Homemade Peaches & Cream Ice Cream

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This Peaches & Cream Ice Cream combines delicious fresh and creamy vanilla ice cream to make a delightful peach dessert.

peaches & cream ice cream

We use our ice cream maker for this recipe, so be sure to put the barrel in the freezer a day ahead so it’s good and frozen by the time you want to use it.

You’ll also want to make sure you can get super ripe peaches with a lot of flavor and aroma. If your peaches aren’t yet ripe, I would suggest waiting until they are to make the ice cream. Otherwise, the flavor of peach will be very subtle.

Kathy Robinson says: 5 stars This was fantastic!!! So rich and delicious!

Steve says: 5 stars An old Southern guy here…. This is great.

» Here are 22 of our favorite ice cream maker recipes. We think this chocolate chip ice cream is to die for!

Ingredients You’ll Need

ice cream ingredients

This ice cream uses a custard base, so it has egg yolks in it. If you don’t want to add any eggs, you can follow this vanilla ice cream base and add the peaches to it.

  • Peaches – Ensure you buy or use only very ripe, aromatic peaches.
  • Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream
  • Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
  • Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
  • Sugar – Granulated sugar
  • Vanilla extract
  • Salt
peaches and cream ice cream

How to Prepare Peaches For Ice Cream

There are several things you can do to prepare peaches for making peaches and cream ice cream;

  • Choose ripe peaches that are fragrant and soft to the touch.
  • Wash them under running water and use a pairing knife to peel the skin.
  • Remove the pit.
  • Slice or dice
  • Puree your desired amount.
  • Add lemon juice to enhance the peach flavor.
  • Add sugar to sweeten them if they’re not to your preferred level of sweetness.

How to Make Peaches & Cream Ice Cream

We use this same ice cream base for chocolate chocolate chip ice cream, cookies and cream, mint chocolate chip, and any other flavor of ice cream we make. It’s an easy base and it tastes great and very creamy.

The other great part about using this base for everything is that it starts to become second nature to make it. There are quite a few steps to making custard-style ice cream, but it’s not hard, and it’s very much worth the effort.

Step One: Heat the Milk Mixture

milk mixture on stove

In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.

Step Two: Temper the Egg Mixture

eggs and sugar

In a small bowl, whisk together the egg yolks and sugar just until combined. 

You need to temper the eggs, so they don’t cook. Tempering is just bringing the egg mixture up to a higher heat in a slow way so the egg doesn’t cook from flash heat. It will be easier to temper the eggs if you have allowed the eggs to come to room temperature before you started.

Slowly stir 1/2 cup of the milk mixture in a drizzle into the egg mixture. If you do this slowly enough, the eggs won’t begin to resemble scrambled eggs.

tempering egg mixture

Step Three: Combine and Thicken

Pour that egg mixture back into the saucepan with the milk mixture. Heat over medium heat until slightly thickened, about 3-5 minutes. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs.

Remove the pot from the heat.

Step Four: Chill the Mixture

Cooling down the mixture.

Pour the mixture into a bowl or container. To avoid putting the hot mixture in the refrigerator, you can chill the mixture over another bowl filled with ice for 10-15 minutes to cool it down first. Just get a second bowl that’s similar size or larger than the one your mixture is in. Fill it with ice and set the bowl with the custard over it. When it’s cooled down a bit, refrigerate it for at least two hours, until it’s cold.

Step Five: Cook the Peaches

If your peaches are really ripe and soft already, you don’t necessarily need to cook them first, but I don’t like skipping this step because it helps make the peaches extra soft and keep them from turning into hard pieces of frozen fruit in your ice cream.

First peel the peaches, remove the pit, and chop them into small pieces. Put the peaches in a saucepan with a tablespoon of sugar. Simmer over medium low heat for about 5 minutes, until the peaches break down and become soft.

mashed peaches

Chill the fruit thoroughly before adding it to the ice cream. When it’s cold, I take out about 1/4 of the fruit and mash it or blend it up so it incorporates more flavor into the ice cream. The rest I add as is, in larger pieces.

