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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

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  • 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


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.



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
  • 1/4 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


  1. In a medium saucepan over medium heat, combine the peaches, lemon juice, and 100 g (1/2 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 (1/2 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 1/3 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 2/3 of the reserves pie crust into the freshly churned ice cream and serve immediately, utilizing the remaining 1/3 of the pie crust to sprinkle on top as desired. If you prefer a classic firm ice cream, transfer 1/2 of the freshly churned ice cream to a freezer-safe container (I used a glass loaf pan) then sprinkle 1/3 of the crumbled pie crust on top, layer the remaining 1/2 of the ice cream over top and sprinkle with an additional 1/3 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.


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.


  • 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