Buttermilk Peach Crumb Ice Cream

Tangy, fruity and a crunchy surprise, Buttermilk Peach Crumb Ice Cream tastes like summer with each and every bite. 

Buttermilk Peach Crumb Ice Cream from The Girl In The Little Red Kitchen

You ever notice that people who’ve never experienced hot and humid east cost weather are like, oh 90 degrees isn’t so bad when it’s a dry heat?

Well, I’d like to argue you with on that point.  For the first time in my 30 some on years on this planet, I’ve experienced that so called dry heat in 90 and 100 degree weather.  Sure, sweat isn’t pouring from me as soon as I walk out the door, and I’m not wet in places that shouldn’t be named.  But you know what? Hot is hot, in dry and wet weather.   The only solace is that shade provides some relief when there is no humidity around and your nights get much cooler than mine.

No shock to anyone, I’m basically ready for this summer to end but only if I can bring the peaches along for the ride with me.

Buttermilk Peach Crumb Ice Cream | girlinthelittleredkitchen.com

Generally my trips out to the Pacific Northwest in the middle of the summer not only offer a sweet relief from my hot and humid New York summers but a chance to eat my weight in cherries.  This year we pushed the trip a little later and missed out on cherry season but arrived right in time for peaches.  I’ll happily take one over another, especially with roadside stands set up to sell them for a $1 a {tiny} basket.

Buttermilk Peach Crumb Ice Cream | girlinthelittleredkitchen.com

To me August equals three things, peaches, tomatoes and ice cream.  Well, ice cream happens every month in my world and since tomato ice cream is a little weird we are just going to go with peaches instead.

I wasn’t always a fan of fruit based ice creams but over time learned to love them, for me it’s about getting the best flavor and essence out of the fruit and into the ice cream.  A quick puree of ripe farm fresh peaches does the trick here – it’s the perfect excuse to go peach picking or if you got a little overzealous at the farmer’s market.  Since I had some extra buttermilk sitting in the fridge, I swapped it out for whole milk for a tangy bite.   The real star in my book though are the crumb toppings, because let’s face it the best part of any fruit crumble is the crumb – so why not toss it in with some ice cream?  The hardest part is not eating it all before you mix it in.

Buttermilk Peach Crumb Ice Cream | girlinthelittleredkitchen.com

Buttermilk Peach Crumb Ice Cream
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    For the crumb mix in:
  • 1 1/4 cup unbleached all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • For the ice cream base:
  • 1 pound ripe peaches (about 4 peaches), peeled and pureed
  • 1 cup buttermilk
  • 1 cup cane sugar
  • 4 large egg yolks
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 2 cups heavy cream


  1. Heat your oven to 350 degrees and line a rimmed baking sheet with parchment paper
  2. In a medium mixing bowl, combined the flour, brown sugar, salt, cinnamon and melted butter until it starts to clump together. Pour it out on the prepared baking sheet and bake for 8-10 minutes or until the crumb topping is golden brown. It will continue to harden slightly as it cools. When it is cool, break it up into small pieces.
  3. In a medium saucepan over medium heat combine the peach puree, buttermilk, sugar, vanilla and salt and bring to a simmer.
  4. In a small bowl whisk the eggs and when the peach mixture comes to simmer, slowly whisk into the eggs to temper.
  5. While whisking, pour the eggs back into the rest of the custard base very slowly, making sure to scrape the bottom of the saucepan.
  6. Switch to a wooden spoon and continue to stir for 1-2 minutes until it is thickened and coats the back of your spoon.
  7. Fill a large bowl with an ice bath and fit a slightly smaller bowl with the heavy cream inside. Place a fine mesh sieve on top of the bowl and pour in the peach custard. Strain and discard any solids. Stir together and cool completely. At this point, place the ice cream base in the refrigerator to chill for an hour or overnight before churning.
  8. Once completely chilled, churn the ice cream according to the directions on your ice cream machine.
  9. Transfer the churned ice cream to a freezer safe container and mix in the crumble.
  10. Freezer for 4-6 hours or until solid before serving.
  11. The ice cream is best if you let it sit at room temperature for about 10 minutes before scooping into bowls.
Recipe Type: Dessert, Ice Cream

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Buttermilk Peach Crumb Ice Cream | girlinthelittleredkitchen.com

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19 thoughts on “Buttermilk Peach Crumb Ice Cream

  1. Lora @cakeduchess

    Living in S.FL I get to experience the hot heat and hot humid heat days…and it’s pretty much the same. I will happily beat the heat with a bowl of this lovely peach ice-cream!

  2. Angie | Big Bear's Wife

    Haha hot is hot to me. Humid or not, 100F is too dang hot for my liking haha. Peaches are one of the things that I really, REALLY miss when summer is over and I’m trying to get all of my peach recipes in right now! I wonder how long this ice cream will last because I’m thinking that I need to make a few containers of it for the deep freezer!

  3. Lori @ Foxes Love Lemons

    I totally agree! Hot is hot, and while this supposed “dry” heat is slightly more bearable than the humid kind, it’s still miserable when it’s 90, 100 or higher. Whatever, I’ll just stay inside in the AC and eat ice cream like this. I LOVE how much “crumb” there is running all through it. Clearly, the best part 🙂

  4. Amy C

    Made it last night (actually Sunday but just moved and lost the canister so finally got to churn it last night) and it was amazing! Thank you for the excellent recipe. Also, you are absolutely right about the crumbles – they’re addictive if you start eating them before you mix them in!


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