Peach Ice Cream

A luxuriously smooth, homemade peach ice cream that captures the essence of ripe summer peaches in every bite. This no-churn method delivers a creamy texture without special equipment, making it attainable for any home kitchen.

Why You’ll Love This Recipe

• Pure peach flavour thanks to fresh fruit purée and generous peach chunks.

• No ice-cream maker required—a simple whip-and-fold technique does the work.

• Short ingredient list free from artificial stabilisers or colourants.

• Make-ahead friendly for effortless entertaining or week-night treats.

• Customisable base that accommodates dairy-free or reduced-sugar variations with ease.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe yellow peaches, peeled, pitted and diced

• Granulated sugar

• Fresh lemon juice

• Heavy (double) cream, well chilled

• Sweetened condensed milk

• Pure vanilla extract

• Fine sea salt

Directions

1. Prepare the peach purée

   • Combine two-thirds of the diced peaches, sugar and lemon juice in a small saucepan.

   • Cook over medium heat, stirring, until the peaches soften and release their juices (about 5 minutes).

   • Purée with an immersion blender or standard blender until smooth. Cool completely.

2. Whip the cream

   • In a chilled mixing bowl, whip the heavy cream to firm peaks. Set aside.

3. Assemble the base

   • In a separate bowl, whisk the condensed milk, vanilla extract and salt until homogeneous.

   • Gently fold the whipped cream into the condensed-milk mixture in two additions, keeping as much air as possible.

4. Add peaches

   • Fold in the cooled peach purée until streaks disappear.

   • Fold in the remaining diced peaches for texture.

5. Freeze

   • Transfer the mixture to a loaf tin or lidded freezer container.

   • Press a sheet of parchment directly onto the surface, cover and freeze for at least 6 hours, preferably overnight, until firm.

6. Serve

   • Allow the ice cream to stand at room temperature for 5 minutes before scooping.

Servings and Timing

• Yield: Approximately 1 ½ litres (about 8 standard scoops)

• Active preparation: 20 minutes

• Chill time: 1 hour to cool purée

• Freezing time: 6–8 hours

Variations

• Dairy-free: Substitute equal parts full-fat coconut cream for heavy cream and use coconut-based condensed milk.

• Reduced-sugar: Replace ⅓ of the condensed milk with plain Greek yoghurt and sweeten the peach purée with stevia or erythritol to taste.

• Spiced peach: Stir ¼ teaspoon ground cinnamon and a pinch of nutmeg into the condensed-milk base.

• Bourbon-peach: Add 1 tablespoon bourbon with the vanilla extract for a grown-up twist; the alcohol also softens the final texture.

Storage/reheating

• Storage: Keep tightly covered in the coldest part of the freezer for up to 2 weeks.

• Texture maintenance: Press cling film against the surface after each use to minimise ice crystals.

• Softening: If exceedingly hard, rest the container in the refrigerator for 10 minutes rather than using ambient heat, which can cause uneven melting.

• Reheating is not applicable; thaw gently as above if softer scoops are preferred.

FAQs

How do I choose peaches for the best flavour?

Select fragrant, fully ripe peaches that yield slightly to gentle pressure; underripe fruit produces a bland ice cream.

Do I need to blanch peaches to remove the skins?

Blanching is optional; a sharp peeler works provided the fruit is ripe. Removing skins prevents fibrous bits in the final product.

Can I use frozen peaches?

Yes. Thaw completely, drain excess liquid and proceed; you may need 1 tablespoon less sugar if the fruit was packed with syrup.

Why is lemon juice included?

A small amount of acid brightens the peach flavour and inhibits browning of the purée.

My ice cream is icy. What went wrong?

Insufficient whipping, incomplete folding or too much water in the peaches can introduce ice crystals. Ensure the cream reaches stiff peaks and cook the purée until slightly thickened.

Could I churn this mixture in an ice-cream maker instead?

Certainly; chill the base thoroughly, then churn per the manufacturer’s instructions for roughly 20 minutes before hard-freezing.

Is sweetened condensed milk essential?

It supplies both concentrated milk solids and sugar, which keep the texture scoopable without churning. Unsweetened condensed milk will not provide the same body.

Can I halve the recipe?

Yes. Halving all ingredients maintains balance; freeze in a smaller container to minimise air gaps.

How long should I steep add-ins like herbs?

For delicate flavours (e.g., basil), infuse in the peach purée off the heat for 10 minutes, then strain before cooling.

What is the ideal serving temperature?

Ice cream is most flavourful at −12 °C to −10 °C; remove from the freezer briefly so it warms slightly before scooping.

Conclusion

With minimal equipment and just a handful of staple ingredients, this peach ice cream offers an elegant way to celebrate peak-season fruit. Its velvety consistency, vibrant colour and authentic taste make it a standout dessert for summer gatherings—or any time you crave a spoonful of sunshine

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