This Homemade Peach and Yogurt Ice Cream is everything you want in a summer dessert: creamy, tangy, and full of real peach flavor. Sweet, juicy peaches are blended with Greek yogurt, cream, and a touch of honey or sugar for a frozen treat that’s lighter than traditional ice cream but still rich and satisfying.

You get natural sweetness, soft peachy bits, and a silky scoopable texture. It’s perfect for hot days, family barbecues, or whenever you want a fruity dessert that tastes like summer in a bowl.

Why You’ll Love This Homemade Peach and Yogurt Ice Cream

  • Creamy but lighter – Greek yogurt adds tang and protein, balancing the richness.
  • Real fruit flavor – Made with fresh (or frozen) peaches, not artificial flavoring.
  • Simple ingredients – No weird stabilizers or long ingredient list.
  • Make-ahead dessert – Stash in the freezer and scoop when needed.
  • Ice-cream-maker or no-churn friendly – Works both ways with small tweaks.

Ingredients

For the Peach Yogurt Ice Cream Base

  • 4 medium ripe peaches (about 500–600 g / 1–1¼ lb), peeled and pitted
    • (or 3 cups sliced frozen peaches, thawed and drained)
  • 240 g (1 cup) full-fat Greek yogurt
  • 240 ml (1 cup) heavy cream (whipping cream)
  • 120–150 ml (1/2–2/3 cup) honey or granulated sugar, to taste
  • 1–2 tbsp lemon juice (freshly squeezed)
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Add-Ins

  • 1 extra peach, finely chopped, for chunky texture
  • 2–3 tbsp peach jam, swirled in before freezing
  • 1–2 tbsp chopped fresh mint or basil for a herbal twist

Instructions

1) Prep the peaches

Peel the peaches (dip in hot water for 30–45 seconds, then into ice water to slip the skins off, if needed).

Remove pits and roughly chop the peaches. You should have about 3 cups of chopped fruit.

If using frozen peaches, thaw and drain off excess liquid first.

2) Sweeten and macerate

Add the chopped peaches to a bowl with honey or sugar, lemon juice, and a pinch of salt. Toss to coat.

Let sit for 15–20 minutes. This helps draw out juices, soften the fruit, and dissolve the sugar.

Tip: Taste the peaches now—if they’re very tart, add a bit more honey/sugar.

3) Blend the base

Transfer the peaches and all their juices to a blender or food processor.

Add Greek yogurt, heavy cream, and vanilla. Blend until smooth and creamy, or pulse a few times if you like small peach pieces in the ice cream.

Taste the mixture and adjust sweetness or lemon juice as needed; it should taste slightly sweeter than you want the final ice cream, because cold mutes sweetness.

4) Chill the mixture

Pour the blended base into a bowl or jug. Cover and chill in the refrigerator for at least 2 hours or until very cold.

A cold base churns faster and gives a smoother, creamier texture.

Optional: Stir in finely chopped fresh peach pieces after chilling if you like little fruity chunks.

5) Churn (ice cream maker method)

Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.

If using peach jam or herbal add-ins, fold them in gently with a spatula after churning.

6) Freeze to firm up

Transfer the churned ice cream to a loaf pan or freezer-safe container. Smooth the top and press a piece of parchment or plastic wrap directly against the surface to prevent ice crystals.

Freeze for 3–4 hours, or until scoopable but firm.

No-Churn Variation (Without an Ice Cream Maker)

  1. Whip the cold heavy cream to soft peaks.
  2. Blend peaches, yogurt, honey/sugar, lemon juice, vanilla, and salt until smooth.
  3. Gently fold the peach yogurt mixture into the whipped cream until combined.
  4. Pour into a loaf pan or container, cover, and freeze 4–6 hours, stirring once or twice in the first 2–3 hours for extra creaminess (optional).

Serving Suggestions

  • Scoop into bowls or cones and top with fresh peach slices.
  • Drizzle with warm honey, caramel, or a spoonful of peach jam.
  • Serve alongside crisp cookies, shortbread, or pound cake.
  • Make mini ice cream sandwiches with buttery cookies.
  • Add a scoop on top of warm peach cobbler or pie for extra decadence.

Cook’s Tips

  • Use ripe peaches: The riper and more fragrant, the better the flavor.
  • Balance the tang: Greek yogurt is tangy; balance it with enough sweetener so it doesn’t taste too sharp once frozen.
  • Chill everything: Cold base + cold bowl (if possible) = smoother ice cream.
  • Avoid low-fat dairy: Full-fat yogurt and cream yield a creamier result; low-fat can get icy.
  • Softening for scooping: Let the container sit at room temp for 5–10 minutes before scooping if it’s very firm.

