Every August, when the peach stands pop up along the backroads of my hometown, I can’t resist pulling over. The fruit is warm from the sun, a little sticky, and smells like summer itself.
Last year, I ended up buying far too many—baskets overflowing with fuzzy golden orbs, each more fragrant than the last. I froze some, baked a pie, and still had more than I could manage. That’s when I decided to roast a batch and fold them into a no-churn ice cream base, just to see what might happen.
Let me tell you: this wasn’t just a happy accident—it was a revelation. Roasting coaxed out the peaches’ jammy sweetness, their juices turning syrupy and caramelized. Mixed with vanilla cream, it tasted like late summer in every bite.
Now, I make it on purpose, and always save a little extra syrup to drizzle over the top. Whether you’re a seasoned home cook or just craving something peachy and sweet, this one’s for you.
Short Description
This no-churn homemade peach ice cream features roasted peaches, a rich vanilla cream base, and optional add-ins like bourbon or shortbread. Perfectly creamy, fruity, and full of summer flavor—no ice cream machine required!
Key Ingredients
For the Roasted Peaches:
- 4 cups peeled, diced peaches (about 6 medium)
- ⅓ cup brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp cinnamon
For the Ice Cream Base:
- 2 cups heavy cream, chilled
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Optional Boosters:
- 2 tbsp bourbon (for depth)
- ½ cup crushed shortbread cookies (for texture)
Tools Needed
- Large mixing bowl
- Baking sheet
- Hand or stand mixer
- Loaf pan (or freezer-safe container)
- Spatula
- Knife for swirling
Cooking Instructions
Step 1: Roast the Peaches (Flavor Secret!)
Preheat oven to 375°F (190°C). In a bowl, toss the diced peaches with brown sugar, lemon juice, vanilla extract, and cinnamon. Spread them evenly on a parchment-lined baking sheet. Roast for 25 minutes or until the peaches are soft, fragrant, and bubbling with syrupy juices.
Once cooled slightly, mash the peaches gently with a fork to break them down a bit—but don’t puree. You want some chunks for texture. Chill completely in the fridge (about 1 hour).
Pro Tip: Reserve ¼ cup of the syrupy juices in a separate container for drizzling when serving!
Step 2: Whip the Base
In a large bowl, beat the chilled heavy cream until stiff peaks form (this will take about 3–4 minutes with an electric mixer on high).
In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and a pinch of salt.
If using bourbon, add it here. Gently fold the whipped cream into the condensed milk mixture using a spatula until smooth and fluffy.
Step 3: Layer & Freeze
Spoon a layer of the whipped cream mixture into a loaf pan, then add a layer of roasted peaches. If using crushed shortbread cookies, sprinkle some over this layer. Repeat until both mixtures are used up.
Using a butter knife, gently swirl the layers together. Don’t overmix—you want beautiful peachy ribbons throughout.
Cover with foil or a lid and freeze for at least 6 hours or overnight.
Texture Hack: For ultra-smooth texture, whisk the ice cream every 30 minutes for the first 2 hours of freezing.
Step 4: Serve & Swoon
Let the ice cream sit at room temperature for 10 minutes before scooping for the perfect texture.
Scoop into bowls or cones and drizzle with the reserved peach syrup. Garnish with fresh mint or extra peach slices for a touch of elegance.
Why You’ll Love This Recipe
Flavor Explosion: Roasted peaches bring deep, caramelized flavor that balances beautifully with the rich vanilla base.
No Churn Needed: You don’t need an ice cream machine—just a mixer and a little patience.
Customizable: Bourbon, shortbread, and even a swirl of honey can be added for unique variations.
Creamy Dreamy Texture: Whipped cream + condensed milk = the creamiest texture imaginable.
Crowd Pleaser: It’s a perfect dessert for summer BBQs, potlucks, or lazy afternoons.
Mistakes to Avoid & Solutions
Peaches too watery?
→ Solution: Always roast your peaches to reduce excess moisture and intensify their flavor.
Didn’t swirl properly?
→ Solution: Use a butter knife to gently swirl—don’t overdo it or the ribbons will disappear into the base.
Too hard to scoop?
→ Solution: Let the ice cream sit at room temp for 10–15 minutes before serving.
Ice crystals forming?
→ Solution: Cover tightly and press plastic wrap directly onto the surface before freezing to reduce air exposure.
