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This truly is the best peach ice cream: creamy, decadent, and bursting with fresh peaches. This egg-free ice cream recipe is perfect for highlighting the best of summer’s bounty!

Glass jar holding up a waffle cone filled with peach ice cream.

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I’m one of those “I need ice cream” kind of people. You know, the ones who claim they need ice cream to get through any occasion, good or bad.

You need ice cream to get you through Mondays. You need ice cream to celebrate promotions and birthdays and anniversaries. You need ice cream to help you survive your toddler’s obsession with Baby Shark.

You need ice cream just because it is Wednesday and the sun is shining. Or because the sun isn’t shining.

I discovered this peach ice cream recipe years ago thanks to my friend Kathleen, who has also brought us Brown Sugar Fudge and Banana Oatmeal Muffins

Girlfriend knows a killer recipe when she sees one, so when she told me that she had been fiddling with her peach ice cream recipe to perfection, I knew good things were in store for my tastebuds. 

And oh boy, was I ever right. This stuff truly is the BEST.

And because Kathleen loves this space and my dear readers (that’s you!) as much as I do, she let me share the secrets to this perfect recipe with you.

Blue pottery bowl filled with peaches set on a wooden countertop.

WHAT MAKES THIS PEACH ICE CREAM THE BEST?

Most of my favorite ice creams have a cooked custard base, but this one has NO eggs and requires ZERO cooking. And yet it’s still my all-time favorite.

The secrets to Kathleen’s peach ice cream are threefold. Are you ready?

  1. BROWN SUGAR: Lots of it. Let the peaches hang out in it before blending the base together. Let me tell you, brown sugar and peaches were made to be together.
  2. ALMOND EXTRACT: Yep, you read that correctly. If you use a good-quality almond extract, you’ll only need a little bit to give more depth of flavor to your entire batch of ice cream. Consider it that “something special” in this recipe.
  3. HEAVY CREAM: Not whole milk. Not half-and-half. Heavy cream. This is “I need some rich, delicious, completely worth every bite” ice cream, and the heavy cream is all a part of making it that way.

I know not everyone likes the taste of almond extract, so you can definitely leave it out of this recipe. I promise that the ice cream will still be totally delicious! 

Spoon holding a spoonful of peach ice cream base over a blender pitcher filled with the ice cream base.

HOW TO MAKE PEACH ICE CREAM

Since this isn’t a cooked custard-based ice cream, the base for this recipe is very simple to throw together. 

Ingredients

This is one of those recipes where using just a few really great ingredients makes a big difference. We want the flavor of those perfect summer peaches to shine through, after all!

For this ice cream, you’ll need:

  • 4 cups peeled and sliced peaches (about 5-6 peaches)
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • Juice of 1 large lemon
  • 2 teaspoons vanilla
  • ¼ teaspoon almond extract
  • 2 cups heavy cream

I often like to use vanilla bean paste in lieu of vanilla extract here. I love the specks of vanilla bean in the final ice cream and the flavor can’t be beat!

I do not recommend making this recipe with frozen peaches. As much as I love frozen fruit in general, this recipe is worth waiting for peach season. Trust me.

Ice cream scoop scooping peach ice cream out of a mint-colored container set on a wooden countertop.

Do you have to use an ice cream maker?

I hate to break it to you, but you will need a countertop ice cream maker to make this recipe.

I love a no-churn ice cream as much as anyone, but this is one recipe that does need to be churned.

I recommend getting a 2-quart ice cream maker if you can. Even though the recipe makes 1 ½ quarts, it’s nice to have room for overflow. 

White bowl filled with peach ice cream set on a wooden countertop.

If you have a 1 ½ quart or smaller ice cream maker, I recommend churning it in two batches just to be safe. Otherwise, you’ll end up with a big mess on your hands (ask me how I know). 

Make sure you freeze the bowl of your ice cream machine thoroughly before using it, typically for at least 24 hours. 

If you make ice cream a lot and you have the extra freezer space, you may just want to keep the bowl in the freezer at all times, just in case you get the urge to make ice cream on a whim!

Peach ice cream in a waffle cone on a wooden countertop amongst empty waffle cones.

Making this ice cream

Remember how one of the keys to this peach ice cream is letting the peaches and brown sugar macerate for a bit?

Stir together the peeled and sliced peaches with the granulated and brown sugars, lemon juice, and the vanilla and almond extracts. Let that sit for about 15 minutes, stirring occasionally.

Once the sugars are dissolved and the peaches are super juicy, add the peach mixture to a blender or food processor

Blend until the peaches are broken down, but not fully pureed. I like some smaller bits of peach throughout my ice cream!

Close up of peach ice cream in a white bowl with a spoon in it.

Add the heavy cream and mix to combine, then cover and chill the mixture for 1-2 hours or up to a day.

Once your base is chilled, follow your ice cream maker’s directions for churning the ice cream. This will typically take around 20 minutes, but will vary based on your machine.

After the ice cream has churned, place it in an airtight, freezer-safe container. I like to use a reusable ice cream container for easy scooping and storage.

Let the peach ice cream freeze for a few hours before scooping and serving!

Hand holding a waffle cone with a scoop of peach ice cream in it.

SERVING SUGGESTIONS

Look, there is absolutely nothing wrong with enjoying your peach ice cream as-is in a bowl or on top of an ice cream cone. Or straight from the container.

But if you want to pair it with something, might I make a couple of suggestions?

The only thing that screams “summer” to me more than fresh peaches is fresh strawberries. You could absolutely pair a scoop of this ice cream with some classic strawberry shortcake for a whole bunch of summer in a bowl. 

