Can I use frozen peaches?

Yes. Thaw them first, drain off excess liquid, and then cook them as directed so the filling does not turn watery.

Do I have to bake the graham cracker crust?

A short bake gives the crust a deeper buttery flavor and helps it stay firmer under the frozen filling, so it is worth doing here.

Can I make this ahead?

Yes. This pie is designed for make-ahead serving and can be frozen a day in advance with the whipped topping already added.

Homemade Peach Ice Cream Pie

Name: Homemade Peach Ice Cream Pie
Prep time: 35 min
Cook time: 18 min
Total time: 9 h
Yield: 10
Ingredients: 220 g graham cracker crumbs (from about 16 to 18 full sheets); 25 g granulated sugar; 0.5 tsp ground cinnamon; 113 g salted butter (melted); 5 piece ripe peaches (peeled and cut into 1.25 cm or 1/2-inch pieces); 67 g light brown sugar; 25 g granulated sugar; 2 tbsp cornstarch; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; kosher salt (pinch); 946 ml vanilla ice cream (softened just enough to fold); 360 ml heavy whipping cream; 24 g icing sugar; 1 tsp vanilla extract; fresh peach slices (for serving); graham cracker crumbs (for sprinkling)

Prep time

35 min

Cook time

18 min

Total time

9 hr

Servings

10 servings1×

Scale

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Homemade Peach Ice Cream Pie

This homemade peach ice cream pie is an old-fashioned summer dessert that leans on a few familiar things done properly: a buttery graham cracker crust, a quick cooked peach filling, softened vanilla ice cream, and a light whipped cream finish. It is the kind of freezer dessert that feels nostalgic without being fussy.

The peach layer is what gives the pie more flavor than simply mixing chopped fruit into ice cream. Cooking the peaches briefly with sugar, cinnamon, and a little cornstarch turns them into a soft compote that stays distinct and peach-forward even after freezing.

Why This Recipe Works

The crust is baked just long enough to set and lightly toast, which helps it hold together under the frozen filling. Chilling the peach mixture fully before folding it into softened ice cream keeps the texture from turning soupy.

Adding the whipped cream topping after the pie starts to set also helps. It stays as a separate soft layer rather than sinking into the filling, so the pie looks cleaner when sliced.

Ingredients Overview

Ripe peaches are ideal, but they should still have enough structure to hold their shape once diced and cooked. Vanilla ice cream keeps the flavor classic, while cinnamon and brown sugar make the peach filling taste warmer and more rounded.

The whipped cream topping is simple on purpose. It gives the pie a lighter top layer and softens the transition from the frozen filling to the crust.

How to Make Peach Ice Cream Pie

Start by mixing and baking the graham cracker crust, then let it cool completely. While that cools, cook the peaches with both sugars, cinnamon, vanilla, and cornstarch until thickened, then chill the filling fully.

Fold the cold peach filling into softened vanilla ice cream, pack it into the crust, and freeze until partly firm. Finish with whipped cream, freeze again until solid, and let the pie rest briefly before slicing.

Tips, Variations, and Storage

This pie keeps well in the freezer for several days if tightly covered. For the cleanest slices, dip a sharp knife in warm water and wipe it between cuts.

If you want a slightly brighter finish, a little lemon zest can be added to the peach filling. If you want extra crunch, scatter crushed graham crackers or a few toasted nuts over the top just before serving.

Prep time

35 min

Cook time

18 min

Total time

9 hr

Servings

10 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Homemade Peach Ice Cream Pie

Why This Recipe Works

Adding the whipped cream topping after the pie starts to set also helps. It stays as a separate soft layer rather than sinking into the filling, so the pie looks cleaner when sliced.

Ingredients Overview

The whipped cream topping is simple on purpose. It gives the pie a lighter top layer and softens the transition from the frozen filling to the crust.

How to Make Peach Ice Cream Pie

Tips, Variations, and Storage

This pie keeps well in the freezer for several days if tightly covered. For the cleanest slices, dip a sharp knife in warm water and wipe it between cuts.