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This incredible frozen treat has been my go-to Peach Ice Cream recipe for decades. The recipe first appeared in a roundup on SRFD back in the spring of 2011. While the photos and writeup were in desperate need of an update, the recipe was already perfect and has stayed the same.

This recipe produces an ultra creamy custard based ice cream with unforgettable peach flavor. The simple step of macerating diced peaches in a little sugar and peach schnapps before adding to the ice cream makes all the difference in the end result. Peach schnapps is completely optional, however. If you don’t have any on hand, no worries. It’s still be terrific without!

A side view of a pan filled with peach ice cream

Fresh Peach Ice Cream Recipe: Easier than you’d think!

As mentioned above this homemade ice cream recipe is pretty easy to make with no baking skills needed. Here’s a few tips to ensure it’s the best tasting peach ice cream. 🍑

Use juicy, ripe, fresh peaches.
Macerate peeled, diced peaches overnight with granulated sugar and fresh lemon juice. You can also add peach schnapps if desired (optional but highly recommended). Adding the schnapps also keeps the ice cream from getting too hard in the freezer.
Allow the ice cream base to cool completely before adding to your ice cream maker.
Freeze the finished homemade ice cream overnight for the best scoopable consistency.

peaches in a sieve set over a bowl gathering juice

a bowl of ice cream batter with peach juices being poured in

Gather the Ingredients:

fresh peaches, peeled and diced
granulated sugar
fresh lemon juice to add tartness and to prevent the peaches from browning over time
peach schnapps (optional)
large egg yolks
heavy cream or heavy whipping cream
whole milk
table salt
vanilla extract

Get the full recipe below on the printable recipe card.

an overhead shot of a loaf pan filled with peach ice cream

How to make Homemade Peach Ice Cream

This recipe should be started a day or two before you need the ice cream. The peaches need time to macerate and the custard requires at least 8 hours to freeze. Overnight is best.

Peel and dice the ripe peaches and place in a bowl with one-forth cup of sugar, lemon juice and peach schnapps if using. Cover and refrigerate overnight, stirring occasionally.

Drain the macerated peaches through a fine mesh sieve, reserving the peach juices / syrup. Cover the diced peaches and return to the refrigerator until needed. Set the peach juice aside while preparing the custard base.

Set a large bowl inside a larger bowl filled with ice. This ice bath will help cool the ice cream mixture before refrigerating.

In a separate small bowl whisk together the egg yolks. Set aside.

In a medium saucepan combine the remaining 3/4 cup of sugar, cream, milk, salt and vanilla. Bring the mixture to a boil over medium heat, stirring constantly.

Remove from the heat and slowly drizzle and whisk about one-third of the mixture into the egg yolks to temper. Pour the egg mixture back into the saucepan and stir to combine.

Return the saucepan to the heat and continue to cook, stirring constantly, until the custard thickens and comes to a boil. Remove from the heat and stir in the reserved peach juice. Pour the mixture into the clean bowl set over the ice bath.

Stir occasionally until the base is cool, about 30 minutes. Cover and refrigerate at least 8 hours or up to overnight before processing.

Pour the cold custard into the ice cream maker and process according to manufacturers instructions. When the ice cream is thick and soft frozen, add the peach chunks and continue churning until well blended.

Transfer the ice cream into a cold loaf pan or ice cream storage container. Press a piece of plastic wrap onto the surface of the ice cream to prevent freezer burn. Freeze overnight for the best scoopable consistency.

peach ice cream in a bowl with sliced peaches in the background

Optional Add-Ins

add pinch of ground cinnamon
layer crumbled shortbread cookies into the ice cream before freezing for a nice Peach Cobbler vibe.
add 1/2 teaspoon of almond extract

A bowl of peach ice cream with a spoon and shortbread cookies

Equipment Needed

For this recipe you will need an ice cream maker. I’ve had my electric Cuisinart Ice Cream Maker for about 15 years and use it often. It’s a workhorse, easy to use and easy to clean up. If you watch for off-season sales, you’ll get a great deal!

You’ll also need:

Whisk
Medium Saucepan
Loaf Pan or Ice Cream Storage Container
Fine mesh sieve
A few mixing bowls

Thanks for PINNING!

Peach Ice Cream

Prep Time: 20

Cook Time: 20

Total Time: 1 40

Yield: (about 1 1/2 quarts of ice cream)

Course: Dessert

Author: Tricia

Pin Recipe Print Recipe Rate Recipe

5 from 2 votes

Rich, thick and creamy homemade Peach Ice Cream is an absolute summer treat! Add a few crumbled shortbread cookies and a pinch of cinnamon for easy Peach Cobbler Ice Cream.

Ingredients

2 cups fresh peaches peeled and diced (about 1 lb or 2 large peaches)
1 cup granulated sugar divided (222g)
1 tablespoon lemon juice
2 tablespoons peach schnapps (optional)
4 large egg yolks
2 cups heavy cream (16oz)
1 cup whole milk (8oz)
1 teaspoon vanilla extract
pinch of table salt

Instructions

Peel and dice the peaches into 1/2-inch pieces. In a small bowl combine the diced peaches, ¼ cup (55g) sugar, lemon juice and peach schnapps (if using). Cover and refrigerate overnight stirring occasionally.
Remove peach mixture from the refrigerator and drain through a fine mesh sieve reserving the juices. Cover and return the diced peaches to the refrigerator until needed. Set the peach juice/syrup aside.
Set a large bowl inside another larger bowl filled with ice. This ice bath will help cool the custard before refrigerating.
In a small bowl whisk together the egg yolks. Set aside.
In a medium saucepan combine the remaining ¾ cup (170g) sugar, heavy cream, milk, vanilla and salt. Bring to a boil over medium heat stirring constantly. Remove from the heat and slowly drizzle and whisk about one-third of the boiled cream mixture into the whisked egg yolks. Pour the egg and cream mixture back into the saucepan and stir to combine.
Return the saucepan to the heat and continue to cook, stirring constantly, until the custard thickens and comes to a boil. Remove from heat and stir in the reserved peach juice. Pour the mixture into the clean bowl set over the ice bath.
Stir occasionally until the base is cooled, about 30 minutes. Cover and refrigerate at least 8 hours or up to overnight before processing.
Pour the cold custard into the ice cream maker and process according to the manufacturer’s instructions. When the ice cream is thick and soft frozen, add the diced peaches and continue churning until well blended.
Transfer the ice cream into a cold loaf pan or ice cream storage container. Press a piece of plastic wrap onto the surface of the ice cream. Freeze overnight for the best scoopable consistency.

Recipe Notes

Store the ice cream well sealed in an airtight container.

If desired, layer crushed shortbread cookies between layers of the custard before freezing. Add a sprinkle of ground cinnamon for peach cobbler vibes.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

More Great Peach Recipes:

If you find yourself with loads of extra peaches, try this recipe for super simple Baked Peaches with Maple Syrup, Cinnamon and Brown Sugar.