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This fresh peach ice cream tastes just like biting into a fresh peach! No eggs and no cooking needed. It’s simply perfect!
I recently shared my Simply Perfect Strawberry Ice Cream and someone asked me if I’d ever made the recipe with other fruit. I had not. Until now 馃檪
This Simply Perfect Fresh Peach Ice Cream is just as lovely as the strawberry version, and while I could have just said “works with peaches, too”, I thought it deserved its own post.
Just like the strawberry version, this peach ice cream tastes just like eating a fresh peach. It’s full of peach flavour and lovely and creamy, without the need for cooking or eggs. I think you’ll also love that it’s perfectly scoop-able right from the freezer.
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- Ingredient Notes
- Cook’s Notes
- Recipe
- Comments, Questions and Reviews
Table of Contents
Ingredient Notes
Whipping Cream: Yes, you really do need to use whipping cream here. This is ice cream 馃檪
Half and Half Cream: This is 10% butterfat cream. You could use table cream, which is 18% butterfat, for an extra creamy ice cream. I would not recommend a milk of any butterfat level, as it will definitely compromise the creaminess of the ice cream.
Sugar: Again, this is ice cream. It’s a treat and probably not the time to worry about cutting the sugar. Using the recommended amount of sugar will yield the best results and I think you’ll find it to be perfectly sweet (not too much, not too little).
Peaches: Start with the best fresh peaches you can find. You can peel them or not, as you like and/or depending on the size of the peaches. I started this batch with a lot of small peaches that would have been a bit of a pain to peel, so I just left the peel on. It makes for wonderful flecks in the finished ice cream and a “full peach” flavour. Just be sure to scrub them well if you leave the skin on.
Cook’s Notes
For best results, don’t skimp on cooling the peach-cream mixture. I usually mix it up the night before and allow it to sit in the fridge well into the next day.
You can puree to peaches to the point you like, but in my experience any fruit in ice cream will be a bit icy if left in bigger chunks and I don’t really love that. For that reason, I like to puree until it’s not quite completely liquified, but with just small pieces still visible.
This is a no-cook ice cream, but you will need an ice cream maker of some sort to churn it. I use the ice cream maker attachment for my KitchenAid mixer.
I generally use my metal loaf pans to freeze my ice cream. The thin metal allows the ice cream to freeze quickly and it’s perfect for scooping. Be sure to wrap of the pan well with plastic wrap covered with foil, to keep the air out, which will dry the ice cream.
