19 Creamy Homemade Peach Ice Cream Decadent Recipes

Nothing says summer like the sweet, juicy flavor of ripe peaches—especially when swirled into rich, velvety homemade ice cream! Whether you’re craving a classic churned delight or a no-churn shortcut, we’ve rounded up 19 irresistibly creamy peach ice cream recipes that’ll have you running to the freezer. From bourbon-spiked indulgence to dairy-free dreaminess, there’s a scoop (or two) here for everyone. Ready to get churning?

Classic Homemade Peach Ice Cream

Nothing beats the taste of summer like this creamy, dreamy peach ice cream—bursting with fresh fruit flavor and just the right amount of sweetness.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 2 cups ripe peaches, peeled and finely chopped (about 3 medium peaches)
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 tbsp vanilla extract, and 1/4 tsp salt until the sugar dissolves completely.
2. In a separate bowl, toss 2 cups chopped peaches with 1 tbsp lemon juice to prevent browning.
3. Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
4. During the last 5 minutes of churning, add the peaches and let them incorporate fully.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic here? The peaches stay slightly jammy against the velvety cream, giving every scoop a nostalgic farmers’ market vibe.

Tip: For extra peachy intensity, mash half the chopped peaches into a rough purée before adding them to the churn.

Southern Style Peach Ice Cream

Nothing says summer like this creamy, dreamy peach ice cream—bursting with ripe fruit flavor and a hint of vanilla.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/4 tsp salt
• 2 cups fresh peaches, peeled and finely chopped (about 3 medium peaches)
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, whisk together the heavy cream, whole milk, 3/4 cup granulated sugar, 1 tbsp vanilla extract, and 1/4 tsp salt until the sugar dissolves.
2. In a separate bowl, toss the chopped peaches with 1 tbsp lemon juice to prevent browning.
3. Gently fold the peaches into the cream mixture until evenly distributed.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic here? The peaches stay tender and juicy even after freezing, giving every spoonful a sunny, fruity punch.

Tip: For extra peachy intensity, mash half the peaches before adding—you’ll get swirls of concentrated flavor!

Grilled Peach and Honey Ice Cream

This dreamy summer dessert combines smoky-sweet grilled peaches with creamy honey-infused ice cream—no churn required!

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1/4 cup honey, divided
• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Grill the peaches: Preheat grill to medium-high (400°F). Brush peach halves with olive oil and grill cut-side down for 3–4 minutes until char marks appear. Flip, drizzle with 2 tbsp honey, and grill another 2 minutes. Let cool, then dice.
2. Whip the base: In a large bowl, beat heavy cream until stiff peaks form. Gently fold in condensed milk, vanilla, cinnamon, salt, and remaining 2 tbsp honey.
3. Layer and freeze: In a loaf pan, alternate layers of cream mixture and grilled peaches. Swirl gently with a knife. Freeze 6 hours or overnight.

The magic here? Grilling caramelizes the peaches’ sugars, balancing the honey’s floral sweetness with a subtle smoky depth.

Tip: For extra texture, sprinkle crushed graham crackers between layers before freezing.

Vegan Coconut Peach Ice Cream

This dreamy, dairy-free ice cream blends tropical coconut milk with juicy summer peaches for a luscious treat that’s ready in just 30 minutes (plus freezing time!).

Ingredients:

• 2 (13.5 oz) cans full-fat coconut milk, chilled overnight
• 3 ripe peaches, pitted and chopped (about 2 cups)
• 1/2 cup pure maple syrup
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. In a blender, combine the coconut milk (solid cream only—discard the watery liquid), peaches, 1/2 cup maple syrup, 1 tbsp lemon juice, 1 tsp vanilla, and 1/4 tsp salt. Blend until completely smooth, about 1 minute.
2. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
3. Transfer to a freezer-safe container, press parchment paper directly onto the surface, and freeze for at least 4 hours or until firm.

The magic here? Using only the coconut cream (no watery layer) gives this vegan ice cream an ultra-rich, scoopable texture—no one will guess it’s dairy-free!

Tip: For a ripple effect, swirl in 1/4 cup chopped peaches after churning.

