With peach season still upon us an ice cream recipe like this is a must! This delicious peach ice cream recipe will satisfy any sweet tooth this summer and is so easy to make you won’t ever want to run for the ice cream truck! Simple ingredients and easy-to-follow directions make creating this treat a fun activity for the whole family.
Peach ice cream recipe
One of the best things about this peach ice cream recipe, besides the juicy peaches it’s full of, is the fact that it is no-churn ice cream! This means no expensive bulky ice cream machine or sore arms necessary. Not to mention the countless ways you can customize this peach ice cream and the money it will save you from running to the store and buying ice cream all summer long!
Only five ingredients (that you probably already have around the house) make up this delicious, sweet peaches and cream ice cream and can be frozen just in time for dessert. Fresh peaches, heavy whipping cream, vanilla extract, sugar and cinnamon powder are the only ingredients needed to make this scrumptious dessert you won’t be able to get enough of. The most difficult thing about this homemade peach ice cream is simply having to wait for it to freeze.
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What kind of peaches are best to use in this peach ice cream recipe?
Fresh peaches are what I would go for if possible. Be sure to have soft, ripened peaches on hand as you’ll need to begin with a peach puree. If your peaches aren’t quite there yet throw them in a brown paper bag. Then set them on the counter for a day; they’ll be ripe and ready in no time!
But this recipe also works very well with canned (or frozen) peaches so it can even be made and enjoyed out of season.
Do you need to remove the peel?
Fresh peaches should be peeled in order to gain the smoothest texture possible. Peels can be left on the peaches depending on personal preference. One quick and easy way to peel fresh peaches is to throw them into boiling water for only about 45 seconds.
After that time is up remove the peaches from the boiling water and put them into an ice bath. This will cause the skins to peel right off, no knife or peelers needed!
How do you make no churn peach ice cream?
Make the peach puree
Whichever kind of peaches you decide to use begin by pureeing them. Canned and frozen peaches should be fairly simple to puree. Just throw them in a blender or food processor and blend until smooth.
Once your fresh peaches are peeled cut the fruit off the pit and blend them up on a food processor until smooth. If you want your ice cream extra peachy you can also leave some chunks of peaches on the side to mix into the cream in addition to the puree later on!
Once you have the peach puree made put it in a saucepan with sugar. The amount of sugar used will vary depending on the sweetness of the peaches. Simmer this mixture on a low heat for about twenty minutes. This length of time can also vary depending on how juicy the peaches being used are. The juicier the peach, the longer the simmer time. Simmer until the puree has a slightly thicker consistency and the puree is about half.
Add cinnamon, and a splash of vanilla extract and mix well.
Once cooked to the desired consistency remove the puree from the heat and cool it in the refrigerator. For optimal results from this recipe, all ingredients should be chilled before being combined.
Make the whipped cream
While your peach puree is cooling begin whipping your heavy cream. Follow my whipped cream recipe for this step.
Pro-tip — chill the bowl and whisk you’ll be whipping the heavy cream in beforehand; this will help whip the heavy cream more quickly and evenly while also keeping it as cold as possible.
Whip your heavy cream and sugar together until soft peaks are formed. You’ll be able to tell when soft peaks are formed when you lift your whisk out of the bowl and the cream is just stiff enough to hold shape.
Mix puree with cream
Once you have your heavy cream whipped up and your peach puree is chilled it’s time to mix up some magic! Fold your peach puree into your whipped cream making sure to be as gentle as possible so your cream doesn’t lose much air.
Now, all it needs is time to freeze. Pour your mixture into containers (or even popsicle molds) and cover. Be sure to cover the ice cream with plastic cling wrap, laying it gently directly on top of the ice cream with no air bubbles to prevent icing on the top. Put it in the freezer for about six hours, or until frozen enough to scoop!
How to serve peach ice cream?
Once your ice cream is frozen and ready to scoop there are tons of different ways you can dress it up!
- You can try adding some nuts for crunch like shaved almonds, pecans, or pistachios
- Or serve with some fresh berries to make this ice cream even more refreshing.
- Some other great toppings to try could be vanilla or maple syrup, mint syrup
- Or even a sprinkle of brown sugar and a drizzle of honey for some extra sweetness.
This ice cream would also be perfect on top of a peach cobbler!
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Peach ice cream recipe
For the peach puree
- 5 cups peach puree about 20-24 medium peaches
- 8 tbsp granulated sugar less if peaches are very sweet
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon powder
For the whipped cream
- 3 cups heavy cream
- 1 1/2 cup granulated sugar 1 cup if peaches are very sweet
- Peel fresh peaches and cut into wedges.
- Add to a a food processor and puree
- Transfer the puree to a saucepan and add sugar
- Bring to a rolling boil
- Turn the heat on low and simmer for about 20 minutes or until the puree is about half and is thicker (sort of like runny peach preserve). Add vanilla and cinnamon and mix well to combine. Chill the puree completely.
- Meanwhile make the whipped cream by whipping heavy cream with sugar using a hand mixer. Whip until soft peaks form and the whipped cream is fluffy and airy.
- Once the puree is chilled, gently fold it in the whipped cream with a spatula.
- Add some peach chunks if you like. When completely combined, transfer to ice cream containers and keep in the freezer for at least 6 hours before serving
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