Similarly, it’s amazing with mixed berry cobbler or a slice of homemade yellow cake

And you should definitely try sandwiching a scoop between some snickerdoodle cookies for a totally epic ice cream sandwich.

So please, just take my word on this one, ok? Make this peach ice cream, share it with friends, and enjoy the best of what summer has to offer.

I promise, you’re worth it. 

Waffle cone holding peach ice cream laying on a wooden countertop next to peaches and empty waffle cones.
Peach ice cream in a waffle cone being held upright in a glass jar.

Peach Ice Cream

Yield: 1 1/2 quarts
Prep Time: 25 minutes
Chilling, Churning and Freezing Time: 5 hours 30 minutes
Total Time: 7 hours 30 minutes

This truly is the best peach ice cream: creamy, decadent, and bursting with fresh peaches. This egg-free ice cream recipe is perfect for highlighting the best of summer’s bounty!

Ingredients

  • 4 cups peeled and sliced peaches (about 5-6 peaches)
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • Juice of 1 large lemon
  • 2 teaspoons vanilla
  • ¼ teaspoon almond extract
  • 2 cups heavy cream

Instructions

  1. In a large bowl, combine the sliced peaches, sugars, lemon juice and extracts. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugars have dissolved and the peaches are juicy.
  2. Place peach mixture in a blender or food processor and pulse until the peaches are broken down but not totally pureed - some small chunks of peaches are ok. Add in the heavy cream and mix to combine.
  3. Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight.
  4. When base is chilled, follow manufacturer's directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.

Notes

  • If you aren’t a big fan of almond extract, you can reduce the amount to ⅛ teaspoon or omit it altogether.
  • Make sure to freeze the bowl of your ice cream maker for at least 24 hours before churning the ice cream.
  • If you prefer a soft serve ice cream consistency, you can serve your ice cream immediately after churning.

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Nutrition Information
Yield 8
Amount Per ServingCalories 390Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 6gCholesterol 67mgSodium 41mgCarbohydrates 49gFiber 1gSugar 47gProtein 3g

36 Comments

  1. I think I just drooled. You say things like “heavy cream” and all I can think about is how my ice cream maker is dying to be christened with dairy. The almond extract? Genius. Pure peaches n’ cream genius.

    My only question is: Where da booze at? Juuuuust kidding. Sort of.

      1. I used homemade bourbon vanilla for this recipe. Just sayin’.

        p.s. I grew up in Peach County GA, and this is easily my favorite peach ice cream recipe. Thank you for your generous contribution to the world. Bless you.

  2. The peaches have been so good. I’m thinking we need this again before the summer (and peaches) are finished. I have plenty of stretchy pants.

  3. I’m sorry, but my attempt at peach ice cream using this recipe tonight was a total let down. Mine ended up more like almond extract flavored frozen heavy cream with some peaches thrown in. I’m a native Georgian that grew up on peach ice cream and I feel like I just betrayed my state.
    I think if I can erase the terrible memory of feeling a thick layer of cream fat on the roof of my mouth, I ‘d attempt to make this again, but I’d use half and half, skip the almond, less brown sugar if any at all, and make sure my peaches are extra ripe. The almond and brown sugar really overpowered the peaches and the cream made it wayyyyy too thick.

    1. I am sorry you did not enjoy this recipe. I know multiple people who have made it and it was right up their alley, but we all have different tastes and enjoy different flavors. I hope you find one that’s right for you!

    2. 2Morocca-How about you take the time to create your own recipe instead of bashing others? Pro tip from a chef, use sunscreen on your nose to keep the tip from burning. I enjoyed this recipe, thank you for taking the time to post it.

  4. Has anyone made this without the almond extract? My son is allergic to tree nuts so we cannot use it in our home.

  5. Stephie, when I was a child, my grandma would slice up fresh peaches and put brown sugar on them just for me. This ice cream makes me think of her and those sweet memories!

  6. Made this last week. Holy cow is this good. It really is THE BEST ice cream recipe I’ve ever made. I’m going to try it with strawberries when they’re in season next year. Until then, I’ll make another batch with some other fresh fruit. No doubt, it is the BEST recipe I’ve tried.

  7. We love this recipe. I’ve mad 5 batches the last few weeks and it gets rave reviews every time I make it

  8. I just made this today. Really awesome peaches this year. This recipe was super easy. I used lt.brown sugar, as recipe didnt specify. It made sense to me. To the people who hated it, you either screwed up, used sub par ingredients, have a poor quality ice cream maker or all the above. This is the best peach ice cream I have ever had.

  9. This ice cream is not good. The almond extract taste overpowers the peaches. It does not have a good peach flavor, just almond and brown sugar. Also there is too much fat from using only cream. Either half and half or some mix of milk and cream would be far better. Find yourself another recipe.

  10. This is abolutely THE BEST peach ice cream I have ever had.
    I did not alter the recipe in any way at all, and cannot wait to make it over and over.
    It’s that almond extract that does the trick.
    Thanks, Stephie.

  11. I just stumbled across this recipe (where have I been?) and tried it because the last “Best Southern Peach Ice Cream” I tried tasted like a nice bland vanilla ice cream with some peach pieces in it. No idea why people are saying the almond extract overpowers…people, did you read that you only use 1/4 tsp of it? In the ENTIRE recipe? 2 tsp vanilla, 1/4 tsp extract. Barely more than waving the bottle over the bowl. Secondly – if I am going to indulge in ice cream (and its a rare treat) I want Ice CREAM, not ice milk. (of course I live in WI and we eat frozen custard here so heavy cream AND eggs. As the author says, this is not a diet dessert). This recipe is fabulous.

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