Bourbon Infused Peach Ice Cream

This boozy, fruity ice cream is summer in a scoop—creamy peach sweetness with a warm bourbon kick that lingers just right.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 2 cups ripe peaches, peeled and diced (about 3 medium)
• 2 tbsp bourbon

Instructions:

1. In a saucepan over medium heat, warm the heavy cream, milk, and 1/2 cup of the sugar, stirring until sugar dissolves (about 3–4 minutes). Remove from heat.
2. Whisk the egg yolks with the remaining 1/4 cup sugar and salt in a bowl. Slowly pour 1 cup of the warm cream mixture into the yolks, whisking constantly to temper. Pour the yolk mixture back into the saucepan.
3. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Strain through a fine-mesh sieve into a bowl, then stir in the vanilla extract. Chill for 4 hours or overnight.
4. Meanwhile, toss the peaches with the bourbon and let macerate for 30 minutes. Mash lightly with a fork, leaving some chunks.
5. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. In the last 2 minutes, add the peaches and bourbon mixture. Transfer to a freezer-safe container and freeze for 4 hours before serving.

The bourbon doesn’t just add flavor—it keeps the ice cream scoopably soft, even straight from the freezer.

Tip: For a stronger bourbon punch, drizzle an extra tablespoon over the ice cream just before serving.

Roasted Peach and Vanilla Bean Ice Cream

This dreamy ice cream combines caramelized roasted peaches with rich vanilla bean for a summery treat that tastes like sunshine in a bowl.

Ingredients:

• 4 ripe peaches, pitted and quartered
• 1/2 cup granulated sugar, divided
• 1 tbsp lemon juice
• 2 cups heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and seeds scraped (or 1 tbsp vanilla extract)
• 1/4 tsp kosher salt
• 4 large egg yolks

Instructions:

1. Preheat oven to 400°F. Toss peaches with 1/4 cup sugar and lemon juice on a parchment-lined baking sheet. Roast for 20 minutes until jammy and slightly charred. Let cool completely, then chop into bite-sized pieces.
2. Meanwhile, heat cream, milk, vanilla bean seeds (or extract), and salt in a saucepan over medium until just steaming (do not boil). Whisk egg yolks with remaining 1/4 cup sugar in a bowl until pale.
3. Slowly pour 1/2 cup hot cream mixture into yolks while whisking, then return everything to the saucepan. Cook on low, stirring constantly with a spatula, until thick enough to coat the back of a spoon (about 5-7 minutes). Strain through a fine-mesh sieve into a bowl.
4. Chill custard for 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions, folding in roasted peaches during the last 2 minutes. Transfer to a freezer container and freeze for 4 hours before serving.

The magic here? Roasting peaches intensifies their sweetness while keeping a subtle tang—perfect against the floral vanilla custard.

Tip: For extra texture, sprinkle crushed amaretti cookies over scoops before serving.

Peach Cobbler Ice Cream

This dreamy dessert combines the cozy flavors of peach cobbler with creamy vanilla ice cream—no churn required! It’s like summer in a bowl.

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 1/2 cups diced ripe peaches (about 2 medium)
• 1/2 cup crushed shortbread cookies (about 4 cookies)
• 2 tbsp brown sugar
• 1 tbsp unsalted butter, melted

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 3 minutes. Gently fold in the sweetened condensed milk, vanilla extract, and 1/4 tsp cinnamon until fully combined.
2. In a skillet over medium heat, cook the diced peaches and 2 tbsp brown sugar for 5 minutes, stirring occasionally, until syrupy. Remove from heat and let cool slightly.
3. Toss the crushed shortbread cookies with 1 tbsp melted butter. Layer half the ice cream mixture into a 9×5-inch loaf pan, then swirl in half the peaches and half the cookie crumbs. Repeat layers.
4. Cover with plastic wrap and freeze for at least 6 hours, or until firm. Scoop and serve!

The magic here? The juicy peaches and buttery crumbs stay soft even after freezing, so every bite tastes like fresh cobbler.

Tip: For extra crunch, sprinkle additional cookie crumbs on top just before serving.

Spiced Peach and Cinnamon Ice Cream

This creamy, dreamy ice cream blends ripe peaches with warm cinnamon and a hint of nutmeg for a dessert that tastes like summer and cozy evenings rolled into one.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1 1/2 cups peeled, diced ripe peaches (about 2 medium)

Instructions:

1. In a medium saucepan over medium heat, combine heavy cream, whole milk, and 3/4 cup granulated sugar. Heat, stirring occasionally, until the sugar dissolves (about 5 minutes—do not boil). Remove from heat.
2. Whisk in 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/8 tsp salt. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. During the last 5 minutes of churning, add 1 1/2 cups diced peaches and let them incorporate evenly.
5. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

The subtle warmth of cinnamon and nutmeg makes this ice cream taste like a hug in a bowl, while the juicy peaches keep it refreshing. Perfect for scooping onto waffle cones or eating straight from the tub!

