Rustic Peach Ice Cream

The Recipe: An easy, no-cook master recipe for a rustic, fruity ice cream that's rich and creamy and yeah, totally fruity.

So far? I've made Rustic Peach Ice Cream, it conjures a bowl of sweet, ripe peaches and cream. And Rustic Blueberry Ice Cream, we especially loved the purpley-blue color! And at the request of my favorite banana-crazy nine-year old, a dreamy Rustic Banana Ice Cream. And for the six-year old twin who likes his strawberries plain, thank you very much, a pretty-pretty-pink Rustic Strawberry Ice Cream, another bowlful of strawberries and cream. And there's still half a summer left to go!

The Conversation: How the Summer of One-Thing-After-Another turned into the Summer of One-Ice-Cream-After-Another.

Rustic Peach Ice Cream, a no-cook master recipe for all different fruits @, rich, creamy, totally fruity with a little tang from Greek yogurt. Recipe, tips, nutrition & Weight Watchers points.
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

For five weeks, it was the Summer of One Thing After Another.

A meat freezer was turned off while we were away. We lost the meat AND the freezer.
A flushed toilet paper roll. UGH.
A loose cap on a cooler full of salmon and ice leftover night in the Jeep. STINKY!
A car rear-ended by a kid texting.
An expired passport, the day before we were to leave for Mexico. Oi.
A flooded garage. Really?
All this? We somehow dealt with all this while I was away from St. Louis for all but a handful of nights, driving 5900 miles cross-country in 17 days (a third of it hauling a UHaul, an 800-pound rock and brunch for 25) before escaping for a week of sun and sand in Mexico.

But you know what? No one got hurt. Nobody died. It was just stuff. A lot of stuff to be sure but still, just stuff – even if we worried the calamities would never end.

But then? Our luck turned and it became the Summer of One Ice Cream After Another!

For a couple of years now, my trusty ice cream maker collected dust in the back of a cupboard. But in 2015 it's getting a workout nearly every other day. I'm glad to have two freezer bowls! Let's hope? That summer never ends ...

FRUITY ICE CREAM These are really, really REALLY fruity ice creams, not in the least bit timid or nuanced. The peachiness? Totally peachy. The banana sweetness? So banana-y. The blueberries and strawberries? Berry-patch juicy, so SO blueberry and strawberry flavored.

To make ice cream taste really fruity? You use a lot of fruit, a whole pound of actual fruit not including the pits, stems and other trimmings.

RUSTIC The fruit is both mashed and macerated – to "macerate" means to soften with sugar, releasing the juices – so the texture is rustic, something I really love and hope you will too. You not only taste the fruit, you can feel it!

NO-COOK ICE CREAM You can throw together these fruity ice creams without cooking, almost without thinking. They're ones to make again and again without following a "recipe" per se, just minding the basic outlines of milk:fruit, an easy formula that includes Greek yogurt for a lick of "tang" that makes the fruit taste even sweeter.

MAKE NOW, SCOOP LATER For smooth, crystal-free ice cream, the base recipe calls for a small measure of alcohol, preferably a flavor-neutral vodka. Alcohol prevents the formation of ice crystals, important for ice cream with so much fruit that itself contains so much water.

GET CREATIVE! So yeah, this is another Master Recipe, regular readers know how much I love them! Play with the fruit, play with the milks – my next batch will be a pina colada ice cream, with pineapple and coconut milk instead of whole milk. Wouldn't some rough shaves of dark chocolate be good with sweet cherries? With two freezer bowls, I'm thinking about layering vanilla ice cream with Rustic Mango Ice Cream in a loaf pan to serve in slices. Fun, yes?!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Hands-on time: 15 minutes
Time to table: 3 hours
Makes 6 cups
  • 1 cup cream
  • 1 cup non-fat to full-fat Greek yogurt
  • 1 cup whole milk
  • 3/4 cup (150g) sugar
  • 2 tablespoons vodka
  • 1 tablespoon vanilla
  • 1/2 teaspoon almond extract
  • 1 pound (450g) very ripe pitted peaches (start with about 3 medium-size peaches, leave skins on)
  • 1/4 cup (50g) brown sugar
  • 1 pound fresh blueberries
  • 1 pound peeled bananas (about 4 medium)
  • 1 pound trimmed fresh strawberries (start with 1-1/4 pounds)
  • 1 pound ripe pitted apricots, skins on
  • 1 pound ripe mango
  • 1 pound pitted sweet or sour cherries
  • 1 pound blackberries or raspberries
  • 1 pound pineapple (using part coconut milk?!)

