Peach Buttermilk Ice Cream

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Love tart frozen yogurt? Looking for a way to use up those ripe and juicy peaches? This is the recipe for you. Both components—the ice cream base and the peach swirl that runs through it—will need time to chill, so make a game plan. Mix up the base and chill for at least 24 hours. You can roast and chill the peach swirl while you chill the ice cream base; it will need at least 8 hours of chilling time, but more won’t hurt it. Once the base is chilled and spinning in your ice cream maker, simply add the peach swirl in the last 5 minutes, give a twirl, and it’s ready to eat as a soft-serve. Or freeze for 2 to 3 hours until it’s solid, for hard scoops o’ yum.


Peach Buttermilk Ice Cream

Ice Cream Base:

  • 1½ cups peach nectar
  • 1 cup buttermilk
  • ¼ cup honey
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 tablespoon vanilla bean paste

Roasted Peach Swirl:

  • 1 teaspoon canola or other mild vegetable oil
  • 8 fresh, ripe peaches, pitted, peeled and cut into 1-inch dice
  • ½ cup honey


  1. Prepare the ice cream base: In a blender or food processor, combine the peach nectar, buttermilk, honey, cream cheese, and vanilla bean paste and blend until completely smooth. Place in a container, cover, and refrigerate for at least 24 hours and up to 48 hours.
  2. Prepare the peach swirl: heat the oven to 350°F. Line a rimmed baking sheet with a Silpat and spray with nonstick vegetable oil spray. Brush the canola oil onto the Silpat or parchment to to coat. (This gets very sticky, so yes, a double coating of oil makes for less work later on.) Arrange the peaches on the pan in a single layer and drizzle with the honey, mixing once to coat. Roast for 25 to 30 minutes, until the peaches have collapsed and turned a medium amber color but have not burned. Remove from the oven, let cool, transfer to a container, cover and refrigerate for 8 hours to 48 hours. If you want a very smooth swirl with no bits of peach in it, transfer to a blender, blend until smooth, and pour through a wide-mesh sieve before refrigerating.
  3. Pour the chilled buttermilk mixture into an ice cream maker and spin according to the manufacturer’s instructions. Five minutes before the mixture is finished spinning, with the machine running, add the chilled peach mixture, stir once or twice to swirl with the machine’s paddle or a spatula. Serve immediately as a soft-serve ice cream, or if you prefer, transfer the mixture to an airtight freezer-safe container. Freeze for 2 to 3 hours until solid. This is best used within 2 weeks.

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