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Peach Maple Walnut Ice Cream

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. 

A small mason jar with a couple scoops of peach ice cream

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. 

An ice cream scoop scooping through a pan of ice cream

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. 

An ice cream cone resting in a loaf pan full of ice cream

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. 
  • Xantham gum: This is optional but I’ve started added it to my ice cream base recipes after trying a few recipes from Salt and Straw. I’ve learned that it helps to prevent ice crystals from forming which in turn makes for a richer and creamier ice cream. I did this with my Cake Batter Ice Cream and it was a dream!
  • 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! 
diced walnuts on a cutting board

How to Make Peach Ice Cream

  1. Pre-freeze your ice cream maker according to the manufacturer’s instructions, this usually takes 12+ hours
  2. 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.
  3. Remove from the heat and stir in the remaining 1 cup of heavy whipping cream and stir to combine.
  4. 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.
    An overhead shot of a cinnamon ice cream mixture with a whisk in it
  5. Once your base is cooled, you can prepare the peaches. Peel the skins with a vegetable peeler and slice into small pieces. 
  6. Next, brown the butter in a sauce pan over medium heat. 
  7. Then add peaches, brown sugar and cinnamon and stir to combine.
    two side by side images. One with brown butter and one with peached, cinnamon and brown sugar added
  8. 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.
    An overhead shot of sautéed peaches
  9. 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).
  10. 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.
An overhead shot of an ice cream maker with peach ice cream in it

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. 

diced peaches on a cutting board

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A small mason jar filled with scoops of peach maple walnut ice cream.

Peach Maple Walnut Ice Cream

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  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill Time: 6 hours
  • Cook Time: 20 minutes
  • Total Time: 7 hours 5 minutes
  • Yield: 6 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 sautéed in browned butter, cinnamon, and brown sugar.


Ingredients

For the ice cream base

  • 1 cup (236ml) whole milk
  • 2 cups (472ml) Heavy whipping cream,divided
  • 1 tablespoons (30ml) Maple syrup
  • 2 teaspoons (10ml) bourbon (optional)
  • 1/2 cup (95g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon xanthan gum (optional)
  • 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

Instructions

  1. Pre-freeze ice cream maker according to manufacturer instructions.

Prepare the ice cream base:

  1. In a medium-sized saucepan, combine the whole milk with 1 cup heavy cream and all the remaining ingredients except the vanilla extract and additional 1 cup heavy cream. Heat over medium heat, stirring frequently just until the dry ingredients are dissolved
  2. 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 top of the mixture with plastic wrap and refrigerate for a minimum of 2-3 hours until the mixture is completely cooled. The mixture may thicken, restir prior to churning.

Prepare the peach filling

  1. Peel the skins with a vegetable peeler and slice into small pieces. Set aside.
  2. Brown the butter in a pan, Chop the butter into pieces, cook over medium heat until the butter is rapidly boiling. Reduce the heat to medium-low. Once the moisture evaporates, the bubbles get tighter and appear to be foamy on top and browning begins. This is when the milk solids start to turn golden brown. Stir constantly and don’t take your eyes off it! Butter can go from brown to burn very quickly.
  3. Once it starts to brown, add the peaches, brown sugar and cinnamon and cook over medium heat until peaches are soft. Use a masher to smash the peaches into smaller pieces. 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:

  1. Add your ice cream base mixture to the ice cream machine according to the manufacturer’s instructions. Churn the ice cream for about 8-12 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).
  2. 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.


Notes

  • The prep time and total time include 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 want to use bourbon, omit it, and no need to replace it.
  • Toast the walnuts for added flavor or omit all together if you don’t like walnuts.
  • Xanthan gum- this is optional but I’ve learned that it helps to prevent ice crystals from forming which in turn makes for a richer and creamier ice cream.

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

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17 thoughts on “Peach Maple Walnut Ice Cream”

  1. Making this and I can’t find the vanilla extract anywhere lol? Can’t wait to try this 🙌🏼

  2. Avatar photo
    Lindsay @ Life, Love and Sugar

    Heck yes! Loving all the flavors! I want some! Why, oh why are you so far away?

  3. Avatar photo
    Lindsey @ American Heritage Cooking

    This recipe popped up on IG the day I got my ice cream maker in the mail! It was like destiny! Fate, if you will! This ice cream sounds beyond delicious! Pinned! I can’t wait to try it out…and thank you for the tip about pre-freezing the bowl, because I would have been super bummed.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks Lindsey! Oh yes, but sure to read the instructions on your ice cream maker, otherwise the ice cream won’t freeze!

      1. Avatar photo
        Lindsey @ American Heritage Cooking

        I read them like 20 times because I couldn’t believe how easy it is!! The bowl is in the freezer!

  4. Avatar photo
    Jocelyn (Grandbaby Cakes)

    You always make the absolute best ice creams! And I think the Parade article I put you in comes out today!

  5. Heck yes!!!
    Well, you asked for it… 🙂
    But I would have said it anyway. Maple walnut and peach? Super fabulous!

  6. Wow, your ice cream looks creamy and delicious! Judging from the ingredients, it has to be wonderful.