Ever Craved a Creamy, Peachy Dessert That Screams Summer?
Imagine scooping into a bowl of velvety peach ice cream, bursting with the fresh, juicy flavor of ripe peaches, topped with a warm, nutty praline pecan sauce that adds a sweet, caramelized crunch. Sounds like a Southern dream on a spoon, right? That’s exactly what Neely’s Homemade Peach Ice Cream delivers! Rated 4.1 stars from 39 reviews, this easy recipe yields 4 servings and uses an ice cream maker to create a rich, creamy dessert perfect for summer barbecues, family gatherings, or a refreshing treat. In this blog post, we’ll guide you through every step to create this peachy masterpiece, complete with a decadent praline pecan sauce, plus tips to ensure a smooth churn and perfect texture. Ready to savor some Southern sweetness? Let’s get cooking and churning!
Overview: Why This Ice Cream Shines
Neely’s Homemade Peach Ice Cream is a creamy, fruit-forward dessert that captures the essence of ripe peaches, blended with heavy cream and sour cream for a rich, tangy texture. The accompanying Praline Pecan Sauce adds a warm, nutty, caramel-like topping that elevates every bite. This beginner-friendly recipe serves 4, requires an ice cream maker, and is perfect for warm days or special occasions. With a 4.1-star rating, it’s a crowd-pleaser that balances fresh fruit flavor with indulgent creaminess, making it a standout for peach lovers.
- Time Requirement: 15 minutes prep, 20 minutes cooking, 3 hours freezing. Total: ~3 hours 35 minutes (mostly hands-off).
- Difficulty Level: Easy. Simple cooking and blending, with an ice cream maker handling the churning.
- Why It’s Special: Yields 4 servings, highlights fresh peaches, and pairs with a decadent praline pecan sauce for a Southern twist.
- Health Perks: Peaches provide vitamin C and antioxidants, but the cream, sugar, and sauce make this a rich treat to enjoy sparingly.
Grab your ice cream maker and peaches, and let’s churn some summer magic!
Essential Ingredients
This recipe uses fresh peaches and pantry staples for the ice cream, plus a rich mix for the praline sauce. Here’s what you need and why each matters:
Peach Ice Cream
- Large Ripe Peaches (5, peeled, pitted, and chopped): The star of the ice cream.
- Why it matters: Provide fresh, juicy peach flavor and natural sweetness.
- Substitution: Use frozen peaches (thawed and drained) or canned peaches (drained well) if fresh are unavailable.
- Water (1/4 cup): Helps cook the peaches.
- Why it matters: Softens peaches without burning during cooking.
- Substitution: Use extra peach nectar if desired.
- Peach Nectar (12 oz can): Enhances peach flavor.
- Why it matters: Adds concentrated peachiness and sweetness.
- Substitution: Use orange juice or apple juice for a different fruit note.
- Sugar (1 cup): Sweetens the ice cream.
- Why it matters: Balances the tartness of peaches and sour cream.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 3/4 cup for less sweetness.
- Sour Cream (4 oz): Adds tang and creaminess.
- Why it matters: Creates a rich, slightly tangy texture that complements peaches.
- Substitution: Use Greek yogurt or vegan sour cream for dairy-free.
- Heavy Cream (1 pint): Provides a creamy, rich base.
- Why it matters: Ensures a smooth, scoopable ice cream texture.
- Substitution: Use coconut cream for dairy-free (flavor will change slightly).
- Vanilla Extract (1/4 tsp): Enhances flavor.
- Why it matters: Adds warmth to the peach and cream base.
- Substitution: Use vanilla bean paste for a gourmet touch.
- Lemon Juice (2 tsp): Brightens the flavor.
- Why it matters: Enhances peach flavor and prevents browning.
- Substitution: Use lime juice or a pinch of citric acid.
Praline Pecan Sauce
- Chopped Pecans (2 1/2 cups): Add nutty crunch.
- Why it matters: Provide texture and a toasty flavor to the sauce.
- Substitution: Use walnuts, almonds, or skip for nut-free.
- Light Brown Sugar (1 cup): Creates caramel-like sweetness.
- Why it matters: Forms the base of the syrupy sauce.
- Substitution: Use dark brown sugar for deeper flavor or a sugar substitute.
- Light Corn Syrup (1 cup): Adds gloss and prevents crystallization.
- Why it matters: Ensures a smooth, pourable sauce.
- Substitution: Use honey or maple syrup (sauce may be stickier).
- Butter (1 stick, melted): Adds richness.
