Classic Peach Orange Ice Cream

Here is my favorite peach orange ice cream recipe, with frozen peaches, fresh orange juice and zest, a touch of vanilla, and just enough cream to make it smooth and delicious.

This ice cream is what I make all summer long when I want something cold and refreshing. The peach and orange combo reminds me of those creamsicles from childhood, but better because you can actually taste the real fruit. Plus, you don’t need an ice cream maker!

What Kind of Peaches Should I Use?

This recipe calls for frozen peaches, which is actually great news because they’re available year-round and are already prepped for you. You can use store-bought frozen peach slices or freeze your own when fresh peaches are in season – just wash, slice, and freeze them on a baking sheet before transferring to a freezer bag. If you only have fresh peaches on hand, you can still use them, but you’ll want to freeze them for at least 4 hours before making the ice cream so you get that thick, creamy texture. Either way, there’s no need to thaw the peaches before blending – toss them in frozen for the best results.

Options for Substitutions

This simple ice cream recipe works well with a few easy swaps if you need them:

• Frozen peaches: Fresh peaches work great too – just peel, slice, and freeze them for at least 4 hours before making the ice cream. You can also try frozen mangoes or nectarines for a different fruit flavor.
• Orange juice: If you’re out of orange juice, try using tangerine juice, clementine juice, or even pineapple juice for a tropical twist. Fresh-squeezed is ideal, but store-bought works just fine.
• Half and half: You can use heavy cream for a richer ice cream, or go lighter with whole milk. Coconut cream makes a nice dairy-free option that adds a subtle tropical note.
• Sugar: Honey or agave syrup can replace the sugar – use about 1/3 cup and adjust to taste. Keep in mind that liquid sweeteners will make the texture slightly softer.
• Lemon juice: Lime juice works as a substitute and adds a nice citrus kick. You could also skip it entirely, though it does help brighten the peach flavor.

Watch Out for These Mistakes While Making

The biggest mistake when making this ice cream is using peaches that aren’t fully frozen, which will give you a runny, milkshake-like consistency instead of proper ice cream – make sure your peaches are rock solid before blending.

Adding all the sugar at once can also be a problem since it’s hard to taste-test frozen mixtures, so start with half the sugar, blend, taste, and add more as needed based on how sweet your peaches and orange juice are.

To get the smoothest texture, blend in short pulses rather than running the blender continuously, and scrape down the sides a few times to make sure everything gets incorporated evenly.

If your ice cream comes out too hard after freezing, let it sit at room temperature for 5-10 minutes before serving, which makes scooping much easier and brings out the peachy flavor.

What to Serve With Peach Orange Ice Cream?

This fruity ice cream is perfect on its own, but it really shines when you pair it with warm baked goods like pound cake, shortbread cookies, or even a slice of angel food cake. The combination of cold, creamy ice cream and a warm dessert creates a nice contrast that makes each bite more interesting. If you’re feeling fancy, you can serve it alongside fresh berries or sliced peaches for extra summery flavor. For a fun breakfast treat, try scooping it over waffles or pancakes instead of your usual toppings.

Storage Instructions

Freeze: This ice cream is best enjoyed fresh, but you can store it in an airtight, freezer-safe container for up to 2 weeks. Just know that homemade ice cream tends to get a bit harder than store-bought since it doesn’t have all those stabilizers.

Serve: If your ice cream gets too hard in the freezer, let it sit on the counter for about 5-10 minutes before scooping. This helps it soften up just enough to get that perfect creamy texture again without melting it completely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 370-430
• Protein: 2-3 g
• Fat: 5-7 g
• Carbohydrates: 85-95 g

Ingredients

• 1 1/4 cups frozen peaches
• 1/2 cup orange juice
• 1 tbsp lemon juice
• 1/3 cup sugar
• 1/3 cup half and half
• 1/2 tsp vanilla extract
• 1/2 tsp fresh orange zest

Step 1: Prepare Ingredients and Blend the Base

• 1 1/4 cups frozen peaches
• 1/2 cup orange juice
• 1 tbsp lemon juice
• 1/3 cup sugar
• 1/3 cup half and half
• 1/2 tsp vanilla extract
• 1/2 tsp fresh orange zest

Add the frozen peaches, orange juice, lemon juice, sugar, half and half, vanilla extract, and fresh orange zest to your blender.

Blend on the ice cream or sorbet setting if your blender has one, which is specifically designed to crush frozen fruit while incorporating air for a creamy texture.

If your blender doesn’t have this setting, use a high-speed setting.

I find that adding the citrus juices and zest first helps distribute the flavors more evenly throughout the mixture as it blends.

Step 2: Pulse to Desired Consistency

• blended mixture from Step 1

Pulse the blender in short bursts, stopping to scrape down the sides as needed, until the mixture reaches a smooth, soft-serve ice cream consistency.

Be careful not to over-blend, as this can break down the frozen fruit too much and make the mixture watery rather than creamy.

I like to stop pulsing while there’s still a tiny bit of texture—it gives the ice cream a more natural, less artificial feel.

Step 3: Freeze if Needed and Serve

• blended mixture from Step 2

If the mixture is still too soft or runny after blending, transfer it to a bowl and freeze for 15-20 minutes until it firms up to the consistency you prefer.

Scoop into serving bowls and enjoy immediately while it has that perfect soft-serve texture.

If it becomes too hard in the freezer, let it sit at room temperature for 2-3 minutes before scooping.

Classic Peach Orange Ice Cream

Delicious Classic Peach Orange Ice Cream recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings: 2 servings

Calories: 400

Ingredients Method

Ingredients

  

• 1 1/4 cups frozen peaches
• 1/2 cup orange juice
• 1 tbsp lemon juice
• 1/3 cup sugar
• 1/3 cup half and half
• 1/2 tsp vanilla extract
• 1/2 tsp fresh orange zest

Method

 

1. Add the frozen peaches, orange juice, lemon juice, sugar, half and half, vanilla extract, and fresh orange zest to your blender. Blend on the ice cream or sorbet setting if your blender has one, which is specifically designed to crush frozen fruit while incorporating air for a creamy texture. If your blender doesn't have this setting, use a high-speed setting. I find that adding the citrus juices and zest first helps distribute the flavors more evenly throughout the mixture as it blends.
2. Pulse the blender in short bursts, stopping to scrape down the sides as needed, until the mixture reaches a smooth, soft-serve ice cream consistency. Be careful not to over-blend, as this can break down the frozen fruit too much and make the mixture watery rather than creamy. I like to stop pulsing while there's still a tiny bit of texture—it gives the ice cream a more natural, less artificial feel.
3. If the mixture is still too soft or runny after blending, transfer it to a bowl and freeze for 15-20 minutes until it firms up to the consistency you prefer. Scoop into serving bowls and enjoy immediately while it has that perfect soft-serve texture. If it becomes too hard in the freezer, let it sit at room temperature for 2-3 minutes before scooping.