Homemade Peach Ice Cream That’s Totally Dairy Free
If summer had a signature flavor, it would be this dairy-free homemade peach ice cream. Creamy, custard-style, and loaded with fresh peaches splashed with a touch of bourbon and sprinkled with cinnamon, it tastes like sunshine in a scoop without a drop of dairy in sight.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice. Alpha-gal sensitivities vary by person. Be sure you understand your dietary restrictions, make any needed tweaks, and work with your physician as directed.
When peaches are ripe and the weather turns steamy, there’s no better way to cool off than with a bowl of ice cream. But for alpha gals who avoid dairy, finding a recipe that’s both creamy and rich that still tastes good can feel like chasing fireflies with a torn net. Enter this dairy-free homemade peach ice cream recipe.
While vegans skip eggs, most alpha gals who can’t tolerate dairy can still enjoy them. That’s why this non-dairy ice cream uses a custard-style base made with egg yolks for classic churned creaminess. And instead of coconut milk (which tends to hijack the flavor), this recipe uses a combo of plant-based cream and unsweetened cashew milk. The result? A nostalgic, silky scoop bursting with roasted peach flavor and just a whisper of cinnamon. It’s every bit as good as what you’d get from your favorite creamery. Maybe better.
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Why You’ll Love This Recipe
- Custard-style creaminess without the dairy. Thanks to egg yolks, plant-based cream, and cashew milk, this ice cream is rich and silky, without canned coconut milk.
- Roasted peaches = maximum flavor. Roasting the fruit caramelizes the sugars, deepening the peach flavor in every bite.
- No ice cream machine? No problem! This recipe includes a no-churn method so anyone can make it.
Key Ingredients
This custard-style, dairy-free peach ice cream is made with a handful of wholesome ingredients that deliver big flavor and a velvety texture. And it’s all done without traditional dairy products or coconut milk.
- Ripe Peaches: Fresh, juicy peaches are the star here. Roasting them deepens their sweetness and helps reduce excess moisture, which keeps your ice cream from turning icy. Plus, roasting the peaches first softens the skins so much they practically undress themselves, no peeler required.
- Maple Syrup: Brushing the peaches with maple syrup before roasting gives them a caramelized edge that enhances their natural sugars.
- Plant-Based Heavy Cream: Brands like Country Crock and Califia Farms offer non-dairy heavy cream alternatives that mimic the richness of dairy while withstanding both stovetop heat and freezer temperatures like a champ. Country Crock also offers a heavy whipping cream, but it doesn’t hold up as well during cooking when you’re making the custard-style base.
- Unsweetened Cashew Milk: Mild and creamy, cashew milk supports the custard base without overpowering the peach flavor. Want a swap? Oatly full-fat oat milk works beautifully here, too.
- Egg Yolks: Create the custard base and give the ice cream a traditional churned consistency. And yes, alpha gals can typically enjoy eggs, even if dairy’s off the table.
- Sugar: Granulated sugar adds sweetness and helps the custard thicken properly. Be sure to opt for organic sugar to avoid bone char–processed varieties which may trigger a reaction.
- Vanilla Extract: Adds depth and enhances the peach flavor without stealing the show.
- Bourbon (optional): Just a tablespoon keeps the ice cream scoopable and smooth.
- Cinnamon: A pinch adds depth and a cozy, summery spice.
Sage Advice: If you’re an alpha-gal who can tolerate dairy, lucky you! Feel free to swap the plant-based heavy cream and cashew milk for traditional heavy cream and whole milk.
Looking for more recipes that feature fresh peaches? Try these!
How to Make Peach Ice Cream
Making this custard-style, dairy-free peach ice cream is easier than you’d think. With just a few basic steps, you’ll be scooping up creamy, peachy goodness in no time. Here’s what you do:
- Roast the peaches until they are soft and caramelized, then dice them and drain the liquid.
- Whisk together the egg yolks, sugar, and salt, then stir in the cream and milk.
- Cook the custard over medium heat until it is thick enough to coat the back of a wooden spoon.
- Stir in flavor with vanilla, bourbon, cinnamon, and the roasted peaches.
- Chill, churn (or no-churn), and freeze until scoopable.
Homemade Peach Ice Cream without a Machine
Don’t have an ice cream maker? Don’t worry! You can still enjoy dairy-free homemade peach ice cream with just a little extra patience and a sturdy spoon. The texture won’t be quite as airy as churned, but it’s still incredibly creamy and delicious.
- Pour the chilled custard base into a shallow freezer-safe container.
Freeze for 1 hour, then stir vigorously with a fork or spatula. - Repeat this process every 30 to 60 minutes, for about 3 hours, until the mixture is thick and creamy.
