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This Peach Ice Cream is naturally dairy-free and can be whipped up in just minutes, when you start with frozen peaches. It’s a quick & refreshing summer treat!
This peach ice cream was inspired by a peach farm my family used to visit when we lived in Georgia. After collecting some freshly picked peaches, my parents would treat us to their house-made peach ice cream, and it was, by far, my favorite part of the whole visit.
While my recipe doesn’t taste exactly like the farm-fresh version, it does get bonus points for being incredibly fast to prepare. It’s ready to eat in just minutes!
Why You’ll Love It
- It’s a healthy dessert. This peach ice cream is naturally sweetened with maple syrup, and you don’t need much, since the peaches are sweet already. It also skips the heavy cream and refined sugar found in most ice cream recipes.
- It’s dairy-free. If you don’t tolerate milk products well, this ice cream is for you.
- It’s vegan & Paleo friendly. Perfect for those following a special diet!
- It’s fast. You can’t make ice cream any faster than this. It’s ready to eat straight from the food processor, in just about 5 minutes.
- It’s flexible. Don’t have coconut milk on hand? You can use another type of milk (dairy or non-dairy!), and you can even use a different variety of fruit, if you’d like! Water even works, instead of milk, for a fruit sorbet, instead.
How to Make Peach Ice Cream
1. Combine the ingredients. You’ll need to add frozen peaches, coconut milk, and maple syrup to a large food processor (I use a 12-cup model).
2. Process. Let the food processor run until the peaches are totally broken down and creamy, about 2 minutes or so. Stop and scrape down the sides, as needed, to keep everything blending smoothly.
Taste the mixture, and add a squeeze of lemon juice if you’d like to brighten up the flavor. (This will vary based on the flavor of the peaches each time.)
3. Enjoy! You can serve this right away, for an “instant” soft serve ice cream. Or, transfer it to an airtight container and freeze for 2 to 4 hours, for a more scoop-able consistency.
This ice cream will freeze solid if you store it in the freezer overnight, so be sure to let it soften up at room temperature for 15 minutes or so, before serving again.
You can store homemade ice cream in the freezer for up to 3 months, but I bet you’ll eat it all before then!
Ingredients
- 16 ounces frozen peaches
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tablespoon fresh lemon juice (optional)
Instructions
- In a large food processor fitted with an "S" blade, add the frozen peaches, coconut milk, and maple syrup. Process until smooth and creamy, stopping to scrape down the sides, if necessary. Taste the ice cream, and add the lemon juice if you need to brighten up the flavor. (This isn't always necessary, depeding on how the peaches taste.)
- Serve the ice cream right away for a soft serve consistency, or transfer it to an airtight container in the freezer to freeze for 2 to 4 hours. This will give you a more scoop-able consistency.
- The peach ice cream can be stored in an airtight container in the freezer for up to 3 months. It will freeze very solid overnight, so to serve again, be sure to let it sit at room temperature for at least 15 mintues to help it soften up.
Video
Notes
Nutrition
Update Note: This recipe was updated in August 2021 to be vegan, with new photos. The original recipe called for 3 tablespoons of honey, and I replaced that with a 1/4 cup of maple syrup instead. The rest of the recipe hasn’t changed.
If you try this Peach Ice Cream, please leave a comment below letting me know how you like it. And if you make any changes, I’d love to hear about those, too!
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Reader Feedback: Which ice cream flavor would you like to see next?
I gave this recipe a four because i made it according to the recipe (leaving out the lemon juice at first). Maple syrup overwhelmed the batch. I doubled the recipe using very ripe peaches from my own tree- froze them and used pure maple syrup. So, i added the 2 Tb of lemon juice and still tasted too much maple syrup. I then added two more cups of peaches and added a little bit more coconut milk and that toned it down enough. Next time, i will just leave out the maple syrup- i don’t think it needs it (or any sweetner)
I made this recipe but had to use a jar of peaches i had gotten from the farmers market over the summer. It was delicious! Definitely am going to make again!!!
Excellent way to use the peaches in ought from my grandson’s fund raiser. What peach farm in GA did you try it?
Can I use fresh peaches instead? If so, is it the same amount?
I am a peach lover for sure!!!! I bought some frozen peaches that were from a South Carolina peach farm, used oat milk, maple syrup and squirt of lemon. I mixed in my Vitamix for 30 seconds or so since I don’t have a food processor. Absolutely delicious. The whole batch was literally devoured by me, my daughter and my small dog in under 5 min! LOL so good!
Is it safe to freeze the ice cream since the original recipe asks for frozen peaches? I have a similar recipe that uses frozen fruit to make sorbet from my Magimix Cook Expert recipe book and it says to eat on the same day as you must not refreeze the fruit as it has already been frozen once…
I’ve never heard of that before, so I’ll have to look into it! I imagine it might be different if you totally thaw the fruit– then you definitely wouldn’t want to re-freeze it.
Completely delicious
I love this recipe! I always add a little almond extract and it tastes just the the homemade peach ice cream I grew up with. So yummy!!!
Loved it!! So good and easy – all happy, even those who didn’t want it to begin with. 🙂
Loved it! So good and refreshing – super easy to make and kids and all loved it!