Cool down this summer with a scoop of creamy, Southern-style peach ice cream—made with ripe, juicy peaches for a refreshing and nostalgic treat.
Why You’ll Love This Recipe
- Made with fresh, juicy peaches at peak ripeness
- Creamy, smooth texture with no eggs required
- Classic Southern flavor perfect for hot summer days
- Easy to prepare with just a few ingredients
- Naturally fruity and not overly sweet
- No artificial flavors or preservatives
- Great way to use up seasonal peaches
- Fun for family cookouts, picnics, or casual gatherings
- Can be made ahead and stored for days
- A nostalgic treat with a modern, homemade twist
Ingredients
- 3 cups fresh peaches, peeled, pitted, and chopped
- 1 1/4 cups granulated sugar, divided
- Juice of 1 lemon
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Directions
- In a bowl, combine chopped peaches with 1/2 cup of the sugar and lemon juice. Let the mixture sit for about 2 hours, stirring occasionally, to allow the peaches to release their juices.
- After macerating, purée the peach mixture in a blender or food processor until smooth.
- In a large mixing bowl, whisk together the heavy cream, milk, the remaining 3/4 cup of sugar, vanilla extract, and the puréed peaches.
- Pour the mixture into an ice cream maker and churn according to your machine’s instructions, until it reaches a soft-serve texture.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for 4–6 hours or until firm.
- Scoop and enjoy a refreshing bowl of homemade peach ice cream!
Servings and timing
- Servings: 8
- Prep Time: 30 minutes (plus 2 hours macerating time)
- Churning & Freezing Time: 6 hours
- Total Time: 8 hours 30 minutes
- Calories per serving: Approximately 280 kcal
Variations
- Chunky Style: Reserve some diced peaches to stir in after churning for texture.
- Peach & Cream Swirl: Layer the churned ice cream with whipped cream before freezing.
- Bourbon Peach: Add 1–2 tablespoons of bourbon for a grown-up twist.
- Low Sugar: Substitute with a sugar alternative or reduce sugar for a lighter version.
- Peach Melba: Serve with a drizzle of raspberry sauce and sliced almonds.
Storage/Reheating
- Storage: Keep in an airtight, freezer-safe container. Best enjoyed within 2 weeks for peak freshness.
- Texture Tip: Let sit at room temperature for 5–10 minutes before scooping to soften slightly.
- No Reheating Needed: This is a frozen dessert—just scoop and serve.
FAQs
Can I use canned or frozen peaches instead of fresh?
Yes, canned (drained) or thawed frozen peaches can be used, though fresh peaches give the best flavor.
Do I need to peel the peaches?
Peeling is recommended for a smoother texture, but if you prefer a rustic feel, you can leave the skins on.
Can I make this without an ice cream maker?
Yes. Freeze the mixture in a shallow dish, stirring every 30 minutes until firm, to mimic churning.
Is this recipe egg-free?
Yes, it contains no eggs, making it easier to prepare and lighter in taste.
Can I reduce the sugar?
You can reduce the sugar slightly or substitute with a natural sweetener, but it may affect texture.
What kind of cream should I use?
Use heavy cream for the richest, creamiest texture.
Can I make this dairy-free?
Yes, use full-fat coconut milk or a dairy-free cream alternative, though flavor and texture may vary.
How long does homemade ice cream last?
It’s best within 1–2 weeks. Over time, it may develop ice crystals and lose creaminess.
Can I add other fruits?
Yes! Try mixing in raspberries, blueberries, or mango for a fun twist.
How can I make the peach flavor stronger?
Use very ripe peaches and reduce the milk slightly for a more concentrated fruit flavor.
Conclusion
South Carolina Homemade Peach Ice Cream is a summer classic you’ll want to make again and again. With its creamy base, fresh peach flavor, and simple prep, it’s the ultimate seasonal dessert. Whether you churn it for a weekend treat or serve it at your next cookout, this sweet and refreshing ice cream captures the essence of Southern hospitality in every scoop.
Print
South Carolina Homemade Peach Ice Cream
- Total Time: 8 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cool down this summer with a scoop of creamy, Southern-style peach ice cream—made with ripe, juicy peaches for a refreshing and nostalgic treat.
Ingredients
- 3 cups fresh peaches, peeled, pitted, and chopped
- 1 1/4 cups granulated sugar, divided
- Juice of 1 lemon
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine chopped peaches with 1/2 cup of the sugar and lemon juice. Let the mixture sit for about 2 hours, stirring occasionally, to allow the peaches to release their juices.
- After macerating, purée the peach mixture in a blender or food processor until smooth.
- In a large mixing bowl, whisk together the heavy cream, milk, the remaining 3/4 cup of sugar, vanilla extract, and the puréed peaches.
- Pour the mixture into an ice cream maker and churn according to your machine’s instructions, until it reaches a soft-serve texture.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for 4-6 hours or until firm.
- Scoop and enjoy a refreshing bowl of homemade peach ice cream!
Notes
- Use very ripe peaches for maximum flavor and sweetness.
- You can leave small peach chunks in the purée for added texture.
- For a dairy-free version, substitute coconut milk and cream.
- Prep Time: 30 minutes (plus 2 hours macerating time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 27g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg