Homemade Peach Ice Cream Everyone Falls in Love With

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Discoverthe best homemade Peach Ice Cream recipe—creamy, fresh, and bursting with sweetsummer flavor. Easy to make and perfect for any occasion!

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Prep Time 15

6 hours (or overnight) 6

Total Time 6 15

Servings: 6 people

Course: Dessert

Cuisine: American / Summer Treat

Calories: 220

Here’s what you’ll need:

3 –4 ripe peaches peeled, pitted, and chopped
Fresh juicy peaches give the best flavor. If they’re super ripe, you can skip the peeling!
1 cup heavy cream
Creates that rich velvety texture you crave in a good ice cream.
1 can 14 oz sweetened condensed milk
Sweetens the base while keeping it creamy and scoopable—even without an ice cream maker.
1 teaspoon pure vanilla extract
Adds warmth and rounds out the fruity notes.
1 tablespoon lemon juice
Brightens the flavor and keeps the peaches from browning.
Pinch of salt
Balances the sweetness and enhances every other ingredient.

Optional Add-ins (for fun variations):

1/2 teaspoon cinnamon or nutmeg – for a peach pie vibe
1 tablespoon peach schnapps or bourbon – adds depth and helps prevent ice crystals
Chopped pecans or crushed graham crackers – for a little crunch

Ingredient Tips:

No fresh peaches? Frozen peaches work in a pinch—just thaw and drain them well.
Want a lighter version? Use half-and-half instead of heavy cream but keep in mind the texture will be slightly less rich.
Making it extra creamy? Whip the cream to soft peaks before folding it into the base.

Step 1: Prep the Peaches

Peel, pit, and chop your fresh peaches.
Place them in a food processor or blender and puree until smooth, or leave a few chunks if you like a bit of texture.
Stir in the lemon juice and a small pinch of salt. Set aside.
Tip: If your peaches are extra juicy, you can strain a little excess liquid to avoid a watery base.

Step 2: Create the Ice Cream Base

In a large mixing bowl, combine:
o Sweetened condensed milk
o Vanilla extract
Stir in the peach puree until fully blended and smooth.
This forms the rich, flavorful foundation for your ice cream. Smells amazing already, right?

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream using a hand mixer (or stand mixer) until soft peaks form.
Gently fold the whipped cream into the peach mixture. Do this in stages and take your time—it helps keep the air in the mixture for a fluffier, creamier finish.

Step 4: Freeze It

No-Churn Method:
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula, cover with plastic wrap, and freeze for at least 6 hours or overnight until firm.
Using an Ice Cream Maker:
Chill the mixture for a couple of hours, then follow your machine’s instructions for churning. Once it reaches a soft-serve texture, transfer it to a container and freeze until set.

Final Step: Scoop and Enjoy!

Once frozen, let the ice cream sit at room temperature for 5–10 minutes before scooping. This softens it just enough for that perfect creamy texture.

Nutrition Information (Per Serving)