I am in love with this Milcheis recipe. Milcheis is a German, lighter ice cream made from milk and cream. This version features so many ripe, perfectly grilled peaches that are combined with fresh rosemary for a summery, creamy treat!

Grilled Peach & Rosemary Milcheis

About this Recipe

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Milcheis brings back so many fun childhood memories of going to the public pool and buying this ice cream (the plain version) on a stick. If you’d like to make a classic Milcheis, simply leave out the peaches and rosemary! You can also experiment with other flavors as Milcheis really is a plain canvas for your creativity! I think I am going to make a plum version next and I am already so excited about it! Unlike what many think, ice cream is pretty easy to make yourself, even if you don’t have an ice cream maker! It’s all described in my recipe, so just scroll on down to see the alternative methods.

It’s been so so hot this summer here in Kansas City that I can’t think of anything else to eat now than ice cream! I hope you try out my Milcheis recipe and report back how it went for you! The even better way to enjoy it (I think) is in a Schlammbowle, which is my drink pairing described below! This is a must try German dessert punch and it’s seriously addictive! Call the Uber now because you’ll want to have one too many.

Scroll on down for the recipe, now in printable version.

Rosemary Peach Milcheis Essentials

Drink Pairing:

Grilled Peach & Rosemary Schlammbowle

Serve the ‘plain’ ice cream to the kids, dump it in with some really good Finnish vodka by Koskenkorva, sparkling wine and juice for the adults, please! Man, this is so so good and also dangerous because there is really no taste of alcohol. Simply mix together the following, then serve with a scoop of ice cream and some chopped up and chilled, grilled peaches!

Schlammbowle is typically served to guests as a punch, but I like the idea of serving it in a glass when all the ice cream hasn’t melted yet! I may just have to make this as a special treat for the adults at our kids birthday parties in September!

Grilled Peach Schlammbowle

To make, simply combine the following ingredients in a couple glass (could also just served in a rocks glass:

  • 1 oz good vodka (such as Koskenkorva)
  • 1 oz sparkling wine (such as Schlumberger brut)
  • 3 oz juice (I love using Whole Foods brand Orange Mango Peach juice)
  • 1/4 grilled peach, peeled and chopped into bite-sized pieces
  • 1 scoop Grilled Peach & Rosemary Milcheis

To find out where the ultra clean and smooth Finland-made Koskenkorva vodka is available in your area, fill out this short product finder form.

more German Recipes To Keep you cool

Frozen Strawberry Cheesecake Ready to Eat

Frozen Käsekuchen

Schlammbowle recipe dirndl kitchen German mud punch

Classic Schlammbowle

Spaghettieis in a martini glass


Next Up:

Türkische Pizza

Another Turkish recipe is coming to the blog next! As you know, Turkish people are to Germans as Mexicans are to Americans. They’re an integral part of the country and you can’t think their food away either! Make sure to subscribe to my blog now, so you’re not missing out when this new Turkish Pizza recipe goes live!

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Grilled Peach and Rosemary Milcheis

I love this lighter ice cream made with milk and cream, lots of ripe, grilled peaches and rosemary!
Prep Time1 hr
Freeze Time2 hrs 30 mins
Total Time3 hrs 30 mins
Course: Coffee, Dessert, Entertaining, Grilling, Kaffee, Snack
Cuisine: German
Keyword: German ice cream recipe, German milk ice cream recipe, Ice cream recipe with peaches, Milcheis recipe, Milk ice cream recipe, peach ice cream recipe, peach ice cream using kitchenaid attachment, rosemary peach ice cream recipe
Servings: 1 quart
Calories: 1834kcal


  • 250 ml milk
  • 200 ml heavy whipping cream
  • 180 g sugar
  • 2 egg yolks
  • 3 peaches grill even more peaches for garnish and to make my Schlammbowle (see Schlammbowle recipe in this post)!
  • 1 twig rosemary


  • Bring the milk and cream to a boil, then allow to cool.
  • In the meantime, wash and dry the peaches. Remove any stems and stones. Then grill until soft on both sides. Allow to cool. Now peel off the skin, which should come off very easily. Blend with a hand held mixer, then strain through a fine mesh sieve.
  • In a stainless steel bowl, large enough to fit over a pot of water without falling in, stir together the sugar and egg yolks. Then whisk in the cooled down milk-cream mixture.
  • Place the bowl over some boiling water (bowl should be submerged to about half in the water) and whisk the mixture until hot, but NOT boiling (the egg will curdle if starting to boil). This is also when you add the rosemary twig and allow it to steep in the mixture. This could take about 10 minutes or so. Keep whisking at least every 15 seconds or so. This is a great time to listen to a good audio book or some good music. Strain out any bits and pieces.
  • Now allow the mixture to cool completely (I cover it and transfer to the fridge) before filling into your ice cream maker. At least my ice cream attachement will totally thaw within a couple of minutes if you were to add the hot mixture.
  • Alternatively to using an ice cream maker, you can also place the hot stainless bowl in your freezer and whisk the mixture every 30 minutes or so (do this about 4 times) until the mass is pretty thick and hard to whisk. Then transfer to an ice cream container like this one I love and serve using your favorite ice cream scoop!


Calories: 1834kcal | Carbohydrates: 242g | Protein: 22g | Fat: 93g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 690mg | Sodium: 203mg | Potassium: 1387mg | Fiber: 7g | Sugar: 230g | Vitamin A: 5362IU | Vitamin C: 32mg | Calcium: 501mg | Iron: 3mg

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I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.