Hey there, peach lovers! Homemade peach ice cream is the ultimate summer treat—juicy, sweet, and bursting with flavor. Whether you’re craving a classic churn or a no-churn twist, we’ve gathered 33 delightful recipes to inspire your next frozen creation. From creamy to dairy-free, there’s something here for every home cook. Ready to scoop up some deliciousness? Let’s dive in!
Classic Vanilla Peach Ice Cream
Nothing beats a homemade ice cream that tastes like summer in a bowl. You’ll love this classic vanilla peach version—it’s creamy, fruity, and surprisingly easy to make with just a few ingredients. Let’s get churning!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Vanilla extract – 2 tsp
– Ripe peaches – 2 cups, peeled and diced
– Salt – ¼ tsp
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and salt.
2. Heat the mixture, stirring constantly with a whisk, until the sugar dissolves completely and it reaches 170°F on a kitchen thermometer—this takes about 5–7 minutes.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
5. While the base chills, peel and dice the ripe peaches into small pieces.
6. After chilling, pour the cold base into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
7. During the last 5 minutes of churning, add the diced peaches to incorporate them evenly.
8. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
9. Freeze the ice cream for at least 4 hours or until firm before serving.
You’ll adore the velvety texture with sweet peach chunks that burst in every bite. Try it scooped over warm pie or blended into a milkshake for a fun twist!
Peach and Cream Cheese Ice Cream
Haven’t you been craving something sweet and creamy lately? This peach and cream cheese ice cream is the perfect treat to whip up at home. It’s surprisingly simple and tastes like summer in a bowl.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 2 cups
– Sweetened condensed milk – 1 (14 oz) can
– Cream cheese – 8 oz
– Peaches – 2 cups, peeled and diced
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Place the cream cheese in a large mixing bowl and let it sit at room temperature for 30 minutes to soften.
2. Beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
3. Add the sweetened condensed milk to the bowl and beat on low speed for 1 minute until fully combined.
4. Pour in the heavy cream and vanilla extract, then beat on medium-high speed for 3–4 minutes until the mixture forms stiff peaks. Tip: Make sure your heavy cream is cold for best results.
5. Gently fold in the diced peaches and salt with a rubber spatula until evenly distributed.
6. Transfer the mixture to a 9×5-inch loaf pan and spread it into an even layer.
7. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals.
8. Freeze the ice cream for at least 6 hours, or overnight until firm. Tip: For a creamier texture, give it a quick stir after 2 hours of freezing.
9. Remove the ice cream from the freezer 10 minutes before serving to soften slightly.
10. Scoop into bowls and enjoy immediately. Tip: Top with extra fresh peach slices or a drizzle of honey for added sweetness.
This ice cream comes out incredibly smooth and rich, with little bursts of juicy peach in every bite. The cream cheese adds a lovely tang that balances the sweetness perfectly. Try serving it sandwiched between two soft cookies or layered in a parfait with granola for a fun twist.
Honey Roasted Peach Ice Cream
Zesty summer vibes call for something sweet and creamy, right? You’re going to love this honey roasted peach ice cream—it’s like sunshine in a bowl, with caramelized fruit swirled into a smooth, dreamy base. Trust me, it’s easier than you think and totally worth the little bit of effort.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Egg yolks – 4
– Vanilla extract – 1 tsp
– Peaches – 3 medium, peeled and sliced
– Honey – 2 tbsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the peach slices in a single layer on the baking sheet and drizzle evenly with the honey.
3. Roast the peaches in the oven for 20–25 minutes, until they are soft and caramelized at the edges, then let them cool completely.
4. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar dissolves and the mixture is warm but not boiling (about 5 minutes).
5. In a separate bowl, whisk the egg yolks until smooth, then slowly pour in about ½ cup of the warm cream mixture while whisking constantly to temper the eggs.
6. Pour the egg mixture back into the saucepan and cook over low heat, stirring continuously with a spatula, until it thickens enough to coat the back of a spoon (about 8–10 minutes).
7. Remove the saucepan from the heat and stir in the vanilla extract and salt, then let the custard cool to room temperature before covering and chilling in the refrigerator for at least 4 hours or overnight.
8. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (usually 20–25 minutes).
9. Gently fold in the cooled roasted peaches during the last minute of churning to create swirls.
10. Transfer the ice cream to a freezer-safe container, press plastic wrap directly onto the surface, and freeze for at least 4 hours or until firm.
