Peach season calls for this homemade ice cream — creamy, fruity, and effortless. This peach ice cream recipe is perfect for summer cravings and simple enough to involve the whole family. With just a handful of ingredients and straightforward steps, you’ll skip the ice cream truck for good.
Peach ice cream recipe
This recipe is a no-churn peach ice cream, which means you don’t need an ice cream machine — just a few simple tools and a freezer. It’s easy to adapt: add peach chunks, nuts, or a swirl of honey to vary the texture and flavor. Making ice cream at home also saves money and lets you control sweetness and ingredients.
You only need five main ingredients: ripe peaches, heavy whipping cream, granulated sugar, vanilla extract, and a pinch of cinnamon. The hardest part is waiting for it to freeze. The result is a luscious peaches-and-cream ice cream with bright fresh flavor.
More peach recipes you will love:
- Peach lemonade
- Simple peach cobbler
- Instant pot peach cobbler
- Peach Danish in puff pastry
What kind of peaches are best?
Choose fresh, ripe peaches when possible. Soft, fragrant fruit purees easily and gives the best flavor. If your peaches are underripe, place them in a brown paper bag and leave at room temperature for a day to ripen. Canned or frozen peaches also work well, so you can make this recipe year-round.
Should you peel the peaches?
Peeling fresh peaches gives a smoother texture, but leaving the skins on is a matter of preference. For easy peeling, blanch whole peaches in boiling water for about 45 seconds, then transfer them to an ice bath — the skins will slip off easily.
How to make no-churn peach ice cream
Make the peach puree
Start by pureeing your peaches in a blender or food processor. For fresh peaches, peel and remove the pits before blending. If you like chunks, set aside some diced peaches to fold in later.
Transfer the puree to a saucepan with sugar. Adjust the sugar based on the fruit’s natural sweetness. Simmer gently over low heat for about 20 minutes, or until the puree reduces slightly and thickens to a runny preserve consistency. The juicier the peaches, the longer it may need to reduce. Stir in vanilla and cinnamon, then cool the puree completely in the refrigerator. For best results, combine chilled ingredients.
Make the whipped cream
Chill your mixing bowl and whisk first to help the cream whip faster and stay cold. Whip heavy cream with sugar until soft peaks form — the cream should be light, airy, and hold its shape when the whisk is lifted.
Fold puree into cream
Gently fold the chilled peach puree into the whipped cream with a spatula, taking care not to deflate the mixture. If desired, add reserved peach chunks at this point for texture.
Transfer the mixture into airtight containers or popsicle molds. To prevent icy crystals on top, press plastic wrap directly onto the surface before sealing. Freeze for at least six hours, or until firm enough to scoop.
How to serve peach ice cream
Serve scoops on their own or dress them up with:
- Toasted or shaved almonds, pecans, or pistachios for crunch
- Fresh berries for added brightness
- A drizzle of maple syrup, honey, or a sprinkle of brown sugar
- Fresh mint leaves for a refreshing contrast
This ice cream is also delicious served over warm peach cobbler for a classic summer dessert.
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Peach ice cream recipe
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Equipment
- cutting board
- kitchen knife
- hand mixer
- mixing bowl
- saucepan
- spatula
- ice cream containers
Ingredients
For the peach puree
- 5 cups peach puree (about 20–24 medium peaches)
- 8 tbsp granulated sugar (reduce if peaches are very sweet)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon powder
For the whipped cream
- 3 cups heavy cream
- 1 1/2 cups granulated sugar (1 cup if peaches are very sweet)
Instructions
- Peel fresh peaches and cut into wedges.
- Add peaches to a food processor and puree until smooth. Reserve some chunks if you want texture.
- Transfer the puree to a saucepan, add sugar, and bring to a gentle boil.
- Reduce heat to low and simmer about 20 minutes, or until the puree reduces by roughly half and becomes slightly thicker. Stir in vanilla and cinnamon. Chill completely.
- Meanwhile, whip heavy cream with sugar until soft peaks form and the cream is light and airy.
- Gently fold the chilled peach puree into the whipped cream. Add reserved peach chunks if desired.
- Transfer the mixture to airtight containers, press plastic wrap onto the surface to prevent ice crystals, and freeze at least 6 hours or until firm.
Nutrition
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