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
So sorry this cannot be made as a no churn ice cream,however I am making your no churn blueberry cheesecake ice cream this weekend and just had the cute ice cream tub delivered today🤗
I hope you enjoy the ice cream, Patty.
I have a friend who loves ice cream but needs to watch the refined sugar intake. Could Sweetleaf stevia could be used in place of the white sugar. Has anyone else tried this? Their website states it is a 1:1 conversion ratio. Your thoughts Robyn?
I haven’t used Stevia in my ice cream recipes so I can’t tell you from experience how it will be. Maybe someone else who has tried it will tell you what they did.
The roasted peaches are a great addition to this delicious ice cream. If you’re using an indoor electric ice cream freezer, adjust the quantities to suit your machine.
Thanks, Marie. The roasted peaches do make quite a difference, don’t they?
Do you leave the skins on?
As I state in the instructions of the recipe under the section For the roasted peaches, you will peel the peaches after they have been roasted and cooled. I hope you enjoy the ice cream, Abbey.
I just made homemade peach ice cream today, using your recipe because since I have narrowed down peach ice cream recipes from Pinterest and your recipe won b/c of adding maple syrup to the mixture! My, my it’s champion!
Don’t you just love the flavor that the maple syrup adds to the peaches, Janet? I’m so glad you loved the ice cream. Thanks!
Without eggs, is it really creamy enough? How to avoid crystallizing otherwise? Would love your thoughts – friend gave me lots of peaches yesterday – want to make it today! Thanks
Hi Barbara,
This ice cream is really creamy without the eggs. If you are looking for a custard type ice cream, try my Old Fashioned Vanilla Ice Cream recipe and add the roasted peaches to it. To prevent crystallization, place plastic tightly on top of the ice cream and store in an airtight container. Hope this helps and you enjoy your ice cream!
Can you use frozen peaches for this?
Hi Michelle,
You would need to thaw the peaches first, then roast them. Then just follow the recipe. Hope you enjoy!
Can’t waot to try it!
Hi! Do the peaches need to be real ripe? I want to try it but my peaches are a few days away from just biting into.
Hi Emma,
Since you’ll be roasting your peaches, they’ll be more forgiving if they aren’t really ripe yet. Of course, the riper the better! Hope that helps!
Looks like I need to get an ice cream maker! Roasted peaches- Yum!!
I love peach ice cream! I have never roasted the peaches though. I never thought of that. I’ll have to try it that way. Thanks for sharing!
I hope you enjoy it! It just makes the peach flavor even more intense!