Peaches and Cream Ice Cream

Peaches and Cream Ice Cream captures the sweet, juicy essence of summer in every creamy spoonful. With fresh ripe peaches folded into a rich vanilla custard base, this homemade treat is the perfect way to celebrate peach season.

There’s something magical about the combination of sweet cream and fresh peaches. It’s a classic flavor pairing that never goes out of style. This homemade ice cream is particularly special because it uses real, fresh peaches that are macerated to bring out their natural sweetness and juiciness. 

What is peaches and cream ice cream? 

This peach-inspired ice cream combines a rich, egg-based vanilla ice cream base with fresh, sweetened peaches. Unlike many fruit ice creams that use peach flavoring or extracts, this recipe uses real, fresh peaches that are diced, macerated with sugar and lemon juice, then gently folded into the ice cream during the last few minutes of churning.

The no-cook method for this recipe means you don’t have to spend time tempering eggs or cooking a custard base. The eggs, cream, half and half, and sugars come together quickly, while the peaches are prepared separately to allow them to release their natural juices. The result is an incredibly creamy ice cream with tender, juicy peach pieces throughout.

Why you’ll love this ice cream recipe

• Fresh, real fruit flavor is used with no artificial flavorings or extracts. It’s a more wholesome option for treating the family. 
• There’s no cooking or tempering involved, making this one of the simplest homemade ice cream recipes. 
• It’s the perfect way to use up excess in-season peaches, especially when you want to take a break from baking. 

Ingredients needed 

For the Ice Cream Base

• Beaten eggs – You don’t have to worry about cooking eggs in this recipe. 
• Half and half – Chilled.
• Whipping cream – Also chilled. Use real cream, not substitutes, for the best flavor and texture.
• Granulated sugar – Sweetens the base and helps create a smooth texture.
• Salt – Enhances flavors and balances the sweetness.
• Vanilla extract – Adds delicious depth of flavor that complements the peaches beautifully.
• Almond extract – A small amount adds a lovely nutty nuance that enhances the peach flavor.

For the Peaches

• Fresh ripe peaches – You’ll need about 4-5 medium peaches, peeled and diced. You can also use nectarines.
• Granulated sugar – Sweetens the peaches and draws out their natural juices.
• Fresh lemon juice – Adds brightness and prevents the peaches from browning.

For Churning

• Ice – Two bags for churning.
• Rock salt – Helps lower the temperature of the ice for proper freezing.

How to make this homemade ice cream

Prepare the ice cream base

1. In a large bowl, combine the beaten eggs, half and half, whipping cream, 1 1/2 cups granulated sugar, salt, vanilla extract, and almond extract.
2. Using a hand mixer or stand mixer, mix until everything is well combined and smooth.

PRO TIP: If you’re worried about raw eggs in this recipe, purchase pasteurized eggs in their shells or pasteurized liquid egg products. These have been heat-treated to kill bacteria without cooking the egg. 

Prepare the peaches

1. In a medium bowl, add the peeled and diced fresh peaches.
2. Add 1/4 cup of granulated sugar and 1 tablespoon of fresh lemon juice.
3. Stir well and let stand for at least 30 minutes while you start churning the ice cream. The peaches will release their juices and become sweeter and softer.
4. After 30 minutes, lightly mash the peaches with a fork or potato masher.

PRO TIP: Don’t over-mash the peaches; you want some chunks for texture.

Churn the ice cream

1. Fill your ice cream freezer with the ice cream mixture and churn according to your appliance directions, adding plenty of ice and rock salt (alternating layers) as it churns.

Add the peaches

1. During the last few minutes of churning (the last 3-5 minutes), when the ice cream is almost done, slowly add in the peaches along with all their juices.
2. Gently mix with a large spoon to distribute the peaches throughout the ice cream.
3. Place the lid back on and continue churning until the ice cream is done.

Finish and serve

1. When the peaches and cream ice cream is done, immediately remove the paddle and place the lid back on.
2. Leave the ice cream in the ice bath until you’re ready to serve.
3. Serve right away for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2-3 hours for a firmer scoop.

Serving

This peaches and cream ice cream is absolutely delightful on its own, but here are some ways to elevate it:

• Serve in a bowl garnished with fresh blackberries, raspberries, or blueberries.
• Enjoy it with a warm piece of pound cake, shortcake, or angel food cake.
• Top with a drizzle of honey, caramel sauce, or homemade chocolate syrup.
• Sandwich it between freshly baked sugar cookies or shortbread cookies.
• Stick to a peach-themed dessert by pairing this ice cream with Peach Buttermilk Cake, Peach Kuchen, or Peach Cobbler Cookies.

Sandy’s tips and substitutions:

• Storage: Store any leftovers in a covered container in the freezer for up to a month. It’ll keep best in a freezer-safe container with a tightly fitting lid. Scoop and serve as needed!
• Use quality ingredients: Use good-quality cream and vanilla for this peaches and cream ice cream. Make sure to use real cream and not cream substitutes for the best flavor and texture.
• Unplug the freezer when done: Make sure when the freezer stops churning, you unplug it! And then, pull out the paddle and place the lid back on, and allow it to continue to freezer (surrounded by ice).
• Best texture and creaminess: Keep the half-and-half and cream chilled until ready to combine with the rest of the ingredients for ultra creamy results.  
• Soften before serving: Always allow your frozen ice cream to sit out for 10-15 minutes for easier scooping. 
• Choose the right peaches: Use ripe but firm peaches for the best texture. Overly ripe peaches can become mushy, while underripe ones won’t have enough flavor.
• Peel the peaches: For the smoothest texture, peel your peaches. To easily peel peaches, score them with an “X” on the bottom, blanch in boiling water for 30-45 seconds, then transfer to an ice bath. The skins will slip right off!

Variations:

• Spiced peach: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the ice cream base for warm, spiced flavor.
• Peach bourbon: Add 2 tablespoons of bourbon to the peach mixture for a grown-up version with a subtle warmth.
• Berry peach: Add 1 cup of fresh raspberries or blueberries along with the peaches for a mixed berry-peach ice cream.
• Toasted pecans: Fold in 1/2 cup of toasted, chopped pecans when adding the peaches for added crunch and nutty flavor.
• Peach crisp swirl: Swirl in a homemade streusel mixture (butter, brown sugar, oats, and cinnamon) for a peach crisp-inspired ice cream.
• Nectarine option: You can substitute nectarines for peaches. There’s no need to peel nectarines since their skin is tender and edible.

For more peachy-licious inspiration, don’t miss my Peach Cobbler Cookies, Peach Crisp with Frozen Peaches, Peaches and Cream Bread Pudding, or Peach Waldorf Salad Recipe. Each one celebrates summer’s sweetest fruit in its own delicious way!

More fruity ice cream recipes you may want to try:

• Lemon Curd Ice Cream
• Black Cherry Ice Cream
• Strawberry Nutella Ice Cream
• Lemon Almond No Churn Ice Cream