipped heavy cream and sweetened condensed milk, then freezing.
Make sure the custard is very cold before churning, churn until properly thickened, and store the ice cream with plastic wrap or parchment pressed on the surface to minimize air exposure.
You can lower the sugar slightly, but sugar affects the texture and softness. Too little sugar can make the ice cream icy and hard.
If the custard curdles from overheating, immediately remove from heat, strain through a fine-mesh sieve, and whisk vigorously. In most cases, straining will save it.
All the fresh ingredients needed for homemade peach ice cream.
Why You’ll Love This Recipe
✓ Custard-based for extra creaminess
✓ Real peach chunks and puree
✓ No artificial flavors
✓ Perfect summer dessert
Equipment Needed
🧰 Medium saucepan
🧰 Fine-mesh sieve
🧰 Whisk
🧰 Blender or food processor
🧰 Ice cream maker
🧰 Mixing bowls
Recipe Notes
- If you prefer a no-churn method, fold the peach puree into whipped cream and sweetened condensed milk, then freeze until solid.
- Peach varieties like yellow clingstone or freestone both work well.
🧊 Storage Tips
Store leftover ice cream in an airtight container in the freezer for up to 1 week. Press a piece of parchment paper directly onto the surface to prevent ice crystals.
⏰ Make Ahead Tips
The custard base can be prepared up to 2 days in advance. Keep it covered in the refrigerator, then churn when ready.
🍴 Kitchen Picks
Helpful tools that make this recipe easier and more enjoyable.
Vitamix Explorian E310 Blender
High-performance blender ideal for pureeing fresh peaches and blending creamy ice cream bases.
Cuisinart Chef’s Classic Stainless 1-Quart Saucepan
Perfect for heating small batches of custard or compote when making fruit-infused ice creams.
Pyrex Essentials 3-Piece Glass Measuring Cup Set
Accurate measurements are key for ice cream; this set helps measure cream, sugar, and peach puree precisely.
The perfect handheld peach ice cream on a summer day.
📋 Recipe Summary
⏱️
260 Min
260 Min
👨🍳
Medium
Medium
🍽️
4 Servings
4 Servings
🔥
320 kcal
320 kcal
- ✓ Custard-based for extra creaminess
- ✓ Real peach chunks and puree
- ✓ No artificial flavors
- ✓ Perfect summer dessert
We hope this peach ice cream recipe becomes your go-to summer indulgence. With its rich custard, generous peach flavor, and easy make-ahead steps, it’s a dessert that always impresses. Scoop it into cones, pair with a warm peach cobbler, or simply enjoy a bowlful on the porch. Once you try this homemade peach ice cream recipe, you’ll never look at store-bought the same way again.
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