Fresh from the freezer, this ice cream has a lusciously creamy texture with little bursts of sweet, jammy peach in every scoop. For a fun twist, try serving it sandwiched between two chewy oatmeal cookies or drizzled with a bit of extra honey for an extra touch of golden sweetness.
Peach Basil Ice Cream
Craving something cool and creamy with a summery twist? You’ve got to try this peach basil ice cream—it’s like sunshine in a bowl. It’s surprisingly simple to whip up, and the sweet peaches with fresh basil create a flavor combo that’s both refreshing and totally unique.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Egg yolks – 4
– Ripe peaches – 2 cups, peeled and chopped
– Fresh basil leaves – ¼ cup, packed
– Salt – ¼ tsp.
Instructions
1. Combine the heavy cream, milk, and half of the sugar in a medium saucepan over medium heat. Heat until it just begins to steam, about 5 minutes, but do not let it boil.
2. Whisk the egg yolks with the remaining sugar and salt in a separate bowl until pale and slightly thickened, about 2 minutes.
3. Slowly pour about 1 cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes. Tip: Don’t rush this step or let it boil, or the eggs will curdle.
5. Remove the custard from the heat and immediately stir in the chopped peaches and basil leaves. Let the mixture steep for 30 minutes to infuse the flavors.
6. Strain the custard through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all the liquid. Discard the peach and basil solids.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until completely cold. Tip: For faster chilling, place the bowl in an ice bath before refrigerating.
8. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
9. Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface, then cover with a lid. Freeze for at least 4 hours, or until firm. Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
This ice cream has a wonderfully smooth, creamy texture with little flecks of basil. The peach flavor is bright and sweet, perfectly balanced by the herbal hint of basil. Try serving it with a drizzle of honey or crumbled shortbread cookies for an extra-special treat.
Peach and Raspberry Swirl Ice Cream
Brace yourself for the creamiest, fruitiest homemade ice cream you’ll ever make. It’s a gorgeous swirl of sweet peaches and tangy raspberries that comes together with just a few simple ingredients—no fancy equipment needed. You’ll love how easy it is to whip up this dreamy summer treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 2 cups
– Sweetened condensed milk – 1 (14-ounce) can
– Vanilla extract – 1 tsp
– Fresh peaches – 2 cups, peeled and diced
– Fresh raspberries – 1 cup
– Granulated sugar – ¼ cup
– Lemon juice – 1 tbsp
Instructions
1. Combine the heavy cream, sweetened condensed milk, and vanilla extract in a large mixing bowl.
2. Use an electric mixer on high speed to whip the mixture until stiff peaks form, about 3–4 minutes. Tip: Chill the bowl and beaters in the freezer for 10 minutes first for faster whipping.
3. Transfer the whipped cream mixture to a loaf pan or airtight container and freeze it for 1 hour.
4. Place the diced peaches, raspberries, granulated sugar, and lemon juice in a medium saucepan over medium heat.
5. Cook the fruit mixture, stirring frequently, until the peaches are soft and the raspberries have broken down, about 8–10 minutes.
6. Remove the saucepan from the heat and let the fruit mixture cool completely to room temperature, about 30 minutes. Tip: Spread it on a plate to cool faster and prevent the ice cream from melting later.
7. Take the partially frozen cream mixture out of the freezer.
8. Pour the cooled fruit mixture over the cream mixture in the container.
9. Use a knife or spatula to gently swirl the fruit into the cream, creating a marbled effect. Tip: Avoid overmixing to keep distinct swirls of color and flavor.
10. Cover the container tightly with a lid or plastic wrap.
11. Freeze the ice cream until it is firm and scoopable, at least 6 hours or overnight.
12. Serve the ice cream scooped into bowls or cones. Creamy and bursting with fruity swirls, this ice cream has a smooth texture with little bursts of peach and raspberry in every bite. Consider topping it with fresh mint or a drizzle of honey for an extra touch of sweetness.
Cinnamon Peach Ice Cream
Kick off summer with a treat that’s as cozy as it is refreshing—cinnamon peach ice cream. You get sweet, juicy peaches swirled into a creamy base with a warm hint of spice, and it’s surprisingly simple to make at home. Let’s dive in and whip up a batch that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Egg yolks – 4
– Vanilla extract – 1 tsp
– Peaches – 2 cups, peeled and diced
– Ground cinnamon – 1 tsp
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and ½ cup of the granulated sugar, stirring until the sugar dissolves completely, about 5 minutes.
2. In a separate bowl, whisk the egg yolks with the remaining ¼ cup of granulated sugar until pale and slightly thickened, about 2 minutes.
3. Slowly pour about ½ cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
5. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches 170°F on a thermometer, about 5–7 minutes; do not let it boil.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps for a smoother ice cream base.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or until completely cold.
9. While the base chills, combine the diced peaches and ground cinnamon in a small saucepan over medium heat, cooking until the peaches soften and release their juices, about 5 minutes, then let cool to room temperature.
10. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
11. In the last 2 minutes of churning, add the cooled peach mixture to incorporate it evenly without overmixing.
12. Transfer the ice cream to an airtight container, smoothing the top with a spatula, and freeze for at least 4 hours or until firm before serving.
Get ready for a scoop that’s luxuriously creamy with bursts of tender, spiced peaches in every bite. The cinnamon adds a subtle warmth that pairs perfectly with the fruit’s natural sweetness. Try serving it over a warm peach cobbler or simply enjoy it straight from the bowl on a hot day.
Peach Cobbler Ice Cream
Finally, a dessert that combines two summer favorites into one irresistible treat. You get the warm, cinnamony goodness of peach cobbler swirled into creamy, homemade ice cream. It’s the perfect way to cool down on a hot day while still enjoying those classic baked dessert flavors.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Egg yolks – 4
– Peaches – 3 medium, peeled and diced
– Brown sugar – ⅓ cup
– Ground cinnamon – 1 tsp
– Unsalted butter – 2 tbsp
– All-purpose flour – ¼ cup
– Salt – ¼ tsp
Instructions
1. Combine the heavy cream, whole milk, and half of the granulated sugar in a medium saucepan over medium heat. Heat the mixture until it reaches 170°F, stirring occasionally.
2. Whisk the egg yolks with the remaining granulated sugar in a separate bowl until pale and slightly thickened.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 175°F).
5. Remove the custard from the heat and stir in the vanilla extract and salt. Pour the custard through a fine-mesh strainer into a clean bowl.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
7. While the custard chills, make the peach cobbler filling. Melt the unsalted butter in a skillet over medium heat.
8. Add the diced peaches, brown sugar, ground cinnamon, and all-purpose flour to the skillet. Cook for 8-10 minutes, stirring frequently, until the peaches are soft and the mixture has thickened.
9. Remove the peach mixture from the heat and let it cool completely to room temperature.
10. Churn the chilled custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
11. Gently fold the cooled peach cobbler mixture into the churned ice cream until just swirled.
12. Transfer the ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface, then cover with a lid. Freeze for at least 4 hours or until firm.
Let this ice cream soften at room temperature for about 10 minutes before scooping for the best texture. You’ll love the contrast between the cold, creamy base and the sweet, spiced peach chunks. Try serving it in waffle cones or crumbling some shortbread cookies on top for extra cobbler crunch.
Peach and Almond Crunch Ice Cream
Savor the taste of summer any time of year with this creamy, crunchy delight. You’ll love the sweet peach swirls and the nutty almond crunch in every bite—it’s a homemade ice cream that feels like a special treat but is surprisingly simple to make.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Peaches – 2 cups, peeled and diced
– Almonds – ½ cup, chopped
– Butter – 2 tbsp
– Brown sugar – ¼ cup
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture until it reaches 170°F on a thermometer, stirring occasionally to dissolve the sugar—this prevents graininess in the ice cream.
2. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled; chilling it thoroughly ensures a smoother churn.
3. While the base chills, make the peach swirl: in a skillet over medium heat, cook the peaches with 2 tbsp of the brown sugar for 5–7 minutes until softened and syrupy, then set aside to cool.
4. For the almond crunch, melt the butter in the same skillet over medium heat, add the almonds and remaining brown sugar, and toast for 3–4 minutes until golden and fragrant, stirring constantly to avoid burning—this adds a deep, caramelized flavor.
5. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes until thick and creamy.
6. In a freezer-safe container, layer the churned ice cream with spoonfuls of the peach swirl and almond crunch, gently swirling with a knife to create ribbons without overmixing, which keeps the textures distinct.
