Vanilla Ice Cream with Peach Syrup Recipe

This refreshing Vanilla Ice Cream with Peach Syrup is made with ripe, juicy peaches, rich heavy cream, sweetened condensed milk, and a touch of lemon juice. The result is an incredibly creamy no-churn vanilla ice cream served with a bright, sweet, and fruity homemade peach sauce. It is the ultimate summer dessert, perfect for a hot August day when peaches are at their peak, and makes an easy, elegant treat for any barbecue.

Vanilla Ice Cream with Peach Syrup Ingredients

For the Fresh Peach Syrup:

• 4 medium ripe peaches, pitted and chopped
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice

For the No-Churn Vanilla Ice Cream:

• 2 cups heavy whipping cream, very cold
• 1 (14-ounce) can sweetened condensed milk, cold
• 2 teaspoons pure vanilla extract

How To Make Vanilla Ice Cream with Peach Syrup

1. Make the peach syrup: In a medium saucepan, combine the chopped peaches, sugar, water, and lemon juice. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
2. Simmer and strain the syrup: Reduce the heat to low and let the mixture gently simmer for 15-20 minutes, until the peaches have broken down and the syrup has thickened slightly. Strain the syrup through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids and let the syrup cool completely.
3. Whip the heavy cream: In a large bowl, use a hand mixer or a stand mixer with a whisk attachment to whip the very cold heavy cream on medium-high speed until stiff peaks form. Stiff peaks mean the cream holds its shape when you lift the beaters.
4. Create the ice cream base: In a separate medium bowl, stir together the cold sweetened condensed milk and the vanilla extract. Gently fold about one cup of the whipped cream into the condensed milk mixture to lighten it.
5. Fold and freeze: Carefully fold the lightened condensed milk mixture back into the remaining whipped cream until just combined, being careful not to deflate the cream. Pour the mixture into a 9×5-inch loaf pan or another freezer-safe container. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.
6. Serve: Scoop the vanilla ice cream into bowls and generously drizzle with the cooled fresh peach syrup.

Recipe Tips

• Use Ripe Peaches: For the most flavorful and sweet syrup, use peaches that are ripe and fragrant. Ripe fruit has more natural sugar and juice, which creates a richer-tasting syrup.
• Don’t Over-whip the Cream: Whip the heavy cream just until stiff peaks form. If you continue to whip it past this point, the cream can turn grainy and develop a buttery texture.
• Keep Ingredients Cold: For the fluffiest no-churn ice cream, make sure your heavy cream and sweetened condensed milk are very cold. You can even chill your mixing bowl and beaters in the freezer for 15 minutes before you start.
• Let the Syrup Cool: Ensure your peach syrup is completely cooled to room temperature before serving it over the ice cream. Pouring warm syrup over ice cream will cause it to melt instantly.

What To Serve With Peach Ice Cream Sundaes

While this dessert is fantastic on its own, a few simple additions can make it even better. For a bit of crunch, top your sundae with toasted slivered almonds or chopped pecans. A sprinkle of cinnamon or nutmeg on top of the peach syrup complements the flavor beautifully. For an elegant touch, serve with a crisp shortbread cookie or a sprig of fresh mint.

How To Store Leftovers

• Refrigerate: Store the leftover peach syrup in a jar or airtight container in the refrigerator. It will stay fresh for up to one week.
• Freeze: Keep the leftover vanilla ice cream in an airtight, freezer-safe container. For the best texture, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming. It is best enjoyed within 2 weeks.

Vanilla Ice Cream with Peach Syrup Nutrition Facts

• Serving size: 1 scoop (approx. 1/2 cup) ice cream with 2 tbsp syrup
• Calories: 415 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 85mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1g
• Sugars: 47g
• Protein: 6g

Frequently Asked Questions

• Can I use frozen peaches for the syrup? Yes, you can use frozen peaches. Thaw them completely before using them in the recipe. You may find you need to simmer the syrup for a few extra minutes to get the right consistency, as frozen fruit can sometimes release more water.
• Do I need an ice cream maker for this recipe? No, you do not need an ice cream maker. This is a “no-churn” ice cream recipe, which means it gets its creamy, airy texture from whipped cream and doesn’t require any special equipment.
• Can I make this syrup with other fruits? Absolutely! This simple syrup recipe works wonderfully with other summer fruits. Try substituting the peaches with an equal amount of strawberries, raspberries, blackberries, or other stone fruits like nectarines and plums.

Try More Recipes:

• Waffle Cone Ice Cream Pie
• Whipped Cottage Cheese With Roasted Berries Recipe
• Whiskey Maple Sundaes With Candied Bacon Recipe