There’s something truly delightful about the sweet, juicy flavor of ripe peaches, especially when they’re transformed into a creamy and indulgent treat like homemade peach ice cream. This recipe captures the essence of summer in every spoonful, offering a refreshing and luscious dessert that’s perfect for cooling off on a hot day.
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Using fresh, ripe peaches and simple ingredients, you can create a decadent and creamy ice cream that will have everyone reaching for seconds.
Whether you’re a novice in the kitchen or a seasoned home cook, this easy-to-follow recipe will guide you through churning out delicious peach ice cream that’s sure to become a favorite in your dessert repertoire. Get ready to treat yourself to a scoop of homemade goodness!
Related Article: Best Peaches for Canning: Sweet and Juicy Varieties to Try
Peach Ice Cream
Ingredients:
2 1/2 pounds fresh peaches, peeled and chopped
1/2 c. sugar
2 cups half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2 cups whole milk
1 tsp. vanilla extract
The recipe calls for whole milk, but I used 2% milk instead, and the ice cream still turned out great. This recipe makes about 1 gallon of peach ice cream.
Place the peaches, sugar, and half-and-half in a blender, and puree until smooth. In a large bowl, mix together the peach puree, sweetened condensed milk, evaporated milk, whole milk, and vanilla.
Related Article: Canning Peach Butter: A Beginner’s Guide
Pour mixture into your ice cream freezer container and freeze according to manufacturer’s directions.
The ice cream will be soft when it is done. If you move it to the freezer it will harden completely. I found these great 32 oz. freezer containers at Amazon that are perfect for storing ice cream. This recipe will fill 3 of these freezer containers.
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Hi! That is really strange. I’m not quite sure why that would happen. I just tried to find some info on it and some recipes actually recommend you refrigerate the ice cream overnight before you put it in the ice cream machine. So maybe you will just have to cut the recipe in half? Sorry about that!
This was delicious. However, I couldn’t put the entire “batter” into my ice cream machine in one batch to freeze entirely. My machine isn’t big enough. So I made half and put the other half in the refrigerator to freeze the next day. It would not freeze. It stayed liquid the whole time. The first fresh made batch froze into ice cream beautifully. Do you have any idea what would cause this to happen? I hated wasting a whole half of this. It is very flavorful and great texture. We loved it other than having to waste half. Thanks!