This homemade peaches and cream ice cream is a delicious way to use lots of fresh peaches. With a hint of sour cream you'll be making this all peach season!
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This creamy homemade peach ice cream is an excellent recipe for when you have lots of luscious fresh ripe peaches. With plenty of peach flavor and a hint of sour cream it's the fresh, creamy ice cream you'll be eating all peach season!
Recipe tips and frequently asked questions
What does peach ice cream taste like?
Peach ice cream unsurprisingly tastes like peaches! Look for one with plenty of peaches such as this one to give a wonderful peach flavor.
What ice cream goes well with peaches?
peaches or a peach compote with peach ice cream, a classic vanilla ice cream or sour cream ice cream for a delicious twist!
Can I make homemade peach ice cream without an ice cream maker?
Yes you can. Make the base as per the recipe until you get to the churning part. Put the ice cream into your chilled container and freeze for one hour. Working quickly remove the ice cream from the freezer and whisk it, taking care to scrape the edges which will start to freeze first.
Return to the freezer for another hour. Remove and whisk again. Repeat for another two to three times or until the ice cream resembles soft-serve ice cream then allow to continue freezing until firm.
Can I use frozen or canned peaches?
You can try using frozen or canned peaches but I have not tested the recipe with these alternatives. Look for ones with no or low added sugar and minimal other ingredients. Your ice cream may not taste as fresh if you use frozen or canned peaches.
Hungry for more delicious stone fruit desserts this summer? Why not try making my mouth-watering peach compote (which pairs perfectly with this ice cream), creamy peach cheesecake, stewed plums or pineapple cherry popsicles. Delicious!
Ingredients
Peaches: are an integral part of this recipe. Look for fresh, very ripe fruit that will give maximum sweetness and flavor. If you are trying this recipe with frozen peaches they will need to be defrosted first. Or if using canned peaches look for one in juice with minimum sugar added.
Sour cream: full-fat sour cream is best in this recipe and will give you the best flavor.
Thickened cream: I use thickened cream in Australia which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
White sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.
Lemon juice: this recipe uses freshly squeezed lemon juice to add some brightness. Do not be tempted to use bottled lemon juice, it won't taste the same.
Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.
Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream.
You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!
How to make Peaches and Cream Ice Cream
See the full recipe card at the end of the post for ingredient amounts and instructions.
Put the tapioca starch into a small bowl. Measure the cream and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
Add the rest of the cream, sugar and glucose syrup to a pot on the stove. Heat on medium-low for a few mins until just simmering, stirring often to mix in the sugar and glucose syrup. Add the tapioca starch slurry and mix well. Remove from the heat and allow to cool. Transfer to a heat-proof container. Add the sour cream and blend with a stick/immersion blender until smooth.
Remove the skin from your peaches. This is optional but I find gives a better, less chewy texture. Put a large pot of water onto a boil. Prepare a large bowl of iced water. Using a spoon gently lower the peaches into the boiling water. Leave in there for one minute, gently stirring to ensure all the peaches get immersed in the hot water.
Remove the peaches from the boiling water with a slotted spoon and transfer them to the iced water. Use a small sharp knife to cut an X in the bottom of the peach, then gently remove the skin with your fingers. It should come away easily.
Cut the peaches in half and remove the pit.
Hot tip: the skinned peaches will be slippery! Take extra care when dicing and removing the peach pits.
Dice the peaches and add to a medium saucepan. Measure the sugar and add two tablespoons of it to the peaches (keep aside the rest for later). Give the pot a good stir. Put a lid on the pot and heat on medium-low for about ten minutes, shaking the pot frequently to prevent sticking. This will help get all those peach juices flowing without having to add any extra water.
Remove the lid and cook for a further 20 minutes or so, stirring frequently. You want to cook down the peaches until they are an almost jammy consistency. This evaporates off a lot of water from the peaches and will help keep your ice cream smooth and full of flavor.
Once the total volume of peaches has reduced to about 1 and ¾ cups (450mls) allow to cool, then blitz carefully with a stick/immersion blender. Strain to remove any last coarse bits. Add the strained cooled peaches to the rest of the ice cream mix and well. Add the lemon juice and salt and mix well. Cover and chill in the fridge for at least four hours, preferably overnight.
Put your ice cream storage container into the freezer to chill. If you are using a self chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done. Cover and freeze for at least four hours, or until firm.
How to serve
To serve this easy homemade peach ice cream scoop from the freezer and enjoy! Fabulous on its own, or with some of my peach compote. Delicious!
How to store
This peach and sour cream ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Peaches and Cream Ice Cream
Equipment
- ice cream maker or churner
Ingredients
- 2 teaspoons (5gms) tapioca starch
- 1 & ¼ cup (300mls) thickened cream
- ½ cup (110gms) white sugar
- ½ slightly heaped tablespoon (20gms) glucose syrup
- ⅔ cup (150mls) sour cream
- Approx. 4 or 5 (750gms/1.6lbs) very ripe peaches
- ½ tablespoon freshly squeezed lemon juice
- ⅛ teaspoon salt
Instructions
I highly recommend measuring by weight and mls instead of cups. You will get better, more consistent results!
- Put the tapioca starch into a small bowl. Measure the cream and transfer two tablespoons to the bowl with the tapioca starch and mix to form a slurry.
- Add the rest of the cream, sugar and glucose syrup to a pot on the stove. Heat on medium-low for a few mins until just simmering, stirring often to mix in the sugar and glucose syrup. Add the tapioca starch slurry and mix well. Remove from the heat and allow to cool.
- Transfer to a heat-proof container. Add the sour cream and blend with a stick/immersion blender until smooth.
- Skin the peaches. Put a large pot of water onto boil. Prepare a large bowl of iced water.
- Lower the peaches into the boiling water. Leave for one minute, stirring gently to ensure an even coverage. Transfer peaches ice water to cool. Use a small sharp knife to cut an x in the bottom of each peach, then gently remove the skin.
- CAUTION: skined peaches will be very sliper. Take care when handling and chopping.
- Slice the peaches in half, remove the pits and dice. Add to a medium saucepan with two tablespoons of sugar. Stir well. Put a lid on the saucepan and heat on medium low for about ten minutes, shaking the pot frequently to prevent sticking.
- Remove the lid and cook for a further 20 minutes, stirring frequently. You want to cook down the peaches until they are an almost jammy consistency and will help keep your ice cream smooth and full of flavor.
- Once the total volume of peaches has reduced to about 1 and ¾ cups (450mls) allow to cool, then blitz carefully with a stick/immersion blender. Strain then add the cooled peaches to the rest of the ice cream mix and mix well. Add the lemon juice and salt and mix well. Cover and chill in the fridge for at least four hours, preferably overnight.
- Put your ice cream storage container into the freezer to chill. If you are using a self chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done. Cover and freeze for at least four hours, or until firm.
- To serve remove from the freezer scoop and enjoy. Fabuious on its own or with some of my easy peach compote. Deliciouis !
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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