Peach Ice Cream

Ripe juicy peaches are the secret to this simple buttermilk peach ice cream. It is fresh and tasty, a summer time favorite!

Peach Ice cream is creamy and sweet and loaded with chunks of peaches, just how we like it! For more cool treats try Grilled Peaches topped with vanilla ice cream, Dark Chocolate Peanut Butter Cup Fudgesicles, or Easy Homemade Drumsticks.

Buttermilk Peach Ice Cream | lifemadesimplebakes.com

Homemade Peach Ice Cream

I teased you guys with this ice cream on Instagram weeks ago, and then totally forgot to share it- oops! That’s ok though, because peach season is still going strong, and I can’t think of a better way to use those juicy ripe peaches!!

Homemade ice cream is always a favorite at our house. The entire process is something I look forward to. Making the custard base, churning the ice cream, and then of course, eating it! Our kids love to help which makes it even more fun.

I used my favorite vanilla ice cream as the base, only this time I decided to do something a little different. Instead of using half & half, I used buttermilk, which gave the ice cream a really nice flavor. It paired perfectly with the peaches.

Since constantly using buttermilk in recipes, we always have a carton sitting in our fridge. I know that’s not the case in most households, so make sure to pick one up before making this, because a homemade substitute will not yield the same results, I promise!

Buttermilk Peach Ice Cream | lifemadesimplebakes.com

How to make peach ice cream

PEACHES. In a large mixing bowl, combine peaches with ¼ cup sugar and the lemon juice. Cover and refrigerate for a couple of hours, preferably all day. Puree 1 ½ cups of the peaches, saving the rest to mix in after you churn the ice cream. In a large mixing bowl, combine the puree with the buttermilk and vanilla; set aside.

COMBINE. In a medium saucepan set over medium heat, combine the remaining sugar along with the heavy cream, corn syrup, and salt, heat until warm.

COOK. In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don’t scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over the bowl with the puree/buttermilk/vanilla. Whisk the mixture to bring it to room temperature. I generally set my bowl over an ice bath to cool the base down as quickly as possible.

Cover and refrigerate for at least 2 hours, preferably overnight (see notes).

FREEZE. Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer’s instructions (about 25 minutes). When the ice cream is firm, stir in the diced peaches and place in a freezer-safe container. Freeze for 2-4 hours before serving.

Buttermilk Peach Ice Cream | lifemadesimplebakes.com

Recipe Tips

You can do a couple of different things to separate the yolks from the whites. You can simply use your hands and crack the egg into your hand and hold onto the yolk while the whites slip through your fingers or you can use an egg separator tool.

To easily peel the peaches you should place a few of them in a pot of boiling water for 30 seconds. After 30 seconds put all of the peaches in a bowl of ice water to stop them from cooking. Let them sit there for a few seconds before taking them out. Gently rub the skin off after that!

Add 2 tbsp of fresh honey for extra sweetness.

If you don’t have any buttermilk on hand you can use this recipe to make your own.

Buttermilk Peach Ice Cream | lifemadesimplebakes.com

Storing Info

STORE and FREEZE the ice cream completely covered in a container (an old ice cream container, special plastic container for homemade ice cream, or a loaf pan).

If you pour the ice cream in a loaf pan you are going to want to press a piece of plastic wrap or wax paper firmly on top of the ice cream and even wrap a piece of plastic wrap around the entirety of the top. Wrapping it properly/storing it properly will help avoid freezer burn from forming.

Buttermilk Peach Ice Cream | lifemadesimplebakes.com

Fore more delicious ice cream try: 

Buttermilk Peach Ice Cream | lifemadesimplebakes.com

Peach Ice Cream Recipe

Ripe juicy peaches are the secret to this simple buttermilk peach ice cream. It is so fresh and tasty—a summer time favorite!
5 from 2 votes
Pin Rate
Course: Ice Cream & Frozen Treats
Cuisine: American
Prep Time: 45 mins
Cook Time: 10 mins
Refrigerate: 2 hrs
Total Time: 2 hrs 55 mins
Servings: 6 servings
Calories: 486kcal
Print Recipe

Ingredients

  • 5 peaches - overly ripe, peeled and diced
  • ½ cup +2 tbsp granulated sugar - divided
  • 1 tbsp lemon juice
  • 1 cup buttermilk
  • 2 tsp vanilla extract - (or 1 ½ tsp. vanilla extract + ½ tsp. almond extract)
  • 2 cup heavy cream
  • 2 tbsp light corn syrup
  • ¾ tsp kosher sea salt
  • 1 egg
  • 4 egg yolks

Instructions

  • In a large mixing bowl, combine peaches with ¼ cup sugar and the lemon juice. Cover and refrigerate for a couple of hours, preferably all day.
  • Puree 1 ½ cups of the peaches, saving the rest to mix in after you churn the ice cream. In a large mixing bowl, combine the puree with the buttermilk and vanilla; set aside.
  • In a medium saucepan set over medium heat, combine the remaining sugar along with the heavy cream, corn syrup, and salt, heat until warm.
  • In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them!
  • Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees.
  • Pour the mixture through a mesh sieve set over the bowl with the puree/buttermilk/vanilla.
  • Whisk the mixture to bring it to room temperature. I generally set my bowl over an ice bath to cool the base down as quickly as possible.
  • Cover and refrigerate for at least 2 hours, preferably overnight (see notes).
  • Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 25 minutes).
  • When the ice cream is firm, stir in the diced peaches and place in a freezer-safe container. Freeze for 2-4 hours before serving.

Notes

-The longer you let the ice cream base chill in the fridge, the more flavorful and intense the vanilla flavor will be.
-You don’t have to add the corn syrup, but it helps keep it extra creamy without it turning icy after a few days in the freezer.
-I have both the KitchenAid attachment bowl and a Cuisinart ice cream maker. I’ve found that the Cuisinart produces a thicker, creamier ice cream.
-Try adding ½ tsp. ground cinnamon + ½ c. crushed gingersnaps, Biscoff cookies or baked pie crust!

Nutrition

Serving: 6g | Calories: 486kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 271mg | Sodium: 384mg | Potassium: 374mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1852IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    Homemade Ice Cream is the absolute BEST! Its difficult to eat it any other way when you have had homemade. Its so fresh and creamy. Peach is one of my favorites too!

  2. 5 stars
    Give us all the peach ice cream! Especially, since it is full of big peaches. Peach flavor is always at the top of my family’s list!