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The Best Creamy & Easy Homemade Peach Ice Cream

A child happily holding a large waffle cone of homemade Peach Ice Cream on a sunny summer day.

A recipe for a large batch of classic, homemade peach ice cream, perfect for a traditional ice cream maker. This no-cook recipe features a creamy base made by pureeing fresh peaches with half-and-half and sugar. This fresh fruit puree is then combined with sweetened condensed milk, evaporated milk, and whole milk. The mixture is churned until it reaches a soft-serve consistency and then frozen until firm.

Ingredients

Scale
  • 2 ½ pounds fresh peaches, peeled, pitted and chopped
  • 1 pint half-and-half cream
  • ½ cup white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups whole milk, or as needed

Instructions

  1. Working in batches if necessary, combine the chopped peaches, half-and-half, and sugar in a blender or food processor. Purée until smooth.
  2. In a gallon-sized ice cream freezer container, combine the peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract.
  3. Stir in enough whole milk to reach the manufacturer’s fill line on the container (approximately 2 cups).
  4. Pour the final mixture into your ice cream maker.
  5. Freeze according to the manufacturer’s instructions, which typically takes about 20 minutes.
  6. Once churned, transfer the ice cream to an airtight container and place it in the freezer for about 4 hours, or until firm, before serving.

Notes

  • This recipe is designed for a large, gallon-sized ice cream maker.
  • Using ripe, in-season peaches will provide the best flavor.
  • The final freezing step after churning, often called ‘ripening’, is important for the ice cream to harden to a scoopable consistency.

Nutrition

Find it online: https://www.eatswithsoul.com/homemade-peach-ice-cream/