This homemade peach maple walnut ice cream is one of my favorite ice cream recipes to make in an ice cream maker! Every scoop is bursting with juicy fresh peaches tossed in cinnamon, and brown sugar. It’s cool and creamy, delicious any time of the year!
This recipe needs an ice cream maker, and if you’re looking for more excuses to use it, see my Strawberry Ice Cream or Apple Ice Cream.
Creamy Homemade Peach Maple Walnut Ice Cream
My first-ever job was slinging ice cream at a parlor in Southern Vermont. It’s where I tried peach ice cream for the first time (it made the most amazing milkshake!). And that’s what’s inspired this homemade version. This peach maple walnut ice cream is complete with real Vermont maple syrup.
A little cinnamon here and walnut crunch there really brings it all together. It’s the BEST combination of flavors, and so creamy. You’ll need to crack out the ice cream machine for this one, but the extra effort is definitely worth it.
Why You’ll Love It
- Surprisingly easy. This recipe takes a bit of planning ahead since you’ll be using the ice cream maker, but it’s super straightforward.
- Authentic ingredients. My homemade peach ice cream keeps it real with real peaches and real maple syrup. Making the base from scratch means that I know exactly what goes into it.
- Adaptable. Once you’ve mastered the perfect ice cream base, there’s no limit to the add-in potential. This peach ice cream is a great way to get the hang of using your ice cream maker.
Ingredient Notes
Below are some notes on the important ingredients you’ll need to make this creamy peach maple walnut ice cream from scratch. Scroll to the recipe card for a printable list with the full recipe details.
- Heavy Whipping Cream – Full-fat heavy cream has the highest percentage of milk fat. More fat = richer, silkier homemade ice cream.
- Whole Milk- Helps to balance out the fat of the heavy cream.
- Maple Syrup – Being from Vermont, I insist that you use the real stuff! Maple syrup rounds out the cinnamon and brown sugar flavors in this ice cream perfectly. If you don’t have it, honey is a good alternative. Whatever you do, skip the artificial pancake syrup!
- Brown Sugar – I love brown sugar in this recipe for the deeper caramelization, but granulated sugar will also work.
- Cinnamon – You’ll need ground cinnamon in both in the ice cream and cooked with the peaches. If you don’t like cinnamon, you can skip it.
- Peaches – Peeled and diced. I use fresh yellow peaches when they’re in season, but you could use frozen if they are not in season, see below.
- Walnuts – Another optional add-in for crunch. Toast them for added flavor. Toasted pecans or almonds would be great too.
What Type of Peaches are Best?
Fresh is best, but frozen peaches will also do, in a pinch. Since you’ll be cooking them, I recommend thawing them first and draining off the liquid. As for the variety of peaches you use, anything goes! I use yellow peaches because they’re easy to find, juicy, and flavorful.
How to Make Peach Ice Cream
If you’re just getting acquainted with your ice cream maker, it’s a good idea to pour yourself a cup of coffee and read over the manufacturer’s instructions. Not all machines are the same, but most will need to pre-freeze for 12+ hours before you make your ice cream. After, follow the steps below, and scroll to the recipe card for printable instructions.
- Make the ice cream base. In a medium-sized saucepan, combine the whole milk and all the remaining ingredients except the heavy cream and vanilla extract. Heat over medium-low heat, stirring frequently just until the dry ingredients are dissolved. Do not allow the mixture to boil. Take it off the heat and stir in the heavy cream and vanilla. Let the mixture chill and thicken in the fridge for 2-3 hours.
- Prepare the peaches. Peel and dice the peaches. Smaller pieces will cook faster. Toss with brown sugar and cinnamon. Then cook over medium to medium-low heat, adding 1 tablespoon of water at a time to prevent sticking. Once the liquid has mostly evaporated and peaches can easily be mashed, use a potato masher to create a chunky puree. Cook off any remaining liquid. You should be left with about 3/4 cup of peaches. Chill the mixture completely.
- Churn. Now, the prepared ice cream base goes into the ice cream maker to churn. Churn according to the manufacturer’s instructions, which is usually between 20-30 minutes. During the last few minutes of churning, add the peach mixture and walnuts.
- Freeze. Transfer the ice base to a freezer-safe container and freeze for 4-6 hours, until it’s set.
Want The Perfect Scoop? Do This!
First, let the ice cream sit on the counter for 10-15 minutes before scooping. Then run the ice cream scoop under hot water and pat dry before scooping. Homemade ice cream does not scoop as smoothly as store bought, but these two tips make all the difference!
My Tips for Making Ice Cream in an Ice Cream Maker
- Pre-freeze your machine. Unless you keep your ice cream maker in the freezer at all times, you’ll likely need to refer to the instruction manual for the recommended pre-freezing time before you use it.
- Use cold ingredients. Your ice cream ingredients need to be cold before they’re added to the machine to churn. I like to cook the ice cream base ahead of time so that it has time to cool. The same goes for the peaches.
