One of our peach trees has finally brought forth fruit! We are so excited as these are our first peaches (we planted the trees three years ago). They are a little small, but we are happy to have any at all.

I picked half the peaches early because I noticed ants were crawling into a cracked peach. They were still hard, but the fruit was no longer green. The peaches finished ripening after a few days of sitting in a colander in the pantry and on the kitchen counter.

Our June-bearing peach tree.

I wasn’t sure how much peach flesh I would get from them, so I just started cutting them up and getting the pits out. I managed to get 2 cups of fruit, skin on, from about 15 peaches. I decided to make ice cream because I can never find peach ice cream, and I had everything I needed to make it happen!

Peach Ice Cream Recipe


  • 2 Cups Heavy Cream
  • 1 Cup Half-and-half
  • 1.25 Cups White Sugar
  • 2 Cups Chopped Peaches (w/ or w/o skin)

I’m not into ice cream with eggs in it and I don’t like to wait around for ice cream other than to wait until it freezes! So, the instructions are simple.


Place chopped peaches into blender or food processor (one with a capacity to hold 6+ cups) and lightly blend. (You’ll be chopping/blending more once you add the rest of the ingredients.) Pour in sugar, heavy cream, and half-and-half. Blend until almost smooth. I like to stop short and leave some peach chunks!

Using a rubber spatula, put mixture into ice cream machine and churn for 30-45 minutes. Remove from ice cream machine into a freezer container. (I used four 2-cup reusable plastic food service containers.) Label and freeze. (I was able to have frozen ice cream about 2 hours later.) Enjoy!

The bestest and freshest peach ice cream! Mmmmfff!