Peach Ice Cream Recipe
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Make the best homemade peach ice cream with fresh or frozen peaches! This creamy, no-egg recipe uses a secret roasting technique for rich peach flavor. Ready in 35 minutes + churn time. Perfect summer dessert!
This homemade peach ice cream recipe delivers an ultra-creamy texture loaded with juicy, sweet peaches. A simple roasting secret intensifies the peach flavor, making it richer and more delicious than store-bought versions. No eggs needed—perfect for beginners with an ice cream maker!
Summer screams for homemade ice cream. From classic old-fashioned vanilla ice cream to fun twists like my s’mores ice cream or blueberry cheesecake ice cream, this fresh peach ice cream stands out as a family favorite. It’s bursting with real peach taste in every bite.
Why this is the best peach ice cream recipe:
- Roasting peaches deepens flavor and sweetness.
- Full-fat dairy creates smooth, scoopable texture.
- Maple syrup enhances (without maple taste).
- Works with fresh or frozen peaches.
- Ready faster than custard-based versions.
Table of Contents
How to Make Peach Ice Cream
This homemade ice cream is made with simple, wholesome ingredients and juicy peaches.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Whole peaches – Fresh, ripe whole peaches are best, but frozen peaches can be used after thawing.
- Maple syrup – The small amount used with the peaches enhances the flavor of the peaches. It’s not enough to give it a maple flavor. A bit more is used in the ice cream mixture as well.
- whole milk and heavy whipping cream – Full-fat dairy gives it a rich and creamy taste and texture and the best results. I do not recommend using low-fat dairy for these reasons.
- sugar – Granulated sugar
- kosher salt – This bit of salt enhances the sweetness of the ice cream.
- vanilla extract – Use homemade vanilla extract or high-quality store-bought.
Step-by-Step Instructions
1. Roast the Peaches (Flavor Booster)
Slice peaches in half, remove pits. Place skin-side down on a baking sheet or skillet. Drizzle with maple syrup. Broil at 500°F for 5-7 minutes until caramelized but not burned. Cool completely, then peel and chop (reserve juices). This step makes the peaches sweeter and more intense.
Pro Tip: Do this ahead of time so peaches are fully cooled.
2. Make the Ice Cream Base
In a large bowl, whisk together whole milk, heavy cream, sugar, maple syrup, salt, and vanilla extract until sugar dissolves. Chill if needed.
3. Churn the Ice Cream
Pour base into your ice cream maker bowl. Churn according to manufacturer instructions (usually 20-30 minutes) until it reaches soft-serve consistency.
4. Add Peaches & Finish
In the last 5 minutes, add chopped roasted peaches and juices. Continue churning until incorporated. Serve immediately as soft-serve or transfer to a container to serve later.
Serving and Freezing Instructions
Soft-serve: Enjoy right away in bowls or cones.
Scoopable: Transfer to an airtight container, press plastic wrap onto the surface, freeze 4+ hours (or overnight). Lasts up to 2 weeks in the freezer. Thaw slightly before scooping. Homemade ice cream lacks preservatives, so enjoy it within 1-2 weeks for the best texture.
Recipe Tips for the Best Results
- Peaches: Use ripe, juicy ones. Frozen (thawed) works great year-round; skip canned.
- Creaminess: Full-fat dairy is key—low-fat makes it icy. No eggs needed here!
- Ice Cream Maker: If the maker uses a frozen bowl, be sure to pre-freeze the bowl 24+ hours.
- Variations: Add a splash of almond extract. For no-churn, see my no-churn ice cream recipe and fold in the cooled roasted peaches. For old-fashioned peach ice cream, see my old-fashioned homemade vanilla ice cream recipe and add the roasted peaches. Note, it does contain eggs.
- Make-ahead: Roast peaches up to 2 days ahead. Base can chill overnight.
- Scaling: Double for larger machines.
