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This seven ingredient Homemade Peach Ice Cream is creamy and delicious, perfect for a warm sunny day. Use perfectly ripe peaches for the best ice cream! Plus read my tips for the easiest way to peel peaches!

Side shot of two bowls of peach ice cream.

Fresh Peach Ice Cream Recipe

Happy summer! I’ve had a few people recently ask me a fresh homemade peach ice cream recipe. You ask, I deliver! I’ve got a list of other requests but will always take more. Keep them coming, and I’ll keep sharing my ideas and recipes.

For me, summertime has always been about cold desserts. Now that we’ve purchased an ice cream maker that you can use INSIDE the house, I love it even more. We still use our old-fashioned ice cream maker (a 4-quart mixer – rock salt required) but if I can avoid going outside on hot Texas days and use the KitchenAid, I’ll do that every time. See below for links.

More Homemade Ice Cream Recipes:

Which one will you try first?

We’ve got the standard Vanilla Bean Ice Cream, Chocolate Peanut Butter Ice Cream, and Oreo Ice Cream.
Then there are fruity flavors like Blueberry Ice Cream, Strawberry Ice Cream, and Raspberry Ice Cream (and this peach version).
And of course, we’ve got other tasty versions like Caramel Swirl Ice Cream, Butter Pecan Ice Cream, Coffee Toffee Ice Cream, and Black Forest Ice Cream among others.

Side shot of a pan of peach ice cream with an ice cream scoop.

Reasons to LOVE this easy peach ice cream recipe:

ONLY SEVEN INGREDIENTS – Easy-to-find ingredients make this super doable for any home cook.
SEASONAL PEACHES. – I love making this in the summer during peach season. Juicy, drip-down-your-face beautiful peaches are key to summer flavor.
SMOOTH & CREAMY – If you include large chunks of peaches, they become rather hard and icy. Using a food processor to puree them (but leaving tiny peach pieces) allows the ice cream to stay creamy. That’s what you want!
LEFTOVERS – I love having little containers of ice cream in my freezer. Since I’ve been testing recipes like crazy, I have about a dozen or so containers at this moment (even after giving some away)!

Ingredients needed for the Best Peach Ice Cream:

These simple ingredients are a delicious way to enjoy delicous homemade ice cream with real peach flavor.

Dairy – Both heavy whipping cream and whole milk is needed.
Eggs – I used five egg yolks for this recipe.
Sugar – Just a cup and a fourth of granulated sugar.
Vanilla Extract – I always use Watkin’s Vanilla.
Fresh Peaches – You’ll need four medium-ripe peaches for this recipe.
Salt – Just a pinch of salt is needed to balance the sweetness.

How to Easily Peel Peaches:

Do you want to make the process of peeling peaches easier? This will do it. Just a quick boil allows for no waste and no knife necessary!

Step 1
Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.

Step 2
Do a quick ice bath. Remove peaches immediately and place in the ice bath to cool.

A pan of boiling water with a strainer pulling out a peach.

Step 3
Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.

How to Prep Peaches for Ice Cream

STEP 1 – Slice Peaches. After the peaches have been peeled, slice them into thin slices and add to a bowl.

STEP 2 – Add sugar and freshly squeezed lemon juice. Add one cup of sugar to the sliced peaches.

STEP 3 – Stir and let macerate. Letting the peaches sit will allow for juices to form and the peaches will soften.

STEP 4 – Pour peaches and juices into a food processor.

STEP 5 – Puree peaches. Pulse food processor for only a few seconds to make peach puree. You want some small chunks of peaches to remain.

A food processor of sliced peaches and sugar.

How to Temper Eggs:

You’ll want to temper your eggs to be safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees. stirring often. Do not boil.
In a small mixing bowl, combine the egg yolks and sugar and whisk well.
When milk reaches 165 degrees, take a small measuring cup and pour it into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
Remove cooked custard base from heat and let cool.
Refrigerate.

NOTE: When the custard mixture has thickened enough, it will coat the back of a spoon, and you’ll notice that the line created by your finger when you run it across the coated spoon remains distinct.

Overhead shot of a saucepan of the tempered egg mix.

The saucepan and a spoon showing the tempered eggs.

How to make Homemade Peach Ice Cream Recipe:

NOTE: Operate your ice cream machine according to manufacturer’s instructions. This recipe works in any 2-quart ice cream machine. While we use a KitchenAid Attachment, you can also use a Cuisinart ice cream maker (linked below).

Now that we’ve covered how to easily peel peaches, prepare them from ice cream, and temper the eggs, it’s time to explain how to put it all together. This recipe does need advance preparation, but it’s SO worth it and pretty quick too.

Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs. See directions above.
Prepare peaches. See directions above for my simple process to easily peel peaches PLUS how to process them.
Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and 1/4 cup sugar), the pureed peaches (peaches plus one cup sugar), heavy cream, vanilla, and salt. Mix well, cover with plastic wrap, and refrigerate until ready to churn.
Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
Remove. Use a rubber scraper to pour the ice cream out of the bowl into a pan or freezer-safe container.
Freeze. Freeze the ice cream in an airtight container until ready to serve. The texture will be a bit like soft-serve ice cream at first so it needs a couple of hours to firm up.

Peach ice cream with an ice cream scoop.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I store the attachment in it. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Other peach recipes with fresh peach flavor:

Easy Peach Galette – No need to peel the peaches for this galette!
Puff Pastry Peach Tartlets – Another semi-homemade peach treat, and oh so good.
Skillet Peach Cobbler – The easiest cobbler and amazing too!

Overhead shot of two bowls of peach ice cream.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue