Sour cream peach pie ice cream is the new taste of summer.
Because sometimes it’s too hot for pie, I turned my favorite pie a la mode into ice cream.
And if peaches and cream is one of your favorite combinations, you may also enjoy my peaches and cream cobbler recipe.
For ease of browsing, you can find all my ice cream recipes. Thanks so much for visiting!
Why This Recipe Works
There’s a reason why peaches and cream is a wonderful flavor combination, and this recipe definitely has that going for it!
If you need more reasons, here you go:
- Balanced flavor: Sour cream in the ice cream base keeps the ice cream from being too sweet.
- Textural contrast: it’s hard to beat an ice cream with crispy bits of streusel, flaky bits of pie crust, jammy peaches, and cool, creamy ice cream
How to Make It
This is a pretty easy to make ice cream. Here are the ingredients you’ll need for the base:
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- half and half: If you prefer, you can substitute half whole milk and half heavy cream.
- sugar: not only adds sweetness but it also helps control crystallization and how hard the ice cream gets once frozen. You can use brown sugar for a bit more old-fashioned flavor
- cornstarch: binds up some of the water in the starch, preventing it from freezing solid, so the cornstarch helps to keep this ice cream scoopable, even straight from the freezer. The inclusion of corn starch also technically makes this sour cream ice cream a “Sicilian gelato.”
- salt: brings out flavor in the dairy ingredients and balances sweetness. Technically salt also decreases the freezing point, but it does not function that way in this recipe since it’s such a small amount
- sour cream: adds a bit of additional fat as well as the tang. Because the tang is necessary in this ice cream!
For the Jam
- peaches: you may use fresh or frozen peaches here
- sugar: provides the sweetness as well as the “set” of the jam
- salt: balances sweetness and brings out the flavor in the peaches
- nutmeg: technically optional, I like how it complements the peaches. You can substitute ginger if you prefer. Or use both.
- lemon juice: brightens up the mellow peach and helps the jammy flavor stand up to the creamy ice cream base
For the Crust
Use your favorite pie crust recipe, which generally consists of flour, sugar, salt, butter/lard/shortening, and water
You only need 2 oz of dough, so consider baking off your scraps the next time you make a pie, and using the scraps to mix into your ice cream.
I like to press some Sugar in the Raw into the crust before baking to add a touch of sweetness and the occasional crunch of a large sugar crystal.
For the Streusel
You’ll need sugar, flour, butter, salt, and lemon zest, which is an optional ingredient.
PRO TIP: Streusel is generally a mixture of equal parts BY WEIGHT of sugar, flour, and butter.
The salt is there just to curb the sweetness and to focus the flavor.
Shortcuts
If you don’t want to DIY all the components, here are some shortcuts for you:
- You could absolutely make and churn the sour cream base until soft serve consistency and then mix in a piece of peach pie that you’ve cut up in tiny pieces
- Use store-bought crust and/or store-bought jam, rather than making your own
- You can leave out the streusel entirely also, or substitute some of your favorite granola, either store-bought or homemade granola
Tips and Tricks for Success
If you are going to make all the components for this ice cream from scratch, you can make all the parts a day or two in advance.
The streusel and crust components can be kept at room temperature.
You’ll of course want to keep the jam and the ice cream base in the fridge.
Put the cut up (or broken up) crust and the streusel in the freezer about 30 minutes before churning your ice cream. That way, adding them won’t raise the temperature of your already-churned base.
Press plastic wrap directly onto the surface of your ice cream before putting a lid on.
This helps to ensure a creamy, delicious ice cream without any ice crystals.
Even though the cornstarch and sugar help to mitigate the hardness of the frozen ice cream, it scoops best if allowed to sit out for 5-7 minutes on the counter.
Other Lovely Things About This Ice Cream Base
The sour cream ice cream base is definitely one to keep in your back pocket.
It is egg-free, has a nice tang from the sour cream which keeps it light-feeling, and is the perfect canvas to build your own fruity ice cream: blueberry, blackberry, strawberry, cherry, etc.
I can’t think of many fruits that wouldn’t go beautifully with sour cream ice cream.
And now, without further ado, here it is: Sour Cream Peach Pie Ice Cream.
Sour Cream Ice Cream Q & A
I honestly have not tried to make this no-churn, but my guess is yes. To a regular no-churn base of a can of sweetenend condensed milk whipped with a pint of heavy whipping cream until thickened, whisk in about 3/4 cups of sour cream. Then you can layer in your jam, crust bits, and streusel with your base before freezing.