Whipped cream not stiff enough?
→ Solution: Make sure your cream is very cold before whipping. Chill your bowl and beaters for best results.
Serving and Pairing Suggestions
Serve in waffle cones or sugar bowls with fresh peach slices.
Drizzle with extra peach syrup or a touch of honey.
Pair with shortbread cookies or almond biscotti for crunch.
Add a scoop on top of warm peach cobbler or pound cake.
For adults, serve with a splash of chilled Prosecco for a fun dessert float.
Storage and Reheating Tips
Store in an airtight container in the freezer for up to 2 weeks.
Press plastic wrap or wax paper directly on the surface to prevent freezer burn.
To soften before scooping, let the container sit on the counter for 10 minutes.
Do not microwave to soften—this ruins the texture.
FAQs
1. Can I use frozen peaches instead of fresh?
Yes! Thaw completely and pat dry before roasting to avoid excess water.
2. Is there a dairy-free version?
Try using coconut cream in place of heavy cream and a dairy-free condensed milk alternative.
3. Can I reduce the sugar?
You can reduce the brown sugar on the peaches to ¼ cup, but note that sweetened condensed milk is already sweet.
4. Will this work in an ice cream maker?
Technically yes, but it’s designed as a no-churn recipe. If using a machine, skip whipping the cream and follow your machine’s instructions.
5. How can I make it more “boozy”?
Increase the bourbon to 3 tbsp—but note that too much alcohol may affect freezing.
Tips & Tricks
– Chill all components (cream, bowl, beaters) before whipping for best volume.
– Add a pinch of sea salt on top before serving to boost flavor contrast.
– Want a thicker swirl? Let the roasted peaches cool only slightly before layering.
– A sprinkle of ground ginger or cardamom adds a subtle spice twist.
Recipe Variations
Honey Thyme Peach Ice Cream
Replace cinnamon with 1 tsp fresh thyme leaves during roasting.
Drizzle finished ice cream with honey before freezing.
Spiced Peach Pecan Ice Cream
Add ½ tsp nutmeg to the peach mixture and fold in ½ cup chopped toasted pecans into the base.
Peach & Cream Cookie Crunch
Mix in ½ cup crushed graham crackers or vanilla wafers instead of shortbread.
Blackberry Peach Swirl
Roast 1 cup blackberries with 1 tbsp honey and swirl into the base alongside peaches.
Strawberry Peach Sunrise
Mix 1 cup roasted strawberries with the peaches before layering for a beautiful two-tone look and fruity flavor.
Final Thoughts
This homemade peach ice cream is a scoop of sunshine with every bite. It’s cozy, creamy, and layered with flavor in the most satisfying way. The roasting step might seem extra, but trust me—it’s worth every caramelized second. I love that it’s both nostalgic and fresh, like something your grandma might’ve made, but with a modern twist.
And when it comes out of the freezer swirled with peaches and glistening with syrup? It’s nothing short of magic. This recipe is summer therapy, celebration, and comfort all at once. So go ahead—grab some ripe peaches and make something deliciously unforgettable. I can’t wait to hear how yours turns out!
Homemade Peach Ice Cream
Ingredients
For the Roasted Peaches:
- 4 cups peeled diced peaches (about 6 medium)
- ⅓ cup brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp cinnamon
For the Ice Cream Base:
- 2 cups heavy cream chilled
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
Optional Boosters:
- 2 tbsp bourbon for depth
- ½ cup crushed shortbread cookies for texture
Instructions
- Preheat oven to 375°F (190°C). Toss diced peaches with brown sugar, lemon juice, vanilla, and cinnamon. Spread on a parchment-lined baking sheet and roast for 25 minutes, until soft and syrupy.
- Let cool slightly, then mash gently (keep some chunks). Chill for 1 hour.
- Whip chilled heavy cream to stiff peaks (3–4 min).
- In another bowl, mix condensed milk, vanilla, salt, and bourbon (if using).
- Fold whipped cream into condensed milk until smooth.
- In a loaf pan, alternate layers of cream base and peaches. Add shortbread crumbs if desired.
- Swirl gently with a butter knife. Cover and freeze at least 6 hours.
- Texture Hack: Stir every 30 minutes for the first 2 hours for extra smoothness.
- Let ice cream sit out for 10 minutes to soften.
- Scoop and drizzle with reserved syrup. Garnish with mint or peach slices.
