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Rich, creamy homemade vegan peach ice cream made with fresh peaches but if it’s not peach season, no problem, frozen peaches will work too!
This cold, delicious treat is perfect for cooling off with on a hot summer day. You only need a few ingredients (no nuts or bananas included!) and an ice cream maker/churn. Plus, it’s so soft and velvety that no one will know it’s dairy-free and contains no eggs!
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I guess that chocolate ice cream and vanilla ice cream are the two most popular ice cream flavours which is well deserved because they're classics and both are delicious, don't you think?
Those two flavours, along with this vegan peach ice cream are in my top five list of best flavours, and I think after you taste it and see how creamy and luscious it is, it may also become a part of your top five, too!
It may not be a flavour you think of when you feel like having ice cream, but it should be because it's packed with bold peach flavour bringing a taste of hot summer days in each spoonful.
Doesn't this sound like something you want to eat NOW? Well let's get started so you can make a batch!
Ingredients You'll Need
Ingredient and Substitution Notes
Yellow Peaches - Fresh, in-season peaches are best but not to worry if it's not peach season, you can use frozen peaches, too. Find info on how to make this modification in the recipe notes. Canned peaches cannot be used.
Unsweetened Vegan Heavy Cream or Vegan Whipping Cream (NOT vegan whipped cream) - You'll need a dairy-free heavy cream / whipping cream (they're the same, but brands refer to them differently) which is the vegan alternative to dairy heavy cream. This ingredient cannot be substituted.
I use Silk Dairy-Free Whipping Cream (if you click that link, you will see the Canadian packaging, this is what it looks like in the US). If you can't find this brand, Country Crock, Califia Farms, and Violife are just a few other brands that make it.
Sugar - I use organic cane sugar, but you can also use granulated white sugar, just make sure it's vegan. Sugar serves a few purposes in homemade ice cream, the main two being sweetening and flavouring it, but it also contributes to the final texture and level of creaminess. Don't use less sugar than the recipe calls for, in my testing, this exact amount is needed to make the perfect dairy-free peach ice cream.
Lemon Juice - It adds a slight tang and enhances the peach flavour. Use fresh squeezed lemon juice.
Vanilla - This also gives the ice cream flavour and works well with peaches.
Salt - Just a little to also enhance the flavour.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
For this recipe, you will need an ice cream maker, it cannot be made without one. I have had the 2-Quart Cuisinart Ice Cream Maker for many years and I highly recommend it if you are looking for one!
IMPORTANT: Make sure you freeze your ice cream bowl at least 24 hours before you make the ice cream so it turns out correctly.
Prepare the Peach Sauce
For this recipe, you will need to prepare a peach sauce and chill it so it's cold. I do this the day before I make the ice cream, so proper planning is important for this recipe.
I tested this recipe several times using macerated fresh peaches, not a cooked sauce, but because of the amount of water in them, it produced ice cream that was icier than I liked.
Preparing a peach sauce for this recipe will evaporate some of the water and concentrate the peach flavour, giving you a vibrant, fresh-tasting ice cream. It's an extra step but it's so worth it!
Start by rinsing and cutting the peaches into eights and then peel the skin off each piece. You can peel peaches in two different ways, see the green box below!
Next, chop the peaches into small pieces, like in the picture above. The peaches will break down a little as they cook and you will also be mashing them, so no need to worry about getting the perfect-sized pieces.
To peel your peaches easily, you can use one of the following methods:
1) Carefully peel the skin away from the fruit with a paring knife, taking extra care to not peel away any of the fruit.
2) Blanch them whole in boiling water. Do this by placing them into a large pot of boiling water for 30-45 seconds, then transfer them to a bowl of ice water, the skin will slide off easily.
Add all the sauce ingredients to a medium pot, mix everything and then place the pot on the stove. Heat the mixture so it can reduce.
Cool the sauce in the pot, then mash it using a potato masher. Next, using an immersion blender, partially blend it, but don't fully purée it, you still want some fruit pieces but make sure there are no large pieces left. Transfer the sauce to a jar or container, then cover and refrigerate overnight.
TIP: Leaving large chunks of fruit in the sauce may seem like a good idea but it isn't ideal because those chunks will freeze into little icy peach cubes making the ice cream unpleasant to eat. Small pieces are fine, but make sure no large pieces remain. The final sauce should look like the picture below.
Prepare the Ice Cream
Add all the ingredients for the ice cream base to a bowl and whisk well. Make sure the sugar has dissolved. (I recommend using a mixing bowl with a spout so the base is easy to pour into the machine.)
Pour the ice cream mixture into the ice cream maker and churn until it reaches soft-serve consistency.
In the last 5 minutes of churning, add the chilled peach sauce to the ice cream machine. Churn until the mixture is fully incorporated into the ice cream, then turn the machine off.
The ice cream is done when it looks like soft serve. You can serve it at this point if this is the texture you prefer, but if you like a firmer ice cream, go to the next step.
Quickly transfer the ice cream to a container or a rectangular pan. Place plastic wrap directly onto the surface of the ice cream, cover and place it in the freezer for at least 2 hours to firm up completely
Your ice cream maker, and how long you kept your ice cream bowl in the freezer before starting will determine how fast your ice cream is finished churning. Most ice cream makers say to churn for 20-25 minutes but any time I make this recipe it always takes a little less than 15 minutes. So, keep an eye on the ice cream and look for the cues I mention in the recipe to know when it's ready.
Since this is a fruit ice cream, it freezes a little harder than those that do not contain fruit. After it has firmed up, remove it from the freezer 15 minutes before you serve it, this will soften it slightly making it easy to scoop.
Serve in a bowl or a cone, and if you'd like, you can top it with peach sauce to make it extra peachy! Other topping ideas to give the ice cream another level of texture are toasted coconut or crushed cookies.
Storing Leftovers
Homemade ice cream typically does not last as long in the freezer as store-bought ice cream, so use up what you have within 2 weeks.
Always store it in an airtight container or use containers specifically made for homemade ice cream.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements when making this recipe.
- Before making your homemade ice cream, read this article for helpful tips on how to make a delicious batch every time.
- Make sure to freeze your ice cream maker's bowl for at least 24 hours before starting.
- Make sure the peach sauce and the ice cream base are both very cold before adding them to the ice cream maker. Using warm or room temperature ingredients in this recipe will affect the churning time and the final consistency.
- Store your ice cream in an airtight container. Air will contribute to extra crystallization making the texture icy and can cause freezer burn. If your container does not have a lid, place a piece of plastic wrap directly on the surface of the ice cream and place the container in a freezer bag before freezing.
- The ice cream maker will not fully freeze your ice cream, it will only reach soft-serve consistency, for it to fully freeze, it needs to sit in the freezer for at least 2 hours.
- Read this post from top to bottom before you start. I’ve included many tips and tricks I've gathered while testing this recipe, things you may not think of. Also, read through the full recipe before getting started. Follow the recipe exactly as it’s written for the very best results.
If You Make This Recipe...
Tell me about it! Is peach ice cream now in your top five favourite ice cream flavours?
Please leave me a star rating and comment below or post a picture of your ice cream on Instagram and tag me so I can see it. (I’m @delightfuladventures on Instagram!)
If You Like This Recipe...
You may like these other vegan peach desserts:
Creamy Vegan Peach Ice Cream (No Nuts, No Bananas)
Suggested Equipment:
Ingredients:
24 hours before starting, place the ice cream maker's bowl into the freezer.
Peaches
- 1 pound (454g) ripe yellow peaches (Roughly 3-4 peaches, depending on size. If using frozen peaches, and/or cup measurements see notes below for more info)
- ⅓ cup (67g) sugar
- 1 tablespoon lemon juice
Ice Cream Base
- 3 cups (750ml) unsweetened vegan heavy cream or vegan whipping cream
- ⅓ cup (67g) sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
Instructions:
Peach Sauce
- Wash and cut the peaches into eighths, and peel the skin off each piece. Chop the peeled peach slices into small pieces.
- Add peaches, sugar, and lemon juice to a medium pot. Mix the ingredients together.
- Place uncovered pot over medium heat.
- When it starts to bubble (it will take roughly 4 minutes to get there), turn the heat down to medium-low and simmer uncovered for 25 minutes. Stir the sauce occasionally.
- After the time has passed, remove the pot from the stove and allow the sauce to cool in the pot.
- Once it's no longer hot, mash the sauce with a potato masher making sure to break up all remaining large peach pieces.
- Using an immersion blender, a regular blender, or a food processor, blend half of the sauce. Transfer all of the peach sauce to a jar and leave it uncovered until it has fully cooled.
- Once fully cooled, cover the jar, and refrigerate for at least 4 hours so it's fully chilled.
Ice Cream
- Add vegan heavy cream, sugar, vanilla, and salt to a mixing bowl and whisk well.
- Transfer the frozen ice cream bowl from the freezer to the ice cream maker. Set the mixing paddle and cover in place, and turn the machine on. Carefully pour the ice cream base into the machine.
- After churning for about 8-10 minutes, the mixture will reach soft-serve consistency, pour the peach sauce into the ice cream machine.
- The ice cream will loosen, allow it to continue churning and once it gets back to soft serve consistency (roughly 5 minutes), turn the machine off.
- You can enjoy it at this point as soft-serve, but if you prefer firmer ice cream, using a rubber spatula, immediately transfer it to a freezer-safe container, cover it, and place it in the freezer to firm up for at least 2 hours.
Recipe Notes:
- Please read the helpful info above and below before making this recipe to ensure success.
- Churning time will vary, depending on your ice cream maker and how long you freeze your ice cream bowl. Aim to freeze it for at least 24 hours before starting this recipe.
- I highly recommend using a scale to weigh your peaches (this is the one I have (Amazon Link). If you are using a scale, weigh the peaches whole, BEFORE they have been peeled, pitted, and chopped. If you don't have a scale and will be using cups to measure, you will need roughly 2 and ½ cups of chopped peaches (measure them AFTER they have been chopped!) See below for frozen peach measurements.
- To Make with Frozen Peaches: Use 350g (2 ¾ cups) of unsweetened sliced peaches. Thaw the slices enough so they can be chopped, they don't need to be fully thawed. Add the chopped peaches, sugar, and lemon juice to a medium pot and mix everything together. Place uncovered pot over medium heat until all the frozen peaches have fully thawed and the mixture starts to bubble, about 8 minutes. Turn the heat down to medium-low and simmer uncovered for 25 minutes, stirring occasionally.
- Store your ice cream in an airtight container for up to 2 weeks. To protect it further, place a piece of plastic wrap directly on the surface of the ice cream before covering the container.
- Remove from the freezer and let it sit at room temperature for 15 minutes before serving so it's easy to scoop.
- Nutrition info is based on 1 serving (½ cup) and the recipe is made as written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Kristi @ My SF Kitchen says
I have so many peaches (I always over-buy them!), so I am really excited to make this ice cream!!
Gwen says
You are so lucky, Kristi! Peach season is almost over here. I hope you enjoy the ice cream!!