This post: BEST peach ice cream recipe for ice cream maker.
Today I’m sharing one of our family’s favorite summer-time recipes: Homemade peach ice cream.
What a treat!
I’m pretty sure this has trumped our long-standing homemade vanilla favorite. xoxo
Peaches are pretty abundant right now here in north Texas; it just makes sense to throw a few into a gallon of homemade ice cream!
Keeping reading for my easy peach ice cream recipe.
Need dairy-free peach ice cream?
I’ve gotcha covered!
Below is my tutorial, or scroll for the printable recipe.
1. Gently wash FOUR peaches + remove the skins.
A quick hack: place the peaches in boiling water + blanch for 3 to 4 minutes. Using a large slotted spoon, carefully remove the peaches from the boiling water + set them on a towel to dry + cool. The skins should be easy to remove.
2. Slice + puree.
Using a sharp paring knife, slice the peaches + remove the pits. Place into a food processor (I use + love the Blendtec) and puree for about 60 seconds.
3. Mix the wet ingredients.
- 5 cups of whole milk (for dairy free: coconut or almond milk)
- 4 cups heavy cream (for dairy free: canned coconut cream)
- 4 eggs
- 2 cups raw sugar
Either beat the ingredients with a whisk or use a Kitchenaide mixer to combine. Continue mixing/beating until the sugar is completely dissolved.
4. A pinch of salt.
Spoon 1 tablespoon of pure vanilla extract into your mix. Gently stir, then pour everything into the ice cream maker canister.
Spoon the pureed peaches into the canister + stir until the ice cream liquid is well mixed.
Secure the lid on your canister + place it inside the ice cream maker. Add ice + rock salt + proceed according to the directions that came with your particular ice cream maker. We use one like this, which makes about a gallon of ice cream. Make sure you check it + add extra ice + rock salt about every 10 minutes.
This recipe worked well for a 4-quart canister + was ready to serve after about 45 minutes of churning.
Here’s that printable recipe:
Homemade Peach Ice Cream
A summer-time favorite, with dairy-free variations.
- 4 ripe peaches
- 5 Cups milk (almond milk, if you’re going dairy-free)
- 4 Cups heavy cream (**or coconut cream)
- 4 eggs
- 2 C raw sugar
- pinch of sea salt
- 1 TBSP arrowroot powder (makes a great thickener!)
- 1 TBSP pure vanilla extract
- rock salt
- *ice cream maker
Before you get started on your ice cream, wash the peaches and remove the skins. Next: slice the peaches, remove the pits, and place them in a blender. Puree until smooth!
Mix together the milk, heavy cream, eggs, and raw sugar. Stir until the eggs are completely mixed in, and the raw sugar has completely dissolved.
Next, add a pinch of sea salt, arrowroot powder and vanilla extract.
(I ran everything through my Blendtec to get things as smooth as possible, then added the mixture to the ice cream canister.)
Mix in the pureed peaches and stir until the mixture is well blended.
Place the mixture into the ice cream canister and proceed according to your ice cream maker’s specific directions.
This easy peach ice cream recipe is absolutely amazing !
I like it best with whole milk + heavy cream, but the almond/coconut milk + coconut cream yield a super rich and yummy treat too.
If you’re not sure where to find coconut cream, look in the Asian foods aisle at your local grocery store. I’ve ordered it from Amazon, as well.
Enjoy the splurge! And no tummy ache. xoxo
Need more summer-time inspiration?
—–> Don’t forget to pin this recipe to save it for later!