Summah Peach Ice Cream
Société Team
The Summer Dessert You Didn't Know You Needed There's a certain kind of summer afternoon that calls for something cold, peachy, and a little bit magical. That's exactly where this peach ice cream comes in — silky, fragrant, and steeped (literally) in the flavors of the season. This recipe is built around Societe's Summah Peach Tea, a beautifully aromatic tea that brings floral warmth and ripe stone-fruit sweetness to everything it touches. Steep it into coconut cream, fold in fresh peaches, and you have a summer peach dessert that feels like pure, edible sunshine. Whether you're a no-churn devotee or working with an ice cream maker, this recipe works beautifully either way. Let's dive in. --- Why Tea-Infused Ice Cream Works So Well Fruit tea ice cream is having a serious moment — and for good reason. Steeping a good-quality tea directly into your cream base is one of the easiest ways to layer deep, nuanced flavor without any artificial extracts or additives. When you steep Summah Peach Tea into hot coconut cream, the fat in the cream acts as a flavor carrier, pulling out every aromatic note the tea has to offer. The result is a base that tastes far more complex than the sum of its parts. Coconut cream also lends a natural richness that mimics the texture of a traditional dairy ice cream — dense, scoopable, and luscious . Combined with condensed coconut milk for sweetness and vanilla for depth, this base is nothing short of dreamy. --- The Star of the Show: Summah Peach Tea Societe's Summah Peach Tea is inspired by the flavors of summah peach tea — that classic warm-weather sip that always tastes like a front-porch afternoon. It captures that same juicy, sun-ripened peach character in a beautifully crafted tea. Using it as the backbone of this ice cream recipe rather than just a standalone drink is a simple but transformative move. The tea infuses the cream with layers of fruity, floral sweetness that fresh peach alone can't quite achieve. It's also what makes this peach ice cream recipe feel truly special — herbally grounded, seasonal, and unmistakably Societe. --- The Main Event: Summah Peach Ice Cream (No-Churn) This is the recipe you came for, and it absolutely delivers. The no-churn method is approachable for any home cook, and the stirring technique creates a scoopable, creamy texture without any special equipment. That said, if you have an ice cream maker — or want to try a peach ice cream recipe for your ice cream maker or Ninja Creami — notes for both are included below. Why this recipe works: Steeping the tea in hot coconut cream first extracts maximum flavor before the base is chilled and frozen. The diced fresh peaches add real fruit texture and a bright, jammy sweetness in every bite. The result is a peach ice cream recipe with no eggs required — completely plant-based and endlessly satisfying. Ingredients 3 tablespoons Summah Peach Tea 2 cups full-fat coconut cream, divided ½ cup condensed coconut milk (sweetened) 1 teaspoon pure vanilla extract ½ cup finely diced fresh, ripe peaches (about 1 medium peach) Pinch of fine sea salt Instructions 1. Steep the tea: Heat 1 cup of coconut cream in a small saucepan over medium heat until steaming — don't let it boil. Add the 3 tablespoons of Summah Peach Tea, stir gently, and steep for 10 minutes. The cream will deepen in color and smell absolutely gorgeous. 2. Strain: Pour the steeped cream through a fine mesh strainer into a large bowl, pressing gently on the leaves to extract every drop of flavor. Discard the spent tea. 3. Combine the base: Whisk in the remaining 1 cup of coconut cream, the condensed coconut milk, vanilla extract, and a pinch of sea salt until fully combined and smooth. 4. Chill: Cover the bowl and refrigerate the base for at least 1 hour, or until completely cold. A cold base freezes more evenly and yields a creamier final texture. 5. Fold in the peaches: Once chilled, gently fold in the finely diced fresh peaches. Taste — if your peaches are especially tart, add a small drizzle of extra condensed coconut milk. 6. Freeze with stirring: Pour the mixture into a standard loaf pan. Cover tightly with plastic wrap or a lid. Freeze for 30 minutes, then stir vigorously with a spatula to break up any ice crystals forming at the edges. Repeat this process every 30 minutes for a total of 4 rounds (2 hours of active freezing). After the final stir, smooth the top, cover, and freeze for at least 3 more hours or overnight. 7. Scoop and serve: Let the pan sit at room temperature for 5 minutes before scooping. The texture should be creamy and scoopable , with gorgeous flecks of real peach throughout. Sensory Cues for Doneness The ice cream is ready when the edges are firmly frozen and the center holds its shape when pressed lightly. It should scoop cleanly — not crumble, not pour. Variations Ice cream maker version: After chilling the base, churn in your ice cream maker according to the manufacturer's directions (typically 20–25 minutes). Add the diced peaches in the last 5 minutes of churning. Transfer to a loaf pan and freeze for 2 hours before serving. Ninja Creami version: Pour the fully combined, unstirred base into a Ninja Creami pint container with the peaches already folded in. Freeze solid for 24 hours, then process on the "Ice Cream" setting. Re-process once if needed for extra creaminess. Peach-ginger variation: Add ½ teaspoon freshly grated ginger to the cream while steeping for a warm, spiced undertone that pairs beautifully with the peach. Dairy swap: If coconut isn't your thing, full-fat oat cream or heavy dairy cream both work well in this recipe. Storage Notes Store covered in the freezer for up to 2 weeks. Press a piece of plastic wrap directly against the surface of the ice cream to prevent ice crystals from forming on top. --- Bonus Recipe: Summah Peach Tea Simple Syrup This syrup is a wonderful way to extend the flavors of your Summah Peach Tea into cocktails, lemonades, or as a drizzle over your finished ice cream. It takes about 15 minutes and keeps for weeks in the fridge. Ingredients 2 tablespoons Summah Peach Tea 1 cup water 1 cup granulated cane sugar Instructions 1. Bring the water to a gentle boil in a small saucepan. 2. Remove from heat, add the tea, and steep for 8 minutes. 3. Strain out the tea leaves, then return the liquid to the saucepan. 4. Add the sugar and stir over medium-low heat until fully dissolved, about 3 minutes. Do not boil. 5. Cool completely, then transfer to a glass jar. Refrigerate for up to 3 weeks. Use it: Drizzle over the finished ice cream, stir into sparkling water for a summah peach tea spritzer, or add to peach cocktails for effortless seasonal flavor. --- Bonus Recipe: Peach Tea Granita (A Lighter Option) If you want a summer peach dessert that's a little lighter than ice cream, this granita is refreshing, quick, and stunning in a glass. It's also a brilliant way to use up extra steeped tea base. Ingredients 3 tablespoons Summah Peach Tea 2 cups hot water 3 tablespoons honey or agave syrup 2 tablespoons fresh lemon juice ½ cup fresh peach purée (blend 1 ripe peach until smooth) Instructions 1. Steep the Summah Peach Tea in 2 cups of hot water for 8–10 minutes. Strain and discard the leaves. 2. Stir in the honey and lemon juice while the tea is still warm. Mix until dissolved. 3. Stir in the peach purée until fully incorporated. 4. Pour into a shallow baking dish and freeze for 1 hour. 5. Using a fork, scrape and fluff the frozen edges toward the center. Return to the freezer. 6. Repeat every 30 minutes for 2–3 hours until the entire mixture is fluffy, icy, and granular. 7. Serve immediately in chilled glasses, topped with a fresh mint sprig if desired. Tip: A granita is best eaten the day it's made — the texture is at its most delightful when freshly scraped. --- Tips for the Best Peach Ice Cream Every Time A few small details make a big difference when it comes to homemade ice cream. Use the ripest peaches you can find. Underripe peaches won't deliver the jammy, sweet flavor this recipe needs. If peaches aren't in season yet, frozen peaches (thawed and drained) work well too. Don't skip the chilling step. A warm base poured into the freezer will develop large, unpleasant ice crystals. Cold base in, creamy ice cream out. Steep with intention. Ten minutes in hot coconut cream is the sweet spot for Summah Peach Tea — long enough to extract deep flavor, short enough not to turn bitter or overly tannic. Stir consistently during the no-churn process. Each stirring session breaks up forming crystals and redistributes the mixture for that smooth, scoopable texture we're after. This peach ice cream recipe has no eggs, is completely plant-based as written, and comes together with a handful of simple, quality ingredients. It's the kind of recipe that looks like you tried much harder than you did — and that's always a win. --- A Note on Herbs and Wellness Societe teas are crafted with care and quality botanicals — and while enjoying a cup of herbal tea or a tea-infused dessert is a lovely, gentle way to connect with seasonal plants, this post is not medical advice . If you have specific health concerns, are pregnant, or are taking medications, please consult a qualified healthcare practitioner before incorporating new herbal preparations into your routine. Enjoy these recipes as the delicious, seasonal treats they are. --- Bring Summer Into Every Scoop This Summah Peach Ice Cream is proof that the best seasonal desserts start with the best seasonal ingredients. A quality tea, ripe summer fruit, and a little patience — that's really all it takes. If this recipe has you curious about what else Societe has to offer, we warmly invite you to explore the full collection at societeapothecary.com . From Summah Peach Tea to other thoughtfully crafted seasonal teas, there's something waiting to inspire your next kitchen adventure. We'd love to see what you create.