MILKS In a bowl, whisk all the ingredients until smooth.

PEACHES or OTHER FRUIT In a large bowl, cut the peaches (or other fruit except blueberries) into quite-small bite-size pieces. With a potato masher or the back of a heavy spoon, mash the peaches (or other fruit) and the brown sugar together until the peaches (or other fruit) are a big messy jumble.

REFRIGERATE Separately, refrigerate the Milks and Peaches (or Other Fruit) for an hour (longer is okay). After an hour, if you like, combine the two mixtures and refrigerate for another hour (longer is okay) or until very cold, this helps the flavors meld à la Peaches & Cream, Blueberries & Cream, etc.

PROCESS Process in an ice cream processor until the ice cream becomes thick and creamy, it won't be as firm as store-bought ice cream, more like a thick milkshake. Remove the paddle and transfer the ice cream to a glass freezer-safe container, cover and freeze until solid, at least a couple of hours.

Scoop with abandon, it's summer!

ALANNA's TIPS For ice cream with a more refined texture with the same fruitiness, I'd try running the fruit and sugar mixture through a mini processor. The ice cream base is egg-free so guess what? No cooking! Skip the liquor if you like or if you must. But you'll want to eat the ice cream about thirty minutes after processing, after it's had a chance to firm up in the freezer but before it turns freezer-solid. Because once it turns solid in the freezer, it'll need to thawed a bit before scooping and even then, will be full of ice crystals. Honestly? I plan to remake all my other ice creams with a couple of tablespoons of flavor-neutral vodka, I love the texture difference. Taste-wise and texture-wise, I think this recipe would make great popsicles. I tried just once, no luck, but blame my current popsicle system, not the recipe.
NUTRITION INFORMATION Per Half Cup, with 0%/full-fat Greek yogurt: 179/189 Calories; 8/9g Tot Fat; 5/6g Sat Fat; 29/36mg Cholesterol; 23/26mg Sodium; 23g Carb; 1g Fiber; 22g Sugar; 3/2g Protein. WEIGHT WATCHERS POINTS WW Old Points 4/4.5 & WW Points Plus 5.

The Summer of One-Ice-Cream-After-Another

Rustic Strawberry Ice Cream, a no-cook master recipe for all different fruits @, rich, creamy, totally fruity with a little tang from Greek yogurt. Recipe, tips, nutrition & Weight Watchers points.

This Rustic Strawberry Ice Cream was so pretty! Be sure to mash the berries really well, you want to "see" the berries but not "feel" them.

Rustic Banana Ice Cream, a no-cook master recipe for all different fruits @, rich, creamy, totally fruity with a little tang from Greek yogurt, here with red, white & blue fruit on top for July 4th. Recipe, tips, nutrition & Weight Watchers points.

Over the July 4th weekend, my favorite nine-year old asked to make banana ice cream – and so he did! We topped creamy scoops of ice cream with red, white and blue strawberries, bananas and blueberries to celebrate the holiday.

More No-Cook Ice Cream & Cool Treats for Summer

(hover for a description, click a photo for a recipe)
Raspberry & Red Wine Granita Homemade Frozen Yogurt with Blackberry Sauce Easy Fruit Sorbet

A Little Something Extra?

(hover for a description, click a photo for a recipe)
Homemade Chocolate Sauce In-a-Flash Raspberry-Red Wine Coulis (Reduction Sauce) Maple-Glazed Pecans

Shop Your Pantry First

(helping home cooks save money on groceries)

© Copyright 2015 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Catherine7/14/2015

    The most delicious ice cream I ever had was home made strawberry and meringue, eaten at a pub in Devon, England. Might try your recipe and add some meringue.

  2. Catherine ~ I love your idea of meringue! Hmm, I wonder how you’d keep it crispy??? This ice cream would be great served in little mini meringue shells too. New serving idea!

  3. Catherine7/17/2015

    Don't know how to keep it crisp, but not sure it would matter. I also love pavlova with strawberries and cream, and that's quite chewy, also like a good old Eton Mess.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna