The Peach Truck

When summer peaches are at their peak, bursting with juicy sweetness, there’s no better way to celebrate the season than with a homemade frozen treat. This delightful peach ice cream showcases the vibrant flavor of fresh, in-season peaches, delivering sun-kissed sweetness with every scoop. A hint of cinnamon adds warmth and complexity to the creamy base, while layers of crunchy Grape-Nuts cereal introduce a surprising and satisfying contrast to the rich, creamy dessert. This versatile recipe is perfect for highlighting fresh summer peaches, but it also works wonderfully with frozen peaches, allowing you to enjoy a taste of sunshine all year long.

For the last five or six summers, I’ve made it a habit to order peaches from The Peach Truck, a semi truck full of fresh Georgia peaches, that drives straight from the orchard to a pre-determined destination near our home in Herndon, Virginia. Not only are their in-season peaches better than any I’ve found in our local area, they’re also extremely affordable because they are purchased in bulk. The only problem with ordering peaches from The Peach Truck is that you are doomed with the burden of twenty-five pounds of peaches ripening all at the same exact stinking time. Y’all, that’s a heck of a lot of peaches. And, since it’s just B.O.B. Bob and I around to eat all of those juicy ripe peaches, I always happily give at least half of them away to friends and neighbors.

This year, one of my neighbor’s whom I normally gift peaches to, expressed an interest in purchasing half a box of peaches for herself, so I went ahead and picked up two boxes of peaches and sold her half of one. That left me with another twelve and a half pounds of peaches in addition to my originally ordered twenty-five. Y’all, let’s just say that even with giving away lots and lots of peaches to almost everyone I know, I still have more peaches than I know what to do with. So, what do you do when life gives you a shit-ton of peaches? Well, if you’re like me, you make ice cream. Cinnamon flavored ice cream, with fresh peaches churned in, frozen with layers of crunchy Grape-Nuts for lots of added crunch. Two peaches down, and only about fifty more to go.

Ingredients:

1 3/4 Cups Heavy Whipping Cream
3/4 Cup Granulated Sugar
1/4 Teaspoon Finely Ground Sea Salt
1/2 Teaspoon Ground Cinnamon
1 1/4 Cups Whole Milk
1 Tablespoon Vanilla
2 Fresh Peaches (Peeled, Pitted, & Finely Chopped)
1/4 Cup to 1/2 Cup Grape-Nuts

Directions:

Place the heavy whipping cream, granulated sugar, sea salt, and ground cinnamon in a medium heavy-bottomed non-stick saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly. When the mixture begins to steam and is gently simmering, remove it from the heat.
Add the milk and vanilla; whisk until well combined.
Transfer the mixture to a heat-safe glass bowl and allow to cool for 30 minutes.
When the mixture has cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours.
Right before you churn the ice cream, peel, pit, and finely chop the peaches. Place them in the freezer to chill.
Transfer the ice cream base to an ice cream machine and churn it for 10 minutes.
Add the chilled peaches to the ice cream machine and continue to churn the ice cream until it reaches ice cream consistency.
Using a silicone spatula or a large spoon, scoop 1/4 of the ice cream into a freezer-safe container, pressing and smoothing it down. Layer 1/4 of the Grape-Nuts on top of the ice cream. Continue layering the ice cream and the Grape-Nuts intermitently until they have all been used.
Freeze for at least 4 hours before serving.

Suggestions:

Refrigerate the ice cream base for at least 8 hours. This gives the ground cinnamon plenty of time to work its magic and really flavor the mixture.
Two peeled, pitted, and finely chopped peaches should yield approximately 1 1/4 cups of chopped peaches. If you don’t have fresh peaches, you can replace them with frozen peaches. You can add more peaches to the ice cream if you choose, but the extra peach juice may water down the ice cream base and make it not as rich and creamy. If you do use frozen peaches, chop them finely before adding them to the ice cream machine. They will not need to be thawed. Placing the peeled, pitted, and chopped fresh peaches in the freezer for 10 minutes ensures that they will not melt the ice cream when you add them to the ice cream machine.
I often use Tovolo Sweet Treats Tubs to freeze my homemade ice cream. You can find them available online, however, you can also use a metal bread loaf pan or any kind of insulated plastic container to freeze your ice cream in. I used two ice cream tubs for this recipe. You will need one or two containers to layer this ice cream, depending on their size.
I suggest using between 1/4 cup and 1/2 cup of Grape-Nuts in this recipe. You can use as many or as few Grape-Nuts as you choose. I prefer using more because I am a huge fan of their crunchy texture.

Improvements:

Replace some of the vanilla extract in the ice cream with coconut or almond extract. I suggest starting with 1 teaspoon because coconut and almond extract are significantly more potent than vanilla extract.
To make ice cream cookie sandwiches, sandwich this ice cream between Simple Brown Sugar Cookies (Soft & Chewy) or Brown Sugar & Bourbon Sugar Cookies.
Add chopped pecans or sliced almonds to the ice cream during the last few minutes of churning.
Replace the Grape-Nuts with granola.
CLICK HERE to check out all of our other delicious ice cream recipes.

Yum

Cinnamon Peach Ice Cream with Grape-Nuts

Ingredients:

1 3/4 Cups Heavy Whipping Cream
3/4 Cup Granulated Sugar
1/4 Teaspoon Finely Ground Sea Salt
1/2 Teaspoon Ground Cinnamon
1 1/4 Cups Whole Milk
1 Tablespoon Vanilla
2 Fresh Peaches (Peeled, Pitted, & Finely Chopped)
1/4 Cup to 1/2 Cup Grape-Nuts

Directions:

Place the heavy whipping cream, granulated sugar, sea salt, and ground cinnamon in a medium heavy-bottomed non-stick saucepan over medium heat. Bring the mixture to a gentle simmer, whisking constantly. When the mixture begins to steam and is gently simmering, remove it from the heat.
Add the milk and vanilla; whisk until well combined.
Transfer the mixture to a heat-safe glass bowl and allow to cool for 30 minutes.
When the mixture has cooled, cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours.
Right before you churn the ice cream, peel, pit, and finely chop the peaches. Place them in the freezer to chill.
Transfer the ice cream base to an ice cream machine and churn it for 10 minutes.
Add the chilled peaches to the ice cream machine and continue to churn the ice cream until it reaches ice cream consistency.
Using a silicone spatula or a large spoon, scoop 1/4 of the ice cream into a freezer-safe container, pressing and smoothing it down. Layer 1/4 of the Grape-Nuts on top of the ice cream. Continue layering the ice cream and the Grape-Nuts intermitently until they have all been used.
Freeze for at least 4 hours before serving.

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