Description
A creamy, homemade peach ice cream made with fresh peaches and a rich blend of dairy, perfect for summer indulgence or entertaining guests.
Ingredients
Scale
- 2 pounds fresh peaches, peeled, pitted, and chopped
- 1 cup white sugar
- 1 pint half-and-half cream
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
- 2 cups whole milk (or as needed for consistency)
Instructions
- Blanch the peaches in boiling water for 30 seconds, then transfer to an ice bath. Peel, pit, and chop them.
- Toss the chopped peaches with sugar in a bowl. Let sit for 30 minutes to draw out juices.
- Blend the peaches and their juices to desired texture — smooth or slightly chunky.
- In a large bowl, whisk together half-and-half, sweetened condensed milk, evaporated milk, and vanilla extract.
- Stir the blended peach mixture into the cream base. Add whole milk to reach preferred consistency (about 2 cups).
- Cover and refrigerate for at least 2 hours or until fully chilled.
- Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, or use a freezer-safe container and stir every 1–2 hours until firm.
Notes
- Use ripe, seasonal peaches for best flavor.
- Frozen peaches can be substituted if fresh ones aren’t available.
- To make a no-churn version, stir the mixture regularly while freezing.
- Add a splash of bourbon for an adult twist.
- For a dairy-free version, use coconut milk and coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: peach ice cream, homemade ice cream, summer dessert, no churn ice cream, fresh peach recipe, frozen treat, creamy ice cream