Variations & Add-Ins

  • Peach honey swirl: Swirl extra honey or peach jam into the churned ice cream before freezing.
  • Crumble topping: Fold in small pieces of crushed graham crackers or shortbread.
  • Peach melba twist: Add a raspberry swirl or serve with fresh raspberries.
  • Herb-kissed: Add finely chopped mint or basil for a fresh, grown-up flavor.
  • Dairy tweak: Replace part of the cream with milk for slightly lighter texture (but keep some cream for richness).

Storage & FAQ

  • Storage: Store in an airtight, freezer-safe container for up to 1–2 weeks for best texture and flavor.
  • Ice crystals? Press parchment or plastic wrap directly on the surface and keep the container tightly sealed to reduce crystals.
  • Too icy? Next time, increase cream slightly or sweetener a bit; both help keep the texture softer.
  • Can I use canned peaches? Yes—drain very well and reduce sweetener slightly since canned peaches in syrup are already sweet.
  • Can I use flavored yogurt? You can, but reduce added sweetener and expect a slightly different tang/sweetness balance.

Homemade Peach and Yogurt Ice Cream gives you a creamy, refreshing frozen dessert loaded with real peach flavor, gentle tang from yogurt, and just enough richness from cream. It’s an easy, make-ahead treat that tastes like summer and feels a little lighter than classic ice cream—perfect for scooping all season long.

Homemade Peach and Yogurt Ice Cream – Creamy, Light & Bursting with Fruit

Homemade Peach and Yogurt Ice Cream – Creamy, Light & Bursting with Fruit
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Servings: 8
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Creamy Homemade Peach and Yogurt Ice Cream made with ripe peaches, Greek yogurt, and cream. Lightly tangy, fruity, and perfectly scoopable—an easy summer dessert that works with or without an ice cream maker.

Homemade Peach and Yogurt Ice Cream – Creamy, Light & Bursting with Fruit
🖨 Print Recipe📌 Pin it

Ingredients

  • For the Ice Cream Base:
  • 4 medium ripe peaches (about 500–600 g / 1–1¼ lb), peeled, pitted, and chopped
  • or 3 cups sliced frozen peaches, thawed and drained
  • 240 g (1 cup) full-fat Greek yogurt
  • 240 ml (1 cup) heavy cream
  • 120–150 ml (1/2–2/3 cup) honey or granulated sugar, to taste
  • 1–2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional Add-Ins:
  • 1 extra peach, finely chopped (for chunks)
  • 2–3 tbsp peach jam (for swirl)

Instructions

  1. 1. Prep the peaches
  2. 2. Peel peaches, remove pits, and roughly chop (about 3 cups).
  3. 3. If using frozen peaches, thaw and drain well.
  4. 4. Macerate the fruit
  5. 5. In a bowl, combine chopped peaches with honey/sugar, lemon juice, and a pinch of salt.
  6. 6. Toss to coat and let sit 15–20 minutes to draw out juices and dissolve the sugar.
  7. 7. Blend the base
  8. 8. Transfer peaches and their juices to a blender or food processor.
  9. 9. Add Greek yogurt, heavy cream, and vanilla.
  10. 10. Blend until smooth and creamy (or leave a few small pieces, if desired).
  11. 11. Taste and adjust sweetness or lemon juice; it should taste slightly sweeter than you want the finished ice cream.
  12. 12. Chill the mixture
  13. 13. Pour the mixture into a bowl or jug, cover, and refrigerate for at least 2 hours, or until thoroughly chilled.
  14. 14. If using extra chopped peach pieces, stir them in after chilling.
  15. 15. Churn (ice cream maker method)
  16. 16. Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until thick and soft-serve consistency.
  17. 17. If using peach jam, gently swirl it in with a spatula after churning.
  18. 18. Freeze to firm up
  19. 19. Transfer churned ice cream to a loaf pan or freezer-safe container.
  20. 20. Smooth the top and press parchment or plastic wrap directly onto the surface.
  21. 21. Freeze for 3–4 hours, or until firm enough to scoop.
  22. 22. No-Churn Instructions (Without Ice Cream Maker)
  23. 23. Whip the cold heavy cream to soft peaks.
  24. 24. Blend peaches, yogurt, honey/sugar, lemon juice, vanilla, and salt until smooth.
  25. 25. Gently fold the peach yogurt mixture into the whipped cream until fully combined.
  26. 26. Pour into a loaf pan or container, cover, and freeze 4–6 hours, stirring once or twice in the first few hours if you’d like a creamier texture.
  27. 27. Let sit at room temperature for 5–10 minutes before scooping.

Notes

Use fully ripe, fragrant peaches for the best flavor.
If the ice cream is very firm after freezing, let it soften at room temperature for a few minutes before serving.
For richer texture, you can increase cream to 1¼ cups and reduce yogurt slightly.
To reduce tang, use a mild, full-fat plain yogurt instead of very tangy Greek yogurt.

Nutrition

Calories: ~220–250
Protein: ~4–5 g
Total Fat: ~11–13 g
Carbohydrates: ~28–32 g
Fiber: ~1–2 g