Homemade Peach Ice Cream

Peach Ice Cream Recipe - glorioustreats.com

I’m not sure if there is any food more closely associated with summer than ice cream.  It’s cool, refreshing, and there’s a flavor for everyone!

This delicious homemade peach ice cream combines two summer favorites… peaches and ice cream!  Fresh, ripe peaches are delicious on their own, but when you combine them with creamy homemade ice cream, you have a really special treat!

If you’ve never made homemade ice cream before, this would be a perfect recipe to start with.  This peach ice cream recipe is very simple, but produces such delicious results!

We haven’t had an ice cream maker for several years and I’d been missing homemade ice cream badly!  I recently discovered that KitchenAid has an Ice Cream Maker attachment that I can use with my Kitchen Aid stand mixer, so that was a perfect fit!  I keep my Kitchen Aid (stand mixer) out all the time, so it’s super simple to just grab the Ice Cream Maker bowl from the freezer and make ice cream any time I want!  I have a feeling this is going to be an extra delicious summer!  =)

Homemade Peach Ice Cream - glorioustreats.com

 

Peach Ice Cream Recipe - glorioustreats.com

How to Make Homemade Peach Ice Cream

Peach Ice Cream Recipe - glorioustreats.com

Homemade Peach Ice Cream

This simple recipe produces a delicious summer treat!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 6
Calories 452 kcal

Ingredients
 

  • 2 cups heavy cream
  • 2 cups milk whole
  • 1/4 cup honey warmed slightly
  • 6 tablespoons sugar 1/4 cup
  • 2 tablespoons sugar additional
  • 2 teaspoons pure vanilla extract
  • 2-3 peaches

Instructions
 

  • Prepare peaches by peeling, and removing the pit. Puree ONE of the peaches (in a blender or food processor) until smooth. Dice the other peach into small pieces (about the size of a pea). Set peaches aside.
  • In a large bowl add the cream, milk, honey, and sugar. Whisk a minute or so, until the sugar has dissolved.
  • Add vanilla.
  • Add peach puree and diced peaches and whisk or stir until well combined.
  • Taste for sweetness and if desired, add additional sugar (1-2 tablespoons), then whisk until dissolved.
  • Pour ice cream mixture into an ice cream maker and follow the freezing directions.

Notes

I like using honey in this recipe, but if desired, feel free to replace the honey with sugar (in equal amounts).
The simple list of ingredients in this style of homemade ice cream causes the ice cream to freeze quite hard. I recommend setting the ice cream out at room temperature about 10 minutes before serving.

Nutrition

Calories: 452kcalCarbohydrates: 39gProtein: 5gFat: 32gSaturated Fat: 20gCholesterol: 117mgSodium: 66mgPotassium: 269mgFiber: 1gSugar: 36gVitamin A: 1461IUVitamin C: 4mgCalcium: 146mgIron: 1mg
Keyword peach ice cream
Tried this recipe?Let us know how it was!

Do you make homemade ice cream in the summer?  What is your favorite flavor?  I have a long list of flavors I plan to try in our KitchenAid Ice Cream Maker!

Shopping note – I noticed that currently all KitchenAid attachments (including the ice cream maker) are 20% off (using the discount code on the site).

45 comments

  1. I just made this tonight. Its just delicious! I love that it has no eggs. The homemade ice cream I had growing up left us all sick the next day.

  2. How many servings does this recipe make?

  3. I love anything with peach! Just had to include this in my blog post: http://www.thebeautydojo.com/10-summer-treats-to-beat-the-heat/

  4. Homemade Peach Ice Cream is so wonderful. I love peach and now I know I can create an amazing ice cream from peach. Thank you for your recipe 🙂

  5. Sorry. “lost” = “lowest”. : ]

  6. Clove Chewing Gum.
    There is another interesting, flavorful ice-cream (clove) made using almost this exact same recipe, but with some differences. Heat the two cups whole milk and two cups heavy cream (I use half and half with great results) to hot but not boiling. Add 50 cloves and let steep for at least 30 minutes or up to an hour. Really fresh cloves would take less time, older cloves — like from last thanksgiving — might take longer. The trick it to taste every so often. If left too long the flavor becomes very medicinal in a bad way. You’ll know when it tastes right. Strain the cloves out and return the cream mixture to a large pan, and add the sugar. I use one cup of sugar but you can use up to two cups though that will be very sweet. Bring to a boil and stir constantly for exactly 4 minutes let cool. Add a T spoon of vanilla if desired. Let cool in the lost part of the refrigerator over night. When you are ready to make the ice cream, add an eight cup of vodka, and freeze according to manufacturer directions. This tastes just like the old fashion Adam’s clove chewing gum.

  7. I understand that this recipe freezes hard, but there are a couple of things you might try to change the texture. Add a table spoon of vodka to the mix. Alcohol has a lower freezing point and this helps keep the ice cream from freezing rock solid. The other is to replace two table spoons of the sugar with 2 tablespoons of light corn syrup. The sugar crystals in the corn syrup also keep the ice cream from freezing as hard. One last trick to improve the texture is to stir the ice cream every three hours or so as it freezes. This incorporates more air into the mixture so it does not freeze as solidly.

  8. I know this is a year later, but I definitely want to try this ice cream. We make so much homemade ice cream during the summer and actually almost all year! We don’t buy ice cream any more…we always make our own. So many different and unusual flavors to try and with all the fresh fruit in the summer…..! Our family just loves homemade ice cream and our maker gets quite a work out! I’m anxious to try this recipe and see how the family likes it. We grow our own peaches, so this is a good way to use them. I have a peach recipe that calls for the custard, so am hoping this is one that the family will like as well as it seems to be so much easier and quicker. Thanks for sharing!

  9. Very good however it froze up very hard. I think 1/4 of sugar is a bit light in the base. But not icy and very peachy

    • Yes, as mentioned in the recipe, the ice cream does freeze quite hard. I usually let it set out at room temperature about 10 minutes before serving. The recipe lists 1/4 cup honey, plus 1/4 cup sugar, feel free to adjust these amounts to your tastes. Enjoy!

  10. I just made this tonight. Its just delicious! I love that it has no eggs. The homemade ice cream I had growing up left us all sick the next day.

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