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!
Want to save this recipe for later?
We'll email you a link so you can come back to it later! Plus, we'll send new recipes right to your inbox weekly.
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 an amazing 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.
After all, peach ice cream ranks up there just under butter pecan ice cream as one of my all-time faves.
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.
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?
- 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.
- 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.
- 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!
What readers are saying
“This recipe was a home-run!…It turned out so peach-y, made exactly according to the recipe. I had an extra chopped up peach which I chilled and added at the end of churning for some chunky texture. Perfect.” -Dave
“This was delicious! The BEST peach ice cream, hands down….and I’m from South Georgia where peach ice cream is a religion. The recipe is simple yet decadent.” -DeAnna
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 you’ll need
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.
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.
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!
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!
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!
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. Or even with raspberry almond coffee 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.
Peach Ice Cream
Equipment
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
Want to save this recipe for later?
We’ll email you a link so you can come back to it later! Plus, we’ll send new recipes right to your inbox weekly.
Instructions
- 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.
- 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.
- Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight.
- 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.
- Makes 1 1/2 quarts.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
I only comment when i’ve found an amazing recipe and omg this is it! i’ve done if with mangoes and pineapple and it’s sooo good!!
Can I use half and half instead of heavy cream?
Hi Sharon – I haven’t done this myself, but it would be worth a try. It might not be quite as creamy, but I believe it would still churn up ok for you.
Wonderful! I made them this morning with my 2 1/2 year old granddaughter and they were so easy to make!
She’s gotten a bit fussy on eating, but she gobbled this one up as well as any crumbs that fell, they were that good! I love that they are a great, easy breakfast treat! Will definitely be making this one regularly. Thanks!
Delicious! I can’t wait to make it again. Creamy and decadent!
I’m so glad you enjoyed! Thank you for sharing!
Some years, the dream of fresh peaches (and home-grown tomatoes) are the only things that help me survive Chicago winter. This recipe was a home-run! I know it’s only June but the early peaches have been exceptional this year. It turned out so peach-y, made exactly according to the recipe. I had an extra chopped up peach which I chilled and added at the end of churning for some chunky texture. Perfect.
I feel you on those Chicago winters!! I’m so happy you enjoyed this recipe. Thank you for sharing!
I am making this recipe today as written, but was also wondering if I could use a coconut milk/coconut cream substitute as a non-dairy option in the future. Do you have any suggestions?
Hi Allison! I haven’t tried this with coconut milk or coconut cream for a non-dairy option yet, although it’s been on my to-try list. I would probably try a mixture of half coconut milk, half coconut cream – I think all coconut cream would be too thick, but I think you still want the richness of the coconut cream to emulate the dairy mouthfeel. I can’t say if it will be 100% the same, but it should work pretty well. Please let me know if you give it a try!
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.
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.
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.
Is it possible to use frozen peaches (thawed) for this recipe?
thanks!
Hi! I have not used frozen peaches for this recipe so I am not sure of the result. If you try it, I’d love to hear how it goes for you!