Tip: For extra peach flavor, toss the diced peaches with 1 tbsp sugar and let them macerate for 30 minutes before adding to the ice cream.

Peach Mango Swirl Ice Cream

This dreamy, no-churn ice cream combines juicy peaches and tropical mango for a sweet, sunshiny treat that’s easier than you think!

Ingredients:

• 2 cups heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1 cup diced ripe peaches (fresh or thawed frozen)
• 1 cup diced ripe mango (fresh or thawed frozen)
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions:

1. Make the fruit swirl: In a small saucepan over medium heat, combine peaches, mango, sugar, and lemon juice. Cook for 8–10 minutes, stirring occasionally, until softened and syrupy. Let cool completely, then mash lightly with a fork (leave some chunks).
2. Whip the base: In a large bowl, beat heavy cream and vanilla with an electric mixer on high until stiff peaks form, about 3 minutes. Gently fold in sweetened condensed milk until just combined.
3. Layer and swirl: Spread half the cream mixture into a 9×5″ loaf pan. Dollop half the fruit mixture on top and swirl with a knife. Repeat with remaining cream and fruit.
4. Freeze: Cover with parchment paper and freeze for at least 6 hours, or until firm.

The magic here? The fruit swirl stays jammy and vibrant against the creamy vanilla base—no ice cream maker required!

Tip: For extra texture, sprinkle crushed graham crackers between layers before freezing.

Brown Sugar Peach Ice Cream

This luscious peach ice cream gets its rich depth from brown sugar, making it the perfect balance of caramelized sweetness and bright summer fruit.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup packed light brown sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups peeled, diced ripe peaches (about 3 medium)
• 1 tbsp fresh lemon juice

Instructions:

1. In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, 3/4 cup brown sugar, and 1/4 tsp salt until the sugar dissolves (about 3 minutes). Remove from heat and stir in 1 tsp vanilla extract. Chill mixture for at least 4 hours or overnight.
2. Toss the peaches with 1 tbsp lemon juice and let sit for 10 minutes. Mash half the peaches with a fork, leaving some chunks.
3. Churn the chilled cream mixture in an ice cream maker according to manufacturer’s instructions. In the last 2 minutes of churning, fold in all the peaches.
4. Transfer to a freezer-safe container and freeze for 4 hours or until firm.

The brown sugar caramelizes slightly during churning, giving this ice cream a subtle toffee-like richness that pairs beautifully with the juicy peaches.

Tip: For extra peach flavor, swap 1/2 cup of the milk with peach nectar.

Peach and Raspberry Ripple Ice Cream

This dreamy homemade ice cream swirls sweet peaches and tangy raspberries into a creamy vanilla base—no churn required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup diced ripe peaches (about 2 medium)
• 1 cup fresh raspberries
• 2 tbsp granulated sugar

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 3 minutes. Gently fold in the sweetened condensed milk, vanilla extract, and salt until just combined.
2. In a small saucepan over medium heat, combine the peaches, raspberries, and sugar. Cook for 5 minutes, mashing lightly with a spoon, until syrupy. Let cool 10 minutes.
3. Pour half the cream mixture into a 9×5″ loaf pan. Dollop half the fruit mixture on top and swirl with a knife. Repeat layers with remaining cream and fruit.
4. Freeze for at least 6 hours, or until firm. Let sit at room temperature 5 minutes before scooping.

The ripple effect creates pockets of jammy fruit that contrast beautifully with the velvety base—every spoonful is a surprise!

Tip: For extra peach flavor, swap 1/2 tsp vanilla extract with almond extract.

Peach Cheesecake Ice Cream

This dreamy no-churn ice cream combines ripe peaches and creamy cheesecake flavors for a summery treat that’s impossibly smooth.

