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Homemade Peach Ice Cream

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A rich, creamy homemade peach ice cream made with fresh peaches, sweetened condensed milk, and a velvety smooth texture, perfect for summer treats.

Ingredients

2 ½ pounds fresh peaches – peeled, pitted, and chopped

1 cup 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. Peel, pit, and chop the peaches into small pieces. Optionally, mash them with a fork to release some juice.
  2. In a medium bowl, combine the chopped peaches with the white sugar. Let them sit for 10 minutes to draw out the juices.
  3. In a blender or food processor, combine the peaches with half-and-half cream, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth, leaving some chunks for texture if desired.
  4. Pour the blended peach mixture into a bowl and add whole milk, one cup at a time, until you reach the desired consistency.
  5. Cover and refrigerate the peach mixture for 2-3 hours until chilled.
  6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
  7. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or overnight to firm up.
  8. Scoop and serve the homemade peach ice cream with fresh peach slices, or as-is. Enjoy!

Notes

For an extra peachy touch, reserve some chopped peaches to swirl into the ice cream after churning.

Add-ins like crushed graham crackers, shortbread cookies, or chocolate chips can be mixed in for added flavor.

For a dairy-free version, substitute coconut or almond milk for the dairy ingredients.

If the ice cream is too hard after freezing, let it sit out for 5-10 minutes before scooping.

Nutrition

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