Description
Inspired by sticky porch summers and family laughter, this peach ice cream is a tribute to ripe fruit, simple ingredients, and the sweet magic of homemade desserts. No eggs, no fuss—just creamy, peach-packed bliss you can make with or without an ice cream maker. One bite and you’re back on that creaky porch swing.
Ingredients
-
3 ripe peaches, peeled & chopped (about 2 cups)
-
1 cup heavy cream
-
1 cup whole milk
-
½ cup granulated sugar (or ½ cup maple syrup)
-
1 tsp pure vanilla extract
-
Pinch of fine sea salt
Instructions
-
Peel & Blend – Blanch peaches to peel, blend with other ingredients until smooth (save one peach for chopped texture).
-
Chill – Refrigerate mixture at least 2 hours or overnight.
-
Churn – Pour into your ice cream maker and churn 20–25 mins until soft-serve consistency.
-
Freeze – Transfer to container, press parchment on top, freeze 4 hours minimum. Let soften before scooping.
No machine? Freeze in a shallow pan, stirring every 30 mins for 2–3 hours until creamy.
Notes
-
Add bourbon + pecans or swirl with raspberry jam.
-
Make it vegan with coconut milk & maple syrup.
-
Roasting peaches first deepens the flavor.
- Prep Time: 15 mins
Nutrition
- Calories: 180 per serving
- Sugar: 17g
- Fat: 11g
- Carbohydrates: 18g
- Protein: 3g