Description
This Homemade Peach Ice Cream is a refreshing and creamy summer dessert made from ripe peaches, rich cream, and a hint of vanilla. Perfectly sweetened and churned to smooth perfection, it’s an easy no-bake recipe ideal for enjoying fresh seasonal flavors in a delightful frozen treat.
Ingredients
Scale
Peach Mixture
- 2 cups ripe peaches (peeled, pitted, and diced)
- 3/4 cup granulated sugar (divided)
- 1 tablespoon lemon juice
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Peaches: In a small bowl, toss the diced peaches with 1/4 cup of the sugar and the lemon juice. Let sit for 15 to 20 minutes to soften and release their juices. Then, mash the peaches slightly with a fork or pulse in a blender to achieve your preferred texture, either chunkier or smoother.
- Mix Ice Cream Base: In a large mixing bowl, whisk together the remaining 1/2 cup sugar, heavy cream, whole milk, vanilla extract, and a pinch of salt until the sugar dissolves completely. Stir in the mashed peaches along with their juices to combine evenly.
- Churn the Ice Cream: Pour the mixture into an ice cream maker and churn following the manufacturer’s instructions, usually for about 20 to 25 minutes. The ice cream should reach a soft-serve consistency at this stage.
- Freeze Until Firm: Transfer the churned ice cream into an airtight container and freeze for at least 2 to 4 hours until set and firm.
- Serve: Scoop the ice cream into bowls or cones, and optionally top with fresh peach slices or a sprinkle of cinnamon for added flavor and presentation.
Notes
- If you don’t have an ice cream maker, pour the mixture into a loaf pan and stir thoroughly every 30 to 45 minutes as it freezes to prevent ice crystals and promote creaminess.
- For extra creamy texture, blend a portion of the peaches directly into the base before churning.
- Use ripe, sweet peaches for the best flavor outcome.
- Adjust sugar amount to taste depending on the sweetness of your peaches.
- Can be stored in the freezer in an airtight container for up to one week.