- Why it matters: Creates a velvety, decadent sauce.
- Substitution: Use vegan butter for dairy-free.
- Salt (1/4 tsp): Balances sweetness.
- Why it matters: Enhances the caramel and nut flavors.
- Vanilla Extract (1 tsp): Adds depth.
- Why it matters: Rounds out the sauce’s flavor profile.
- Substitution: Use bourbon or almond extract for a twist.
Pro Tip: Choose ripe, fragrant peaches for the best flavor; they should yield slightly to pressure. Pre-chill the ice cream maker insert overnight for smooth churning.
Step-by-Step Instructions
Making Neely’s Homemade Peach Ice Cream and Praline Pecan Sauce is straightforward with an ice cream maker and a few simple steps. Follow these for a perfect, creamy dessert:
- Cook the Peaches:
- In a medium saucepan, combine 5 large chopped peaches, 1/4 cup water, and one 12-ounce can peach nectar.
- Cook over medium heat, stirring occasionally, until soft and cooked through, about 10 minutes.
- Drain the peach juice (reserve for another use, like smoothies) and transfer peaches to a large bowl.
- Add 1 cup sugar and stir; let cool to room temperature, about 30 minutes.
- Tip: Mash peaches slightly while cooking for a smoother texture; cool completely to avoid curdling the cream later.
- Blend the Ice Cream Base:
- To the cooled peaches, add 4 oz sour cream, 1 pint heavy cream, 1/4 tsp vanilla extract, and 2 tsp lemon juice.
- Use an immersion blender to mix until smooth and fully incorporated. (Alternatively, use a food processor or blender in batches.)
- Tip: Blend thoroughly to avoid chunks; taste and adjust lemon juice for brightness if needed.
- Churn the Ice Cream:
- Remove the ice cream maker insert from the freezer and set up the machine according to the manufacturer’s instructions.
- Pour the peach mixture into the insert and churn until thick and creamy, typically 20-30 minutes (follow your machine’s guidelines).
- Transfer the churned ice cream to a covered freezer-safe container and freeze for at least 2 hours to firm up.
- Tip: Don’t overfill the insert (leave 1/4 space); freeze promptly to prevent ice crystals.
- Make the Praline Pecan Sauce:
- In a large saucepan over medium heat, combine 2 1/2 cups chopped pecans, 1 cup light brown sugar, 1 cup light corn syrup, 1 stick melted butter, 1/4 tsp salt, and 1 tsp vanilla extract.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently, until smooth and syrupy.
- Remove from heat and let cool slightly; serve warm over ice cream.
- Store leftover sauce in a covered container in the refrigerator for up to 1 week; reheat gently before serving.
- Tip: Stir constantly to prevent burning; the sauce thickens as it cools.
- Serve:
- Scoop the peach ice cream into bowls or cones.
- Drizzle warm praline pecan sauce over the top for a nutty, caramelized finish.
- Health Benefit: Peaches provide vitamin C and antioxidants, but the cream, sugar, and sauce make this a rich treat to enjoy sparingly!
Assembly: Building Your Ice Cream
This ice cream is all about creating a creamy, peachy dessert with a decadent topping. Here’s how to make it perfect:
- Cook Peaches Perfectly:
- Cook until soft but not mushy to retain peach flavor; drain well to avoid excess liquid.
- Tip: Let peaches cool fully before blending to ensure a smooth base.
- Blend for Creaminess:
- Blend thoroughly for a smooth, lump-free mixture; incorporate all ingredients evenly.
- Presentation Tip: Strain the mixture through a fine mesh sieve if you prefer an ultra-smooth texture.
- Churn with Care:
- Follow your ice cream maker’s instructions for optimal texture; don’t over-churn to avoid a grainy result.
- Tip: Pre-chill the container you’ll store the ice cream in to speed up freezing.
- Top with Flair:
- Drizzle warm praline sauce generously for a rich, nutty contrast.
- Presentation Tip: Garnish with a fresh peach slice or extra pecans for a polished look.
Serving Suggestion: Serve in chilled bowls with a generous drizzle of praline sauce, paired with iced tea or a light dessert wine for a Southern vibe. Add a sprig of mint for color!
Storage and Make-Ahead Tips
Neely’s Homemade Peach Ice Cream and Praline Pecan Sauce are great for prepping ahead:
- Storing Leftovers:
- Store ice cream in a covered, freezer-safe container for up to 2 weeks; place plastic wrap directly on the surface to prevent ice crystals.
