Peach Ice Cream Recipe (with no eggs!)

Peaches, honey and buttermilk make this ice cream equal parts rich and fresh!


1 1/2 cups whole milk
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 T honey
2 T cornstarch or 1 1/2 T tapioca starch
2 oz cream cheese, softened
1/4 teaspoon salt
1-2 ripe peaches, cleaned and pureed with skin (or 3/4 cup peach butter)
1/4 cup buttermilk
1 ripe peach, diced


Puree peaches, milk, cream cheese, salt, sugar, and honey together. Mix the tapioca or cornstarch with 1/4 cup of the liquid, then place the rest over medium heat in a 4-quart saucepan and add cream. Stir often to prevent scalding, and bring to a boil for four minutes. Remove from heat, add the starch slurry (whisking constantly!) and bring it back over medium heat for a few minutes, or until the mixture becomes thick like pudding. Remove from heat and stir in the buttermilk. If you want to chill the mixture really quickly, place in a plastic bag and in an ice bath. I like to just place it in a 9×13 pan and refrigerate for a few hours, though. You just need it to be thoroughly chilled so it freezes up properly in the ice cream maker!

Pour the ice cream base into the frozen canister of an ice cream maker and churn until thick. At the very end, mix in the fresh diced peaches and place into air-tight storage containers with parchment paper pressed on the top to prevent ice crystals from forming. Freeze for at least four hours and up to three months.
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