Peaches and Cream Ice Cream [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 7 reviews

Desserts No Bake Desserts Recipes Vegetarian

Last updated on August 21st, 2022 at 05:28 pm

Peaches and Cream Ice Cream is rich and creamy, made with lots of fresh peaches and refreshing lime juice and zest. You can make this peach ice cream with or without an ice cream maker, so you decide how you want to do it. The taste and texture are only a little different and either way, it is amazing.

If you love peaches, try our easy and delicious Peach Mousse recipe made with fresh peaches, whipping cream, and peach juice. Add a scoop of this scrumptious peach ice cream to our Cinnamon Fried Pineapple recipe flavored with brown sugar and maraschino cherries. Or serve it with this No-Churn Cherry Ice Cream at your next ice cream social.

Ice cream may just be the oldest dessert in the world. Frozen fruits with saffron, honey, and ice were part of Iranian traditions in 550 BC and both snow and ice were used in desserts in China, Greece, and Europe dating back to the 1st century.

No matter how old it is, we know that ice cream in any flavor is delicious, but this homemade peach ice cream is perfect. This is a sweet and creamy dessert you can make any time of the year, but it really tastes delicious during the summer.

What is better than a scoop of vanilla ice cream? How about a scoop of homemade peaches and cream ice cream? This peaches and cream ice cream recipe is the best thing that has ever happened to peaches. Or to ice cream. You can also use these peach ice cream flavors with more great recipes.

Looking for more ice cream recipes? Our blackberry ice cream with chocolate chips and vanilla beans is amazing and our five-ingredient strawberry ice cream with chocolate chunks and fresh strawberries would be great. For something more savory, try this crunchy avocado ice cream with maple syrup and mint.

Ingredients needed:

To make this peaches and cream ice cream recipe, gather the ingredients below. When you are ready to begin, move down to our recipe card at the bottom of the page for the exact measurements and instructions.

  • Fresh peaches: Peeled, pitted and sliced.
  • Chopped peaches: Fresh peaches are best.
  • Sweetened condensed milk: Not evaporated milk.
  • Cream cheese
  • Juice of 1 lime
  • Zest of 1 lime
  • Heavy whipping cream: Heavy cream, not whipped cream.
  • Vanilla extract

How to make peaches and cream ice cream without an ice cream maker?

  1. Prep the peaches: First, pulse your peaches with a food processor or blender until you have tiny chunks.
  2. Make stiff peaks: Next, whisk the cream cheese and sweetened condensed milk together with an electric mixer before adding the lime juice, heavy cream, and vanilla extract. Whip on medium-low until stiff peaks form.
  3. Add the peach mixture: Then, fold the peach mixture in carefully until it is just combined. Pour into a freezer container and add the chopped peaches before placing your ice cream in the freezer.
  4. Freeze and serve: Finally, let it freeze for four hours for soft serve ice cream or six to eight hours for completely frozen.

How to make peaches and cream ice cream in an ice cream maker?

  1. Peel and slice peaches: To begin, slice and peel your peaches and then put them in a large bowl with sugar and lemon juice. Let it sit for about an hour or until it is soupy.
  2. Mash the peaches: Then, mash with a potato masher or fork until you just have small chunks. Strain the juice into a different bowl and leave both for later.
  3. Start the cream base: In the meantime, mix 1/2 cups sugar, 1 1/2 cups whole milk, 1 1/2 cups cream, and a pinch of salt in a medium saucepan over medium heat until it is hot but not boiling.
  4. Temper the eggs: Meanwhile, whisk the rest of the sugar with 5 egg yolks for about two minutes until it is light in color. Add 1/2 cup of the hot cream in the first minute and another 1/2 cup of hot cream in the last minute.
  5. Cook the egg mixture: Then, pour the egg mixture into the saucepan with the rest of the custard base and stir while cooking for two to four minutes over medium-low heat. It should be 170 to 175 degrees F and thick enough to coat the back of a wooden spoon.
  6. Strain and chill: Next, remove from heat and one teaspoon of vanilla before straining the custard base through a fine mesh strainer into another bowl. Pour in the mashed cooled peaches and chill for four hours.
  7. Churn your ice cream: Lastly, put the ice cream base into your ice cream maker and churn using the manufacturer’s instructions until it looks like soft serve creamy ice cream. This typically takes about 25 to 30 minutes.
  8. Freeze and serve: After you add the rest of the peaches during the last 30 seconds of churning, put it into an airtight container in the freezer for up to six hours before serving.

 

Recipe variations:

  • Canned peaches: If it is not peach season, you may have to get canned peaches if you cannot find any ripe peaches at the grocery store.
  • Frozen peaches: Another option is to use frozen peaches from the freezer aisle or those you froze yourself. The peach flavor may not be as good, but it will still be delicious.
  • Other frozen fruit: In fact, you can add other frozen fruit to your peach ice cream like strawberries, cherries, pineapples, or orange slices.
  • Local peaches: Support your neighborhood farmers by getting local peaches from a farmers’ market instead of the grocery store.
  • Ice cream sandwiches: Why not make ice cream sandwiches by placing a scoop between our Oreo cookie bark or vanilla wafers?
  • Chocolate chips: Everything goes great with chocolate chips.
  • Peanut butter chips: Alternatively, peanut butter chips would also be scrumptious. 

