Fresh Peach Ice Cream

Fall is in the air here in southern Utah. The nights are cool even tough the day can still be blazin’ hot. I love this time of year because you can swim and eat ice cream during the day and make a fire to roast mallows on at night. I’m so glad I live here; it is beautiful.
Utah has lots of pioneer heritage and those pioneers were wonderful about planting fruit trees wherever they went. There is a three story apple tree in my neighbors yard that I’m sure is pioneer planted. I would have never thought of Utah as being a great place to grow fruit, but it really is. The warmth mixed with plenty of irrigated water from the mountain really does well for fruit. Right now peaches, plums, and pears are ripe while we wait for our apples to sweeten with the onset of cold. Mmm, I love apple season.
What fruit is ready in your neck of the woods? Do you have any trees of your own?
This recipe is a great way to use fresh peaches for dessert. Fresh peaches and ice cream is a combo that is just meant to be.
Fresh Peach Ice Cream recipe
Fresh Peach Ice Cream recipe

Fresh Peach Ice Cream
Makes 6 cups
Printable Recipe

3-4 medium peaches, peeled and pitted
1 cup whole milk
1 cup granulated sugar
pinch salt
1 1/2 cups heavy cream
1 T. vanilla extract

Add the peeled and pitted peaches to a blender or food processor and blend until smooth. In a medium bowl mix the peach puree, milk, sugar, salt, heavy cream, and vanilla extract together until the sugar dissolves. Add the ice cream mixture to your ice cream maker and process according to manufacturer’s directions.


If the peaches don’t want to blend up try adding part of the milk called for to help things move around. If you like more chunks in your ice cream, blend up 1/2 the peaches and dice the other half. Add the diced peaches to the ice cream just before serving.
I use a Cuisinart Ice Cream Maker that you just freeze the canister the ice cream is made in. It takes about 15 minutes to make ice cream with no salt and ice to mess with. I love it!
If you like a harder ice cream, put the ice cream in a freezer container and cover. Let it freeze for at least 2 hours and then let it sit for 10 minutes on the counter before serving. The ice cream straight out of the maker is just like soft-serve. Out of the freezer it is like store-bought.
Fresh Peach Ice Cream recipe

Disclosure: I don’t work with/for Cuisinart, I just love their ice cream maker.

19 comments on “Fresh Peach Ice Cream

  1. I LOVE this. We have peaches on one of our trees and have been dehydrating, freezing, and just plain eating everything we can salvage from the wasps. I’m going to have to try my hand at this recipe sometime soon! Thanks for sharing, and your pictures are gorgeous!

  2. The ice cream is delicious but there isn’t much of a peach flavor to the ice cream even though I wound up using 5 peaches! (I added the extra peach to help give more flavor) The recipe looks like it calls for one tablespoon but I used one teaspoon because I figured that a tbsp was too much. It turns out that a tsp is also too much. Overall the flavor (Even though it was more vanilla than peach) and consistency was great. I also use a Cuisinart ice cream maker and it is great!

  3. Everytime I make ice cream in my Cusinart (which I love) we seem to always taste the vanilla. Sometimes its all we taste. Even if I add a ton of things. The only one in which we didn’t was the peanut butter ice cream but it was still there. Any advice for how to curve the over powering vanilla taste?

    1. Maybe cut the vanilla in half?! I have no idea why the ice cream maker would matter but it sure could. Have you played around with their recipes much?!