Dreamy, creamy, peach flavor is one of my favorite things! This easy peach ice cream recipe is no cook, contains no eggs and is made from fresh ripe peaches! Those juicy peaches of late summer won’t last forever so don’t wait to whip up this delicious ice cream!
- Why You’ll Love This Recipe
- Ingredient Notes
- Couple Things You’ll Need
- How to Easily Peel the Skin Off Peaches
- Step by Step Instructions
- Recipe FAQs and Expert Tips
- Related Peach Recipes
- Homemade Fresh Peach Ice Cream Recipe
Why You’ll Love This Recipe
- No Eggs! Which is great news for those with egg allergies!
- No pre-cooking a custard base because there are no eggs nor egg yolks!
- You can use either an electric ice cream maker or a hand churn ice cream maker!
- Half and Half – is a blend of milk and cream. You find it next to the coffee creamers generally. If you find you’ve run out check out this recipe to make a Half and Half Substitute.
- Heavy Whipping Cream – It’s important to use full fat cream rather than the reduced fat whipping cream to achieve a thick ice cream. Substituting whole milk or reduced fat cream may cause the ice cream to not set up.
- Vanilla Extract- Pure vanilla extract is best but you can use imitation if that’s what you’ve got.
- Peaches – This recipe is for fresh peaches. Frozen peaches or canned peaches will result in a runny ice cream and the flavor will definitely not be the same.
How to Easily Peel the Skin Off Peaches
- Bring a small pot of water to boil.
- Place the peaches in the boiling water and boil for about 45 seconds.
- Remove the peaches from the boiling water and immediately plunge them into ice water.
- Let them sit in the ice water for about a minute.
- Rub the skins off.
Step by Step Instructions
- Slice the peaches in half, throw away the pits and puree the peaches in a food processor, blender or with and emulsion blender until completely smooth.
- Stir the peach puree, sugar, heavy cream, half & half, vanilla and salt together. I like to do this in a water pitcher to mix up the peach ice cream base instead of a large bowl because it makes it so easy to pour into my ice cream machine.
- This will give you about 5 cups of liquid ice cream mixture which is the amount you’ll need for a 2-quart ice cream maker.
- Pour it into your ice cream maker bowl and freeze according to the manufacturer’s instructions.
- Picture 8 is what mine looks like when I declare it ready to be transferred to the freezer. It is the consistency of soft serve.
- For me the churning took about an hour. Transfer the peach ice cream to a freezer-safe container to finish freezing in the freezer.
- The amount of time until it’s frozen adequately depends on the depth of the bowl you use. I usually plan for it to need to be in the freezer 3 to 4 hours before I serve it.
- This peach ice cream tastes great in a bowl or a waffle cone!
Recipe FAQs and Expert Tips
Related Peach Recipes
- Peach Cobbler Cinnamon Rolls
- Streusel Top Peach Pie
- Fresh Peach Scones
- Fresh Peach Pound Cake
- Fresh Peach Muffins
Have you tried this recipe? If so, leave me a rating and a comment below! And don’t forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!
- Copycat Hershey’s Chocolate Syrup Recipe (with Video)
- Homemade White Bread
- Fried Scones aka Utah Scones
- Easy Lemon Bundt Cake
- Rich Chocolate Buttercream Frosting
Mindee’s Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.
Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!
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