7. Cover the container and freeze for at least 4 hours or until firm before serving.
A creamy, dreamy scoop awaits with a perfect balance of fruity sweetness and crunchy nuttiness. Try serving it in waffle cones or topped with extra peach slices for a fresh twist—it’s a dessert that’ll have everyone asking for seconds.
Peach Ginger Ice Cream
Ready for a frozen treat that’s both refreshing and a little spicy? This peach ginger ice cream is the perfect summer dessert. You’ll love the sweet fruit paired with that warm ginger kick.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 2 cups
– Sweetened condensed milk – 1 (14-ounce) can
– Fresh peaches – 3, peeled and pitted
– Fresh ginger – 1 (1-inch) piece, peeled
– Vanilla extract – 1 tsp
Instructions
1. Place the heavy cream in a large mixing bowl. Use an electric mixer on high speed to whip the cream until stiff peaks form, about 3–5 minutes.
2. Pour the sweetened condensed milk into a separate large bowl. Tip: Make sure the bowl and beaters are very cold for the best whipped cream texture.
3. Chop the fresh peaches into small chunks. Grate the fresh ginger using a fine grater or microplane.
4. Add the chopped peaches and grated ginger to the bowl with the sweetened condensed milk. Stir until well combined.
5. Gently fold the whipped cream into the peach mixture using a spatula. Tip: Fold slowly to keep the mixture light and airy.
6. Pour the mixture into a 9×5-inch loaf pan or a freezer-safe container. Smooth the top with the spatula.
7. Cover the container tightly with plastic wrap or a lid. Freeze for at least 6 hours, or until firm. Tip: For creamier ice cream, stir the mixture once after 2 hours of freezing.
8. Remove the ice cream from the freezer 10 minutes before serving to soften slightly.
Fresh out of the freezer, this ice cream is wonderfully creamy with little bursts of juicy peach. The ginger adds a subtle warmth that makes each bite exciting. Try scooping it over grilled peaches or crumbling some gingersnap cookies on top for extra crunch.
Peach Mango Sorbet
Whew, is it hot where you are? This peach mango sorbet is the perfect, no-churn way to cool down fast. It’s just a few ingredients, and you don’t even need an ice cream maker.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen peaches – 2 cups
– Frozen mango chunks – 2 cups
– Granulated sugar – ½ cup
– Lemon juice – 2 tbsp
– Water – ¼ cup
Instructions
1. Combine the ½ cup of granulated sugar and ¼ cup of water in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved, about 3-5 minutes. This creates a simple syrup.
3. Remove the saucepan from the heat and let the simple syrup cool completely to room temperature.
4. Add the 2 cups of frozen peaches, 2 cups of frozen mango chunks, the cooled simple syrup, and 2 tbsp of lemon juice to a high-powered blender or food processor.
5. Blend the mixture on high speed until it is completely smooth and has a soft-serve ice cream consistency, stopping to scrape down the sides as needed. Tip: If your blender struggles, let the fruit sit out for 5-10 minutes to soften slightly.
6. Taste the sorbet base. Tip: For a tangier flavor, you can blend in an extra teaspoon of lemon juice.
7. Transfer the blended sorbet to a freezer-safe container with a lid.
8. Smooth the top with a spatula and press a piece of parchment paper directly onto the surface of the sorbet. Tip: This prevents ice crystals from forming.
9. Seal the container with the lid and freeze the sorbet for at least 4 hours, or until firm.
10. Remove the sorbet from the freezer 10-15 minutes before serving to soften slightly for easy scooping.
Now, you’ve got a vibrant, scoopable treat. The texture is incredibly smooth and creamy, thanks to the blended frozen fruit, with a bright, tropical flavor that’s both sweet and refreshingly tart. Try serving it in a hollowed-out lemon or orange half for a fun, citrusy presentation that looks as good as it tastes.
