The trend of Japanese peach ice cream 🍑 has been taking social media by storm, but unfortunately, it’s only accessible in a handful of cities in the US, and, of course, not available where we are living.
In addition to its peach-like appearance, the ice cream is also naturally infused with the delightful flavor of fresh peaches.
Those who have tasted it report a pleasant, authentic peach aroma, with a perfectly balanced sweetness that doesn’t overpower the natural fruit taste. Additionally, the ice cream’s texture is wonderfully creamy and luxurious, elevating the whole experience to peachy perfection!
Although this viral peach ice cream is always out of stock online, fear not!
With this recipe, we can easily recreate the magic in our own kitchen using fresh peaches, white chocolate, and a dash of freeze-dried strawberry powder, forming a cute pink peach pattern.
If you’re looking for a icy sweet for your afternoon delight, don’t hesitate to give this delightful recipe a try – it might become you and your family’s new summer favorite!
Tips for making Viral Asian Peach Ice Cream
1. Opt for Your Preferred Peach Ripeness: For a stronger peach flavor in your ice cream, select ripe and sweet peaches. If you desire a smoother and creamier texture, opt for unripe peaches as they have a lower water content. As we know, a lower water content results in a creamier and smoother ice cream texture.
2. Blend peach cubes: There is no need to peel the peaches before pureeing; the skin will infuse your ice cream with a natural peach color and aroma. When you use a blender or food processor to puree the peaches, you can optionally leave some small fruit chunks for added texture.
3. Balance the Sweetness: Taste the peach puree mixture and adjust the sweetness if needed. Add more condensed sweetened milk or other sweeteners according to your preference and the sweetness of the peaches. Keep in mind that the matcha ice cream taste less sweet once fully frozen.
4. Consider Adding Citrus: You can add a pinch of lemon zest to the mixture. The citrus notes will complement the peach ice cream and add a refreshing touch.
5. Unmold Ice Cream from a Silicone Mold: After filling the silicone mold with the ice cream mixture, place it in the freezer and allow the ice cream to set completely. This typically takes at 6 hours, ideally overnight. To unmold the ice cream, gently press on the bottom of the silicone mold, pushing the ice cream upward from the cavities. Avoid applying too much force to prevent damaging the silicone mold or breaking the ice cream.
If you accidentally ruin the shape of the ice cream while unmolding, don’t panic. You can easily fix any collapses or imperfections by gently rubbing the surface of the ice cream with your fingers, smoothing it back into shape. Since we’re planning to coat the ice cream with melted chocolate, any imperfections won’t be noticeable anyway.
6. Melt White Chocolate with a Double Boiler: White chocolate is more delicate and easy to burn compared to other types of chocolate. Using a double boiler can ensure gentle and controlled heating and minimize the risk of ruining the white chocolate.
7. Add Coconut Oil to White Chocolate: White chocolate can be quite firm and thick. Coconut oil helps to thin out the white chocolate, making it easier to coat over the peach ice cream. It ensures a delicate and crunchy outer white chocolate crust, enhancing the overall appearance and texture of the peach ice cream.
EQUIPMENT
- Measuring cups and spoons
- Hand mixer
- Blender (or food processor)
- Peach silicone mold
- Popsicle sticks
- Small saucepan
- Snap ball tea strainer (Or a small fine mesh strainer)
INGREDIENTS List
- 1 cup heavy whipping cream
- ½ tsp vanilla extract (optional)
- 1 fresh peach (pitted and chopped)
- ¾ cup sweetened condensed milk (6 oz)
- ¾ cup white chocolate (6oz; you can use white chocolate bars or chips)
- 1 tbsp coconut oil (Or vegetable oil)
- 1 tbsp freeze-dried strawberry powder
Step-by-step INSTRUCTIONS
1. In a large mixing bowl, use a hand mixer (or a whisk) to whip the heavy whipping cream and vanilla extract until stiff peaks form. (Stiff peaks hold their shape firmly and do not fold over when you lift the whisk. Be careful not to overwhip the cream beyond this stage, as it may turn grainy and eventually into butter.)
2. In a blender (or food processor), blend the chopped peaches and sweetened condensed milk until smooth.
3. Add the peach puree to the bowl of whipped cream. Stir well until everything is evenly mixed.
4. Carefully pour the peach cream mixture into the peach-shaped silicone mold. Fill each cavity to the top, but be careful not to overfill. Place the popsicle sticks into each mold, ensuring they are inserted into the mixture and standing upright.
