Peach Ice Cream

5 from 1 vote

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Enjoy summer’s bounty with this one-ingredient peach ice cream! It’s sweet, simple, and easy to make, with no ice cream maker or special equipment required.

Smooth peach ice cream in a large food processor.


 

Why you’ll love this recipe:

It’s no secret I love peaches, with their nectarous flavor and juicy sweetness! Peach sorbet captures the flavor of a juicy peach in a frozen summertime treat.

This refreshing frozen treat is naturally sweet and jam-packed with Vitamin C.

  • Plenty of sweet, peachy flavor
  • Just freeze, blend, & enjoy!
  • No cooking required

In this peach ice cream recipe, peaches are star of the show!

Key Ingredient Notes:

  • Peaches – Since this peach sorbet is all about the peaches, it’s crucial to use ripe peaches that are sweet and juicy! If hard and underripe peaches don’t taste good as-is, they won’t taste good in sorbet either. Frozen peaches work too, but results vary.
  • Peach syrup (optional) – If you want softer and creamier sorbet, add peach simple syrup. Regular simple syrup works great too!
  • Vanilla extract (optional) – For a touch of vanilla essence!

How to make this recipe:

This peach sorbet is made without an ice cream maker! All you need is a food processor or blender, and a container to store it in.

1. Prep the peaches:

  1. First, peel peaches by blanching them in a hot water and then shocking them in an ice bath. A vegetable peeler works too, but it’s tedious and takes longer.
  2. Then pit and slice the peaches and arrange them on a parchment-lined baking sheet in a single layer. Freeze overnight.
Side by side images of peeled and sliced peaches.

Tip

Cut a shallow X into the bottom of each peach before blanching for easy peeling.

2. Blend frozen peaches:

Place the frozen peaches in a large food processor or high-speed blender and process until thick and creamy.

It takes a minutes, so be patient. Stop the food processor and scrape down the sides with a spatula as needed.

Step by step images of making peach ice cream in a food processor.

Tip

It takes about 25 minutes for this whole batch to reach creamy consistency.

But the time will depend on how much peaches you have and on the power of your processor.

3. Add peach syrup & vanilla (optional):

Peach syrup provides a creamier sorbet with plenty of peach flavor! The higher sugar content prevents it from getting rock-hard in the freezer.

4. Serve & Enjoy:

Transfer the peach ice cream to a 6-cup airtight container and freeze for a few hours to harden. If the peach ice cream is too hard to scoop, let it sit on the counter for 10 to 15 minutes to soften.

Tip

You can also divide the mixture into popsicle mold and serve it as popsicles!

3 scoops of peach ice cream in a white bowl.

Tips for Success:

  • For a firm, scoopable texture, let the homemade peach sorbet sit in the freezer for a couple hours, then scoop!
  • I recommend adding peach syrup to the sorbet. It creates an end result that’s creamy, thick, and scoopable. If you don’t want to make peach syrup, swap it with regular sugar or simple syrup.
  • Feel free to add different flavors as well! Vanilla extracts or other extracts great. You can also combine with other frozen fruits, like banana.

Make-Ahead Tips:

  • Freeze the peaches ahead of time, then all you have left to do is blend! Transfer the frozen peaches into a large ziplock bag and label with the date. Use within 6 months for best results.
  • Make the peach syrup ahead of time too. It lasts for two weeks in the refrigerator!

Storing Tips:

  • Store in a freezer-safe airtight container for up to one month. Homemade sorbet begins to get icy after a month or so in the freezer.
  • If the sorbet is too hard to scoop, let it sit out on the counter to soften.
  • You can also divide the mixture into popsicle mold and serve it as popsicles!

FAQs:

What makes sorbet creamy?

Since sorbet is made primarily of fruit, and fruit is made primarily of water, it’s best to add some form of sugar to produce a softer, creamier sorbet. Simple syrup, corn syrup, or regular sugar all work great!

Can I use peach sorbet in recipes?

Yes! Scoop it into fruity cocktails, sweeten smoothies with it, or freeze it in popsicle molds for a summertime treat!

Can I use canned peaches?

No, canned peaches don’t work well for homemade peach ice cream. It’s best to use fresh or frozen peaches.

Do I have to peel the peaches?

If you have a high-powered blender like a Vitamix, there’s no need to peel the peaches. The skins blend finely into the sorbet and are hardly noticeable.

More Peach Recipes:

3 scoops of peach ice cream in a white bowl.
5 from 1 vote

Peach Ice Cream

Enjoy summer's bounty with this one-ingredient peach ice cream! It's sweet, simple, and easy to make, with no ice cream maker or special equipment required.
Prep: 35 minutes
Chilling Time:: 8 hours
Total: 9 hours
Servings: 6 servings

Ingredients

  • 12 peaches Note 1
  • 2-3 tablespoons peach syrup optional
  • 2 teaspoons pure vanilla extract optional

Equipment

  • Food processor or blender

Instructions 

  • Peel peaches and slice them. Arrange them on a baking sheet, lined with parchment paper or silicone mat, in a single layer. Freeze overnight.
  • Place frozen peaches in a large food processor. Process until creamy and smooth. It takes about minutes. Be patient. You may need to stop and scrape the side a couple of times.
  • If desired, feel free to add about 2-3 tablespoons of peach syrup and/or 2 teaspoons pure vanilla extract.
  • Transfer into a 6-cup airtight container and keep it frozen.

Tips & Notes

Note 1: For best results, use fresh peaches that are ripe and juicy. Store-bought frozen peaches work too, but results vary. Avoid canned peaches. 
Storing Tips:
– Store in a freezer-safe airtight container for up to one month. Homemade sorbet begins to get icy after a month or so in the freezer.
– If the sorbet is too hard to scoop, let it sit out on the counter to soften.
– You can also divide the mixture into popsicle mold and serve it as popsicles!

Nutrition

Calories: 148kcal, Carbohydrates: 35g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Sodium: 43mg, Potassium: 372mg, Fiber: 5g, Sugar: 30g, Vitamin A: 978IU, Vitamin C: 12mg, Calcium: 13mg, Iron: 1mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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1 Comment

  1. Sorbet and Ice Cream are not the same thing! This recipe is called Peach Ice Cream, but is a sorbet — and a MIGHTY GOOD one — but still a sorbet. You might consider changing the title for this dessert.