5.0 from 6 votes
Peach Ice Cream Recipe
Luscious homemade Peach Ice Cream recipe that's so creamy and full of peaches! A recipe secret makes it extra rich and peachy and so delicious!
Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 16 (1/2 cup) servings
Calories: 185 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Roasted Peaches
- 2 whole peaches cut in half with pit discarded
- 2 tablespoons maple syrup
For the Peach Ice Cream:
- 2 cups whole milk
- 1½ cups whipping cream
- 1 cups granulated sugar
- 1/2 /2 cup maple syrup
- pinch kosher salt
- 1 teaspoon vanilla extract
Instructions
- For the roasted peaches:
- Slice peaches in half and remove pit. Place peaches skin side down and drizzle with maple syrup. Broil at 500º F for 5-7 minutes, taking care not to let the peaches burn. Remove from oven and set aside to cool completely. Once cooled, peel and chop for later use in ice cream.
- For the peach ice cream:
- Mix together milk, whipping cream, sugar, maple syrup, salt and vanilla. Pour into the insert of ice cream maker and make according to ice cream maker instructions.
- Once ice cream is almost ready, add chopped peaches along with any juices from the pan with the peaches. Continue making ice cream until it has completely made. Serve immediately for softserve ice cream or place in an airtight container and place in freezer for a few hours or overnight for a firmer ice cream.
Cup of Yum
Notes
- To enjoy soft-serve ice cream. If you wish to enjoy it immediately after it's made, scoop it into serving bowls or cones for soft-serve ice cream.
- To freeze for scooping. If not eating immediately as a soft serve ice cream and wish to enjoy it later as firmer, scoop ice cream, then freeze it immediately. Place the ice cream in an airtight container with a lid or a dish or loaf pan, wrap very well, and place in the freezer for a few hours to overnight for a firmer ice cream. Then serve by scooping and return any remaining ice cream to the freezer.
- Ice cream should last in the freezer for about two weeks.
- Homemade ice cream needs to be enjoyed a bit faster than store-bought as homemade doesn't contain preservatives.
Nutrition Information
Serving
0.5 cup
Calories
185kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
29mg
(10%)
Sodium
21mg
(1%)
Potassium
119mg
(3%)
Fiber
0.3g
(1%)
Sugar
24g
(48%)
Vitamin A
439IU
(9%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16(1/2 cup) servings
Amount Per Serving
Calories 185
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 185kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 21mg | 1% |
| Potassium | 119mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 439IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.