5. Place the mold in the freezer and let the peach ice cream set for at least 6 hours or overnight, until it becomes firm.
6. Chop or break the white chocolate into small pieces if you’re using chocolate bars. (If you have white chocolate chips, you can use them as they are.) Place the chopped white chocolate into a heatproof bowl, add 1 tbsp of coconut oil (or vegetable oil) to the chocolate.
7. Fill a saucepan or pot with a few inches of water and bring it to a simmer over low heat. Place the heatproof bowl with white chocolate on top of the saucepan.
8. Melt the white chocolate over low heat. Stir occasionally with a spoon to ensure even melting. Once the white chocolate is almost completely melted, remove the bowl from the double boiler. Continuously stir the chocolate, allowing the residual heat to complete the melting process entirely.
9. To remove the peach ice cream from the mold, gently push the bottom of the mold to release the peach-shaped ice cream from each cavity. Avoid pulling the popsicle stick, as doing so may detach the stick without fully releasing the peach ice cream.
10. Hold a peach ice cream by its popsicle stick and dip it into the melted white chocolate, swirling it around to coat the ice cream evenly. Allow any excess chocolate to drip back into the bowl.
11. Use a snap ball tea strainer (or a fine mesh strainer) to sprinkle a dash of freeze-dried strawberry powder on the top surface of each peach ice cream, forming an appealing pink peach pattern.
12. Serve and enjoy your delicious and beautiful homemade peach ice cream!
My other ice cream recipes you will also like:
Peach Ice Cream (Viral Asian Peach Ice Cream)
Equipment
- Measuring cups and spoons
- hand mixer
- blender
- Peach silicone mold
- Popsicle sticks
- Small saucepan
- Snap ball tea strainer (Or a small fine mesh strainer)
Ingredients
- 1 cup heavy whipping cream
- ½ tsp vanilla extract (optional)
- 1 peach (pitted and chopped)
- ¾ cup sweetened condensed milk (6 oz)
- ¾ cup white chocolate (6oz; you can use white chocolate bars or chips)
- 1 tbsp coconut oil (Or vegetable oil)
- 1 tbsp freeze-dried strawberry powder
Instructions
- In a large mixing bowl, use a hand mixer (or a whisk) to whip the heavy whipping cream and vanilla extract until stiff peaks (* See Note1) form.
- In a blender (or food processor), blend the chopped peaches and sweetened condensed milk until smooth.
- Add the peach puree to the bowl of whipped cream. Stir well until everything is evenly mixed.
- Carefully pour the peach cream mixture into the peach-shaped silicone mold. Fill each cavity to the top, but be careful not to overfill. Place the popsicle sticks into each mold, ensuring they are inserted into the mixture and standing upright.
- Place the mold in the freezer and let the peach ice cream set for at least 6 hours or overnight, until it becomes firm.
- Chop or break the white chocolate into small pieces if you're using chocolate bars. (If you have white chocolate chips, you can use them as they are.) Place the chopped white chocolate into a heatproof bowl, add 1 tbsp of coconut oil (or vegetable oil) to the chocolate.
- Fill a saucepan or pot with a few inches of water and bring it to a simmer over low heat. Place the heatproof bowl with white chocolate on top of the saucepan.
- Melt the white chocolate over low heat. Stir occasionally with a spoon to ensure even melting. Once the white chocolate is almost completely melted, remove the bowl from the double boiler. Continuously stir the chocolate, allowing the residual heat to complete the melting process entirely.
- To remove the peach ice cream from the mold, gently push the bottom of the mold to release the peach-shaped ice cream from each cavity. Avoid pulling the popsicle stick, as doing so may detach the stick without fully releasing the peach ice cream.
- Hold a peach ice cream by its popsicle stick and dip it into the melted white chocolate, swirling it around to coat the ice cream evenly. Allow any excess chocolate to drip back into the bowl.
- Use a snap ball tea strainer (or a fine mesh strainer) to sprinkle a dash of freeze-dried strawberry powder on the top surface of each peach ice cream, forming an appealing pink peach pattern.
- Serve and enjoy your delicious and beautiful homemade peach ice cream!
Video
Notes
- Stiff peaks hold their shape firmly and do not fold over when you lift the whisk. Be careful not to overwhip the cream beyond this stage, as it may turn grainy and eventually into butter.
Hi Ms Shi! I wanted to bring to your attention that this ice cream is actually Chinese, not Japanese (although a lot of people have rebranded it to be Japanese, so the mixup is understandable). Thanks for the recipe, love you!