Today, I’m reaching into the archives to share one of our family’s favorite summer-time recipes:
My mother-in-law’s Peace Ice Cream recipe, and, oh my!
What a treat!
I’m pretty sure this trumped our long-standing homemade vanilla favorite. 😉
Peaches are pretty abundant right now, so why not throw a few into your next gallon of homemade ice cream?
Keeping reading for the recipe!
(I’ve included my dairy-free variations, just in cast you’re sensitive to cow’s milk too!)
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.
*Our ice cream maker is by Oster, and it holds up to-one-gallon of ice cream. This recipe worked really well for our machine.
Everything was ready to serve in about 45 minutes after I added the rock salt and ice!
**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.
This ice cream is absolutely amazing with organic, whole milk and heavy cream!
The almond milk and coconut cream yield a super rich and yummy treat too.
I used the dairy-free tweak for years to accommodate my boys’ whey-sensitivities, and it’s just as tasty as the full-milk version.
Enjoy the splurge!
—–> And don’t forget to pin this recipe if you want to save it for later!