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Peaches and Oatmeal Ice Cream

Peaches and Oatmeal Ice Cream


Peach season is in full swing, and Peach O Rama is happening at Metropolitan Market in Seattle. Peach O Rama features some of the best varieties of peach available, and I STOCKED UP. Two dozen peaches amounts to  A LOT and I have found myself in a bit of a conundrum of what to do with all of them. 

I started with all of my classic favorites: Peach Pie, Peach Crisp, Peach Galette, Peach Preserves, etc.. It dawned on me that one of my childhood favorites, also contained peaches. Quaker Instant Oatmeal: Peaches and Cream Flavor. 

You know, those little paper packets filled with some oats, sugar, powdered flavoring, and some bits of dried fruit? Those serving sized which are clearly made for dolls because you barely ended up with a quarter cup after adding hot water to it. 

Peaches and Cream was always my favorite, and this coupled with the heat of summer spawned the notion of Ice Cream. 

When making ie cream in the summer, I should have fully expected that everything will begin to melt…. quickly. I also should have expected that I would panic as I watched everything melt despite my best efforts. As I panicked, it made things worse by trying to go quickly, made a huge mess, and ended up with a sad, half crystalized mess of “ice cream” after attempting to freeze it.

So… this recipe took quite a bit of trial and error, but I finally came up with a recipe that I KNOW you will love. 

The oatmeal lives in the form of toasted oat milk, brown sugar, and maple granola for some added texture. Creamy, cool, with just the right amount of brightness from the peaches to make this absolutely refreshing on a hot day. 


  • I would recommend giving yourself 2-3 days to make all of the components here. For starters, you will need to allow your ice cream mixer to freeze for at least a day for best results. Second, there are 3 separate components (the ice cream base, peach puree, and granola) which all take time and 2 of the three need time to become completely chilled.

  • It should go without saying, don’t make ice cream on a very hot day. At least, not unless you are a very composed person who can work quickly without panicking. I am no such person.

  • If you don’t have a specific ice cream container, I have found that using a bread pan works perfectly when lined with parchment paper! You can then use an additional piece of parchment on top to “seal”. The ice cream can last up to a week in the fridge.



Ice Cream Base 
2 cups whole milk 
1 1/2 cups heavy cream
5 egg yolks 
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla 
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup rolled oats 
Pinch  of kosher salt

Peach Swirl 
2 small - medium peaches  ( or 4 cups of frozen, diced peaches)
2 tbsp sugar
1 tbsp lemon juice
1 tsp kosher salt
1 tbsp + 2 tsp corn starch 

Maple Cinnamon Granola
1 cup rolled oats
2 tbsp maple syrup
1tbsp canola oil
1 pinch salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 egg while


Ice Cream Base

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and sprinkling 1/2 cup of oats in an even layer. Bake oats for 12 minutes, stirring them half way through, until they are slightly golden and smell toasty.  
In a medium saucepan, heat milk and cream until hot and steaming, but not quite simmering. 
Remove from heat and add toasted oats, then cover the saucepan with a fitted lid. Let the oats steep for 15-20 minutes. 
In a new bowl, whisk the egg yolks until they are slightly lighter in color and have thickened ever so slightly, set aside.
In a separate bowl, strain the milk/oat mixture through a fine mesh strainer and press as much of the milk out as possible. Then, place the milk back in the saucepan and add your sugar, vanilla, cinnamon, nutmeg, and salt. Heat the milk and sugar mixture over medium/low until almost to a boil and all of the sugar has disolved.

Next, you will need to temper the eggs by slowly incorporating the hot milk. Using ladle, very, very slowly drip the milk mixture into the egg yolks, whisking the entire time. Continue to slowly mix the milk mixture to the egg yolks until at least 2/3rds of the milk is incorporated. Then, pout the egg/milk mixture back into the saucepan. 
Heat the custard over medium heat, whisking the entire time. The custard will begin to thicken within about 4-5 minutes. Once the mixture can coat the back of a spoon, remove form the heat, and transfer to a new container. Line the top of the custard with plastic wrap and press down so that the plastic is touching the top. This will prevent the  custard from developing a skin while it cools in the fridge. 

Allow the ice cream base to cool for at least 5 hours in the fridge, or over night, before churning. 

Peach Swirl

You’ll begin by pealing your peaches. If using frozen they should already be peeled, just make sure they are thawed completely before using. 
If using fresh peaches, use a knife to score them at the bottom with a small, shallow “X”. Then, bring a large pot of water to a boil. While the water comes to a boil, prepare an ice bath in a large bowl, which you will need to cool your peaches. 
Going one at a time, use a slotted spoon to lower the peach into the boiling water, stirring the entire time to avoid the peach from sinking to the bottom and cooking through. If you see the skin begin to peal away from the peach at the scored “X”, remove immediately from the water and place in the prepared ice bath. If you do not see the skin pealing away, this is fine! Remove the peach from the boiling water after 10-25 seconds.

Once both peaches have cooled, remove from the water and peal them by pulling on the skin from the “x”. The skin should peal away cleanly! 
Careful slice your peach all the way around and pull each hemisphere away, revealing the pit. If the pit does not free itself from one of your hemispheres, slice that half into quarters. Once both peaches are pitted, dice them into half inch cubes, and place them in a heavy bottomed saucepan. 
Add sugar, salt, and lemon juice, and allow to sit at room temperature for 5-10 minutes, or until the juices begin to expel themselves from the peaches. 
Heat the the peaches until they are completely soft and have let out most of their juices. Remove them from heat and cool for 10-15 minutes. Use an immersion blender to puree the peaches completely (they should have the texture of babyhood at this point). Place the puree back on the stove over medium-low heat. 

In a small, separate bowl, place the cornstarch, and mix in 2-3 tbsp of the peach puree until all of the corn starch is saturated. Once the peach puree is bubbling, add the cornstarch mixture.

Whisk the puree until it becomes thick, about 3-5 minutes. 
Remove from the heat and place in a covered container to refrigerate. Cool for at least 3-4 hours, or overnight. 


Preheat the oven to 275.

In a medium bowl, mix together oats, cinnamon, nutmeg, syrup, and oil until combined. In a small mixing bowl, whisk the egg white until slightly frothy. Add the egg white to the oat mixture. 

Spread the granola out evenly onto a parchment paper lined baking sheet and place in the oven. 

After 30 minutes, take the granola out of the oven and use a spatula to toss and flip the granola around, then continue baking for another 30-40 minutes, or until the granola is a deep golden brown. 

Allow granola to cool completely before adding to the ice cream. 


Place the container you will use for your ice cream in the freezer to chill while the ice cream base churns.

Once all components of the ice cream have completely chilled, add your ice cream base to your ice cream maker per the manufacturer instruction. 
I use a kitchen aid ice cream churn attachment, and I churned the base for about 20-25 minutes before I had a soft-serve consistency. 
Once you have a consistency of soft serve ice cream, Pause the ice cream churn and add a tablespoon of the peach puree, then pulse to stir 2-3 times to distribute the peach in a “swirl”. Repeat this with 3-4 more table spoons to peach puree, or until you are left with about 1/3rd of the puree left. 

Then, add your granola, in the same fashion, adding a little bit at a time until about 1/4 cup remains. 

Remove your container form the freezer and quickly transfer the ice cream in. Dollop the remaining peach puree over the top, then use a knife to swirl around. Sprinkle with the remaining granola, cover, and chill for at least 4 hours or overnight before eating!

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