• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » Desserts

    Published: Aug 24, 2021 by Jenni · This post may contain affiliate links.

    Buttermilk Peach Pie Ice Cream

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a pan of Buttermilk Peach Pie Ice Cream with a metal ice cream scoop resting in the glass pan
    a gold spoon scooping a spoonful of Buttermilk Peach Pie Ice Cream
    flecks of cinnamon pie crust and peaches in a buttermilk ice cream base
    chunks of pie crust in Buttermilk Peach Pie Ice Cream
    Buttermilk Peach Pie Ice Cream with chunks of cinnamon sugar pie crust dotted within
    a pan of Buttermilk Peach Pie Ice Cream with a metal ice cream scoop and fresh peaches on a table

    Buttermilk Peach Pie Ice Cream in a pink glass loaf pan resting on a dark peach colored cloth with a metal ice cream scoop in the pan

    A peachy, pie-inspired summer treat

    This Buttermilk Peach Pie Ice Cream is a deliciously creamy way to savor the final warm days of summer. Sweet summer peaches are simmered down until they become delightfully syrupy then are married into a creamy vanilla buttermilk base. After churning, chunks of cinnamon and sugar flecked pie crust are folded into the ice cream, making this one seriously tasty pie-inspired treat.

    chunks of broken cinnamon and sugar pie crust

    soft serve textured Buttermilk Peach Pie Ice Cream in a pink glass loaf pan before freezing solid

    closeup of pie crust dotted within peach ice cream

    Can I use frozen peaches?

    Yes. Because the peaches are cooked down before being added to the ice cream base, you may use frozen peaches in place of fresh when making this Buttermilk Peach Pie Ice Cream. However, I enjoy this recipe most when it’s made at the peak of peach season in the summer, so fresh is best when possible. I have not tried canned peaches in this before so I can't speak to the way they will perform but I am inclined to think that you will end up with a much different end texture for the fruit.

    Is the buttermilk necessary?

    Buttermilk adds a rich tanginess that compliments the flavor of peaches, so I highly recommend you don’t skip it. However, if you are set against buttermilk (or have run out), you can feel free to swap the buttermilk for an equal measure of heavy cream; Just add this in with the initial measure of cream when cooking the custard.

    a metal ice cream scoop resting in a pan of Buttermilk Peach Pie Ice Cream

    a metal ice cream scoop pushing through peach pie ice cream

    Can I use gluten-free pie crust?

    Yes, of course. Feel free to use any pie crust you prefer, including gluten-free. Add the cinnamon and sugar, as directed below, and bake as directed on the package or to your homemade recipe's specifications.

    How long will this ice cream recipe keep?

    If stored properly in the freezer, this Buttermilk Peach Pie Ice Cream should last several weeks. However, each time ice cream is removed from the freezer, you’re essentially placing it into a state of temporary thawing while you scoop, leading to potential melting edges, crystallization, and a harder to scoop ice cream when refrozen. Therefore, I find that homemade ice cream is generally best when eaten in the first week after making it.

    closeup of the texture of peach pie ice cream

    closeup of the texture of buttermilk peach pie ice cream

    What tools do I need to make this recipe?

    • A cutting board
    • A chefs knife
    • A citrus juicer (unless using pre-juiced lemon)
    • A kitchen scale -- OR -- Measuring cups (for less precise measurements) 
    • Measuring spoons
    • A medium saucepan and a large pot or saucepan
    • An immersion blender or a traditional heatproof blender
    • A thermometer
    • A spatula or wooden spoon
    • A whisk
    • A fine mesh strainer
    • A medium mixing/storage bowl and a large mixing/storage bowl (I like these because they are great for mixing and have lids for storage)
    • An ice cream maker

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby

    a gold spoon scooping through Buttermilk Peach Pie Ice Cream

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Buttermilk Peach Pie Ice Cream in a pink glass loaf pan resting on a dark peach colored cloth with a metal ice cream scoop in the pan

