Peach Cheesecake Ice Cream
Creamy, tangy, and bursting with fruity sweetness, this Peach Cheesecake Ice Cream is the ultimate summer indulgence that melds the luscious flavor of ripe peaches with rich cheesecake decadence. Made with fresh peaches, velvety cream cheese, and a splash of vanilla, this no-cook recipe transforms into pure frozen bliss, whether churned in an ice cream maker or crafted by hand. A sprinkle of crushed graham crackers adds a classic cheesecake touch, while a swirl of peach purée ensures every scoop is loaded with flavor. Perfect for a refreshing dessert on sunny days, this homemade treat brings together the best of peach season and creamy cheesecake in one irresistible bite.
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Recipe Information
Ingredients
- 3 large Fresh peaches
- 0.75 cups Granulated sugar
- 8 oz Cream cheese (softened)
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice (freshly squeezed)
- 0.5 cups Graham crackers (optional, crushed)
Instructions
Peel, pit, and dice the peaches into small chunks. Reserve 1/3 cup of diced peaches for later and place the rest in a blender or food processor.
Add 1/4 cup of granulated sugar and the lemon juice to the blender. Blend until smooth. Set the peach puree aside.
In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar using an electric hand mixer until smooth and creamy.
Slowly add the heavy cream to the cream cheese mixture, about 1/4 cup at a time, while continuing to mix. Once fully incorporated, the mixture should be thick and creamy.
Add the whole milk, vanilla extract, and the peach puree to the bowl. Mix until well combined.
If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions. During the last 5 minutes of churning, add the reserved peach chunks and crushed graham crackers.
If making without an ice cream maker, pour the mixture into a freezer-safe container. Gently fold in the reserved peach chunks and crushed graham crackers, if using. Cover tightly and freeze for at least 4-5 hours, stirring every 30 minutes for the first 2 hours to keep it creamy.
Once frozen, scoop and serve your homemade peach cheesecake ice cream in bowls or cones. Enjoy!
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.1 g | 271% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 278.2 g | 101% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 231.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 434 mg | 33% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