Step Six: Churn the Ice Cream

pour in the ice cream base

After the ice cream base mixture has completely cooled, stir in the cream and vanilla. Pour the mixture into your ice cream maker, and churn according to the manufacturer’s directions. After 5 minutes, add the cooked and cooled peaches so it can blend into the ice cream.

It’s going to take about 25-30 minutes to churn the ice cream, but this can depend greatly on your type of ice cream maker and how hot it is outside when you’re churning. Just keep going until it’s thickened like soft serve.

ice cream churning

Pour the thickened ice cream into a freezer container or loaf pan and store it in the freezer. It’ll take at least 3-4 hours to firm up. If you want it to be harder, like store-bought ice cream, you might need to wait overnight for it to set.

churned ice cream

Tips For Making The Best Peaches & Cream Ice Cream

  • You can’t beat the flavor and aroma of ripe peaches and there really is no replacement or substitute for ripe peaches. Avoid any unripe or firm peaches.
  • Puree the peaches and save about 1/3 to chop up for add-ins.
  • Making an egg-based custard is the key to rich and creamy ice cream.
  • Ensure your base is chilled properly before churning for a smooth texture.
  • Churn the ice cream until it reaches a soft-serve consistency. Keep a timer and check after 15 minutes. Do not over-churn the ice cream.

Peaches & Cream Ice Cream Optional Add-ins

Here are some delicious and creative add-in ideas to consider for your peaches & cream ice cream;

  • Toasted almonds/pecans or your favorite nut
  • Caramel sauce
  • Crushed graham crumbs
  • Dollops of whipped cream
  • Bourbon or whiskey for an added key for the adults
  • White chocolate chips or shavings
peaches and cream ice cream

How to Store Peaches & Cream Ice Cream

After churning and before freezing, transfer the freshly churned peaches and cream ice cream into an airtight container. Use a container that is appropriate in size to minimize the amount of air space, as excess air can lead to ice crystals forming on the surface.

Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container to prevent crystals from forming, and then seal the container firmly and freeze.

Place the sealed container in the coldest part of your freezer, usually towards the back.

Minimize the number of times you take the container out of the freezer, as crystals form each time you take it out and thaw.

Frequently Asked Questions

Does this ice cream have to be made in an ice cream maker?

This ice cream recipe is made in the ice cream maker. It’s an easy way to churn the ice cream mixture to make it freeze faster and make it super creamy, so we prefer it.
However you can still make it without an ice cream maker. At the end, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to the blender with the remaining heavy cream and blend until smooth.

Do I have to add eggs to the ice cream?

Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture, so they are an important ingredient for delicious ice cream. You can make ice cream without eggs. Here is a chocolate ice cream recipe that doesn’t include eggs.

Can I use a different fruit than peaches?

You can use any fruit you want in this ice cream. I love the aromatics and flavor of fresh ripe peaches, but you could also use strawberries, or mango, or any fruit you like.

How much ice cream does this make?

This recipe makes 1.5 quarts of ice cream.

peaches and cream ice cream

What Ice Cream Maker to Use?

Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1
CUISINART Ice Cream Maker, Ice Cream and Frozen Yogurt Machine, 2-Qt. Double-Insulated Freezer Bowl, Silver, ICE30BCP1

If you’re really wanting to make great ice cream at home, you have to invest in an ice cream maker. I’ve had the same one for many years and it’s never made a bad ice cream.

The one I recommend is the Cuisinart 1.5 quart ice cream maker. It comes in a few different colors and it looks neat and tidy. You just have to keep to recipes that are small enough to fit, which shouldn’t be a problem.

The Cuisinart ICE-70 Electronic Ice Cream Maker is a slightly more professional model that’s 2 quarts and has an LCD screen and 3 settings plus an improved paddle with faster processing time.