- Store praline sauce in an airtight container in the refrigerator for up to 1 week; reheat gently in a saucepan or microwave.
- Tip: Let ice cream soften 5-10 minutes at room temperature before scooping.
- Freezing:
- Freeze churned ice cream promptly to maintain texture; avoid frequent thawing to prevent iciness.
- Freeze extra sauce in small portions for easy reheating.
- Tip: Use a shallow container for faster freezing and easier scooping.
- Make-Ahead:
- Cook and blend the peach mixture up to 1 day ahead; refrigerate until ready to churn.
- Make praline sauce up to 1 week ahead; store refrigerated and reheat before serving.
- Churn ice cream a day ahead for a firmer texture.
- Tip: Prep peaches (peel, pit, chop) in advance and store in the fridge to save time.
Recipe Variations
Want to mix things up? Try these fun twists on Neely’s Homemade Peach Ice Cream:
- Mango Peach Ice Cream: Replace 2 peaches with 2 cups chopped mango for a tropical twist.
- Bourbon Peach: Add 1 tbsp bourbon to the peach mixture before blending for an adult-friendly kick.
- Nut-Free Praline Sauce: Skip pecans and make a caramel sauce with the same ingredients; add a pinch of sea salt for flair.
- Vegan/Dairy-Free: Use coconut cream instead of heavy cream, vegan sour cream, and vegan butter in the sauce; ensure nectar is vegan-friendly.
- Peach Cobbler Vibes: Swirl in 1/2 cup crushed shortbread cookies during the last minute of churning.
Quick Prep Tip: Use a food processor to chop peaches quickly; buy pre-chopped pecans to save time on the sauce.
Conclusion
Your Neely’s Homemade Peach Ice Cream with Praline Pecan Sauce is ready to bring Southern sweetness to any occasion! With creamy, peach-packed ice cream and a rich, nutty sauce, this dessert is perfect for summer barbecues, family dinners, or a special treat. Whether you stick with the classic recipe or try a variation, you’re in for a creamy, fruity delight that’s as satisfying as it is nostalgic. Grab your ice cream maker, churn some peachy magic, and enjoy every scoop drizzled with warm praline goodness. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy churning!
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Neelys Homemade Peach Ice Cream
Description
Imagine scooping into a bowl of velvety peach ice cream, bursting with the fresh, juicy flavor of ripe peaches, topped with a warm, nutty praline pecan sauce that adds a sweet, caramelized crunch. Sounds like a Southern dream on a spoon, right? That’s exactly what Neely’s Homemade Peach Ice Cream delivers! Rated 4.1 stars from 39 reviews, this easy recipe yields 4 servings and uses an ice cream maker to create a rich, creamy dessert perfect for summer barbecues, family gatherings, or a refreshing treat.
Ingredients
This recipe uses fresh peaches and pantry staples for the ice cream, plus a rich mix for the praline sauce. Here’s what you need and why each matters:
Peach Ice Cream
- Large Ripe Peaches (5, peeled, pitted, and chopped): The star of the ice cream.
- Why it matters: Provide fresh, juicy peach flavor and natural sweetness.
- Substitution: Use frozen peaches (thawed and drained) or canned peaches (drained well) if fresh are unavailable.
- Water (1/4 cup): Helps cook the peaches.
- Why it matters: Softens peaches without burning during cooking.
- Substitution: Use extra peach nectar if desired.
- Peach Nectar (12 oz can): Enhances peach flavor.
- Why it matters: Adds concentrated peachiness and sweetness.
- Substitution: Use orange juice or apple juice for a different fruit note.
- Sugar (1 cup): Sweetens the ice cream.
- Why it matters: Balances the tartness of peaches and sour cream.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 3/4 cup for less sweetness.
- Sour Cream (4 oz): Adds tang and creaminess.
- Why it matters: Creates a rich, slightly tangy texture that complements peaches.
- Substitution: Use Greek yogurt or vegan sour cream for dairy-free.
- Heavy Cream (1 pint): Provides a creamy, rich base.
- Why it matters: Ensures a smooth, scoopable ice cream texture.
- Substitution: Use coconut cream for dairy-free (flavor will change slightly).
- Vanilla Extract (1/4 tsp): Enhances flavor.
- Why it matters: Adds warmth to the peach and cream base.
- Substitution: Use vanilla bean paste for a gourmet touch.
- Lemon Juice (2 tsp): Brightens the flavor.
- Why it matters: Enhances peach flavor and prevents browning.
- Substitution: Use lime juice or a pinch of citric acid.
