(Feature Impact) Peach Ice Cream is peak summer in a bowl. Juicy ripe peaches bring natural sweetness, while vanilla and brown sugar add rich, caramel‑like depth. A splash of lemon brightens every bite.

You’ll need an ice cream maker with a frozen bowl, so plan ahead. Serve right after churning for soft‑serve vibes or freeze to enjoy during the next heat wave.

Find more summer dessert recipes at Culinary.net.

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Peach Ice Cream

Recipe adapted from Stephie Cooks

Prep time: 25 minutes

Churning and freezing time: 5 hours, 30 minutes

Servings: 12 (makes 1 1/2 quarts)

• 4 cups fresh peaches, peeled and sliced (5-6 peaches)
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 3 tablespoons fresh lemon juice
• 2 1/4 teaspoons vanilla extract
• 2 cups heavy cream

Prior to churning: Freeze bowl of ice cream maker 24 hours.

In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.

Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.

Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.

Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.