    Buttermilk Peach Pie Ice Cream

    • Author: Whip & Wander
    • Prep Time: 30 minutes
    • Freeze Time: 4 hours
    • Cook Time: 42 minutes
    • Total Time: 5 hours 12 minutes
    • Yield: 12 servings 1x
    • Category: Desserts
    • Method: Stovetop, Freezer
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    This Buttermilk Peach Pie Ice Cream is a deliciously creamy way to savor the final warm days of summer. Sweet summer peaches are simmered down until they become delightfully syrupy then are married into a creamy vanilla buttermilk base. After churning, chunks of cinnamon and sugar flecked pie crust are folded into the ice cream, making this one seriously tasty pie-inspired treat.


    Ingredients

    Scale

    For the ice cream:

    • 1 lb fresh peaches, pitted and diced (no need to peel)
    • 1 tbsp lemon juice
    • 200 grams (1 cup) granulated sugar, divided
    • 24 oz (3 cups) heavy cream
    • ¼ tsp Kosher salt
    • 7 large egg yolks, room temperature
    • 8 oz (1 cup) buttermilk
    • 1 tsp vanilla extract

    For the pie crust:

    • 1 8-inch unbaked pie crust (can use gluten-free if needed)
    • 1 tbsp granulated sugar
    • 1 tsp ground cinnamon

    Instructions

    1. In a medium saucepan over medium heat, combine the peaches, lemon juice, and 100 g (½ cup) of the divided sugar. Allow mixture to come to a simmer, stirring occasionally. Cook the peaches down until they begin to release their juice and are soft and syrupy. Remove from heat.
    2. Using an immersion blender, pulse the peach mixture until it reaches your desired consistency. I prefer to pulse until the mixture is mostly pureed with a few small chunks of peach to ripple through the ice cream. If you prefer you can pulse until the mixture is completely pureed, or leave yours quite chunky; just remember that the larger pieces of peach will harden substantially when frozen. Alternatively, you may pulse this peach mixture in a heat-proof traditional blender if you do not have an immersion blender. Transfer the peach mixture to a heatproof storage bowl and set to the side to cool.
    3. In a large pot or saucepan over medium-low heat, add the heavy cream and salt. Allow the mixture to heat, stirring occasionally, until it just starts to simmer (you should see bubbles beginning to form around the outside ring of the mixture). Then remove from heat.
    4. While the heavy cream cooks, prepare your eggs. In a medium mixing bowl, whisk the egg yolks until they are pale yellow and slightly frothy. Add the remaining 100 g (½ cup) sugar and continue whisking until fully combined.
    5. Temper your eggs with your warm cream mixture by gradually adding very small amounts of cream to the eggs, while continuously whisking. I like to use a small ladle or a spouted heat-safe measuring cup to slowly stream the warm cream mixture into the eggs while whisking. It’s important that you take this step slowly and continue to whisk as the heat from the cream mixture can scramble the eggs if added too quickly. Continue tempering until atleast ⅓ or more of the cream mixture has been combined with the egg mixture.
    6. Add the tempered egg mixture to the pot along with the remaining cream mixture and stir to combine. Return the pot to heat over low. Continue to cook, stirring frequently until the mixture reaches 170 degrees F (77 C) and coats the back of a spoon. To test this, dip a spoon into the mixture and then run your finger across the back of the spoon. If a clear path is made through the middle and the rest of the spoon remains coated, your mixture is ready to be removed from the heat.
    7. Pour the mixture through a fine mesh strainer into a large, heat-proof bowl. The strainer will catch any unwanted bits of egg that might not have tempered properly to ensure your ice cream is smooth.
    8. Allow the mixture to cool for about 30 minutes then add the buttermilk and vanilla and stir to combine.
    9. If the bowls of the peach mixture and ice cream base are both cool to the touch at this point, cover and refrigerate both overnight or until they have reached 40 degrees F (4 C) or below. If making ice cream the same day, this will likely take a minimum of 4 hours, but may take 6 hours or more, depending on the size and shape of your bowl and the temperature of your refrigerator.
    10. While the peach mixture and ice cream base chill, prepare your pie crust. Roll thawed pie crust out onto a parchment-lined baking sheet. Sprinkle evenly with cinnamon and sugar, then bake according to package (or your homemade recipe's) instructions -- usually around 12-14 minutes at 450 F / 232 C -- until golden. Allow to cool, then break apart into small chunks and crumbles. Reserve to the side.
    11. Once the two mixtures have reached the appropriate cooled temperature, combine the peach mixture with the buttermilk ice cream base then pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 20-30 minutes, depending on your ice cream maker.
    12. For soft-serve consistency, fold ⅔ of the reserves pie crust into the freshly churned ice cream and serve immediately, utilizing the remaining ⅓ of the pie crust to sprinkle on top as desired. If you prefer a classic firm ice cream, transfer ½ of the freshly churned ice cream to a freezer-safe container (I used a glass loaf pan) then sprinkle ⅓ of the crumbled pie crust on top, layer the remaining ½ of the ice cream over top and sprinkle with an additional ⅓ of the crumbled pie crust. Freeze for a minimum of 4 hours (overnight is best) to allow the ice cream to harden. Scoop and serve with remaining crumbled pie crust on top, as desired.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 serving (1/12th of recipe)
    • Calories: 392
    • Sugar: 22 g
    • Sodium: 156 mg
    • Fat: 31 g
    • Saturated Fat: 19 g
    • Carbohydrates: 33 g
    • Fiber: 1 g
    • Protein: 5 g
    • Cholesterol: 192 mg

