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Ginger Peach Blueberry Ice Cream - A Family Feast

Ginger Peach Blueberry Ice Cream

Yield: 2 quarts 1x
Prep: 12 hours 20 minutesCook: 5 minutesTotal: 12 hours 25 minutes


2 cups heavy cream

1-inch knob fresh ginger, peeled and sliced into 2 or 3 thick slices

1 teaspoon vanilla extract

1 can sweetened condensed milk

34 fresh peaches, peeled and chopped (approximately 2 cups)

2 cups frozen blueberries

1/4 cup crystallized ginger, diced into very small pieces


In a sauce pan over medium heat, warm heavy cream until it starts to steam (do not simmer or boil.) Remove from heat and add slices of fresh ginger. Cool slightly and then chill overnight, leaving ginger in the cream to steep.

Place a fine mesh strainer over your mixing bowl and pour the heavy cream mixture through the strainer.  Discard the fresh ginger.

On high speed using the whisk attachment, whip the heavy cream until peaks form.  Gently fold in vanilla and sweetened condensed milk. Mix thoroughly.

Using a rubber scraper, fold in fresh peaches, frozen blueberries and crystallized ginger evenly mixing throughout.

Pour mixture into a 2-quart container (we use this pullman loaf pan) and freeze until firm – about 4 to 6 hours.

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Cuisine: American Method: freeze