Fresh Summer Peach Ice Cream
There's something special about peach season. When peaches are perfectly ripe, sweet, and juicy, they don't need much help to become something amazing. That's exactly what inspired this Fresh Summer Peach Ice Cream.
This recipe is everything I love about homemade ice cream, simple ingredients, real fruit, and a flavor that tastes like summer in every bite. Instead of relying on artificial flavorings, this recipe uses plenty of fresh peaches so the fruit can truly shine.
When I shared this batch with family and neighbors, the response couldn't have been better. One of my neighbors even told me it was her favorite ice cream I've made so far. That's always a good sign.
Why This Recipe Works
One of the things I love most about homemade ice cream is that you control every ingredient. For this recipe, I kept things simple:
Fresh ripe peaches
Heavy cream and half & half
Allulose blend
Nonfat milk powder (NFMP)
Vanilla
A touch of almond extract and cinnamon to gently enhance the peach flavor
Bourbon (or vodka) to help keep the ice cream a little softer in the freezer
The almond extract doesn't make the ice cream taste like almonds—it simply complements the natural flavor of peaches. Likewise, the cinnamon is subtle enough that most people won't notice it, but it adds just a little warmth that makes the peaches taste even richer.
Recipe Notes
As much as I loved the flavor of this batch, recipe development never really stops.
Because I used a generous 4 cups of fresh peaches, the finished ice cream contained more water than my standard base. The result was incredible peach flavor, but the texture froze a little firmer than I prefer after hardening in the freezer.
For the version that will appear in my upcoming cookbook, Smarter Scoops, I've made a few small adjustments to improve the texture while keeping that bold fresh peach flavor:
Increase the allulose blend to ⅔ cup
Increase the nonfat milk powder to 3 tablespoons
Add ⅛ teaspoon xanthan gum
These changes increase the milk solids, better manage the extra moisture from the peaches, and help create a smoother, creamier scoop without sacrificing the fresh fruit flavor that made this recipe so special.
That's one of the things I enjoy most about developing recipes: there's always an opportunity to make a great recipe just a little better.
Ingredients
4 cups ripe peaches, peeled and diced
1 cup half & half
2 cups heavy cream
⅔ cup allulose blend
3 tablespoons nonfat milk powder (NFMP)
⅛ teaspoon xanthan gum
1 teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon ground cinnamon
1 tablespoon bourbon or vodka
Pinch of salt
*See FAQ below for alternatives to vodka
These recipes are designed with better ingredients in mind. Whenever possible, choose organic, non-GMO options for the best flavor and overall quality.
Equipment We Use
❇️ Spring Chef Ice Cream Scoop
Ingredients We Use
❇️ Whole Earth Allulose Baking Blend
❇️ Anthony's Non-Fat Milk Powder
❇️ Xantham Gum
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Instructions
Add the peaches, half & half, heavy cream, allulose blend, NFMP, xanthan gum, vanilla, almond extract, cinnamon, bourbon (or vodka), and salt to a blender.
Blend until completely smooth.
Taste the mixture and adjust the sweetness if needed. It should taste slightly sweeter than you'd like the finished ice cream, since freezing dulls sweetness.
Refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Churn according to your ice cream maker's instructions until the ice cream reaches a soft-serve consistency.
If desired, fold in bourbon-soaked peaches before transferring to a freezer-safe container.
Freeze for 4+ hours before serving.
Smarter Scoops Tips
Want to take this recipe one step further?
Reserve a handful of diced peaches and soak them in a tablespoon or two of bourbon while the ice cream churns. Fold them into the finished ice cream before freezing for little bursts of juicy peach flavor throughout every scoop.
FAQs
Ingredients & Sweeteners
What is allulose?
Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.
Why do you use allulose instead of sugar?
Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.
Can I use a different sweetener?
Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.
What does nonfat milk powder (NFMP) do?
NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.
Can I reduce the fat or calories?
You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.
Can I make this dairy-free?
These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.
What if I can’t find half & half in my country?
No problem. Half & half is mostly a U.S. ingredient, and many international readers won’t see it in stores. In the Smarter Scoops recipes, it’s used to balance richness and milk solids for a creamy texture.
You can easily make your own by combining:
50% heavy cream + 50% whole milk
For example:
1 cup half & half = ½ cup heavy cream + ½ cup whole milk
If you prefer a richer ice cream, you can use a little more cream. If you want a lighter base, use slightly more milk. The recipes are flexible and still work beautifully with small adjustments.
For the best texture, use the highest-quality dairy available to you, ideally organic, grass-fed, or minimally processed when possible.
Texture & Troubleshooting
Why does my ice cream get icy?
This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.
Why is my ice cream too soft?
Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.
Why does my ice cream melt quickly?
Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.
Why use vodka (or alcohol)?
A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.
What happens if I don’t use alcohol?
The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping.
If you prefer not to use alcohol, there are a few alternatives:
MCT oil – A small amount can help soften the texture and improve scoopability.
Xanthan gum – A very small pinch (about 1/16–⅛ tsp) can help improve texture and reduce iciness.
Vegetable glycerin – This may help with softness, but I haven’t tested it in these recipes. If you choose to use it, look for a high-quality, non-GMO or organic option and use sparingly.
The goal is simply to help control how firm the ice cream freezes while keeping the texture smooth and scoopable.
Why do you cook some fruits before adding them?
Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.
Method & Storage
Do I need an ice cream machine?
An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.
How long does homemade ice cream last in the freezer?
For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.
Can I use this recipe in a Ninja Creami?
These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.
Our Approach
Our philosophy on flexibility
These recipes are designed to balance flavor, texture, and better ingredients, without overcomplicating the process. We prioritize clean, high-quality ingredients whenever possible, and often use allulose to help create a smooth, scoopable texture without the typical sugar spike or crash.
You can adjust sweetness, swap ingredients, and use what you have on hand.
The goal isn’t perfection, it’s creating something you enjoy, in a way that fits your lifestyle.
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