Fresh Peach Ice Cream Recipe

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Cozy Fresh Peach Ice Cream Recipe, Made Simple

There’s nothing quite like the sweet, sun-kissed flavor of fresh peaches captured in a creamy, toasty homemade ice cream. I love how this Fresh Peach Ice Cream Recipe brings summer right to your spoon with buttery smoothness and just the right balance of fruit and cream.

Whether it’s a lazy afternoon treat or a refreshing dessert after dinner, you’ll find this recipe comforting yet delightfully fresh. The gentle vanilla adds warmth, while the juicy peach chunks offer little bursts of bright flavor that make every bite feel special.

Let’s walk through this together so you can enjoy a golden scoop of perfectly textured peach ice cream at home—trust me, it’s easier than you think!

Ingredient Lowdown

• Fresh peaches (3 cups): The star of the show! Look for ripe, fragrant peaches—they bring natural sweetness and color. You can peel using boiling water or a sharp paring knife.
• Granulated sugar (3/4 cup, divided): Helps macerate the peaches and sweetens the creamy base. Feel free to reduce slightly if your peaches are super ripe.
• Heavy cream (1 cup): Adds that luscious, creamy mouthfeel; full-fat is key for smooth texture.
• Whole milk (1 cup): Balances richness without weighing it down. You can substitute with half-and-half for a creamier punch.
• Vanilla extract (1 teaspoon): Warms things up and enhances the peach flavor without being overpowering.
• A pinch of salt: Brings brightness and rounds out all the sweetness.

Set Up for Success

Before you start, make sure your peaches are peeled and diced neatly—this saves time during blending and ensures even flavor distribution. Have your ice cream maker bowl pre-frozen according to your machine’s instructions; this makes all the difference for churning a creamy texture.

Step-by-Step: Fresh Peach Ice Cream Recipe

1. Macerate the peaches: Toss your freshly peeled and diced peaches with 1/4 cup of sugar in a bowl. Let them sit for about 30 minutes at room temperature. This softens the fruit and pulls out fragrant juices that intensify the peach flavor. You’ll notice the bowl thickening with lovely syrup—this is where magic starts.
2. Blend to your liking: Use a blender or food processor to puree the macerated peaches. I like to leave a few small chunks for texture, but feel free to go totally smooth if you prefer. The puree should be vibrant and fragrant, a promise of the creamy delight ahead.
3. Mix the ice cream base: In a separate bowl, whisk together heavy cream, whole milk, the remaining 1/2 cup sugar, vanilla extract, and a pinch of salt. Be sure to whisk until the sugar is completely dissolved—that ensures a silky finish without graininess.
4. Combine peach puree with base: Fold the peach puree gently into the cream mixture. I gently fold to keep some air in for a lighter texture. The color will be a soft, inviting golden peach tone.
5. Churn until soft-serve consistency: Pour your mixture into the pre-frozen bowl of your ice cream maker. Churn according to your model’s instructions until the ice cream thickens to a smooth, soft-serve texture—usually around 20–25 minutes. The aroma will be heavenly.
6. Freeze until firm: Transfer your churned peach ice cream into an airtight container. Freeze for at least 4 hours or overnight for that perfectly scoopable texture. Let it sit a few minutes at room temp before serving for a creamier experience.
7. Serve and enjoy! Scoop into bowls or cones and revel in that fresh, buttery peach flavor intensified by luscious cream. It’s just like summer trapped in a scoop.

Flavor Twists for Fresh Peach Ice Cream Recipe

• Add a tablespoon of fresh lemon juice or zest during maceration for a bright, citrusy zing.
• Swirl in homemade honey or caramel sauce after churning for extra indulgence.
• Fold in a handful of chopped toasted almonds or pecans for a nutty crunch.
• Swap half the peaches with ripe raspberries or blackberries for a mixed berry peach combo.
• Add a splash of bourbon or peach liqueur to the base for an adult-friendly twist.
• Stir in fresh mint leaves chopped finely during maceration for a refreshing herbal note.

Storage & Make-Ahead Tips

• Store your Fresh Peach Ice Cream in an airtight container with plastic wrap pressed directly onto the surface to prevent ice crystals.
• Freeze for up to 2 weeks for best texture and flavor; after that, it may dry out or become grainy.
• If your ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.
• You can prepare and freeze the peach puree ahead of time; just thaw fully and stir it back into the chilled cream base before churning.
• This recipe also works well in smaller batches, so halve ingredients if you want to experiment with mix-ins or need a quick dessert.

Fresh Peach Ice Cream Recipe FAQs

• Can I use frozen peaches instead of fresh? Yes, but fresh peaches offer the best sweetness and texture. If using frozen, thaw well and drain excess liquid before macerating.
• Do I need an ice cream maker? While this recipe is designed for an ice cream maker, you can try the freeze-and-stir method, though texture may be less smooth.
• How do I peel peaches easily? Blanching peaches in boiling water for 30 seconds and then shocking in ice water loosens the skins and makes peeling a breeze.
• Can I make this recipe dairy-free? Substitute coconut cream for heavy cream and any plant-based milk for whole milk. The ice cream will be delicious but slightly different in texture.
• Why is macerating the peaches important? Maceration softens the fruit, creates a syrupy base, and draws out vibrant, juicy flavor that permeates the ice cream beautifully.

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