Peaches and Cream Ice Cream

When peaches are in season, this Peaches and Cream Ice Cream is a must-make for me every summer! I use lots of fresh fruit, plus a splash of lime juice and zest for an extra refreshing taste. I’ll show you how to make this peach ice cream without an ice cream maker, and I promise you’ll love the creamy texture and bright flavor. It’s kid-friendly and always a favorite with the whole family.

Let’s talk about peaches for a sec… I swear, they are everywhere in the summer and I’m definitely not mad about it! If you’ve been hanging around here, you’ve probably noticed I’ve been on a bit of a peach kick lately. Honestly, they’re just so easy to cook with and turn into something everyone loves. Two big hits in our house? My peaches and cream martini (grown-ups only!) and the peach cheesecake salad my kids are obsessed with. I didn’t just dream these up either, some of my sweetest readers gave me the push to create more peachy recipes after raving in the comments. So here we are!

After a lot of taste testing (yes, the fun kind), I finally landed on a peaches and cream ice cream that’s honestly just perfect. It’s sweet, super creamy, and perfect for hot summer days when you want something cold and comforting. I mean, this recipe might be the best thing that’s ever happened to peaches… or maybe to ice cream itself. Either way, it’s a win! And if you’re into more adventurous scoops, you’ve got to check out my avocado ice cream with maple syrup and mint.

Why you will love this recipe 

• You don’t need an ice cream maker: I make this with simple tools in my kitchen, a food processor and a hand mixer, and you’re good to go.
• The peach flavor really shines: Using both fresh chopped peaches and a peach purée makes every bite juicy and creamy. The lime juice and zest add just the right brightness.
• It’s rich but super refreshing: With cream cheese, heavy whipping cream, and sweetened condensed milk, the texture turns out smooth and luscious. But the lime cuts through the richness and keeps it light enough for summer.
• My kids absolutely love it: This is one of those treats I can make ahead and scoop after dinner or bring to summer parties. It’s always a favorite with adults too, especially topped with extra peaches.

What you will need

• For the puree: I peel, pit, and slice the juiciest peaches I can find during peach season.
• Chopped peaches: I always go for fresh peaches because they give the best flavor and texture.
• Sweetened condensed milk: I use the thick kind in the can, not evaporated milk, they’re very different!
• Cream cheese: I let it soften a bit so it blends into the ice cream mixture really smoothly.
• Lime: I squeeze the juice from one lime and add the zest too for a tangy finish.
• Heavy whipping cream: I use heavy cream, not whipped topping, so it whips up thick and rich.
• Vanilla extract: Just a splash gives it that classic creamy flavor.

How to make

1. Prep the peaches: I add the peeled and sliced peaches to my food processor and pulse a few times until they’re broken down into tiny chunks, not fully pureed.

2. Make stiff peaks: I mix the cream cheese and sweetened condensed milk with a hand mixer until smooth, then pour in the lime juice, heavy cream, and vanilla. I keep whipping on medium-low until the mixture is thick and forms stiff peaks.

3. Add the peach mixture: I gently fold the blended peach mixture into the cream base until everything is just mixed.

4. Add toppings and freeze: Then I pour it into a freezer-safe container, gently fold in the chopped peaches, and pop it in the freezer. I let it freeze for about four hours if we’re craving soft serve, or leave it in for six to eight hours for a fully frozen treat.

5. Serve: Once it’s frozen to your liking, I scoop it into bowls or cones and top it with a few extra peach slices or a sprinkle of lime zest. It’s such a fun and refreshing treat, especially on a warm day!

Expert tip

Pick the ripest peaches

If you want this peach ice cream to turn out extra creamy and full of flavor, start with really ripe and juicy peaches. I’ve learned this the fun way after testing the recipe a few times, and trust me, the sweeter the peach, the better the ice cream. Since we’re not using an ice cream maker, the natural sugars and moisture from the ripe fruit do a lot of the work. I always taste the peaches before I blend them to make sure they’re soft and sweet enough. If they’re not quite there, I’ll let them ripen a bit more before making the recipe.

More tips to consider:

• No processor? no problem, I just dice the peaches with a knife and gently mash them with a fork to bring out those sweet juices.
• When I’m short on time, I grab frozen peaches and a bottle of lime juice with zest, it saves so much prep.
• The better your ingredients, the better the ice cream. I always say, if it tastes great going in, it’ll taste even better frozen.
• Before I pop the container in the freezer, I press plastic wrap right onto the surface to help stop those icy crystals from forming.

Recipe variations:

• Canned peaches: When peaches aren’t in season, I grab canned peaches. Just drain them well before using and it still turns out yummy.
• Frozen peaches: I’ve also used frozen peaches in the past. The flavor is a little milder, but the ice cream still comes out super creamy.
• Other frozen fruit: I’ve mixed in strawberries or even pineapple before when I had extras in the freezer. It’s a fun way to make new versions without extra work.
• Local peaches: I love picking up peaches at our farmers’ market. They’re always super sweet and it feels good supporting local growers.
• Chocolate chips: I mean, who doesn’t love chocolate chips in ice cream? I usually add a small handful near the end for a little surprise in each bite.
• Peanut butter chips: For a fun twist, peanut butter chips are amazing too. My kids go wild for that combo with peaches! 

Serving suggestions

On long summer days when we’re grilling outside or hosting a little birthday cookout, I always save room in the freezer for this peaches and cream ice cream. One of my favorite ways to serve it is alongside my slow cooker peach upside-down cake, the almond flavor in the cake with the cold, creamy peach ice cream is just so satisfying. Another time, I added a scoop on top of my crunchy pineapple crisp and everyone asked for seconds before I could sit down.

When the kids are drying off from the pool and looking for something sweet, I’ll set out some air fryer peach hand pies to pair with a few scoops of ice cream, so fun and easy. If you’re prepping ahead for a celebration, grilled peaches with a drizzle of honey and a pinch of almond extract on top of the ice cream is a winner too. Trust me, whether it’s the Fourth of July or just a random Tuesday, this peachy dessert always brings smiles.

How to store leftovers

• Store: I always pop the ice cream into the freezer as soon as it’s ready so it keeps that smooth, creamy texture. If it starts melting and you refreeze it later, it can get a bit icy and not as nice.
• Freeze: When frozen properly, it’ll stay tasty for a few weeks. I like to press a piece of plastic wrap right on top before sealing the container to help keep ice crystals away.

Frequently asked questions

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