Here is my favorite peach ice cream recipe, made with frozen peaches, coconut milk, a touch of honey, and vanilla for a creamy, dairy-free frozen treat.
This peach ice cream is perfect for hot summer days when you want something cold and sweet without turning on the oven. It only takes five ingredients and a few minutes to blend together, and my kids always ask for seconds.
Why You’ll Love This Peach Ice Cream
- Ready in minutes – This peach ice cream comes together in just 5-15 minutes, so you can satisfy your sweet tooth without waiting hours for traditional ice cream to churn and freeze.
- Only three ingredients – You just need frozen peaches, coconut milk, and vanilla extract to make this creamy treat. No fancy equipment or complicated steps required.
- Dairy-free and naturally sweet – Made with coconut milk instead of heavy cream, this recipe is perfect if you’re avoiding dairy, and the ripe peaches provide natural sweetness without loads of added sugar.
- Healthier dessert option – This ice cream gives you that creamy, indulgent texture you crave while being made from real fruit and simple ingredients you can feel good about.
What Kind of Peaches Should I Use?
For this ice cream, you’ll want to use very ripe peaches that have been frozen, which is actually perfect if you have peaches that are getting a bit too soft to eat fresh. The riper the peaches, the sweeter and more flavorful your ice cream will be, so don’t toss those overly soft ones. You can use fresh peaches and freeze them yourself, or grab a bag of frozen peaches from the store – just make sure they’re unsweetened so you have full control over the flavor. If you’re freezing fresh peaches at home, peel and slice them first, then spread them on a baking sheet to freeze before transferring to a bag, which prevents them from clumping together.
Options for Substitutions
This simple ice cream recipe works well with a few easy swaps:
- Frozen peaches: Fresh peaches work great too – just peel, slice, and freeze them for at least 4 hours before making the ice cream. You can also try frozen mangoes, strawberries, or bananas for a different flavor.
- Full fat coconut milk: The full fat coconut milk is really important here for that creamy texture, so don’t swap it for light coconut milk. However, you can use heavy cream or cashew cream if you’re not looking for a dairy-free option.
- Vanilla extract: Almond extract makes a nice pairing with peaches if you want to switch things up, but use only ½ teaspoon as it’s stronger than vanilla.
Watch Out for These Mistakes While Making
The biggest mistake when making this peach ice cream is using peaches that aren’t frozen solid, which will give you more of a smoothie consistency than actual ice cream – make sure your peaches are completely frozen for at least 4 hours before blending.
Another common error is over-processing the mixture, as running your food processor too long can warm up the ingredients and melt them, so stop as soon as everything is smooth and creamy.
If your ice cream turns out icy instead of creamy after freezing, you likely didn’t use ripe enough peaches or full-fat coconut milk – the natural sugars and fat are what keep the texture smooth, so don’t skimp on quality ingredients.
For the best texture, let the ice cream sit at room temperature for about 5 minutes before scooping if it’s been in the freezer for more than an hour.
What to Serve With Peach Ice Cream?
This peach ice cream is amazing on its own, but it really shines when you pair it with warm desserts like peach cobbler, berry crumble, or even a simple slice of pound cake. I love serving it alongside fresh summer berries or sliced peaches for extra fruity goodness, and a drizzle of honey or maple syrup adds a nice touch of sweetness. If you’re feeling fancy, crumble some graham crackers or gingersnap cookies on top for a bit of crunch, or serve it in a waffle cone for an old-school ice cream parlor vibe. It also makes a great topping for waffles or pancakes at breakfast if you have any leftovers the next morning.
Storage Instructions
Store: This peach ice cream is best enjoyed right away when it’s super creamy and soft-serve style. If you have leftovers, transfer them to a freezer-safe container and store for up to 2 weeks. Just know that it’ll freeze pretty solid since there aren’t any stabilizers in this recipe.
Soften: When you’re ready to eat your stored ice cream, let it sit on the counter for about 10-15 minutes to soften up a bit. You can also pop it in the microwave for 10-15 seconds at a time until it’s scoopable. If it gets too icy, just blend it again in your food processor to bring back that creamy texture.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0-5 minutes |
| Total Time | 5-15 minutes |
| Level of Difficulty | Easy |
| Servings | 2.5 cups of ice cream |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 260-320
- Protein: 2-3 g
- Fat: 16-20 g
- Carbohydrates: 32-40 g
Ingredients
- 2 cups frozen peaches (sliced into 1/2-inch wedges)
- 2/3 cup full-fat coconut milk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon honey or agave nectar
- 1 pinch sea salt
Step 1: Prepare Ingredients for Blending
- 2 cups frozen peaches
- 2/3 cup full-fat coconut milk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon honey or agave nectar
- 1 pinch sea salt
Remove the frozen peaches from the freezer and let them sit at room temperature for 2-3 minutes—this slight softening makes them blend more smoothly without requiring you to add extra liquid.
While the peaches temper, measure out the coconut milk, vanilla extract, honey, and sea salt into separate small bowls.
Having everything measured and ready (mise en place) ensures the blending process is quick and efficient, which is crucial for preventing the peaches from thawing too much.
Step 2: Blend Into Smooth Ice Cream
- Measured ingredients from Step 1
Add the slightly-softened peaches to your food processor first, followed by the coconut milk, vanilla extract, honey, and sea salt.
Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed, until you reach a smooth, soft-serve consistency.
I like to pulse it in short bursts rather than one long blend—this gives you more control over the texture and prevents over-processing, which can make it too thin.
The coconut milk provides the creamy base while the peaches create the ice cream’s structure.
Step 3: Chill and Set
Transfer the blended mixture to a freezer-safe container and freeze for 30 minutes or longer until it reaches your desired firmness.
If you prefer a softer, gelato-like texture, freeze for just 20-30 minutes and serve immediately.
For a firmer, traditional ice cream texture, freeze for 1-2 hours.
I find that scooping directly from the blender into the container minimizes air exposure and helps maintain that creamy texture.
Quick Peach Ice Cream with Coconut Milk
Ingredients
- 2 cups frozen peaches (sliced into 1/2-inch wedges)
- 2/3 cup full-fat coconut milk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon honey or agave nectar
- 1 pinch sea salt
Instructions
- Remove the frozen peaches from the freezer and let them sit at room temperature for 2-3 minutes—this slight softening makes them blend more smoothly without requiring you to add extra liquid. While the peaches temper, measure out the coconut milk, vanilla extract, honey, and sea salt into separate small bowls. Having everything measured and ready (mise en place) ensures the blending process is quick and efficient, which is crucial for preventing the peaches from thawing too much.
- Add the slightly-softened peaches to your food processor first, followed by the coconut milk, vanilla extract, honey, and sea salt. Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed, until you reach a smooth, soft-serve consistency. I like to pulse it in short bursts rather than one long blend—this gives you more control over the texture and prevents over-processing, which can make it too thin. The coconut milk provides the creamy base while the peaches create the ice cream's structure.
- Transfer the blended mixture to a freezer-safe container and freeze for 30 minutes or longer until it reaches your desired firmness. If you prefer a softer, gelato-like texture, freeze for just 20-30 minutes and serve immediately. For a firmer, traditional ice cream texture, freeze for 1-2 hours. I find that scooping directly from the blender into the container minimizes air exposure and helps maintain that creamy texture.
