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Peach Ice Cream Recipe

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4.3 from 49 reviews

This homemade Peach Ice Cream recipe combines the natural sweetness of ripe peaches with creamy whipped heavy cream and sweetened condensed milk to create a luscious no-churn frozen dessert. The fresh peaches are cooked down into a thick compote to enhance their flavor and folded through the creamy base along with finely chopped fresh peaches for delightful texture and bursts of fruit in every bite.

Ingredients

Peach Compote

  • 2 cups peaches, diced (ripe, fresh or thawed frozen)
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract

Ice Cream Base

  • 2 cups cold heavy cream
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Additional

  • ½ cup peaches, very finely chopped (fresh, for folding in)

Instructions

  1. Make Peach Compote: Add the diced peaches, sugar, lemon juice, and vanilla extract to a saucepan. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until the peaches become soft, jammy, and the mixture has reduced. Lightly mash the compote to maintain a thick consistency without too much liquid. Remove from heat and cool completely.
  2. Whip Heavy Cream: In a cold mixing bowl, whip the heavy cream until soft to medium peaks form. This will provide the creamy texture for the ice cream.
  3. Mix Condensed Milk Base: In another bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt until well combined. This mixture adds sweetness and richness.
  4. Combine Cream and Condensed Milk Mixture: Gently fold the whipped cream into the condensed milk mixture in three additions to preserve airiness and volume, creating the creamy ice cream base.
  5. Fold in Peach Compote and Fresh Peaches: Fold in half of the cooled peach compote carefully to combine evenly without deflating the mixture. Add the remaining compote in ribbons and swirl lightly for visual interest. Finally, gently fold in the finely diced fresh peaches to add bursts of texture throughout.
  6. Freeze the Ice Cream: Pour the finished ice cream mixture into a loaf pan or airtight container. Smooth the top, cover tightly with a lid or plastic wrap, and freeze for at least 6 hours, or until solid and scoopable.

Notes

  • Use ripe peaches for the best natural sweetness and flavor.
  • If fresh peaches aren’t available, thaw frozen peaches before using.
  • For a stronger peach flavor, you can add a splash of peach liqueur to the compote before cooling.
  • Ensure the heavy cream is very cold before whipping to achieve better volume.
  • You can prepare the ice cream base, swirl in compote, and freeze in advance for convenience.
  • This recipe requires no ice cream machine—just patience for freezing time.

Find it online: https://justsosavory.com/peach-ice-cream-recipe/