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

Peach Maple Walnut Ice Cream

  • Author: Julianne Dell
  • Prep Time: 9 hours
  • Cook Time: 30 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 6 cups


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


  1. Pre-freeze ice cream maker according to manufactures instructions.
  2. 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.
  3. 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.
  4. Prepare the peaches. Peel the skins with a vegetable peeler and slice into small pieces. Set aside.
  5. 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.
  6.  Once the butters solids start to go from golden brown to darker brown, remove from the heat immediately
  7. 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.
  8. 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).
  9. 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
Nutrition Information:
1/2 cup
  • 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