What is the viral peach ice cream called?

It’s best known as the peach shaped ice cream bar —a Korean-inspired frozen treat made famous on social media for its soft fruit filling and beautiful shell.

What does peach ice cream taste like?

It’s sweet, slightly tangy, and incredibly creamy. With soft syrupy chunks and rich cream, this version is like biting into summer—peach-forward with just a hint of vanilla.

What to serve with peach ice cream?

Try it with buttery shortbread cookies, lemon pound cake, or fresh raspberries. Even a drizzle of honey or a sprig of mint can make it feel extra fancy. Want more ideas? Check out my favorite pairings right here .

What cake goes with peach ice cream?

Lemon loaf, almond cake, vanilla sponge—or a peach cobbler if you’re going all in. The soft and creamy texture pairs beautifully with anything warm, toasty, and a little sweet.

Viral Peach Ice Cream Bars (Easy No-Churn Recipe)

Ingredients

Scale

Peach Filling:

Peels from 2 ripe peaches (avoid white pith)
800g peach pulp, diced into ~1 cm cubes
150g granulated sugar
Juice of ½ lemon (~2 Tbsp)

Ice Cream Base:

1 cup (240 ml) heavy whipping cream
¾ cup sweetened condensed milk
1 ripe peach, chopped or pureed
½ tsp vanilla extract (optional)

Shell & Decoration:

¾ cup (≈120g) white chocolate, chopped
1 Tbsp coconut oil
1 Tbsp freeze-dried strawberry powder
Crispy chocolate pearls (in the filling)

Cook Mode Don't let your screen peace out mid-stir.

Instructions

Simmer peach peels with 100 ml water until water turns blush pink. Add diced peaches, sugar, and lemon juice. Simmer gently until softened. Let cool.
Chill mixing bowl and whisk. Whip cold cream to soft peaks.
In a separate bowl, mix condensed milk, chopped/pureed peach, and optional vanilla.
Gently fold whipped cream into peach mixture to keep it airy and light.
Spoon a thin layer of ice cream into silicone molds. Freeze for 10 minutes.
Add a spoonful of cooled peach filling in the center, with some of the Crispy chocolate pearls. Cover with more ice cream base and smooth the tops. Insert sticks.
Freeze bars solid for 6–8 hours or overnight.
Melt white chocolate with coconut oil. Let cool slightly. Dip each bar and sprinkle with strawberry powder.
Freeze again until set. Serve and enjoy!

Notes

Let chocolate cool slightly before dipping to avoid melting the bars.
Store in an airtight container, layered with parchment paper, for up to 2–3 weeks.
Let bars sit at room temp for 2–3 minutes before eating for perfect bite.
For a vegan version, use coconut cream, sweetened condensed coconut milk, and dairy-free white chocolate.
Try mango for a tropical variation or strawberry powder for color contrast.

Author: Jason Clarke
Prep Time: 25 min
Cook Time: 10 min
Category: Dessert
Method: No-Bake
Cuisine: Asian Desserts

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 21g
Sodium: 40mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg