Creamy Peach Pie Ice Cream with buttery peach chunks and pie-crust swirls—perfect for cooling off with a nostalgic summer dessert.
Ingredients You’ll Need
What makes Peach Pie Ice Cream so delightful is how its handful of simple ingredients transform into a masterpiece of textures and tastes. Every component is purposeful — from the lush cream that gives body, to warm cinnamon and zesty lemon for bright pops of flavor.
- Heavy whipping cream: This is the heart of your ice cream base, bringing richness and a silky-smooth mouthfeel.
- Sweetened condensed milk: Adds loads of creamy sweetness, plus keeps the ice cream scoopable straight from the freezer.
- Vanilla extract: A dash of vanilla rounds out the flavors and adds a warm, familiar aroma that whispers “homemade.”
- Fresh or frozen peaches (diced): The star! Juicy peaches infuse every bite with bursts of bright, fruity flavor; use what’s in season or your frozen stash.
- Granulated sugar: Enhances the natural sweetness of the peaches and helps them break down into a luscious filling.
- Brown sugar: Brings depth and a subtle caramel note to both the filling and the buttery crust crumble.
- Lemon juice: Just a splash for zing — it lifts the fruit and balances all those rich, creamy elements.
- Ground cinnamon: Essential for that cozy, pie-inspired flavor that ties everything together.
- Cornstarch: Helps thicken the peach filling so you get ribbons of luscious fruit (not peachy puddles) in your ice cream.
- Water: Used with the cornstarch, it brings the filling together for perfect swirls.
- Crushed baked pie crust or shortbread cookies: For that irresistible, classic pie crunch — both work, so use what your heart desires.
- Melted butter: Binds the pie crust crumble and adds that unmistakable, rich flavor.
How to Make Peach Pie Ice Cream
Step 1: Cook the Peach Pie Filling
Start by tossing your diced peaches, granulated sugar, brown sugar, lemon juice, and ground cinnamon into a saucepan over medium heat. Let everything bubble and mingle for about 5 to 7 minutes, stirring now and then, until the peaches are gloriously soft and the mixture is starting to get syrupy and fragrant. In a small bowl, dissolve your cornstarch in the water, and pour this into the pan. Watch as the mixture thickens after 1 or 2 more minutes of gentle simmering. Once it’s nice and jammy, take it off the heat and let it cool completely (speed things up by popping it in the fridge!).
Step 2: Make the Crust Crumble
While your peaches are cooling, work on the finishing touch: the pie crust crumble. Mix your crushed baked pie crust (or shortbread cookies) with melted butter, brown sugar, and cinnamon in a small bowl. It’s quick, easy, and tastes like the best part of a warm, fresh pie. Set it aside, trying not to nibble too much before it makes it into the ice cream!
Step 3: Whip the Cream
In a large bowl, get your heavy whipping cream frothy and luxurious by beating it until you see stiff peaks. This is what will give your Peach Pie Ice Cream its light, airy foundation, even without an ice cream maker.
Step 4: Combine Base Ingredients
In another bowl, mix together the sweetened condensed milk and vanilla extract until smooth and glossy. Gently fold your whipped cream into this mixture, taking care not to deflate those lovely peaks. The goal: a super smooth, cloud-like base that tastes like a creamy dream.
Step 5: Swirl in the Peach Filling and Crust
Now comes the fun part! Grab your cooled peach filling and your pie crust crumble. Gently fold them both into the ice cream base, swirling and folding so you preserve those gorgeous ribbons of fruit and crunchy bits of crust. You want every scoop to surprise you with little prizes of pie-like flavor.
Step 6: Freeze the Ice Cream
Pour everything into a loaf pan, smooth out the top, then press a piece of plastic wrap right onto the surface to prevent freezer crystals. Tuck the pan into your freezer for at least 6 hours or, ideally, overnight. This is the hardest part: waiting for your Peach Pie Ice Cream to set!
Step 7: Serve and Enjoy
When you’re ready, take the ice cream out for a few minutes to soften just a touch, then scoop generous swirls into bowls, cones, or straight onto a slice of pie. Top with extra peach filling or a sprinkle of crumble for the full effect. Savor, repeat, share if you must!
How to Serve Peach Pie Ice Cream
Garnishes
This ice cream is made for a little flair — try adding extra diced peaches, a dash more of crust crumble, or a swirl of whipped cream. A few fresh mint leaves make it look especially tempting, and a scoop with a drizzle of honey over top really highlights those peachy flavors.
Side Dishes
If you’re looking to take your dessert game to the next level, pair Peach Pie Ice Cream with a warm slice of pound cake, a stack of crispy waffle cookies, or even as the star on a plate of shortbread. For summer parties, it shines alongside lemon bars or grilled peaches for double the fruit delight.
Creative Ways to Present
For an unforgettable presentation, scoop Peach Pie Ice Cream into mason jars layered with extra crumble for make-ahead parfaits, or sandwich generous scoops between homemade cookies for fabulous ice cream sandwiches. You can even set up a build-your-own sundae bar with caramel sauce, berries, and nuts so everyone can customize their bowl of happiness.
Make Ahead and Storage
Storing Leftovers
If you have any Peach Pie Ice Cream left over (admittedly rare!), keep it in an airtight, freezer-safe container. Just press a bit of plastic wrap or wax paper right on top of the ice cream before sealing it with a lid. This extra step keeps it from developing icy crystals and helps maintain its creamy, scoopable texture.
Freezing
Because this is a no-churn recipe, fresh from the freezer, Peach Pie Ice Cream is at its prime for about 1-2 weeks. After that, it’s still delicious, but the crust crumble may lose a little crispness. For the creamiest experience, let the ice cream sit at room temperature for 5-10 minutes before serving.
Reheating
Technically, ice cream isn’t meant for reheating, but if you find your batch is extra firm, popping your container in the microwave for 10-15 second bursts (just until the edges are slightly softened) will help you scoop without a struggle. Most of the time, a brief rest on the counter is all you need.
FAQs
Can I use canned peaches instead of fresh or frozen?
Absolutely! Just make sure to drain them well and chop them into bite-sized pieces. Canned peaches are softer and sweeter, so keep a taste-test spoon nearby and scale back the sugar in the filling if needed.
Do I really need to make the crust crumble, or can I skip it?
The crust crumble brings that signature “pie” vibe, but if you’re short on time, you can use crushed graham crackers or store-bought pie crust. Even vanilla wafers work in a pinch! Don’t skip entirely though — the crunch makes every bite shine.
Is it possible to make this ice cream dairy-free?
You can! Swap the heavy cream for full-fat coconut cream, and look for dairy-free sweetened condensed milk (or make your own with coconut milk and sugar). The texture will be just as creamy, and the coconut flavor pairs wonderfully with peaches.
Help! My ice cream is too hard to scoop. What should I do?
This often happens when the freezer is extra cold. Let your Peach Pie Ice Cream rest on the counter for several minutes before serving, or dip your scoop in lukewarm water to make serving a breeze.
Can I double this recipe for a crowd?
Definitely — just use a larger pan or split into two loaf pans. You’ll want to make sure the ice cream mixture isn’t packed too thickly; more surface area means faster freezing and those signature swirls in every serving.
Final Thoughts
If you’ve never tried making homemade ice cream, Peach Pie Ice Cream is the perfect place to start. It’s a ridiculously fun mash-up of all the best parts of summer: simple, sweet, and downright nostalgic. So, gather your peaches and let your imagination (and your taste buds) run wild — your next favorite dessert is just a scoop away!
More Fruity & Creamy Dessert Creations
Enjoyed our Peach Pie Ice Cream? Keep the sweet streak going with more luscious, fruit-forward desserts. Try the creamy crunch of the Peach Cobbler Cheesecake or the elegant layers of the White Chocolate Peach Cheesecake Delight. For a strawberry twist, dive into the Strawberry Cheesecake Banana Pudding Delight. Need something cool and refreshing? The Strawberry Cream Cheese Icebox Cake is a no-bake winner. Or go totally indulgent with the Caramel Macchiato Cheesecake.
Print
Delicious Recipe
- Total Time: 6 hours 35 minutes (includes freezing)
- Yield: 8 servings
- Diet: Vegetarian
Description
Creamy Peach Pie Ice Cream with buttery peach chunks and pie-crust swirls—perfect for cooling off with a nostalgic summer dessert.
Ingredients
Ice Cream Base
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Peach Pie Filling
- 2 cups fresh or frozen peaches, diced
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
Crust Crumble
- 1/2 cup crushed baked pie crust or shortbread cookies
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Cook the Peach Pie Filling: In a medium saucepan over medium heat, combine the diced peaches, granulated sugar, brown sugar, lemon juice, and cinnamon. Cook, stirring occasionally, for 5–7 minutes until the peaches are soft and juicy.
- Thicken the Filling: In a small bowl, mix the cornstarch with water, then add to the peach mixture. Simmer for another 1–2 minutes until thickened. Remove from heat and allow to cool completely.
- Make the Crust Crumble: In a bowl, stir together the crushed pie crust or cookies, melted butter, brown sugar, and cinnamon until evenly combined. Set aside.
- Whip the Cream: In a large mixing bowl, whip the heavy cream with a mixer until stiff peaks form.
- Combine Cream with Sweetened Condensed Milk: In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the cream, until the base is smooth and well-blended.
- Assemble the Ice Cream: Fold most of the cooled peach filling and crust crumble into the ice cream base, reserving a little of each for topping. Swirl gently to create ribbons.
- Freeze: Pour the mixture into a loaf pan, smooth the top, and cover tightly with plastic wrap. Place in the freezer and freeze for at least 6 hours or overnight until firm.
- Serve: Scoop the ice cream into bowls or cones and top with the reserved peach filling and crumble, if desired.
Notes
- For best texture, allow the ice cream to sit at room temperature for 5 minutes before scooping.
- You can use canned peaches if fresh or frozen are unavailable—just drain them well and reduce the added sugar slightly.
- Baked pie crust pieces add authentic flavor, but shortbread or graham crackers work well too.
- The ice cream keeps well, tightly covered, for up to 2 weeks in the freezer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 310
- Sugar: 29g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 61mg