Can I use canned or frozen peaches?

Absolutely! If it isn’t peach season, canned or frozen peaches (thawed and drained) work well. Just know that peeled, fresh peaches will give the brightest flavor, but don’t let that stop you—use what you have and enjoy!

Do I need an ice cream maker?

An ice cream maker gives the smoothest, creamiest result, but if you don’t have one, you can freeze the mixture in a shallow dish, stirring every half hour until set (about 3-4 hours). The texture will be a bit icier but still delicious.

What kind of goat cheese is best?

Go for a mild, creamy young goat cheese (often labeled ‘chevre’). Strong or aged goat cheeses will overpower the peaches and make the ice cream too tangy.

Is guar gum necessary?

Not at all! Guar gum is just a texture-enhancing optional extra. The recipe works beautifully without it, especially if you’re planning to eat the ice cream within a day or two.

Fresh Peach & Goat Cheese Ice Cream Recipe

Description

This Fresh Peach & Goat Cheese Ice Cream combines ripe, juicy peaches with creamy goat cheese for a sophisticated and refreshing homemade ice cream. The tang from the goat cheese pairs perfectly with the natural sweetness of the peaches, creating a smooth, luscious dessert with subtle hints of almond and vanilla.

Ingredients

Units Scale

Fruit Base

1 1/2 pounds (700 g) fresh peaches (about 3 large or 4 small peaches)
2/3 cup (133 g) granulated sugar
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon fine sea salt

Creamy Mixture

1 1/2 cups (360 g) heavy cream
4 oz (113 g) mild goat cheese

Optional

1/8 teaspoon guar gum (optional, for improved texture and longevity)

Cook Mode Prevent your screen from going dark

Instructions

Peel and Prep the Peaches: Bring a pot of water to a boil. Score a shallow X on the bottom of each peach. Gently lower the peaches into the boiling water for about 30 seconds, then transfer immediately to an ice bath. Once cooled, easily peel off the skins. Cut the peaches in half, remove the pits, and coarsely chop the flesh; you should end up with about 2 cups of chopped peach.
Blend the Fruit Base: In a blender or food processor, combine the chopped peaches, granulated sugar, lemon juice, vanilla extract, almond extract, and sea salt. Pulse until the mixture is finely chopped. If using guar gum, whisk it with a tablespoon of sugar first, then add this to the blender with the other ingredients.
Add Cream and Goat Cheese: Add the heavy cream and mild goat cheese to the blender. Pulse a few more times on low speed until the mixture is smooth and well-blended. (Blend less for chunkier ice cream; blend longer for a smoother texture. Take care not to over-blend, or the cream may turn buttery.)
Chill the Ice Cream Base: You may churn the ice cream mixture immediately, but for best results and faster freezing, chill the mixture for a few hours to lower its temperature.
Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once the mixture has reached the consistency of soft serve, transfer it to a freezer-safe container.
Freeze Until Firm: Press a layer of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover with a lid and freeze overnight, or until firm and scoopable.

Notes

Guar gum is optional but helps prevent ice crystals and improves the ice cream’s texture.
The ice cream base can be prepared ahead of time and chilled for several hours for optimal results.
For a more rustic ice cream, blend the mixture less to keep small pieces of peach.
Use high-quality, ripe peaches for the best flavor.
Let the ice cream sit at room temperature for a few minutes before scooping if it’s very firm.

Nutrition

Serving Size: 1/8 quart (about ½ cup)
Calories: 225
Sugar: 17g
Sodium: 65mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg