Peach Ice Cream Recipe
This no-churn, homemade Peach Ice Cream Recipe makes a summer treat that is easy and delicious! There’s no need for fancy ice cream machines or finicky egg custards. Just pure peach flavor in every creamy spoonful!
Peaches can be hit or miss, especially in my area. However, when peaches are really good, there’s nothing I enjoy more than biting into a ripe peach with juice dribbling down my chin. This Peach Ice Cream Recipe, like my Peach Compote, comes very close to that experience.
I’ve experimented with egg-based ice creams in the past, and I know they are luscious and velvety, but somehow I find the freshness of fruit lost in all of that richness. That’s where this eggless ice cream recipe shines, allowing the flavor and freshness of peaches to really come to the front.
Check out my Christmas ice cream too while you’re into it.
Why you’ll love this recipe
- Flavor of Summer – Honestly, what fruit sings of summer more than a fragrant, sweet peach? Peaches and summer go hand in hand, and there’s no better way to cool down than with this homemade peaches and cream ice cream!
- No Churn – Making ice cream can be a chore. What, with making the eggy custard base, then needing an ice cream machine to churn it, it can take a bit of forward planning. The results are delicious, but sometimes you just want something quicker and less complicated. That’s where this Peach Ice Cream Recipe comes in. Simple, summery and fresh – everyone is happy!
- Creamy and Smooth – This is exactly what you want in an ice cream. No ice crystals. Just classic homemade peach ice cream that melts in your mouth. There are no peach pieces in my recipe. They’ll freeze hard and icy. Instead, peach puree ensures every mouthful is luscious and soft!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients.
- Peaches – This Peach Ice Cream Recipe uses fresh peaches. Choose ripe, slightly soft peaches that smell peachy!
- Heavy cream – Look for cream with around 35% milk fat. Heavy whipping cream, pure cream, and thickened cream all work. However, light cream or fat-free cream can’t be substituted.
- Sweetened Condensed milk – You’ll usually find this in the baking aisle of the grocery store, though some stores keep it with the long-life dairy products like UHT milk. Don’t mix it up with evaporated milk. Sweetened condensed milk is thick and, of course, sweet!
- Light Corn syrup – This is regular light corn syrup that you’ll find in the grocery store. Just a little helps prevent ice crystals from forming, ensuring a smooth texture. You can substitute glucose syrup.
- Vodka – Alcohol doesn’t freeze, so adding a little to homemade ice cream keeps it from freezing hard so that it’s scoopable and soft. In this case, it hardly alters the taste because vodka has a fairly neutral flavor. See the Substitutions and Variations for alternatives.
- Lemon juice – Fresh lemon juice is best. Just a little enhances the peachy flavor!
- Salt – Similarly to lemon juice, salt brings out flavors even in sweet recipes like this one and my Nutella Ice Cream Recipe.
See recipe card for quantities.
Instructions
Blanch peaches briefly, then transfer to iced water. Slip off the skins and discard.
Remove the pits and blend the peaches until smooth. Then add a little lemon juice
Simmer the peach purée for 5 to 8 minutes until slightly reduced. Chill completely.
Whip the cream until firm peaks form.
Fold the chilled peach mixture gently into the whipped cream until fully combined.
Pour into a loaf pan and freeze for at least 6 hours or overnight until firm.
Marcellina’s Hint
Chill all the ingredients before making this no-churn ice cream. Yes, that means chilling the sweetened condensed milk, too! An additional measure for success is to chill the bowls and utensils as well, including, and probably the most important, the loaf pan in which the ice cream will be frozen.
Substitutions and Variations
- Light Corn Syrup – Instead of light corn syrup, you can use glucose syrup.
- Vodka – Use white rum or peach liqueur instead if you don’t have or like vodka.
- Alcohol Free – Replace the vodka with one teaspoon of vanilla extract. The ice cream may freeze a little firmer, but the vanilla will add a wonderful flavor!
Equipment
This no-churn Peach Ice Cream Recipe is fantastic because you don’t need a fancy ice cream maker. Instead, all you need is a blender, food processor, or similar to puree the peaches and bowls, a saucepan, and a whisk.
If you have an electric mixer with a whisk attachment, that is great. It will save you from whisking the cream by hand. To freeze the ice cream, I use a loaf pan, but any pan or wide dish works.
