Peach Ice Creamrn

close up shot of scoops of peach ice cream in a bowl

This creamy peach ice cream may smell and taste like summer, but it can be enjoyed all year round; just grab a can of peaches!

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Table of Contents

Peach Ice Cream Ingredients
Substitutions And Additions
How To Make This Peach Ice Cream Recipe
How To Serve
Storage
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Nothing can quite tantalize your taste buds like a big scoop of creamy, cold peach ice cream. Brimming with sweet, juicy summer flavor, this delicious ice cream can be whipped up year-round for a tasty, refreshing treat.

Peach Ice Cream Ingredients

Peach Ice Cream raw ingredients that are labeled

Peach ice cream is like biting into a juicy, ripe peach on a hot summer day. It’s a swirl of sweet, creamy goodness wrapped in a refreshing fruit flavor.

Whether you enjoy it in a cone or as a topping for your favorite dessert, this taste of summer will have you coming back for more!

You’ll need:

2 cups of heavy whipping cream, chilled
14-ounce can of sweetened condensed milk
16-ounce can of sliced peaches in syrup, drained, reserving 2 tablespoons of syrup
2 teaspoons of vanilla extract
1 teaspoon of salt

Substitutions And Additions

FRESH PEACHES: If you have fresh peaches on hand, you could use them in place of the canned peaches for this homemade ice cream recipe. Since you won’t have the syrup from the can, you will have to replace it with 2 tablespoons of water.

VANILLA EXTRACT: If you want to experiment with different flavors, you could substitute the vanilla extract with almond extract. Almond has a strong flavor, so use it sparingly. Start with half the amount of vanilla extract and adjust to taste.

ADDITIONS: For an added crunch, you could mix in some chopped toasted almonds or pecans. You could also swirl in some homemade peach jam or caramel sauce for a different flavor profile.

How To Make This Peach Ice Cream Recipe

The best part about this ice cream recipe is that you don’t need a fancy machine. It all comes together in a mixing bowl and loaf pan in the freezer. Here’s how:

OUR RECIPE DEVELOPER SAYS

Chill the mixing bowl for beating the cream in the freezer before using it. You can also chill the loaf pan before pouring the ice cream mixture into it.

STEP ONE: Add the heavy whipping cream to the chilled mixing bowl and beat until stiff peaks form.

PRO TIP:

You can also make this in a glass loaf pan and with a glass mixing bowl; just keep in mind metal chills faster.

STEP TWO: Add the peach slices, sweetened condensed milk, reserved syrup, vanilla extract, and salt to a separate, large bowl and beat until combined.

peaches, sweetened condensed milk, reserved syrup, and vanilla added to a bowl

STEP THREE: Slowly fold the whipping cream, into the sweetened condensed milk mixture, in four batches. Gently fold using a rubber spatula until well combined.

whipping cream folded into the condensed milk mixture

STEP FOUR: Spread ice cream mixture into a loaf pan, cover with aluminum foil, then place in the freezer for 4 to 5 hours or until set.

PRO TIP:

Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.

STEP FIVE: Remove the sweet peach ice cream from the freezer and allow it to sit for about 5 minutes before scooping and serving.

How To Serve

This delicious ice cream will keep you cool whether the day is hot or you are dreaming of summertime. Serve this tasty frozen treat in a bowl or ice cream cone with a dollop of whipped cream on top.

A warm slice of peach cobbler can provide a great contrast in temperature and taste alongside the cold, creamy texture of the ice cream.

If you are a fan of fruit ice cream, you should also check out our banana ice cream, which only needs one ingredient, and our strawberry sorbet which is bursting with fresh strawberries.

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Storage

Here’s how to keep your homemade peach ice cream nice and frozen so that you can enjoy it when the craving strikes.

IN THE FREEZER: Be sure to store the finished ice cream in the freezer wrapped with plastic or with an airtight lid on top. When ready to serve, take it out about 5 minutes before you plan to scoop it, giving it some time to thaw. This will make it much easier to scoop out.

Place back in the freezer immediately after serving. The texture may change if your delicious homemade peach ice cream is taken out and put back in the freezer too many times.

a scoop of peach ice cream in a ice cream cone

This is the best peach ice cream because it is loaded with nice big juicy pieces of this favorite summer fruit. With no special equipment required, you will love how fast you can whip up a batch of this treat.

FREQUENTLY ASKED QUESTIONS

Can I use fresh peaches in this easy peach ice cream recipe?

You can use fresh peaches if you have them on hand for this peach homemade ice cream. If you go this route, you will need to add 2 tablespoons of water to replace the syrup from the canned fruit.

What is no-churn ice cream?

Typically, when making ice cream from scratch, you will need to use an ice cream maker, and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream maker and, as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.

Can I use nonfat milk in this homemade peach ice cream recipe?

You can use any type of milk in this peaches and cream ice cream recipe, but lower-fat milk, such as skim milk, will result in less creamy ice cream than if you make it with whole milk or cream.

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Peach Ice Cream

5 from 7 votes

This creamy peach ice cream may smell and taste like summer, but it can be enjoyed all year round; just grab a can of peaches!

Prep Time 15

Total Time 5 15

Servings

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Ingredients

2 cups heavy whipping cream chilled
14 ounces sweetened condensed milk
16 ounces sliced peaches in syrup, drained and reserving 2 tablespoons of syrup
2 teaspoons vanilla extract
1 teaspoon salt

Instructions

Add the heavy whipping cream to a chilled mixing bowl and beat until stiff peaks form.
Add the peaches, sweetened condensed milk, reserved syrup, vanilla extract, and salt to a separate, large mixing bowl and beat until combined.
Slowly fold the whipping cream, into the sweetened condensed milk mixture, in four batches. Gently fold using a rubber spatula until well combined.
Spread mixture into a loaf pan, cover with aluminum foil, then place in the freezer for 4 to 5 hours or until set.
Remove from the freezer and allow to sit for about 5 minutes before scooping and serving.

Notes

Chill the mixing bowl for beating the cream in the freezer before using it. You can also chill the loaf pan before pouring the ice cream mixture into it.
You can also make this in a glass loaf pan and with a glass mixing bowl; just keep in mind metal chills faster.
Lining the loaf pan with parchment paper prior to filling will make cleaning up much easier.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant