Homemade Peaches and Cream Ice Cream Recipe

Peaches and Cream Ice Cream is an uncommon but delightful flavor that many people quickly fall for.

A bright summertime favorite that’s easy to make year-round, this French custard-style ice cream is rich, silky, sweet and bursting with fresh peach flavor.

This creamy peach ice cream is naturally gluten-free and nut-free.

Peaches and Cream Ice Cream is summertime in a bowl. Use fresh, frozen, or canned peaches to make this straightforward recipe and enjoy it whenever you like.

You don’t often see peaches and cream on grocery shelves, but this homemade version is one of my favorites and a hit with my whole family.

If you enjoy this recipe, try other simple, fresh flavors like Black Raspberry Ice Cream or Lemon Custard Ice Cream next.

Why You’ll Love This Peaches and Cream Ice Cream

Peaches and cream! Vanilla and cream balance the sweetness and gentle tartness of peaches perfectly in this easy, classic combination.

Versatile: Use ripe fresh peaches when they’re in season; frozen or canned peaches work well off-season.

Simple, natural ingredients: This recipe uses whole milk, heavy cream, egg yolks, sugar and vanilla—no preservatives or artificial colors.

Clear step-by-step process: A French-style custard base might sound fancy, but the method is straightforward. Follow the steps and you’ll have a silky, peachy ice cream with real fruit flavor.

Short on time? Make a quick Peaches and Cream Milkshake for the same flavor in minutes.

Ingredients for Homemade Peaches and Cream Ice Cream

Peaches – About 2 cups peeled and chopped (roughly 8.5 oz / 250 g). We’ll macerate and puree them to fold into the vanilla custard. Fresh, frozen (thawed), or canned peaches all work.

Granulated sugar – White granulated sugar is ideal for sweetness and the right texture.

Lemon juice – A little brightens and enhances the peach flavor.

Egg yolks – The base of the custard. You’ll temper them with hot milk to pasteurize; pasteurized eggs are an alternative if preferred.

Whole milk – Cooked with the yolks and sugar to form the custard.

Kosher salt – A pinch balances sweetness and lifts the flavors.

Heavy cream – Combined with milk for the ideal creamy texture.

Vanilla extract – Enhances and rounds out the dairy and peach notes.

If you have questions while making this recipe, leave a comment below and I’ll reply.

How to Make Peaches and Cream Ice Cream from Scratch

If you’re using an electric ice cream maker, freeze the machine bowl at least 24 hours in advance so it’s solid. Then prepare the custard base:

1. Combine the peaches, lemon juice, and 1/4 cup of the granulated sugar in a bowl. Let sit 30 minutes to release juices, then blend to a smooth puree and set aside.
2. Whisk the egg yolks with the remaining 1/2 cup sugar in a medium bowl until smooth and pale.
3. Heat the milk and salt in a saucepan over medium until it just begins to simmer; do not boil. Remove from heat.
4. Temper the yolks by whisking about 1/2 cup of the hot milk into the egg mixture, then return the tempered eggs to the saucepan. Cook on low, stirring constantly, until the custard coats the back of a spoon.
5. Strain the custard into a bowl to remove any cooked bits. Stir in the heavy cream and vanilla.
6. Fold in the peach puree until evenly incorporated. Cover the surface with plastic wrap so it touches the custard to prevent a skin, then chill in the refrigerator at least 3 hours until cold.
7. Churn according to your ice cream maker’s instructions until the mixture reaches a soft-serve consistency (about 20 minutes for many machines).

These steps correspond to the photos above. For the full ingredient list and instructions, follow the detailed recipe card below.

How to Store Peaches and Cream Ice Cream

Transfer the churned ice cream to an airtight container and press a piece of parchment or wax paper directly on the surface. Freeze for up to one month for best texture.

Tips for Success

Use quality ingredients – good dairy and ripe peaches make a noticeable difference.

Chill ingredients – cold dairy and a chilled bowl help speed up churning and improve texture.

Keep the fat content high – whole milk and heavy cream produce a smooth, creamy ice cream; low-fat substitutes can yield icy texture.

Limit add-ins – if you add mix-ins, keep them to one or two and chop them small so they don’t create icy pockets.

Sugar matters – sugar contributes sweetness and helps the ice cream remain scoopable.

No food processor? Use a high-speed blender or immersion blender to puree the peaches.

How Do You Peel Peaches?

To peel fresh peaches easily: cut a small “x” on the bottom of each peach, blanch them in boiling water for about 1 minute, then plunge into ice water. The skins should slip off.

How Can I Ripen Peaches Quickly?

Ripe peaches are slightly soft to the touch and fragrant. To speed ripening, place peaches in a paper bag at room temperature for a day or two.

Do I Have to Puree the Peaches?

Texture is up to you. This recipe keeps small bits of peach throughout for a pleasant fruit presence.

For a very smooth ice cream, press the puree through a fine-mesh sieve to remove pulp while keeping the juice. If you prefer chunks, puree some fruit and finely chop the rest into pieces no larger than a pea so they freeze well and don’t create icy bites.

No-Churn Peaches and Cream Ice Cream Directions

Chill a shallow container or loaf pan in the freezer while you prepare the ice cream. Pour the mixture into the pan and freeze 3–4 hours, stirring every 30 minutes for the first 2 hours to incorporate air and improve creaminess.

Peach Ice Cream Add-Ins

Some tasty additions to consider: crushed Golden Oreos, shortbread or gingersnap crumbs, a drizzle of caramel, or white chocolate chunks. If you try variations, share your ideas in the comments.

More Homemade Ice Cream Recipes

Explore other homemade ice cream flavors to broaden your repertoire. A few favorites to try: Bananas Foster, Rosemary, Sage, Orange, and Pralines and Cream.

• Bananas Foster Ice Cream
• Rosemary Ice Cream
• Sage Ice Cream
• Orange Ice Cream
• Pralines and Cream Ice Cream

Let’s get social. Leave a comment below if you have questions or want to share a photo of your Peaches and Cream Ice Cream.

Did you make this Homemade Peaches and Cream Ice Cream? Leave a comment and tell us what you thought or what add-ins you tried.

Peaches and Cream Ice Cream

Yield:
6 Servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Chilling/Freezing Time:
7 hours

Total Time:
7 hours 45 minutes

Peaches and Cream Ice Cream is an uncommon but amazing ice cream flavor that everyone will fall in love with. Make this easy recipe at home.

Ingredients

• 2 cups peaches, skin removed and chopped (approximately 8.5 oz./250g)
• 3/4 cup granulated sugar, divided
• 1 teaspoon lemon juice
• 4 large egg yolks
• 1 1/2 cups whole milk
• 1/2 tsp kosher salt
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Chill the ice cream bowl for at least 24 hours or until solid.
2. Add the peaches, 1/4 cup of the granulated sugar, and lemon juice to a medium bowl. Mix to combine.
3. Let the peaches sit 30 minutes to release juices. Blend until smooth.
4. Whisk the egg yolks with the remaining 1/2 cup sugar until pale and smooth.
5. Heat the milk and salt until it simmers; do not boil. Whisk about 1/2 cup hot milk into the egg mixture, then return everything to the pan and cook on low, stirring constantly, until thick enough to coat a spoon.
6. Strain into a bowl, then stir in the heavy cream and vanilla. Fold in the peach puree.
7. Cover the surface with plastic wrap so it touches the custard and chill at least 3 hours until cold.
8. Churn according to your machine’s directions until soft-serve consistency (about 20 minutes for many machines).
9. Spoon into a shallow container, press plastic or wax paper to the surface, and freeze at least 4 hours until firm. Let soften a few minutes at room temperature before serving.

Notes

• Start with chilled ingredients and tools for best results.
• Don’t change the balance of sugar or dairy drastically—these amounts help ensure a creamy texture.
• Frozen peaches can be used; thaw them before macerating with sugar.
• For an ultra-smooth ice cream, strain the peach puree after blending.
• If you lack a food processor, an immersion or high-speed blender will work to puree the peaches.
• Ensure the ice cream maker bowl is frozen at least 24 hours before churning.
• Store in the freezer up to one month in an airtight container with plastic or wax paper pressed to the surface.
• Let homemade ice cream soften about 5 minutes at room temperature for easy scooping.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 415Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 228mgSodium: 196mgCarbohydrates: 35gFiber: 1gSugar: 34gProtein: 9g

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