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peaches and cream ice cream

Peaches & Cream Ice Cream

This Peaches & Cream Ice Cream combines delicious fresh peaches with creamy vanilla ice cream to make a delightful peach dessert.
4.06 from 204 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 10 Servings
Calories: 289kcal
Author: Laura Lynch

Ingredients

  • 4 very ripe peaches, peeled and chopped
  • 3/4 cup (150 g) sugar + 1 tablespoon
  • 1 cup (237 ml) whole milk
  • 1/4 teaspoon (1.5 g) salt
  • 5 (5) egg yolks
  • 2 cups (473 ml) heavy cream
  • 1/2 teaspoon (2.5 ml) vanilla extract

Instructions

  • In one saucepan, over medium heat, add the chopped peaches and 1 tablespoon of sugar. Cook until soft, about 5 minutes. Don’t overcook or the sugar will turn to caramel. Remove from heat and let cool. Mash 1/4 of the peaches with a fork to break them up.
  • In another saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer (do not boil). Remove from heat.
  • In a small bowl, whisk together the egg yolks and remaining sugar just until combined.
  • To temper the eggs, slowly add 1/2 cup of the milk mixture in a drizzle into the egg mixture. Do this slowly so as not to cook the eggs.
  • Pour the entire egg mixture back into the saucepan with the milk mixture. Simmer over medium heat until slightly thickened, about 3-5 minutes. Do not boil the mixture.
  • Remove the pot from the heat and let cool.
  • Pour the cooled custard mixture into a chilled bowl and refrigerate for about two hours until cold. To avoid putting the hot mixture in the refrigerator, you can chill the bowl over another bowl filled with ice for 10-15 minutes to cool it down first.
  • Put the peaches in the refrigerator as well, until cold.
  • When you’re ready to churn the ice cream, add the whipping cream and vanilla to the custard mixture. Pour the mixture into your ice cream maker. After 5 minutes, add the peaches so they can blend into the ice cream. Churn until the ice cream is thick.

Equipment Needed

Notes

  • This recipe makes 1.5 quarts.
  • You can’t beat the flavor and aroma of ripe peaches and there really is no replacement or substitute for ripe peaches. Avoid any unripe or firm peaches.
  • Puree the peaches and save about 1/3 to chop up for add-ins.
  • Making an egg-based custard is the key to rich and creamy ice cream.
  • Ensure your base is chilled properly before churning for a smooth texture.
  • Churn the ice cream until it reaches a soft-serve consistency. Keep a timer and check after 15 minutes. Do not over-churn the ice cream.

Nutrition

Calories: 289kcal | Carbohydrates: 24g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 154mg | Sodium: 93mg | Potassium: 165mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1065IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg

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15 thoughts on “Homemade Peaches & Cream Ice Cream

      • minas avlonitis says:

        i have a question The (Cup) how much is in ML and grams cuz i got many cup sizes and i dont know which 1 to use

  1. Viktoria says:

    5 stars
    I just wanted to share my experience with this recipe for anyone trying it out. I really enjoyed the flavors that came out of this recipe; I was looking for a recipe with a distinct cream flavor not a peach ice cream and this delivered!

    I used a Nostalgia Ice Cream Churn and I doubled the recipe because the ice cream maker is a 4 quart and since I was going through the process I might as well! It was perfect too because I used all of the heavy whipping cream (1 quart) so I didn’t have to worry about what to do with leftovers.

    Since I doubled the recipe it would have called for 8 peaches, but I’d have to mash 1/2 the peaches so I took a chance and used 2 canned peaches in heavy syrup for that part. I separated the syrup and the peaches and I simmered my 4 fresh peaches in the syrup and then used an immersion blender to puree the canned peaches. I strained the syrup from my simmered peach concoction and put it in a jar for other use and then combined the peaches and mash and refrigerated that and my custard separately overnight. I ended up using 3/4 cup of sugar for my custard (with 10 yolks) and no additional sugar for the rest of the ice cream.

    I churned the next day for about 30 minutes. I followed the directions to churn for 5 and then add peaches, and then churn until thickened, which took another 25 minutes. It was pretty hot today (91F) so it may have taken less time on a cooler day.

    Its setting in the freezer now, but a few taste tests while packaging let me know that I got the flavor I was hoping for!

    Thank you for a good recipe!

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