Frequently Asked Questions
Ice cream is better with dairy with high-fat content, such as heavy whipping cream and whole milk. It is what helps give the ice cream its smooth and creamy texture as well as its rich flavor. Low-fat dairy can leave the ice cream lacking in flavor, may not freeze as well, and can make the ice cream icy. Generally, the higher the fat content, the richer and smoother the ice cream will be.
Not only does sugar make the ice cream sweet, but sugar may also actually affect the texture. Too little can make the ice cream hard as a rock, and too much can keep it from freezing properly.
Yes you can! See my No-Churn Vanilla Ice Cream recipe for details. Simply fold in the roasted peaches.
Both are excellent. Fresh in season is ideal; frozen offers convenience and consistent results.
High fat, proper sugar balance, and roasting help. Store with plastic wrap directly on surface.
Possible, but texture may change. Test small batches.
Roasting caramelizes sugars for deeper flavor and better texture than raw peaches.
More Favorite Peach Recipes
Juicy peaches make some crowd-favorite recipes! Here are some more favorites:
Grilled Peaches with Honey and Ice Cream
Here’s my Peach Ice Cream Recipe. I can’t wait to hear how you like it.
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Peach Ice Cream Recipe
Equipment
- Ice Cream Maker
Ingredients
For the Roasted Peaches
- 2 whole peaches, cut in half with pit discarded
- 2 tablespoons maple syrup
For the Peach Ice Cream:
- 2 cups whole milk
- 1½ cups whipping cream
- 1 cups granulated sugar
- 1/2 cup maple syrup
- pinch kosher salt
- 1 teaspoon vanilla extract
Instructions
- For the roasted peaches: Slice peaches in half and remove pit. Place peaches skin side down and drizzle with maple syrup. Broil at 500º F for 5-7 minutes, taking care not to let the peaches burn. Remove from oven and set aside to cool completely. Once cooled, peel and chop for later use in ice cream.
- For the peach ice cream: Mix together milk, whipping cream, sugar, maple syrup, salt and vanilla extract. Pour into the insert of ice cream maker and make according to ice cream maker instructions.
- Once ice cream is almost ready, add chopped peaches along with any juices from the pan with the peaches. Continue making ice cream until it has completely made.
- To serve: Serve immediately for softserve ice cream or place in an airtight container and place in freezer for a few hours or overnight for a firmer ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
LOL! NOW, I see where it reads ice cream maker. Your recipe’s making me go blind. I better read the instructions a few times BEFORE making this ice cream.
I’ve been lurking on your site for awhile now and I’m REALLY enjoying reading your recipes and stories. I just gotta tell ya that this recipe has me drooling! I gotta try this ASAP! I noticed you didn’t mention using an ice cream maker. Can I just use a plastic container? Thanx for your response.
What kind of maple syrup do you use? is in just normal pancake maple syrup or real maple syrup?
I use real maple syrup.
Yum!! Maple syrup sounds like it would be perfect!
It enhances the flavor of the peach just perfectly.
Well you had me at roasted peaches but then you had to go and add maple syrup? I am SO into this!
I hope you love it. Those are my two tricks for our ultimate peach ice cream. It just takes it over the top!
Sounds nice. Thank you Robyn.
Thanks, Liz.
my god daughter has been asking for homemade ice cream for a while now! Looks like I found the perfect recipe!
That’s so precious, Angie! I hope she loves it!!!
Ditto to what Amy said, I could eat this for breakfast! It has peaches so I would say I am good to go!
Yes! I could, too!
Loving this!
Thanks so much, Katrina.
I want some! Now!!!
We just finished it off, but I promise I’ll make more if you head my direction! 🙂
I some peach slices that I froze during peach season this year. Could those be roasted for the ice cream. Also, I love your old fashioned vanilla ice cream (custard base). Any reason why I couldn’t use that base to make the peach ice cream? Thanks!
LuAnne, let the peaches thaw before roasting but they should be fine in this ice cream. You could use the old fashioned ice cream base to make the peach ice cream if you want. Hope you enjoy!