last updated on October 3, 2026
This peach crisp ice cream combines everything I love about summer in one bite. Creamy cinnamon ice, homemade peach jam, and buttery streusel all layered together for a dessert that truly tastes just like peach crisp. It’s a must make during the summer when peaches are in season and will be everyone’s new favorite ice cream flavor!
ingredients you’ll need
for the cinnamon ice cream base
- 1¾ cups (420g) whole milk
- 1¾ cups (420g) heavy cream
- ½ cup (100g) granulated sugar
- ¼ teaspoon xanthan gum
- 2 tablespoons corn syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
for the peach jam
- 6–7 fresh peaches
- ¾ cup (150g) granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
for the streusel
- 1 cup (130g) all-purpose flour
- ½ cup (113g) softened butter
- ½ cup (108g) brown sugar
- ½ cup (40g) rolled oats
- 1 teaspoon cinnamon
- pinch of salt
how to make homemade peach crisp ice cream
step 1: make the ice cream base
In a small saucepan over low heat, combine the milk and heavy cream until warm.
In a separate bowl, whisk together the sugar and xanthan gum. Mixing them together first helps prevent the xanthan gum from clumping once it’s added to the dairy.
Whisk the sugar mixture into the warm milk and cream until dissolved. Stir in the corn syrup, then transfer everything to a large bowl. Add the cinnamon and vanilla extract and whisk until smooth.
Cover and refrigerate until completely chilled. The colder your base is before churning, the creamier your finished ice cream will be.
step 2: make the peach jam
Remove the pits from the peaches and dice them into small pieces.
Combine the peaches, sugar, salt, and vanilla in a medium saucepan over medium-low heat. Stir occasionally as the peaches begin releasing their juices.
Once the mixture reaches a gentle boil, reduce the heat to low and continue cooking for 5–10 minutes until thick and jammy.
Spread the jam onto a baking sheet in a thin layer to cool quickly before refrigerating.
step 3: bake the streusel
Preheat your oven to 350°F.
Mix together the flour, softened butter, brown sugar, oats, cinnamon, and salt until crumbly.
Spread the streusel onto a baking sheet and bake for 10–12 minutes, or until lightly golden.
Use a rubber spatula to loosen the streusel from the pan while it’s still warm, then allow it to cool completely.
step 4: churn the ice cream
Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, about 15–20 minutes.
The ice cream should be thick, creamy, and resemble soft serve.
step 5: layer everything together
Transfer the churned ice cream to a freezer-safe container, layering the ice cream, streusel, and jam in layers until all the ice cream is used (there may be some jam and streusel left over).
Freeze for at least 2 hours before scooping for the best texture.
why xanthan gum makes homemade ice cream so good
Xanthan gum is one of the easiest ways to make homemade ice cream taste like it came from your favorite ice cream shop.
Since this recipe doesn’t use eggs, xanthan gum helps stabilize the mixture by preventing large ice crystals from forming during freezing. It gives us an ice cream that’s incredibly creamy, smooth, and easy to scoop straight from the freezer.
It also helps suspend the peach jam and streusel throughout the ice cream, so every scoop has a little bit of everything instead of the mix-ins sinking to the bottom.
A little goes a long way—all you need is ¼ teaspoon for the whole batch!
peach substitutes
If peaches aren’t your thing, you can sub in lots of other fruits to make this ice cream your own!
Here’s a few ideas:
- Nectarines
- Apricots
- Plums
- Cherries
- Blueberries
- Blackberries
- Strawberries
- Mixed berries
- Apples for a fall-inspired version
Prepare the fruit the same way you would the peaches by cooking it into a quick homemade jam before layering it into the ice cream.
tips for the best homemade ice cream
- Chill the ice cream base completely before churning.
- Let the peach jam cool before layering to prevent melting the ice cream.
- Cool the streusel completely so it stays crisp.
- Don’t overfill your ice cream maker.
- Freeze for at least two hours before serving for clean scoops.
frequently asked questions
can I use frozen peaches?
Yes! Frozen peaches work well when fresh peaches aren’t in season. You can throw them in to the pot straight from the freezer, but you’ll need to cook them a bit longer since they’ll need extra time to defrost.
can I make this without an ice cream machine?
While an ice cream machine gives the creamiest results, you can freeze the chilled base and stir it every 30 minutes for several hours. The texture won’t be quite as smooth but will still be delicious.
can I skip the xanthan gum?
You can, but the texture won’t be quite as creamy. Without it, homemade ice cream tends to freeze harder and develop more ice crystals. Since you need so little for each batch, one bag will last you a long time. This is the kind I use.
can I make the streusel and jam ahead of time?
Absolutely. Bake the streusel a day or two ahead and store it in an airtight container at room temperature until you’re ready to assemble. Make the jam and store in an airtight container in the fridge until you’re ready to assemble.
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peach crisp ice cream
ingredients
ice cream
- 1 3/4 cup (420 g) milk
- 1 3/4 cup (420 g) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon xanthan gum
- 2 tablespoons corn syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
peach jam
- 6-7 fresh peaches
- 3/4 cup (150 g) granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
streusel
- 1 cup (130 g) all-purpose flour
- 1/2 cup (113 g) butter, softened
- 1/2 cup (108 g) brown sugar
- 1/2 cup (40 g) rolled oats
- pinch of salt
instructions
cinnamon ice cream base
- Start by making the ice cream. Place the heavy cream and whole milk in a small pot over low heat. Place the sugar and xanthan gum in a small bowl and stir to combine (this helps the xanthan gum not clump when added to the mixture). Pour the sugar mixture into the hot cream and milk and whisk to combine. Add the corn syrup and stir. Carefully pour the mixture into a large bowl. Add the cinnamon and vanilla extract and whisk until well combined. Cover and transfer to the fridge to cool completely.
peach jam
- Next make the peach jam. Remove the pits from the peaches and cut into small chunks. Transfer the peaches to a medium pot and add the sugar and salt. Stir until the peaches are evenly coated then place the pot over medium low heat. Stir occasionally as the peaches start to cook down. Once the mixture starts boiling, turn the heat to low.
- Stir occasionally and let the jam cook for 5-10 minutes, until it thickens to a jammy consistency. Then, transfer the jam to a baking sheet and spread it into a thin layer (this will help it cool off quicker!), cover, and transfer to the fridge.
streusel
- Now make the streusel. Preheat the oven to 350F. Place the flour, butter, brown sugar, oats, cinnamon, and salt in a bowl. Use your hands or a spoon to mix until a crumbly streusel forms. Spread the mixture evenly across a baking sheet then transfer to the oven.
- Bake for 10-12 minutes until the streusel is just starting to brown. Use a rubber spatula to scrape the streusel off the pan to make sure nothing is sticking. Set aside and let the streusel cool completely.
assembly
- When the ice cream base is cold, transfer to your ice cream machine and churn for 15-20 minutes, until thick and creamy. In a sealable, freezer-safe container, layer the ice cream: ice cream, streusel, ice cream, peach jam, etc. Once in the container, transfer to the freezer to set up, at least 2 hours (you can eat it right after churning, but it is very soft!).
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