Thanks for sharing!

Creamy 4 ingredient peach ice cream is a perfect summer treat. The base comes together in just a few minutes and it has the perfect fruity finish.

Celebrate peach season and enjoy a cold treat with this simple homemade peach ice cream. It is totally worth keeping your ice cream maker out all season long so you can keep making this recipe on repeat.

We have been lucky enough to get flavorful fresh peaches in the past several weekly CSA boxes. I think peach season may be one of my favorites, but I probably also say that about sweet cherries and strawberries. 😉

Either way, there is nothing quite like biting into a fresh juicy peach. Plus there is something to be said about the fact you cannot get them all year long.

We have enjoyed a lot of them plain or served with yogurt and granola. But it seemed like a great time to work on a new recipe to share with you.

Of course baking with them was tempting, but I have a lot of baked peach recipes already and it has been way too hot out to turn on the oven. So I decided to do something cold and no bake rather than heating up the kitchen.

So ice cream seemed like the perfect thing. We are a huge fans of all things sherbet, sorbet and ice cream so it only seemed appropriate.

Making the ice cream

If you are using fresh peaches, you will want to start by peeling them. You can do the blanching method or do what I did and take a paring knife to them.

I was going to use the knife to get the peach off the pit anyway. Plus that way you can nibble on the scraps!

You can also use drained canned peaches or frozen peaches as well. If you use frozen peaches, toss them in the food processor straight from the freezer, it will reduce the churn time later.

Quickly pulse the peach pieces a few times in a food processor to break them down. I like having a few small chunks of fruit in my ice cream so I didn’t go crazy, you can process it totally smooth if you would like.

Add the sugar and milk then process until well mixed so the sugar gets dissolved. Then mix in the cream until just combined, you don’t want to add too much air at this point.

Then add the base to your ice cream maker and churn according to the manufacturer’s instructions. Transfer to a storage container and freeze until solid.

That’s it, it really is easy peasy!

Ice cream makers

MiMi loves her kitchenaid ice cream maker attachments. She has two and keeps them both in rotation.

She used one to make the original batch of sorbet with great success. She highly recommends getting one if you have the right kitchenaid stand mixer.

I have a Cuisinart ice cream maker that I really like as well. You freeze the bowl ahead of time so you don’t have to mess with ice and salt.

I’ll be honest that the motor is a bit louder than I expected. However it makes great textured ice creams and sorbets and doesn’t take up a ton of room in storage.

Ice Cream Storage Options

My mom loves the Tovolo Glide-A-Scoop containers that fit in the freezer well, stack easily and store nicely. She already has a couple and is getting ready to order more.

I got fun quart sized containers that are reusable and dishwasher safe that I like as well. No matter how it’s stored, ice cream tends to disappear quickly around here!

Did you make this great recipe? Please leave a review in the recipe card below!

Thanks for sharing!