- Mash the fruit well. When adding fruit to ice cream, be sure there are no large chunks as these can be difficult to bite into once they’re frozen. You’ll want to really mash up the peaches and simmer off most of the liquid for the best results.
How to Store Homemade Ice Cream
It’s best to store your churned ice cream in a freezer-safe container, or a loaf pan that can be tightly wrapped or otherwise sealed airtight (you may need more than one). I also like to press a sheet of plastic wrap directly against the surface of the ice cream as it helps to keep it from icing over. Homemade ice cream lasts in the freezer for up to 1 month.
More Easy Ice Cream Recipes
- Cake Batter Ice Cream (Ninja Creami Recipe)
- Homemade Strawberry Ice Cream
- Pumpkin Ice Cream
- Lucky Charms Marshmallow Ice Cream
Peach Maple Walnut Ice Cream
- Prep Time: 30 minutes
- Chill Time: 6-8 hours
- Cook Time: 25 minutes
- Total Time: 0 hours
- Yield: 4 Cups
- Category: Ice Cream
- Method: No-Bake
- Cuisine: American
Description
This homemade peach maple walnut ice cream is one of my favorite ice cream recipes to make in an ice cream maker! Every scoop is bursting with juicy fresh peaches, cinnamon, and brown sugar.
Ingredients
For the Ice Cream Base
- 1 cup (236ml) Whole milk
- ¼ cup (48g) Granulated sugar
- ¼ cup (56g) Light brown sugar
- 1 tablespoon (15ml) Maple syrup
- ¼ teaspoon Ground cinnamon
- ¼ teaspoon Salt
- 2 cups (473ml) Heavy whipping cream
- 1 teaspoon (5ml) Pure vanilla extract
- 1/2 cup (56g) chopped walnuts
For the Peach Filling
- 2 large Peaches
- 1 tablespoon (14g) Light brown sugar, packed
- ¼ teaspoon Ground cinnamon
- 2–3 tablespoons water as needed
Instructions
- Pre-freeze the ice cream machine as directed by the manufacturer.
For the Ice Cream
- In a medium-sized saucepan, combine the whole milk and all the remaining ingredients except the heavy cream, and vanilla extract. Heat over medium-low heat, stirring frequently just until the dry ingredients are dissolved. Do not allow the mixture to boil.
- Remove from the heat and transfer to a heat-proof bowl. Stir in the heavy whipping cream and vanilla, mixing to combine. Cover the top of the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely rechilled.
- Prepare the peach filling. Peel and dice the peaches, the smaller the better for quicker cooking. Toss with brown sugar and cinnamon. Cook over medium-low heat for 15-20 minutes, stirring occasionally, add 1 tablespoon of water at a time as needed to prevent sticking. Cook until most of the moisture is evaporated and the peaches are soft. Then mash with a potato masher to create a chunky puree. Cook off any remaining liquid. You should be left with about 3/4 cup of peaches. Chill completely.
- Churn the ice cream base according to the manufacturer’s instructions, this should take around 20-30 minutes. During the last couple of minutes, add the mashed peaches and walnuts, and reserve a couple of tablespoons to stir in by hand. Transfer the ice cream to a freezer-safe container, layering in the remaining peach filling. Freeze for 4-6 hours before scooping.
Notes
- Be sure to pre-freeze the ice cream maker according to the manufacturer’s instructions.
- I recommend using fresh peaches when available, however, frozen peaches can be used if needed. Thaw before using, and make sure to boil off any excess liquid. I use yellow peaches as they are the most readily available.
- Toast the walnuts for added flavor or omit all together if you don’t like walnuts.
- Store homemade ice cream in a freezer-safe container for up to one month.
Nutrition
- Serving Size: 1/2 cup
- Calories: 371
- Sugar: 20g
- Sodium: 18mg
- Fat: 30.8g
- Saturated Fat: 16.1g
- Carbohydrates: 22.1g
- Fiber: 1.4g
- Protein: 3.5g
- Cholesterol: 75mg
This recipe was absolutely outstanding. The best way to describe it is like eating pie but without the crust. The base of the ice cream was excellent in its own right before adding the peach puree. I used lactose free whole milk and heavy cream and it did not compromise the taste or creaminess at all. I also used glazed pecans (because it is what I happened to have) and the nuts definitely add a nice crunch. This recipe is a great way to use up peaches that get too ripe before you’re able to eat them. Thank you for giving me a reason to dig the ice cream maker out and give it whirl. We haven’t finished the first batch and I am already starting the ingredients for a second batch it was so good! This recipe also seems like you could easily substitute apples or pears in lieu of the peaches and still get an amazing result.
That is amazing Debbie! Thank you so much for stopping by to leave this review!
HAHA Thanks Mir!
Thanks Jessica! I too wish I had a batch of this in my freezer right now!
HAHA!
Thank you! Yes it is one of my favorite ice creams to date!