For a dreamy combination of fresh peaches & yummy vanilla, homemade Peaches & Cream Ice Cream is the ultimate summer dessert. It's a sweet fruit treat that is cool, creamy, & delicious.
Why this Peaches and Cream Ice Cream Recipe is the best: The fresh peach puree is sweet, smooth, & sets this recipe above all the rest out there - I promise!! My version is smooth and sweet without any icy chunks of peach that personally I find unpleasant.
The frozen dessert is ideal during hot weather, BBQs/cookouts, birthdays, swim parties, & lazy vacation days. It's so quick & easy to make, you will be churning some up all summer long.
This was inspired by my other fruit ice cream recipes also found on this site. It uses a base similar to my mango ice cream or plum ice cream recipes.
The one difference is that the fruit is swirled in after the vanilla ice cream is done churning instead of all together at once. It is all done in less than 30 minutes & ready to freeze to enjoy later. Ok, now we churn!
Jump to:
Ingredients for Peaches & Cream Ice Cream
All you need to make peaches & cream ice cream at home is 5 ingredients. The classic vanilla base & ripe peaches combine for a simple combination that no one can resist.
There is no cooking or custard needed for this recipe. It is made without eggs & is gluten-free.
- Fresh Peaches - freestone varieties are easiest to cut & pit but use your favorite type or buy what is locally grown & ripe. Can use drained canned or defrosted frozen when they are not in season.
- Heavy Cream - for a decadently rich taste (do not substitute)
- Whole Milk - full-fat works best for a thick creamy texture (do not use low-fat, fat-free, etc)
- Sugar - granulated sugar for added sweetness to the puree & the ice cream base.
- Vanilla - the "cream" part of the recipe has a vanilla base.
See the recipe card for quantities.
Ice Cream Maker Tips
The hardest part of this recipe is remembering to freeze the ice cream maker insert a day in advance. I am using a 1.5quart Cuisinart & the insert takes 24 hours minimum to freeze & be solid for best results.
If you don't like planning ahead, buy one with a compressor like the highly rated 2-quart Whynter ice cream machine. Check out some of the best brands of ice cream makers to buy if you are in the market or want to upgrade.
How to Make Homemade Peaches & Cream Ice Cream
Do not be intimidated by this recipe. The simple steps are no fuss & the results are way worth the small effort.
Here are the easy steps for making this summer dessert:
- Peel, Prep, and Puree the Peaches
- Make the Vanilla Base & Churn
- Layer the Ice Cream with Fruit Puree
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Peel, Prep, & Puree the Peaches
The easiest way to prep peaches is to make sure you are using very ripe ones from the freestone variety. The flesh of freestone peaches vs cling varieties release from the pit & the skins just fall off.
If you need to blanch them, here is how:
- Begin by making a small shallow "X-shaped" cut in the skin of each peach at the end opposite the stem.
- Bring a pot of water to boiling and then turn the heat down to simmer. Add each peach one by one to the hot water gently.
- Let it blanch for 30 seconds and use a slotted spoon to remove it and set it on a cutting board to cool.
- Repeat with each one and once all are cool, slide the skins off with your hands and/or with the help of a paper towel.
Blend peaches and ¼ cup sugar until smooth in a blender. It should be smooth. But it is ok if it is slightly chunky if that is what you prefer.
You can mash the peaches by hand using a potato masher. A hand blender/immersion blender will work too if you have one.
2- Make the Vanilla Base & Churn
This recipe makes a little more than a quart. My Cuisinart 1.5-quart ice cream maker is ideal for a recipe of this size. Here are the next steps for making this recipe:
- In a large bowl combine & whisk together the milk, cream, vanilla, & ½ cup of sugar.
- Chill the vanilla mixture for 30 minutes in the freezer.
Assemble your ice cream maker & add the vanilla ice cream base to the machine while it is running.
Churn until it is ready, about the consistency of soft serve ice cream.
3 - Layer the Ice Cream & Fruit Puree
Now it is time to layer and swirl in the fruit with the vanilla base & get it in the freezer to set it.
- Scoop ½ of the ice cream into a shallow container that has a tight-fitting lid (air-tight is best).
- Drizzle ½ of the peach puree over the ice cream & using a knife or spoon to twirl it around back & forth to distribute evenly. See below for how it will look.
- Top with the remaining ice cream from the machine & swirl in the remaining peach mixture.
- Place the lid on your container - time to freeze it!
This swirl/layer technique is great for many ice cream recipes like my Nutella Ice Cream that has swirls of rich Nutella in every bite.
Freezing & Storing the Ice Cream
Wondering how long you need to wait to enjoy a scoop? I know it is hard to wait, but homemade ice cream does take a few hours to set & become frozen enough to scoop. Place the ice cream in the freezer for at least 3 hours.
Scoop when firm into a bowl, on a cone, or make a sundae. I love all these fun toppings for ice cream to customize it.
SERVING TIP: Keep the ice cream in the freezer for up to a month. It may crystalize a little since it is made with whole ingredients and no fillers or stabilizers. Let it soften at room temperature a bit for creamy results.
RECIPE NOTE: this recipe was originally published April 2024. It has been updated to include calorie and nutritional information, substitutions, additional photos, concise steps, and tips for republishing in 2025.
Peaches and Cream Ice Cream
Equipment
- ice cream maker Cuisinart or other brands
Ingredients
- 1 ½ cups peaches pitted, peeled, & in chunks
- ¾ cup sugar divided
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla
Instructions
- Be sure your ice cream maker insert is frozen & ready to use.
- In a large bowl combine & whisk together the milk, cream, vanilla, & ½ cup of sugar.
- Chill the vanilla mixture for 30 minutes in the freezer.
- Assemble your ice cream maker & add the vanilla ice cream base to the machine while it is running. My Cuisinart 1.5qt machine took 15 minutes. Churn until it is ready, about the consistency of soft serve ice cream.
- While it is freezing in the ice cream maker, prep the peaches. Peel, pit, & cut up the fresh peaches into chunks.
- In a blender combine the peaches & ¼ cup of sugar; puree & set aside.
- Once the ice cream is ready, scoop ½ of the ice cream into a shallow container.
- Drizzle ½ of the peach puree over the ice cream & using a knife to swirl it around back & forth to distribute evenly. Top with the remaining ice cream from the machine & swirl in the remaining peach mixture.
- Place a lid on the container and freeze for 3-4 hours.
- Once it is the frozen consistency you desire, scoop it into bowls on your favorite cone & enjoy.
Notes
Storing & Scooping Tips
- Store for up to 30 days in the freezer. Before serving the ice cream may need to be left out at room temperature for 5 minutes so it is soft & scoopable.
Top Tips
- Make sure the insert for your ice cream maker is frozen & ready.
- Use only full-fat ingredients for a truly creamy texture.
- Use overripe freestone peaches if you can, the peel practically falls off - no need for blanching them first.
- Mix in the peach after churning the ice cream for ribbons of fruit for a vintage recipe with retro vibes.
- Freeze for a minimum of 3 hours so it can harden before serving.
Nutrition
More Cuisinart Ice Cream Recipes
Here are some similar recipes and a few of my favorites from my list of the best Cuisinart Ice Cream Maker recipes.
Leave a Reply