How to serve:

Serve a small bowl of this delicious peaches and cream ice cream alone or with your family’s favorite topping. You can also use one of these awesome serving suggestions or share one of your own:

  • Top your peaches and cream ice cream with grilled peaches flavored with honey and almond extract.
  • Make your ice cream festive with some rainbow sprinkles.
  • Go ahead and add a dollop of our homemade whipped cream for an even more creamy flavor.
  • A drizzle of chocolate syrup would also be a great addition.
  • This tasty peach ice cream is super-tasty with this slow cooker peach upside-down cake made with almond extract and brown sugar.
  • You can use your leftovers to make a peach smoothie.
  • For something more adult, use leftovers to make some boozy peaches and cream martinis.
  • This is also a fun dessert for the kids after a day at the pool.
  • Add a scoop on top of our crunchy pineapple crisp made with crushed pineapples and coconut.

Frequently asked questions

How do you freeze peaches for homemade peach ice cream?

First, wash your peaches and then cut them into slices. You do not have to peel them. Soak them in lemon juice for five minutes, drain them, and then freeze them on a cookie sheet for about four hours before transferring them to a freezer bag. Use within one year.

What is the easiest way to peel peaches?

You definitely do not want to use a peeler or even a sharp paring knife. The best way to peel peaches is by blanching them. Simply boil a large pot of water and then reduce it to a simmer.

Place several peaches in the boiling water and let them sit for 30 seconds before removing them and putting them in an ice water bath. Now you can easily pull the peel off with your fingers.

Why can’t you use whole fruits in ice cream?

Although using fresh fruit like ripe peaches is a good choice, whole fruit is just not a great idea. Almost every kind of fruit has a large water content that will make your ice cream crystalize with chunks of ice instead of creamy ice cream.

What are the nutrition facts in this recipe?

Each serving of this delicious peaches and cream ice cream has about 375 calories, 22 grams of fat with 14 grams of saturated fat, 65 milligrams of cholesterol, and 50 grams of carbs.

The high-fat content does not make a big difference when you only have it once in a while. And you will also get the nutrients from the fruit including 6 grams of protein, 1,420 units of vitamin A, 5 milligrams of vitamin C, and 130 milligrams of calcium.

How to store leftovers:

  • Store: Be sure to put your ice cream into the freezer right away so it does not melt. The more you let it melt and refreeze, the grittier it will become.
  • Freeze: Frozen, your leftovers will stay fresh for several weeks.

More peach recipes:

 

Recipe tips:

  • If you do not have a food processor, dice the peaches by hand and lightly mash them to release the juices.
  • For less prep time, use frozen peaches and store-bought lime juice and zest.
  • Be sure to use pasteurized eggs for this recipe.
  • When using an ice cream maker recipe, avoid making scrambled eggs by adding the hot liquid a little at a time.
  • For the best flavor, use high-quality ingredients.
  • Put a piece of plastic wrap on top of your ice cream in your freezer container to prevent ice crystals.
  • For more delicious recipes, check out our Sweet & Savory Meals food blog.
overhead shot of a dish filled with peaches and cream ice cream

Peaches and Cream Ice Cream

5 from 7 votes
Save Print Pin Rate
Prep Time: 20 minutes
Freeze:: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 servings
Calories: 363kcal
Author: Catalina Castravet

Ingredients

  • 16 oz fresh peaches (peeled, pitted, and sliced - you can also use canned peaches, just drain the syrup)
  • 2 peaches (peeled and chopped)
  • 14 oz can sweetened condensed milk
  • 8 oz cream cheese (room temperature)
  • Juice of 1 lime
  • Zest of 1 lime
  • 2 cups heavy whipping cream (cold)
  • 1 teaspoon vanilla extract

Instructions

  • Add the 16oz peaches to a food processor and pulse until they are pea-sized chunks and the mixture is almost smooth.
  • In a large mixing bowl, whisk together the sweetened condensed milk, with cream cheese until fully combined.
  • After that add lime juice,lime zest, heavy whipping cream, and vanilla whisk on medium-high speed until stiff peaks form.
  • Gently fold in the peach mixture until just combined.
  • Pour the mixture into a freezer-safe pan or container, add the chopped fresh peaches and gently fold.
  • Freeze for at least 4 hours or better to overnight.

Video

Nutrition

Calories: 363kcal | Carbohydrates: 58g | Protein: 12g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 249mg | Potassium: 373mg | Fiber: 2g | Sugar: 55g | Vitamin A: 938IU | Vitamin C: 5mg | Calcium: 326mg | Iron: 0.5mg
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Comments

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Gervin Khan

Wow! This ice cream recipe looks absolutely delicious. Perfect for this hot temperature we're all experiencing! Loved it!

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Ice Cream N Sticky Fingers

Peach ice cream is one of my favorites. I'll have to make a batch or two using fresh peaches.

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Erin | Dinners, Dishes and Dessert

Looks amazingly delicious! This is a hit for sure in our house!

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Erin | Dinners, Dishes and Dessert

Oh yum! Everyone in our house would love this!

Reply

Hannah Bures

This is the perfect snack for a hot summer day! Ive been trying to find other types of ice cream for my son to try also!

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Marysa

What an awesome combination of flavors. We love peach picking in the summer and this would be a perfect way to use up peaches before they go bad.

Reply

Terri Steffes

Oh goodness! I've been craving peaches and cream ice cre all.month. Here I am a food blogger and didn't think to make it myself.

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