Peach Green Tea Ice Cream
A perfect summer treat that’s both refreshing and creamy, this peach green tea ice cream blends sweet fruit with a hint of earthy tea. You’ll love how easy it is to make without an ice cream maker, and it’s a great way to use up ripe peaches. Let’s get started!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Heavy cream – 1 cup
– Sweetened condensed milk – 1 (14 oz) can
– Peaches – 2 cups, peeled and chopped
– Green tea powder – 1 tbsp
– Vanilla extract – 1 tsp
Instructions
1. In a large bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3–5 minutes.
2. Gently fold in the sweetened condensed milk using a spatula until fully combined.
3. In a blender, puree the peaches until smooth, about 1 minute.
4. Stir the peach puree into the cream mixture until evenly distributed.
5. Add the green tea powder and vanilla extract to the bowl, mixing thoroughly to avoid clumps.
6. Pour the mixture into a freezer-safe container, smoothing the top with a spatula.
7. Cover the container tightly with plastic wrap or a lid to prevent ice crystals.
8. Freeze the ice cream for at least 6 hours or until firm to the touch.
9. Remove from the freezer 10 minutes before serving to soften slightly.
10. Scoop into bowls or cones and enjoy immediately.
Just imagine that velvety texture melting on your tongue, with bursts of peach sweetness balanced by the subtle green tea notes. It’s fantastic served in waffle cones or topped with fresh peach slices for an extra fruity kick.
Peach and Bourbon Ice Cream
Savor the taste of summer all year round with this grown-up twist on a classic dessert. You get sweet, juicy peaches paired with smooth bourbon for a creamy, boozy treat that’s surprisingly easy to make at home. It’s the perfect way to impress guests or just treat yourself after a long day.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– Heavy cream – 2 cups
– Whole milk – 1 cup
– Granulated sugar – ¾ cup
– Egg yolks – 6
– Vanilla extract – 1 tsp
– Ripe peaches – 2 cups, peeled and diced
– Bourbon – ¼ cup
Instructions
1. Combine the heavy cream, whole milk, and half of the granulated sugar in a medium saucepan over medium heat. Heat the mixture until it reaches 170°F, stirring occasionally, which should take about 5–7 minutes; do not let it boil.
2. Whisk the egg yolks with the remaining granulated sugar in a separate bowl until pale and slightly thickened, about 2–3 minutes.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 3–5 minutes; it should reach 175°F.
5. Remove the custard from the heat and stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or until completely chilled.
6. While the custard chills, combine the diced peaches and bourbon in a small bowl. Let them macerate at room temperature for 30 minutes to allow the flavors to meld.
7. Puree the peach and bourbon mixture in a blender until smooth, then strain it through a fine-mesh sieve to remove any pulp for a smoother texture.
8. Stir the peach puree into the chilled custard until fully combined.
9. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
10. Transfer the churned ice cream to a freezer-safe container. Freeze for at least 4 hours or until firm before serving.
Decadently creamy with a hint of warmth from the bourbon, this ice cream has a velvety texture that melts smoothly on your tongue. The peach flavor shines through, making it a refreshing yet indulgent dessert; try serving it with a drizzle of caramel or crumbled shortbread cookies for an extra treat.
Peach and Yogurt Frozen Delight
Ready to beat the heat with something cool and creamy? This Peach and Yogurt Frozen Delight is your new best friend for a hot day. It’s super simple to whip up and tastes like summer in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen peaches – 2 cups
– Plain Greek yogurt – 1 cup
– Honey – 2 tbsp
– Vanilla extract – 1 tsp
Instructions
1. Add 2 cups of frozen peaches, 1 cup of plain Greek yogurt, 2 tbsp of honey, and 1 tsp of vanilla extract to a blender.
2. Blend on high speed for 30 seconds, then stop and scrape down the sides with a spatula to ensure everything mixes evenly.
3. Continue blending for another 30-60 seconds until the mixture is completely smooth and creamy, with no peach chunks remaining.
4. Pour the blended mixture into a freezer-safe container, smoothing the top with a spoon.
5. Cover the container tightly with a lid or plastic wrap to prevent freezer burn.
6. Freeze the mixture for at least 4 hours, or until it is firm to the touch like ice cream.
7. Remove the container from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
8. Scoop the frozen delight into bowls or cones using an ice cream scoop.
9. Serve immediately and enjoy.
So creamy and refreshing, this treat has a smooth texture that melts in your mouth with sweet peach flavor. Try topping it with fresh mint or a drizzle of extra honey for a fancy touch.
Conclusion
These 33 delightful homemade peach ice cream recipes offer a sweet, creative way to savor summer’s bounty. We hope you’ll whip up a batch, share your favorite in the comments below, and pin this roundup to your Pinterest boards to inspire fellow home cooks. Happy scooping!
