This fabulous homemade peach ice cream tastes just like biting into a fresh peach! No eggs required and no cooking needed. It’s simply perfect!
This no cook peach ice cream tastes just like eating a fresh peach. It’s full of peach flavour, lovely and creamy and uses no eggs and requires no cooking. I think you’ll also love that it’s perfectly scoop-able right from the freezer.
Ingredients and Substitutions
Whipping Cream: Yes, you really do need to use whipping cream here. This is ice cream :)
Half and Half Cream: This is 10% butterfat cream. You could use table cream, which is 18% butterfat, for an extra creamy ice cream. I would not recommend a milk of any butterfat level, as it will definitely compromise the creaminess of the ice cream.
Sugar: Again, this is ice cream. It’s a treat and probably not the time to worry about cutting the sugar. Using the recommended amount of sugar will yield the best results and I think you’ll find it to be perfectly sweet (not too much, not too little).
Peaches: Start with the best fresh peaches you can find. You can peel them or not, as you like and/or depending on the size of the peaches. I started this batch with a lot of small peaches that would have been a bit of a pain to peel, so I just left the peel on. It makes for wonderful flecks in the finished ice cream and a “full peach” flavour. Just be sure to scrub them well if you leave the skin on.
Recipe Tips
- For best results, don’t skimp on cooling the peach-cream mixture. I usually mix it up the night before and allow it to sit in the fridge well into the next day.
- You can puree to peaches to the point you like, but in my experience any fruit in ice cream will be a bit icy if left in bigger chunks and I don’t really love that. For that reason, I like to puree until it’s not quite completely liquified, but with just small pieces still visible.
- This is a no-cook ice cream, but you will need an ice cream maker of some sort to churn it. I use the ice cream maker attachment for my KitchenAid mixer.
- I generally use my metal loaf pans to freeze my ice cream. The thin metal allows the ice cream to freeze quickly and it’s perfect for scooping. Be sure to wrap of the pan well with plastic wrap covered with foil, to keep the air out, which will dry the ice cream.
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Get the Recipe: Simply PerfectPeach Ice Cream
Ingredients
- 1 1/2 cups heavy whipping cream, 35% bf
- 1 cup half and half cream, 10% bf
- 1 to 1 1/2 cups fresh peach puree , from about 4 large or 7 small peaches,peeled or not, as you like
- 1 1/4 cup granulated white sugar
Instructions
- Peel the peaches, if desired, or scrub well and leave the peel on. Cut the peach flesh from the stone and place into a blender or food processor. Blend until the fruit is mostly pureed, with just a few visible pieces.
- Measure out 1 1/2 cups of the puree and pour back into the blender (you can use any left for other purposes). Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours.
- Add the chilled peach-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen.
Notes
More Ice Cream Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
The other day, I poached 9 peaches in water, sugar and Marsala to serve on scones. The first time was yummy but I had made too much. When I saw your recipe I thought why not use the leftovers. I reduced the Marsala mixture by 1/2 so it was sweet and sticky. The peaches were whizzed, added the syrup then the 2 creams in your proportions. It’s now in a loaf pan in the freezer and I think will be a hit as it’s delicious as is!
Sounds absolutely lovely, Susan! Enjoy :)
I just gave it another stir and of course, tasted spoon. Oh my, creamy, peachy, and a lovely way yo use leftovers!!
This recipe is great! Super simple and super delicious! I also love that it doesn’t get rock hard in the freezer so there is no need to let it sit for a few minutes before scooping.
So glad you enjoyed it, Kayla :) Thanks so much!
Hi Jennifer does this whole thing go in the kitchen aid ice cream maker
Hi Kim, yes, after you chill it for 4-8 hours (the longer, the better), just put it all in the ice cream maker and churn until thickened. Then pop in the freezer to set up. Enjoy!
I added salt (pink) to the mixture. It really brought out the peach flavor!
Sounds lovely, Amy :) Thanks so much!
Jennifer, I first need to tell you I never leave comments so this is a first for me. The taste of this peach ice cream takes me back to my childhood. It was my mother’s favorite and we made it several times during the summer. I fortunately always got the first cranks. I have an electric maker and this recipe is not only super simple it lets the fresh summer fruit shine. Tomorrow I am trying sweet corn ice cream because I am in love with summer corn. Then on to your strawberry recipe. Thanks so much and be well, Marjorie
So glad to hear, Marjorie and thanks for your comment! I love this easy recipe for the same reasons, as it is such pure flavour :)
Jennifer,
I don’t have an ice cream maker. So can I follow these instructions still and just freeze the pureed items until frozen? I have all the ingredients but no machine. Thank you for your help.
Hi Elaine, it doesn’t really work out as well without an ice cream maker. You might be better off starting with a no-churn ice cream recipe, such as my no-churn lemon ice cream here – https://www.seasonsandsuppers.ca/no-churn-meyer-lemon-ice-cream/ and replace the lemon juice with a cup or so of peach puree. I think the results would be much nicer.
Went to local farmers market in Perry utah and bought several pounds of juicy peaches (they have a summer holiday called Peach Days for a reason) Today I made this peach recipe and put it over Pecan,peach and cherry Crisp. It was absolutely amazing! Thanks
Simple and delicious
Thanks Phyllis and so glad you enjoyed it!
I have made up my peach ice cream and it’s been in refrigerator over night. When I put this in my churn if it does not come up to the full line what can I add? My book does not say.
Hi Kathy, I don’t know what kind of ice cream maker you have. They are all different. Best solution would be to scale the recipe up to 1 1/2 or double, as needed.
Destined to become one of my favorites Jennifer! I LOVE summer peaches! Pinned!
Thanks Mary Ann!
There’s just something sweet about peach ice cream on a hot July day! Perfect!
Thanks so much, Annie :)
A scoop of this creamy peach ice cream on top of your maple glazed peaches and buttermilk biscuits would be heavenly! It’s breakfast time here right now, and I’m thinking that would make the best kind of breakfast for a Monday!! ;)
Thanks Leanne and yes, a great breakfast or brunch dish, too, especially with yogurt.
Like summer in every bite! It was a lovely weekend here and today is just as sunny. A big scoop of two would be perfect! Pinned :) Have a wonderful week!
Thanks Dawn and you, too!
It’s not yet peach season so I haven’t tried this with peaches, but I have made it with blueberry/lemon and cherry. For the cherry added a couple of tablespoons of cherry liquor,. Both were also delicious.
So great to know! Loving the sounds of that cherry version. I can definitely report that the peach version is lovely as well. Like the strawberry version, it is just full of fresh fruit flavour :)
This is too easy! A must make for us as we adore peaches. Do you think this would be good as a no-churn recipe too? We’ve on vacation and I’d love to make this but don’t have an ice cream maker with me :) Pinned for sure!
Thanks Tricia :) Back in my pre-ice-cream-maker days, I would just blitz this up until frothy, set in the freezer and then stir it up a couple of times, at about the 2 hour mark and again at about the 3 hour mark. It worked fairly well :)