Storage
Homemade peach ice cream is best in the first week after being prepared. The peach flavor is delicate and really shines when this ice cream is freshly made. Be sure to keep it well wrapped in plastic and at the back of the freezer where the temperature is more stable.
If it’s been in the freezer for more than a day or two, take it out a few minutes before serving to let the ice cream soften and become scoopable.
Top tips
- Choose ripe, fragrant peaches for the best results. Unripe peaches will not be better even when turned into ice cream!
- Have all the ingredients well chilled. That includes the condensed milk. Also, pop the bowls and utensils in the fridge to chill.
- Whip the cream to firm but not stiff peaks. Be careful not to overwhip, or the cream could turn buttery.
- Use a silicone spatula to gently fold the peach puree mixture into the whipped cream without deflating.
- Press plastic wrap directly on the surface of the ice cream before freezing to help prevent ice crystals.
- Keep the ice cream well wrapped in the freezer.
- Remove from the freezer for 5 minutes before serving to soften a little.
FAQ
It sure does! This no-churn peach ice cream recipe relies on the air beaten into whipped cream and the fat it contains to create a creamy, airy texture. Also, the fat and sugar in condensed milk help prevent ice crystals.
No, evaporated milk can’t be used in this recipe. Evaporated milk is just that – milk that has had some water removed. The consistency is quite thin. Condensed milk also has water removed, but it has sugar added to create a thick, creamy texture perfect for this no-churn ice cream.
Air is incorporated into heavy cream as it’s whipped. That’s why it’s important to fold the peach mixture in gently so as not to deflate the whipped cream and lose the light, creamy texture.
Serving Suggestions
There’s nothing better on a hot day than a couple of scoops of good ice cream for dessert! But why not elevate it a step or two? Top this homemade peach ice cream with raspberry compote and serve with lemon pizzelle for crunch. Or make this Peach Ice Cream Recipe to serve alongside a wedge of Lemon and Ricotta Cake.
Related
Mascarpone Ice Cream
Mango Gelato
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Homemade Peach Ice Cream
Ingredients
- 1 ½ pounds (680 g) peaches ripe and fragrant
- 2 cups (480 ml) heavy cream See Note 1
- 14 ounces (395 g) sweetened condensed milk
- 2 tablespoons light corn syrup See Note 2
- 1 tablespoon vodka See Note 3
- 1 to 2 teaspoons lemon juice
- Tiny pinch of salt
Instructions
Peel peaches first (optional)
- Peeling the peaches gives a smoother texture to the ice cream which I like but this is optional especially if the peaches are very ripe and thin skinned.
- Bring a large saucepan of water to the boil. To the side, have a large bowl filled with cold water and ice.
- Cut a small X in the bottom of each peach. Drop them into the boiling water for 30-60 seconds, then scoop them out into the iced water. The skins will slip off easily.
Prepare the peach puree
- Cut the peaches in halves or quarters and remove the pit. Puree the peaches in a blender or food processor until smooth.
- Immediately stir in 1 teaspoon of lemon juice.
- Transfer the mixture to a medium saucepan and simmer the puree briefly (5-8 minutes) to reduce and concentrate the puree. Cool completely in the fridge.
- Taste and adjust acidity with lemon juice only if needed. The lemon juice can intensify and enhance the fresh flavor of the peach puree.
Make the ice cream
- Combine chilled peach puree, condensed milk, corn syrup, vodka and salt in a large bowl.
- In a separate bowl, whip the cream until firm peaks. Gently fold one third into the peach mixture, then fold another third, and then the final third until the peach puree is thoroughly combined into the whipped cream.
- Pour the mixture into a loaf pan and freeze for 4 hours for soft serve consistency. For a firmer consistency, freeze for 6 hours or overnight. If it freezes very hard after a day or two, let it sit at room temperature for 5 to 10 minutes until it is scoopable.
Notes
- Heavy whipping cream, pure cream or thickened cream all work. Light or fat-free cream will not work.
- Use glucose syrup instead.
- Substitute peach liqueur or white rum. Use a teaspoon or two of vanilla extract for an alcohol-free version.
• Chill ingredients, bowls, and utensils before starting.
• Whip cream to firm peaks, but don’t overwhip.
• Fold gently with a silicone spatula to keep the mixture light.
• Press plastic wrap onto the surface before freezing.
• Keep well covered in the freezer.
• Let soften for 5 minutes before serving.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
