Nothing tastes more like summer than a scoop of homemade fresh Peach Ice Cream. The dessert is cold, sweet & fruity - everything we love about the season. And love it you will once you realize not just how yummy and easy it is to make it from scratch.
Why this Homemade Peach Ice Cream Recipe is Amazing: Real fresh fruit is what makes this dessert stand out. My version is 4 ingredients & a simple no-cook ice cream with no egg custard to stir over the stovetop.
Stone fruits are fantastic for ice cream. I will never understand why it isn't a popular flavor found in grocery stores or ice cream shops. That's why making it from scratch is the only way to enjoy flavors like this or Plum Ice Cream.
This was inspired by my recipe for Peaches & Cream Ice Cream. Ok, now we churn!
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Ingredients for Fresh Peach Ice Cream
This old-fashioned churned ice cream is made with real whole food ingredients; dairy, sugar, vanilla, & of course, ripe juicy peaches.
This recipe is egg-free, nut-free, & gluten-free.
Here are important notes for some ingredients:
- HALF & HALF - quality dairy with fat makes this thick & creamy (do not substitute with low-fat or fat-free)
- SUGAR - the real stuff to sweeten the base
- RIPE PEACHES - fresh fruit pitted & peeled; freestone varieties are easiest to prep
- VANILLA - the classic floral flavor is perfect with peaches
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Homemade Peach Ice Cream in a Cuisinart
This is just one of many Easy Cuisinart Ice Cream Maker Recipes I have on the blog. Like most, this is a quick & simple no cook (no stovetop egg custard to make) ice cream.
I am using a 1.5Quart Cuisinart model which will fit all the ingredients. But this will work in any one of my top-rated ice cream/gelato machines.
IMPORTANT NOTE: make sure your freezer insert for the ice cream maker is ready to use. Most models require 24-48 hours in the freezer before using.
Here are the easy steps for making fresh peach ice cream in an ice cream maker:
- Make the Peach Puree
- Mix & Churn the Ice Cream Base
- Freeze & Scoop
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make the Peach Puree
Prep the peaches by washing and drying them. Remove the pits and skin. Finally cut them in into large chunks.
Add half of the sugar, vanilla, and the peach chunks into a blender.
Blend until a thick puree is created; about 30 seconds. It will look similar to this.
2 - Mix & Churn the Base
In a medium mixing bowl add the half & half plus the remaining sugar. Whisk in the peach puree until everything is combined.
Place the ice cream mixture in the freezer to get very cold for 20 minutes. Take the bowl from the freezer and give it one last whisk in case any fruit bits have settled to the bottom.
Assemble your ice cream maker per the manufacture's instructions.
Pour the peach ice cream base into your ice cream maker & turn it on. Let it churn for 15-20 minutes or however long your model typically takes.
3 - Freeze & Scoop
Once the ice cream is ready in the machine, scoop it into a freezer-safe container with a tight fitting lid.
This makes about 1.5 quarts of ice cream so use a container where it will fit. Place in the freezer to firm up for 4-6 hours.
It should look like this when it is ready. The pretty light peach color is gorgeous.
Serving & Storing
Scoop it into a bowl or on a cone. It will be rich, creamy, sweet, slightly tart, & tangy.
I love these reusable ice cream containers with tight-fitting lids that can hold just the right amount.
This is great in summer when overripe peaches or bulk buying from farm stands is available. See the recipe card on how to make when peaches are not in season so you can enjoy it all year round.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - using freestone peaches makes it easy to pit, peel, dice, & prep.
- Do not substitute the dairy with low-fat or fat-free varieties; the results will be icy and not creamy
- Always make sure your ice cream insert is ready and frozen solid before using.
- Don't skip chilling the base before adding to the ice cream maker, it will churn faster & not come out runny or thin.
- For a more firm ice cream that works best on cones, freeze overnight before serving.
- Peach season can vary by state, it typically peaks June-August but here in California, we get some into early fall.
- Love peaches? Try adding additional small diced peaches mixed in when adding to the container before freezing for a chunky peach ice cream version.
FAQ
Yes, for the best smooth & creamy texture, remove the peels before blending the peaches.
It depends on the size of each peach. For medium-sized peaches, it takes about 6 pitted & peeled peaches to make about 1.5 quarts.
Yes you can use other. Please thaw, removed any excess juice or liquids & then proceed to the step for blending.
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Peach Ice Cream
Equipment
- ice cream maker Cuisinart or other brand
Ingredients
- 1.5 cups peaches pitted, peeled, & diced
- 1 cup sugar divided
- 1 tablespoon vanilla
- 3 cups half & half
Instructions
- IMPORTANT NOTE BEFORE MAKING: make sure your insert for the ice cream maker is solid and ready to use.
- Prep the peaches by washing, drying, removing the pits & skins, and cutting into chunks.1.5 cups peaches
- To a blender cup add the diced peaches, vanilla, and half the sugar. Blend until a thick puree is created.1 cup sugar, 1 tablespoon vanilla
- In a medium mixing bowl add the half & half and the remaining ½ cup of sugar. Pour in the peach puree and whisk until combined.3 cups half & half
- Place the bowl in the freezer to get very cold - 20-30 minutes.
- Remove the bowl from the freezer and give it a final whisk so that any settled fruit bits are no longer at the bottom.Assemble your ice cream maker and slowly pour the cold peach ice cream mixture into the machine while it is running. Let the ice cream churn for 15-20 minutes (or per your machines instructions in the manual)
- Once the ice cream is thick and creamy reaching the top of the machine it is ready. Scoop into an air-tight freezer safe container with a tight fitting lid. Place in the freeze for 4+ hours.
- When it reached your desired consistency - scoop & enjoy.
Notes
- Keep in an air-tight container in the freezer for up to a month.
- If freezes solid, leave out at room temperature 5 minutes for easier scooping.
- DO NOT use nonfat or low fat dairy - the ice cream will not be creamy (it will be more icy & grainy)
- Use canned or frozen (thawed) peaches with the juices removed when fresh peaches are not in season.
Nutrition
More Fruit Ice Cream Recipes
Here are some similar recipes for homemade ice cream made with real fresh fruit:
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