- Freeze for another 1–2 hours, then scoop and enjoy.
Sage Advice: A metal container will speed up the freezing process, and spreading the custard base in a thinner layer will help it freeze more evenly.
How to Store Homemade Ice Cream
To keep your dairy-free homemade peach ice cream at its best, proper storage is key. Here’s how to keep it creamy, scoopable, and full of flavor:
- Use a freezer-safe, airtight container. A shallow, flat container helps the ice cream freeze and thaw evenly. But you can also use any of these containers made specifically for storing ice cream.
- Press parchment or wax paper directly onto the surface before sealing the lid to help prevent ice crystals from forming.
- Label it with the date so you remember when you made it—if it lasts that long.
Let it sit at room temp for 5–10 minutes before scooping to soften slightly.
When stored properly, it should stay delicious for up to 2 weeks, but good luck not finishing it sooner.
No Artificial Intelligence
Every recipe I share has been cooked in my kitchen, photographed by me, and taste tested by my very patient family. No AI-generated slop here! If it’s on Sage Alpha Gal, it’s because I made it, loved it, and would gladly put it on my table again.
Dairy-Free, Custard-Style Peach Ice Cream
Equipment
- Medium saucepan
- Whisk
- Spatula or wooden spoon
- Mixing bowl
- Freezer-safe container with lid
- Ice cream maker (optional but ideal)
Ingredients
- 1 ½ lbs ripe peaches (about 4)
- 1-2 tablespoons maple syrup
- 1 cup plant-based heavy cream
- 1¼ cups unsweetened cashew milk
- 5 large egg yolks
- ⅔ cups organic sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (see notes)
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400°F.
- Halve and pit the peaches. Place them cut side up on a parchment-lined baking sheet and brush with maple syrup.
- Roast for 20–25 minutes, until soft and slightly caramelized around the edges. Your kitchen will smell like a peach pie’s cooler cousin.
- Let them cool slightly, then slip off the skins and dice them. Place a strainer over a bowl and let the diced peaches drain until you are ready to use them. By removing the excess juice, you help prevent large ice crystals from forming in your ice cream.
- In a medium saucepan, whisk the egg yolks, cane sugar, and salt until smooth and pale yellow, like the color of a beachy sundress.
- Slowly whisk in the plant-based heavy cream and cashew milk.
- Place over medium heat. Stir constantly (don’t even think about checking your phone), scraping the bottom and sides, until the custard reaches about 175-180°F and thickens enough to coat the back of a spoon. This will take about 6 to 8 minutes. Do not let the mixture boil!
- Remove from heat. Stir in the vanilla, bourbon, and cinnamon. Let it cool for 10-15 minutes.
- Fold the softened peaches into the custard. Transfer to a mixing bowl or storage container, cover, and refrigerate for at least 4 hours (or overnight) until well chilled.
With an ice cream maker
- Churn according to the manufacturer’s instructions until it looks like soft serve.
- Transfer to a freezer-safe container and freeze for 2 to 4 hours, or until scoopable.
Without an ice cream maker
- Pour the chilled base into a shallow container.
- Freeze for 1 hour, then stir vigorously.
- Repeat every 30 to 60 minutes for about 3 hours, until thick and creamy. It’s a labor of love, but a delicious way to build biceps.
Notes
- Are you and dairy still on speaking terms? You can substitute regular heavy cream and whole milk for the plant-based options in this recipe. It works beautifully either way.
- I prefer fresh peaches in this recipe, but unsweetened frozen peach halves or peach slices will work in a pinch. If you go this route, skip the first four steps of the recipe. Instead, let the frozen peaches defrost slightly so you can dice them. Then set the peach chunks aside and continue with step 5.
- Want to use an air fryer to roast the peaches? Stick them in the air fryer at 375°F for 10–12 minutes, until they are soft and slightly caramelized. Be sure to check them early, because air fryers can vary wildly.
- If you get your eggs directly from a local farmer, the eggs may vary in size. Each yolk should weigh about 17-19 grams, totaling about 90 grams. If your eggs are on the small side, you may need six yolks to reach the right custard consistency.
- Why bourbon? Just one tablespoon helps keep the ice cream smooth and scoopable by preventing ice crystals from forming. Not a bourbon fan? Feel free to use an equal amount of vodka or skip it altogether.
- Want to shake things up? Try a pinch of nutmeg instead of cinnamon, or leave the spices out altogether for a pure, fresh peach flavor.
- For the creamiest texture, press parchment paper directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming and keeps every scoop silky smooth.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