Allowing your ice cream to “ripen,” or harden in the freezer for 4-6 hours to overnight allows it to melt more slowly. But you can eat this straight from the churn. Just note that it will melt quickly, so you’ll want to eat it as soon as you serve it. Which I doubt will be a problem for you!
Homemade ice cream has the best flavor and texture if eaten within about a week, and this one is no exception. While it may not get icy (thanks to the cornstarch), it could develop some off flavors from being in the freezer much longer than a week.
Absolutely. Sour cream and fruit is lovely together. Consider swapping out the peach jam for raspberry, strawberry, blackberry, blueberry, or any combination of those berries.
Questions?
More Peach Recipes
I do love peaches, so I have several recipes featuring peaches on the blog.
You might enjoy browned butter peach buttermilk ice cream. If you like hot peach desserts, my peaches and cream cobbler is a winner, as is my strawberry peach sonker (which can easily be made with all peaches, if you prefer).
And, as the name implies, one of the easiest peach desserts on the blog is my lazy peach sonker, which comes together in a snap!
A Note About Measurements
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
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Peach Pie Sour Cream Ice Cream
Ingredients
For the Base
- 16 oz 2 cups half and half (or one cup each whole milk and whipping cream)
- 10 oz granulated sugar by weight. Or about 1 1/4 cups
- 2 Tablespoons corn starch (or other starch)
- 1/4-1/2 teaspoon fine sea salt to taste
- 16 oz sour cream
For the Peach Jam
- 16 oz 1 pound fresh or frozen peach slices
- 12 oz granulated sugar or about 1 1/2 cups
- heavy pinch salt
- several gratings of whole nutmeg
- zest of 1/2 lemon
For the Pie Crust
- 2 oz of your favorite pie crust recipe (I used Lazy Baker’s Puff Pastry, and you can find the recipe link in the Notes section)
- coarse sugar for sprinkling
For the streusel
- 1 oz all-purpose flour
- 1 oz granulated sugar
- 1 oz unsalted butter
- heavy pinch of salt
- zest of 1/2 lemon
Instructions
For the Ice Cream Base
- In a heavy bottomed sauce pan, whisk the half and half (or milk and cream), sugar, starch and salt.
- Bring to a boil, whisking frequently.
- Allow to boil about 15 seconds, whisking constantly. Strain through a fine-mesh strainer into a bowl. Whisk in the sour cream and stir until smooth. Taste and adjust salt if necessary.
- Cool and then chill to no more than 40F.
For the Peach Jam
- Combine all ingredients in a large, heavy-bottomed sauce pan. Cook over medium low heat until the peaches give up their juices and the sugar is nice and wet, if not completely dissolved.
- Increase the heat to medium and cook, shaking the pan frequently or stirring with a wooden spoon, until the mixture reaches between 221F and 225F. Cut the peaches up into bite-sized pieces with the side of your spoon or mash them for a jammier consistency.
- Cool and chill until ready to use.
For the Pie Crust
- Roll out the dough to about 1/4″ thick. Sprinkle liberally with coarse sugar and roll until the dough is about 1/8″ thick. Bake on a parchment- or Silpat-lined baking sheet at 400F until the crust is a deep golden brown (or the color you like your finished pie crust to be). Cool and cut or crumble into small pieces.
For the Streusel
- Mix all the ingredients together until crumbly and the butter is evenly distributed.
- Spread out in an even layer on a parchment- or Silpat-lined baking sheet and bake at 400F until golden. Remove from the oven. Your streusel may all melt together into one sheet. That’s totally fine. Just let it cool for 2-3 minutes on the sheet and then remove to a rack to cool. Think of it as a very buttery cookie. Once it’s cool, crumble into small pieces.
To Churn and Finish
- Place the jam, crust pieces, and bits of streusel into the freezer while you churn your ice cream.
- Churn the base according to your manufacturer’s directions.
- Once the base is at soft-serve consistency, add in the jam, crust and streusel and let churn another 2 minutes to evenly distribute the mix-ins.
- Pack into a container, press plastic wrap onto the surface and freeze for at least 4 hours before serving.
Did You Make Any Changes?
Notes
Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
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I do hope you’ve enjoyed today’s sour cream ice cream. I know I have!
This is a great one to serve at a picnic, and it’s also delicious fresh from the churn if you’d like to serve it soft. Just know that it will melt quickly to serve and eat immediately.
Thanks for spending some time with me today! Take care, and have a lovely day.
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Wow, your Peach Pie Ice Cream looks fab! Reminds me of peach ice cream my mother used to make. I was thinking of dusting off my ice cream maker, maybe I will now to give this a try. Thanks for sharing!
I highly recommend dusting that guy off, Cali! Glad you like the ice cream. If you make it, please let me know what you think!