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups finely diced ripe peaches (about 2 medium)
• 1/2 cup crushed graham crackers

Instructions:

1. In a large bowl, beat heavy cream with a hand mixer until stiff peaks form, about 3-4 minutes.
2. In another bowl, blend cream cheese, sweetened condensed milk, vanilla extract, and salt until smooth. Gently fold this mixture into the whipped cream.
3. Layer half the cream mixture into a 9×5″ loaf pan. Sprinkle with half the peaches and half the graham crackers. Repeat layers, then swirl gently with a knife.
4. Cover with plastic wrap pressed directly onto the surface. Freeze for at least 6 hours or overnight.

The magic here? The cream cheese adds tangy richness without an ice cream maker, while the juicy peaches stay perfectly bright against the graham cracker crunch.

Tip: For extra peach flavor, toss the diced fruit with 1 tbsp sugar and let sit for 15 minutes before layering.

Lemon Zest Peach Ice Cream

Bright lemon zest and juicy peaches come together in this creamy, no-churn ice cream that tastes like summer in a bowl.

Ingredients:

• 2 cups heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups diced ripe peaches (about 2 medium)
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, diced peaches, lemon juice, lemon zest, vanilla extract, and salt until fully combined.
3. Pour the mixture into a 9×5-inch loaf pan or airtight container. Smooth the top with a spatula.
4. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm.

The lemon zest adds a sunny pop of citrus that balances the sweetness of the peaches, while the no-churn method keeps it fuss-free. Serve scoops topped with extra fresh peaches for a pretty finish.

Tip: For an extra peachy flavor, toss the diced peaches with 1 tbsp sugar and let them macerate for 15 minutes before folding into the cream mixture.

Peach and Almond Milk Ice Cream

This dreamy, dairy-free ice cream is bursting with ripe peach flavor and a hint of nutty almond—perfect for hot summer days when you crave something refreshing but indulgent.

Ingredients:

• 3 cups frozen peach slices (about 4 medium peaches)
• 1 1/2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Pinch of sea salt

Instructions:

1. Combine the frozen peach slices, almond milk, maple syrup, vanilla extract, almond extract, and sea salt in a high-speed blender.
2. Blend on high for 1–2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy.
3. Pour the mixture into a loaf pan or freezer-safe container and freeze for at least 4 hours, or until firm.
4. Let the ice cream sit at room temperature for 5–10 minutes before scooping to soften slightly.

The almond milk adds a subtle richness without overpowering the peaches, while the maple syrup keeps it just sweet enough. No ice cream maker required—just blend and freeze!

Tip: For extra texture, fold in chopped toasted almonds or fresh diced peaches before freezing.

Peach Sorbet with Ice Cream Swirl

This dreamy peach sorbet gets a creamy upgrade with a vanilla ice cream swirl—perfect for hot summer days when you crave something light but indulgent.

Ingredients:

• 4 cups frozen peaches (about 6 medium peaches, sliced)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1/2 cup softened vanilla ice cream

Instructions:

1. In a small saucepan over medium heat, combine 1/2 cup granulated sugar and 1/4 cup water. Stir until sugar dissolves, about 3 minutes. Remove from heat and let cool slightly.
2. In a blender, puree the frozen peaches, sugar syrup, 1 tbsp lemon juice, and 1/2 tsp vanilla extract until smooth, scraping down the sides as needed.
3. Pour the mixture into a loaf pan and freeze for 1 hour. Dollop 1/2 cup softened vanilla ice cream over the semi-frozen sorbet, then use a knife to swirl it gently. Freeze for another 3–4 hours, or until firm.

The contrast between the bright peach sorbet and the rich vanilla swirl makes every spoonful irresistible—like a peaches-and-cream dessert in frozen form!

Tip: For extra texture, fold in a handful of chopped fresh peaches before the final freeze.

Peach and Basil Infused Ice Cream

This dreamy, herb-kissed ice cream balances sweet summer peaches with fresh basil for a surprisingly refreshing twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 4 large egg yolks
• 1 cup ripe peaches, peeled and finely chopped
• 1/4 cup fresh basil leaves, tightly packed (plus extra for garnish)
• 1 tsp vanilla extract

Instructions:

1. In a saucepan, combine heavy cream, whole milk, 1/2 cup sugar, and salt. Heat over medium until steaming (do not boil), stirring occasionally.
2. Whisk egg yolks with remaining 1/4 cup sugar in a bowl until pale. Slowly pour 1 cup hot cream mixture into yolks while whisking, then return everything to the saucepan.
3. Cook on low heat, stirring constantly, until thick enough to coat the back of a spoon (about 5–7 minutes). Strain through a fine-mesh sieve into a clean bowl.
4. Stir in peaches, basil leaves, and vanilla extract. Cover and refrigerate for 4 hours (or overnight) to infuse.
5. Strain out basil leaves, then churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer-safe container and freeze for 4 hours before serving.

The basil’s subtle peppery note lifts the peaches’ sweetness, making this taste like summer in every spoonful.

Tip: For extra texture, fold in diced peaches during the last 2 minutes of churning.

Peach and Caramel Swirl Ice Cream

This dreamy homemade ice cream blends ripe peaches with velvety caramel for a sweet-tart swirl that’ll make your taste buds sing.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups peeled, diced ripe peaches (about 3 medium)
• 1/2 cup store-bought or homemade caramel sauce (plus 2 tbsp for swirling)

Instructions:

1. In a blender, puree peaches with 1/4 cup sugar until smooth. Strain through a fine-mesh sieve to remove pulp (optional for smoother texture).
2. Whisk together heavy cream, milk, remaining 1/2 cup sugar, vanilla extract, and salt in a large bowl until sugar dissolves. Stir in peach puree.
3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions (about 25–30 minutes).
4. Transfer half the soft ice cream to a freezer-safe container. Drizzle with 1/4 cup caramel sauce, then repeat layers. Use a knife to gently swirl.
5. Freeze for at least 4 hours or until firm. Drizzle with remaining 2 tbsp caramel sauce before serving.

The magic here? The caramel ribbons stay silky-soft against the bright peach base—no icy chunks!

Tip: For extra peach flavor, toss diced peaches with 1 tbsp sugar and let macerate for 30 minutes before blending.

Peach and Honey Lavender Ice Cream

This dreamy, floral-scented ice cream balances sweet peaches with earthy lavender for a dessert that tastes like summer in a bowl.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup honey
• 4 large egg yolks
• 1 tsp dried culinary lavender
• 1/4 tsp fine sea salt
• 1 cup ripe peaches, peeled and finely diced
• 1 tbsp fresh lemon juice

Instructions

1. In a saucepan over medium heat, warm 2 cups heavy cream, 1 cup whole milk, and 1/2 cup honey until steaming (do not boil). Remove from heat, stir in 1 tsp lavender, cover, and steep for 30 minutes. Strain through a fine-mesh sieve.
2. Whisk 4 egg yolks with remaining 1/4 cup honey and 1/4 tsp salt in a bowl. Slowly pour 1/2 cup of the warm cream mixture into yolks while whisking, then return everything to the saucepan.
3. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 10 minutes). Strain into a bowl, cover, and chill for 4 hours or overnight.
4. Toss 1 cup diced peaches with 1 tbsp lemon juice. Churn chilled custard in an ice cream maker according to manufacturer’s instructions, folding in peaches during the last 2 minutes.
5. Transfer to a freezer-safe container and freeze for 4 hours before serving.

The lavender’s subtle perfume and honey’s floral sweetness make this ice cream feel elegant, while juicy peach chunks keep it playful.

Tip: For stronger lavender flavor, steep the flowers for up to 1 hour—just avoid overdoing it, as the taste can become soapy.

Peach and Ginger Spice Ice Cream

This creamy, dreamy ice cream balances sweet summer peaches with a warm kick of ginger and cinnamon—no churn required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups fresh peaches, peeled and finely diced
• 2 tbsp honey
• 1 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a small saucepan over medium heat, combine the peaches, honey, and ginger. Cook for 5 minutes, stirring occasionally, until the peaches soften and release their juices. Remove from heat and let cool completely.
2. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes.
3. Gently fold in the sweetened condensed milk, cinnamon, vanilla extract, and salt until just combined. Fold in the cooled peach mixture, leaving streaks for a marbled effect.
4. Pour into a 9×5-inch loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.

The magic here? The ginger’s zing cuts through the richness, while the peaches stay jammy even after freezing.

Tip: For extra texture, sprinkle crushed ginger snaps on top before serving.

Conclusion

With 19 luscious peach ice cream recipes, there’s a creamy dream for every home cook! Whether you love classic custard or dairy-free delights, these decadent treats are worth the scoop. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the sweetness—pin this roundup for your next frozen dessert adventure. Happy churning!