When the summer heat is on full blast, nothing cools you off quite like a fresh, fruity sorbet. In this guide, I’ll show you how to make a peach sorbet without an ice cream maker—yes, it’s possible, and the results are surprisingly creamy and satisfying. Whether you’re working with peak-season peaches or using frozen slices, this no-churn recipe transforms just a few ingredients into something spectacular. Along the way, we’ll highlight tips for getting the best flavor, how to serve it, and which peach-packed recipes you’ll want to try next.
Peach Sorbet Without Ice Cream Maker
Table of Contents
The Story Behind This Peach Sorbet Without Ice Cream Maker
A Memory in Every Spoonful
Every summer growing up, my grandma would slice fresh peaches and set them out to ripen on the counter, their scent filling the house. While she made old-fashioned peach pies and Southern Peach Crumb Cake, I always wished for something cooler—something you could enjoy while sitting on the porch swing, watching the fireflies. That’s how I started experimenting with sorbets.
Making this peach sorbet without an ice cream maker quickly became one of my go-to summer rituals. It’s sweet but not too sugary, smooth yet slightly icy, and every bite tastes like a memory of late July. You don’t need fancy equipment—just a blender and a little patience.
Why You’ll Love This No-Churn Peach Sorbet
This recipe shines because of its simplicity. With just three main ingredients—peaches, sugar, and lemon juice—you get a dessert that feels special without all the extra effort. It’s perfect for summer parties or a weeknight treat.
Even better? This homemade sorbet is naturally gluten-free and dairy-free. It’s a refreshing alternative to heavier frozen treats and pairs wonderfully with peachy desserts like Cinnamon Sugar Baked Peaches or Peach Upside Down Mini Cakes. Serve it on its own or add a scoop alongside one of those warm creations for a stunning contrast.
Want something even easier? Check out our Homemade Peach Lemonade for a thirst-quenching summer sip that uses many of the same ingredients.
How to Make Peach Sorbet Without Ice Cream Maker
Choosing the Right Peaches (Fresh vs. Frozen)
The beauty of this recipe is that it works with both fresh and frozen peaches. If you’re using fresh, go for ripe yellow peaches with a deep golden hue and that signature floral aroma. Slightly overripe is even better—they’re naturally sweeter and blend more smoothly. To peel peaches easily, blanch them in boiling water for 30 seconds, then plunge into ice water; the skins slip right off.
Frozen peaches, on the other hand, save prep time and are perfect when peaches are out of season. Just make sure they’re not packed in syrup, as that will throw off the sweetness balance.
Pairing this with a slice of Peach Cobbler Cookies makes for a delicious peach-on-peach experience that’s both playful and satisfying.
The Secret to a Smooth Sorbet Texture
Here’s where the magic happens—even without an ice cream maker. The secret lies in pureeing thoroughly and adding just enough sugar. Sugar doesn’t just sweeten—it lowers the freezing point, preventing the mixture from turning into a hard block of ice. In this recipe, caster sugar works best for its fine texture and quick dissolution.
A splash of lemon juice brightens the peach flavor and balances the sweetness. Once blended to a silky texture, pour the mixture into a shallow container and freeze. Stirring once or twice during the first couple of hours can help improve the texture, but it’s optional.
If you’re a fan of other refreshing fruit-based recipes, try our Peach Smoothie Recipe—it has a creamy consistency using frozen peaches and is just as satisfying on a hot day.
For another light and fruity summer treat, bookmark our Peach Cobbler Cheesecake Fruit Salad, which offers a cool, no-bake option for gatherings.
Freezing, Storing, and Serving Peach Sorbet Without Ice Cream Maker
Freezing Tips for Best Results
Once your peach mixture is fully blended and lemon-kissed, transfer it to a shallow, freezer-safe container. Why shallow? It freezes faster and more evenly, preventing large ice crystals from forming. Aim for 6–7 hours in the freezer, but don’t worry if you leave it overnight—it scoops beautifully with a few minutes on the counter.
You can stir the sorbet once or twice during the first few hours to keep the texture light and airy, but if you skip this step, it’ll still be smooth thanks to the sugar and peach content.
Want to expand your frozen dessert collection? Add our reader-favorite Watermelon Sorbet Recipe to your list. It’s another no-churn delight that pairs wonderfully with this peach version for a colorful, crowd-pleasing duo.
Creative Ways to Serve Peach Sorbet
Scooping this sorbet into chilled bowls or glasses elevates the experience. For an elegant touch, serve it in a hollowed-out peach half or over crushed vanilla wafers for crunch. You can even layer it with whipped cream or Greek yogurt for a quick parfait.
Hosting a summer dinner? Add a refreshing spoonful between courses to cleanse the palate. Or go bold and use it to top warm Peach Crisp—the contrast of hot and cold is irresistible.
Looking for a complete summer dessert menu? Start your gathering with Peach Upside Down Mini Cakes, and end with this sorbet and a splash of Homemade Peach Lemonade for a peach-themed finish.
FAQs About Peach Sorbet Without Ice Cream Maker
Can I use canned peaches for sorbet?
Yes, but drain them well and avoid syrup-packed varieties. Canned peaches are softer and sweeter, so reduce the sugar slightly and add lemon juice to brighten the flavor.
Why is my sorbet too icy?
Too little sugar can lead to an overly icy texture. Sugar acts as an anti-freezing agent, so ensure you use the full amount. Also, blend thoroughly and freeze in a shallow dish.
Can I add other fruits?
Absolutely. Try mixing in raspberries, mango, or pineapple. Just be sure to balance sweetness and acidity, and stick to the same total fruit weight.
How long can I store homemade peach sorbet?
Store it in an airtight container for up to one month. Press plastic wrap against the surface before sealing the lid to prevent freezer burn and preserve flavor.
Peach Sorbet Without Ice Cream Maker: Easy, Sweet Summer Delight
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
A refreshing and naturally dairy-free peach sorbet made with just peaches, sugar, and lemon juice—no ice cream maker needed!
Ingredients
800 g peeled and sliced ripe yellow peaches – fresh or frozen
200 g caster sugar
1 tbsp lemon juice, to taste
Instructions
1. Slice the peaches into 8, and peel each slice.
2. Place peach slices in the bowl of a food processor.
3. Add sugar and blend until smooth, scraping sides as needed.
4. Add lemon juice to taste and blend again.
5. Transfer mixture to a shallow container.
6. Freeze for 6–7 hours or until firm.
7. Let sit for 5–10 minutes before scooping.
Notes
Taste your peaches first—if they’re very sweet, you can reduce the sugar slightly. Lemon juice is key to balancing the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 142
- Sugar: 30
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 1
- Cholesterol: 0
A Cool Summer Classic, Made Simple
There’s something genuinely joyful about making your own frozen dessert—especially when it’s as easy as this peach sorbet without an ice cream maker. It’s fuss-free, quick to prep, and a refreshing treat that feels like summer in every bite.
Whether you serve it alongside a slice of Cinnamon Sugar Baked Peaches, pair it with Peach Smoothie in a brunch menu, or enjoy it solo on a warm evening, it’s a recipe that brings delight without complication.
