This Cinnamon Peach Ice Cream is filled with both puréed peaches and peach pieces. There is a delightful layer of warmth from the cinnamon. The ice cream is wonderfully creamy with the perfect combination of sweet summer peaches and warm cinnamon. The perfect summer treat!
I already have a peach frozen yogurt on the blog, but I thought it was high-time to have an ice cream recipe as well! Sweet, juicy, summer peaches are oh so hard to resist. Especially in ice cream form.
This cinnamon peach ice cream has a wonderfully strong peach flavor with undertones of warmth thanks to the cinnamon. It’s super creamy and tastes like eating a cold peach fresh off the tree. No lack of peach flavor, thanks to both peach pieces and puréed peaches. Both ground cinnamon and cinnamon sticks add a warm depth of flavor that really compliments the peach flavor. This recipe is wonderfully simple and is like eating a bowlful of summer!
What you’ll need to make the Cinnamon Peach Ice Cream
- heavy cream
- ground cinnamon
- cinnamon sticks
- whole milk
- full-fat cream cheese
- corn syrup- this helps the ice cream stay creamy in the freezing process
- vanilla extract
- unsalted butter
- light brown sugar
- fresh, ripe peaches
First, start with sautéing the peaches. Chop them up nice and small, don’t worry about peeling them. Toss them in a skillet with a little bit of melted butter and brown sugar. Cook for a few minutes, until the sugar has dissolved and the peaches are nice and juicy. Pour half the peaches into a blender or food processor and pulse until completely smooth. Place the remaining chopped pieces in the fridge.
Next, in a medium pot, whisk together the heavy cream, whole milk, corn syrup, brown sugar and salt and bring to a boil. Let the mixture boil for 5 minutes. Remove from the heat and whisk in the cream cheese, ground cinnamon and vanilla extract until completely smooth. Whisk in the puréed peaches and the cinnamon sticks. Place in the refrigerator until chilled through, several hours or overnight.
Once the mixture has chilled, freeze in your ice cream maker, according to the manufacturer’s instructions. In the last few minutes of churning, pour in the chilled chopped peaches. Store in the freezer.
Notes & tidbits
Don’t have an ice cream maker? Simply fold the chopped peaches into the ice cream mixture and omit the cinnamon sticks. Pour the mixture into a large, low sided freezer container. Place in the freezer and stir the mixture every 30-45 minutes, until the ice cream is completely frozen. The ice cream won’t be as smooth and creamy, but it will still be excellent!
For the peaches
- 1 Tablespoon unsalted butter
- 3 medium rip peaches, finely chopped
- 2 Tablespoons light brown sugar
For the ice cream
- 1 1/4 cups heavy cream
- 2 cups whole milk
- 2 Tablespoons corn syrup
- 1/2 cup light brown sugar
- 1/8 teaspoon salt
- 3 ounces full-fat cream cheese
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 cinnamon sticks
- Place a large skillet over medium heat. Melt the butter in the skillet. Stir in the peaches and brown sugar. Cook for 5 minutes, until the sugar has dissolved, stirring often. Place half the peaches in a blender or food processor. Pulse until smooth. Place in the refrigerator while you make the ice cream, as well as the remaining peach chunks.
- Meanwhile, in a medium sized pot set over medium-high heat, whisk together the heavy cream, milk, corn syrup, brown sugar and salt. Bring to a boil and let boil for 5 minutes. Remove from the heat and whisk in the cream cheese, ground cinnamon and vanilla extract until completely smooth. Stir in the cinnamon sticks and puréed peaches. Place in the refrigerator until completely cool, several hours or overnight.
- Churn the ice cream in your ice cream maker according to the manufacturer's directions. In the last few minutes of churning, pour in the peach pieces. Store in the freezer.
Don't have an ice cream maker? Simply fold the chopped peaches into the ice cream mixture and omit the cinnamon sticks. Pour the mixture into a large, low sided freezer container. Place in the freezer and stir the mixture every 30-45 minutes, until the ice cream is completely frozen. The ice cream won't be as smooth and creamy, but it will still be excellent!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 247
Nutritional information is only an estimate.