    Keywords: ice cream, buttermilk, peach, pie

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Classic French Crepes (with a gluten-free option)
    Peach, Corn, and Jalapeno Pizza with Honey »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Easy Summer Grilling Recipes

    • Grilled Corn Salad with Spicy Honey Lime Dressing in a large white serving bowl on a rust colored cloth with a bowl of tortilla chips and wooden salad servers resting nearby
      Grilled Corn Salad with Spicy Honey Lime Dressing
    • a Mediterranean Turkey Burger topped with tomato and red onion on a bed on dill slaw with a brioche bun resting on a plate
      Mediterranean Turkey Burgers
    • Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce on a parchment lined cutting board with a gold spoonful of sauce
      Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce
    • Grilled Skirt Steak slices with avocado chimichurri sauce on top on a wooden cutting boar with a spoonful of sauce and a knife resting nearby
      Grilled Skirt Steak with Avocado Chimichurri Sauce

    Cool and Refreshing Dishes for Warm Weather Dinners

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a wooden surface with a white bowl filled with french chicken salad, on top of a white towel with wooden serving spoons resting on top, a bundle of fresh lavender resting on the surface to the right and a yellow vase filled with water to the top left
      French Chicken Salad
    • Couscous Summer Salad in a white servinf bowl resting on a yellow cloth with wooden salad servers resting next to the bowl
      Couscous Summer Salad
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Vibrant Summer Salad Recipes to Enjoy

    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Creamy Cucumber Radish Salad in a white bowl resting on a wooden surface with a light purple cloth
      Creamy Cucumber Radish Salad
    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto

    Popular Recipes

    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade
    • bbq sauce dripping from a spoon into a glass jar
      Carolina Gold Mustard BBQ Sauce
    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough

    New on the blog!

    • Roasted Salmon with Feta and Herbs on a large oval white platter on an orange cloth
      Roasted Salmon with Feta and Herbs
    • a gold spoon resting on a pink platter with Roasted Radishes with Garlic Chive Yogurt. crusty bread laying nearby on a wood surface.
      Roasted Radishes with Garlic Chive Yogurt
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • Sole Meunière on a white and blue platter on a tan cloth
      Sole Meunière

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    60 shares
    • 30
    60 shares
    • 30