Praline Pecan Sauce
- Chopped Pecans (2 1/2 cups): Add nutty crunch.
- Why it matters: Provide texture and a toasty flavor to the sauce.
- Substitution: Use walnuts, almonds, or skip for nut-free.
- Light Brown Sugar (1 cup): Creates caramel-like sweetness.
- Why it matters: Forms the base of the syrupy sauce.
- Substitution: Use dark brown sugar for deeper flavor or a sugar substitute.
- Light Corn Syrup (1 cup): Adds gloss and prevents crystallization.
- Why it matters: Ensures a smooth, pourable sauce.
- Substitution: Use honey or maple syrup (sauce may be stickier).
- Butter (1 stick, melted): Adds richness.
- Why it matters: Creates a velvety, decadent sauce.
- Substitution: Use vegan butter for dairy-free.
- Salt (1/4 tsp): Balances sweetness.
- Why it matters: Enhances the caramel and nut flavors.
- Vanilla Extract (1 tsp): Adds depth.
- Why it matters: Rounds out the sauce’s flavor profile.
- Substitution: Use bourbon or almond extract for a twist.
Pro Tip: Choose ripe, fragrant peaches for the best flavor; they should yield slightly to pressure. Pre-chill the ice cream maker insert overnight for smooth churning.
Instructions
- Cook the Peaches:
- In a medium saucepan, combine 5 large chopped peaches, 1/4 cup water, and one 12-ounce can peach nectar.
- Cook over medium heat, stirring occasionally, until soft and cooked through, about 10 minutes.
- Drain the peach juice (reserve for another use, like smoothies) and transfer peaches to a large bowl.
- Add 1 cup sugar and stir; let cool to room temperature, about 30 minutes.
- Tip: Mash peaches slightly while cooking for a smoother texture; cool completely to avoid curdling the cream later.
- Blend the Ice Cream Base:
- To the cooled peaches, add 4 oz sour cream, 1 pint heavy cream, 1/4 tsp vanilla extract, and 2 tsp lemon juice.
- Use an immersion blender to mix until smooth and fully incorporated. (Alternatively, use a food processor or blender in batches.)
- Tip: Blend thoroughly to avoid chunks; taste and adjust lemon juice for brightness if needed.
- Churn the Ice Cream:
- Remove the ice cream maker insert from the freezer and set up the machine according to the manufacturer’s instructions.
- Pour the peach mixture into the insert and churn until thick and creamy, typically 20-30 minutes (follow your machine’s guidelines).
- Transfer the churned ice cream to a covered freezer-safe container and freeze for at least 2 hours to firm up.
- Tip: Don’t overfill the insert (leave 1/4 space); freeze promptly to prevent ice crystals.
- Make the Praline Pecan Sauce:
- In a large saucepan over medium heat, combine 2 1/2 cups chopped pecans, 1 cup light brown sugar, 1 cup light corn syrup, 1 stick melted butter, 1/4 tsp salt, and 1 tsp vanilla extract.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently, until smooth and syrupy.
- Remove from heat and let cool slightly; serve warm over ice cream.
- Store leftover sauce in a covered container in the refrigerator for up to 1 week; reheat gently before serving.
- Tip: Stir constantly to prevent burning; the sauce thickens as it cools.
- Serve:
- Scoop the peach ice cream into bowls or cones.
- Drizzle warm praline pecan sauce over the top for a nutty, caramelized finish.
- Health Benefit: Peaches provide vitamin C and antioxidants, but the cream, sugar, and sauce make this a rich treat to enjoy sparingly!
FAQs
1. Can I make this without an ice cream maker?
Yes! Freeze the blended mixture in a shallow dish, stirring every 30 minutes for 3-4 hours to break up ice crystals, then freeze until firm. Texture may be less creamy.
2. Is this ice cream healthy?
Peaches provide vitamin C and antioxidants, but the cream, sugar, and sauce make it a rich treat. Use less sugar or lighter cream for a lighter option.
3. Why is my ice cream icy?
Overcooking peaches (too much liquid) or not churning long enough can cause iciness. Drain peaches well and churn until thick.
4. Can I make this vegan?
Yes! Use coconut cream, vegan sour cream, vegan butter, and ensure peach nectar is vegan-friendly.
5. How long does the ice cream last?
Up to 2 weeks in the freezer, covered tightly. Sauce lasts 1 week refrigerated.
6. Can I use frozen peaches?
Yes! Thaw and drain 5 cups frozen peaches; cook as directed, but they may need less time to soften.