Two of the best summer flavors come together in this deliciously creamy Strawberry Peach Ice Cream! An old-fashioned custard base is blended with fresh peach puree, and swirled and studded with strawberry goodness.
I scream, you scream.
For homemade ice cream!
I don’t know about you guys, but I could eat ice cream as a meal any time, any day. There are days when that’s actually happened -and I call that adulting.
Once you try this fresh peach ice cream you might even have yourself an adulting day!
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
So I may be a little biased but I think this it the best homemade ice cream recipe that I’ve ever made. I don’t know if it’s the ripe peaches and their fresh peach flavor, or the silky smooth custard consistency, but this ice cream is the bomb.
OK, so let’s talk ice cream. What’s your flavor??
Thinking back to my childhood and how my tastes have evolved is an eye-opening look into growing up.
As a kid, Nana constantly had ice cream in the freezer – usually multiple flavors since we liked to switch it up. Her go-to’s were always butter pecan, tin roof sundae, and Neapolitan. I loved them all, but Neapolitan was great since it offered 3 flavors at once.
Back in the day, my eating order was strawberry-vanilla-chocolate, since I liked to save the best for last. Today, that order is completely flipped.
In addition to mint chocolate chip and pistachio, strawberry ice cream is now where I gravitate with my waffle cones.
Even though our Florida strawberries are famously in season in winter, I’ve always considered the berries to be more of a summer fruit. They’re bright and happy and look so festive in every patriotic dessert – they’re a natural fit.
Pairing them with fresh, sweet Georgia peaches in this ice cream is pure heaven, by the way.
The base of the ice cream is a peach flavored custard, infused with an easy peach puree. When churned, chopped peaches and strawberries are added, and there is, of course, a saucy strawberry swirl that’s about more than just looks.
Each scoop is a totally unique blend of these three elements, and each bite is oh so good!
It’s not often that I make ice cream, just for the fact that buying it is so much faster. Like instant gratification faster.
And I usually forget to freeze my ice cream churn attachment for my stand mixer, so. There’s that.
I know how easy no-churn ice cream is, but guys you must try this Homemade Peach Ice Cream recipe with strawberry swirls.
The little bit of extra effort (i.e. cooking the custard base) is completely worth it when you eat that first spoonful.
This ice cream is so creamy and silky, and finding those frozen bits of fruit inside is like a treasure hunt.
Not only is the extra effort worth it in flavor, the classic French custard base provides extra nutrients you wouldn’t expect in ice cream!
- frozen or fresh peaches
- granulated sugar
- lemon juice
- fresh or frozen strawberries
- lemon zest
- heavy cream
- whole milk
- vanilla bean paste or vanilla extract
- egg yolks
This ice cream base is great because it doesn’t have any fancy ingredients and all of them can be found at your local grocery store.
How to make homemade Peach Ice Cream Recipe with a strawberry swirl
- First, combine heavy cream, milk, sugar, and vanilla in a medium saucepan. Simmer the mixture until the sugar is melted on medium-low heat. Remove from the heat and set aside.
- Whisk together the egg yolks, sugar, and salt. Temper the egg mixture by slowly drizzling some of the warm cream mixture into the bowl, whisking constantly to avoid curdling. Pour mixture back into the saucepan and simmer for 6-8 minutes, stirring constantly, until thick.
- Strain custard into a bowl and let cool, stirring occasionally. Stir the custard into a bowl with chilled peach puree until combined. Cover and chill 1-2 hours.
- Pour the ice cream mixture into your ice cream maker and churn. When the ice cream is almost churned, add chopped peaches and strawberries and mix an additional 2-3 minutes until well combined.
- Transfer half of the ice cream into a large metal loaf pan. Dollop half of the strawberry sauce on top and swirl it through the ice cream with a butter knife. Repeat with the remaining ice cream and sauce. Cover and freeze about 2 hours.
Enjoy peach season to the fullest with these amazing peach dessert recipes!
Strawberry Peach Ice Cream
- 2 ½ cups fresh or frozen peaches from about 5 peaches, peeled and chopped
- ⅓ cups granulated sugar
- ½ lemon juiced
- 2 cups strawberries fresh or frozen, chopped; divided
- ¼ cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar divided
- 2 teaspoons vanilla bean paste or vanilla extract
- 6 Eggland’s Best egg yolks
- Pinch kosher salt
- Combine chopped peaches, sugar, and lemon juice in a large bowl. Cover the bowl and allow to macerate in the refrigerator for 1-2 hours.
- Drain the peach through a fine mesh sieve into another bowl, reserving the juice with 3/4 of the peaches. Set aside the remaining 1/4 in a bowl in the refrigerator.
- Use a blender to puree the peach-juice mixture. Cover and chill again while you make the ice cream base.
- Combine 1 1/2 cups strawberries, sugar, lemon zest and juice in a small saucepan set over medium heat. Bring to a boil, then reduce heat to medium-low and simmer 8-10 minutes until thick. Use a fork or potato masher to crush larger chunks of berries.
- Remove from the heat and allow to cool to room temperature. Refrigerate covered until ready to use.
- Place remaining 1/2 cup chopped strawberries in the bowl with the reserved peaches in the fridge.
Ice Cream Base:
- Combine cream, milk, 2/3 cup sugar, and vanilla in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally; remove from heat and set aside.
- Whisk together egg yolks, remaining 1/3 cup sugar, and salt in a large bowl. Slowly ladle in 1 cup of warm cream mixture, whisking constantly to temper. Pour the contents of the bowl back into the saucepan and simmer over medium-low heat for 6-8 minutes, stirring constantly, until thick enough to coat a wooden spoon.
- Strain custard through a fine mesh sieve into a bowl set in a larger bowl of ice water. Let cool, stirring occasionally. Stir the custard into the bowl with the peach puree until combined. Cover with plastic wrap and chill 1-2 hours, ideally until it reaches 65 degrees F.
- Pour the peach ice cream base into your ice cream maker and churn according to manufacturers instructions. When the ice cream is almost churned (about 18-20 minutes in), add the reserved chopped peaches and strawberries and churn an additional 2-3 minutes until well combined.
- Transfer half of the ice cream into a large loaf pan or freezer-safe container. Dollop half of the strawberry sauce on top and swirl it through the ice cream with a butter knife. Repeat with the remaining ice cream and sauce. Cover and freeze about 2 hours before serving.