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This homemade peach ice cream is bursting with flavor featuring fresh cut peaches that are sautéed in browned butter and coated with cinnamon and brown sugar. An easy, no-bake dessert you can enjoy all year round.
Homemade Peach Ice Cream
I never would have guessed that peach ice cream would be a favorite of mine. My first job was at an ice cream and candy parlor in Southern Vermont which is where I tried it for the first time. It made the most amazing milkshake!
My peach ice cream is quite different, but equally as good because I’ve mixed in all the best flavors.
In this Peach Maple Walnut Ice Cream, I’ve added maple syrup, brown sugar, cinnamon and a touch of bourbon. It’s mixed with fresh peaches that have been cooked in brown butter, and some walnuts to finish it off.
Is this not the best combination of flavors?
Homemade ice cream is one of the best summer treats, and even though there’s a little planning involved, it’s really quite easy to make.
Three Important Tips for Homemade Ice Cream
Unless you keep your ice cream maker in the freezer at all times, you will need to refer to the instruction manual to see how long they recommend pre-freezing it before use.
You also need to make sure that all ingredients are cold before you add it to the machine to churn. This means preparing the ice cream base ahead of time since it’s cooked on the stovetop. This allows all the flavors to combine and set prior to making the ice cream.
Whenever you’re adding fruit to ice cream, you want to be sure there are no large chunks, which can be difficult to bite into once frozen. So when cooking the peaches, be sure to mash them up and cook off most of the liquid for the best results.
Ingredients You’ll Need
- Heavy whipping cream contains the highest percentage of milk fat making it the best option for homemade ice cream. If you don’t have heavy cream, you can use whole milk.
- Maple syrup gives you just a hint of flavor to compliment the cinnamon, brown sugar and peaches.
- Bourbon is an optional ingredient, if you don’t want to use it, just leave it out and don’t worry about a replacement.
- Granulated sugar to sweeten the ice cream
- Light brown sugar to offer a little bit of caramelization. If you don’t have brown sugar use all white granulated sugar
- Cinnamon and plenty of it, both in the ice cream and cooked with the peaches.
- Yellow Peaches are juicy and have the best flavor. The peaches should be peeled and diced. I use fresh, but you could use frozen if they are not in season.
- Brown Butter to cook the peaches in. This brings out a little bit of a nutty aroma. You can check out my tutorial for How to Brown Butter if you’ve never done it. It’s quite easy!
- Walnuts are optional, but I like the crunch it adds. Feel free to use your favorite nuts, toasted pecans would be great too!
How to Make Peach Ice Cream
- Pre-freeze your ice cream maker according to the manufacturer’s instructions, this usually takes 12+ hours
- Combine 2 cups of heavy whipping cream with the granulated sugar, brown sugar, cinnamon maple syrup and bourbon. Heat over medium heat, stirring frequently just until the mixture starts to boil.
- Remove from the heat and stir in the remaining 1 cup of heavy whipping cream and stir to combine.
- Cover the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely cooled. The mixture will thicken, just restir it prior to churning.
- Once your base is cooled, you can prepare the peaches. Peel the skins with a vegetable peeler and slice into small pieces.
- Next, brown the butter in a sauce pan over medium heat.
- Then add peaches, brown sugar and cinnamon and stir to combine.
- Cook over medium heat some of the liquid has evaporated and the peaches are soft. Then use a masher to smash peaches and cook until the mixture has thickened. Remove from heat and cool completely. This can be rapidly cooled in the freezer for 5-8 minutes.
- To churn the ice cream: Add your ice cream base mixture to the ice cream machine according to the manufacturer’s instructions. Churn the ice cream for about 8-10 minutes or until the mixture is thickened to a soft-serve like consistency. Add the peaches and chopped walnuts and continue churning until the mixture is well combined (2-3 minutes).
- Transfer to a freezer-safe container and freeze for 4-6 hours until firm. I recommend allowing the ice cream to soften for about 10 minutes before serving.
How to Store Homemade Ice Cream
It’s best to store the churned ice cream in a freezer-safe container or Tupperware that can be tightly sealed. If needed, divide the mixture up between two containers.
What Type of Peaches are Best?
I prefer to use yellow peaches as they are most readily available, but they’re also big and juicy and very flavorful.
Follow Beyond FrostingPrint
This homemade peach ice cream has fresh cut peaches that are sautéed in browned butter and coated with cinnamon and brown sugar. Flavor this ice cream with brown sugar, maple syrup and bourbon for the perfect summer treat.
For the ice cream base
- 3 cups (708ml) heavy whipping cream
- 2 tablespoons (30ml) Maple syrup
- 1 tablespoon (15ml) bourbon (optional)
- 1/2 cup (95g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 2 teaspoons (5g) cinnamon
- 1 teaspoon (5ml) pure vanilla extract
For the filling
- 2 large yellow peaches, peeled and diced
- 3 tablespoons (42g) unsalted butter, browned
- 1 tablespoon (14g) light brown sugar
- 1 teaspoon (2.5g) cinnamon
- 1 cup (116g) walnuts, chopped
- Pre-freeze ice cream maker according to manufactures instructions.
- Prepare the ice cream base: In a medium-sized saucepan, combine 2 cups of heavy cream, sugar, brown sugar, cinnamon, maple syrup and bourbon. Heat over medium heat, stirring frequently just until the mixture starts to boil.
- Remove from the heat and transfer to a heat-proof bowl. Stir in the remaining 1 cup heavy whipping cream and the vanilla extract and stir to combine. Cover the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely cooled. Mixture may thicken, restir prior to churning.
- Prepare the peaches. Peel the skins with a vegetable peeler and slice into small pieces. Set aside.
- To brown the butter, cut the butter into small pieces. Turn stovetop on to medium/medium low heat bringing the butter to a boil, stirring occasionally.
- Once the butters solids start to go from golden brown to darker brown, remove from the heat immediately
- Add the peaches, 1 tablespoons brown sugar and 1 teaspoon cinnamon and cook over medium heat until peaches are soft. Use a masher to smash the peaches. Continue cooking at a low boil until the mixture has thickened and a majority of the liquid has boiled off. Remove from heat and cool completely. This can be rapidly cooled in the freezer for 5-8 minutes.
- To churn the ice cream: Add your ice cream base mixture to the ice cream machine according to the manufacturer’s instructions. Churn the ice cream for about 10-12 minutes or until the mixture is thickened to a soft-serve like consistency. Add the peaches and chopped walnuts and continue churning until the mixture is well combined (2-3 minutes).
- Transfer to an airtight, freezer-safe container and freeze for 4-6 hours until firm. I recommend allowing the ice cream to soften for about 10 minutes before serving.
- The prep time and total time includes both the pre-freezing of your ice cream maker and also the freezing time for the ice cream.
- 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.
- If you don’t wan to use bourbon then just omit it, and no need to replace it
- Category: Ice Cream
- Method: No-Bake
- Cuisine: American
Keywords: Peach Ice Cream, Homemade peach ice cream, homemade ice cream, how to make homemade ice cream, peach desserts, no-bake peach desserts