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Whip up the best recipe for homemade peach ice cream in an ice cream maker. No cook, it's an easy dessert you can make with fresh or frozen fruit.

Peaches are in season and I am making ALL the peach recipes, including peach cobbler, peach crisp, and yes, homemade peach ice cream.

While I recommend using the ripest fresh peaches you can find for the best peach flavor, you can make this peach ice cream recipe any time of year using frozen peaches.

It's refreshing, delicious, and full of peach flavor. And better yet, it's not that difficult to make as long as you have an ice cream maker.

We usually make a freezer full of homemade ice cream, eat a little bit, and freeze all the leftovers, giving us ice cream for a good little while.

Just in case you don't have peaches, you can also make my favorite banana ice cream. Yum!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my freezing tips, important info for this recipe, and similar recipe ideas – and get straight to the ice cream recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

TIPS FOR HOW TO MAKE PEACH ICE CREAM

First of all, make sure your ice cream freezer, especially the canister, is washed out well. We store ours in the garage (or sometimes the pantry), so we always have to wash it before we use it.

Also, prep your peaches. If they're fresh peaches, you'll need to wash, peel, and pit the peaches before crushing them with a blender; if you're using frozen peaches, you'll just need to crush them.

Tip: For the best fresh peach flavor, use super flavorful, fresh, ripe peaches.

I recommend using a mixer with a large bowl to mix up peach ice cream with sweetened condensed milk. This will ensure that the ingredients are mixed really well.

1. Start by creaming (or mixing) the eggs* and the sugar together.
2. Then add in the vanilla extract.
3. Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula. Then add all 3 cans of evaporated milk, and add in a good-sized dash of salt, which equals out to about a teaspoon. Mix everything together well.
4. Mix in the crushed peaches.

Pour the mixture into the metal canister of your ice cream maker.

Then before freezing, just finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. There should be a fill line on your canister.

BEFORE YOU FREEZE IT… WHERE TO FIND ROCK SALT

While you can find smaller bags or boxes of rock salt online and at the grocery store, sometimes you can get a bigger and less expensive bag at a hardware store or feed store.

HOW TO MAKE HOMEMADE ICE CREAM WITH AN OLD-FASHIONED ICE CREAM MAKER

Freezing the peaches and cream mixture to make old-fashioned peach ice cream is fairly easy, especially once you get it going. You will need to stay with it, though, so you can monitor if it needs more ice, rock salt, or needs unplugged when done.

While I always advise you to follow manufacturer instructions for your specific ice cream maker, here are a few tips.

1. Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
2. Crush a big bag of ice, gradually pouring ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
3. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
4. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.

Carefully remove the churning paddle, and serve the ice cream immediately.

If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.

Or you can even remove the canister from the maker and put it in the freezer at this point. Just be careful not to leave it there too long, or you'll have a difficult time scooping the ice cream out of the canister.

Mmmm, my boys love this homemade peach ice cream recipe.

ALTERNATIVE RECIPE OPTIONS

• Hand crush the peaches with a potato masher, so you’ll have bigger chunks of peaches in your ice cream.
• Instead of just straight peach, why not make it peach strawberry? Add a few strawberries with your peaches for even more fruity flavor.
• Add other kinds of fruits like bananas, nectarines, or pineapple.

WHAT GOES WITH PEACH ICE CREAM?

You can top your ice cream with whipped cream or a little bit of peach jam.

I like to add fresh sliced peaches to my ice cream. They add even more peachy flavor, and the ice cream makes them freeze just a bit so they're a refreshingly cold treat.

And of course, peach ice cream and fresh peach crisp go hand in hand.

MORE HOMEMADE ICE CREAM RECIPES:

• Homemade Vanilla Ice Cream
• Strawberry Ice Cream

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Paring Knife and Cutting Board

Blender or Potato Masher – for crushing the peaches.

Mixer – A mixer will ensure you mix everything together really well.

Ice Cream Freezer – This is an ice cream maker recipe, so you’ll need a maker/freezer.

Food Storage Containers – We use dishes similar to these to store our ice cream in the freezer, especially when we have a big batch.

Ice Cream Scoop – Can’t have ice cream without a scooper.

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Yield: 24

Old-Fashioned Homemade Peach Ice Cream

Print

Whip up the best recipe for homemade peach ice cream in an ice cream maker. No cook, it's an easy dessert you can make with fresh or frozen fruit.

Prep Time 30 minutes

Freeze Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

Ice Cream:

• 6 eggs*
• 3/4 cup pure cane sugar
• 4 teaspoons vanilla extract
• 14 ounces sweetened condensed milk
• 36 ounces evaporated milk
• 1 teaspoon salt
• 3 cups crushed peaches (washed, peeled, and pitted)
• 5 cups whole milk

Freezing Supplies:

• 16 pounds ice
• 3 cups rock salt

Instructions

1. Cream (or mix) the eggs* and the sugar together using a mixer.
2. Then add in the vanilla extract.
3. Next, mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can with a spatula.
4. Add both cans of evaporated milk.
5. Add in a good-sized dash of salt, which equals out to about a teaspoon.
6. Mix in the crushed peaches, mixing everything together well.
7. Make sure your ice cream freezer, especially the canister, is washed out and ready.
8. Pour the mixture into the metal canister of your ice cream maker.
9. Finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes. Your metal canister should have a fill line.
10. Put the lid on, and place the metal canister down into the bucket of your ice cream maker.
11. Crush a big bag of ice, gradually pouring ice around the canister.**
12. Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.***
13. Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. This should signal that the ice cream is completely frozen.
14. Unplug it immediately.
15. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.
16. Carefully remove the churning paddle.
17. Serve the homemade peach ice cream immediately. If you’re not ready to serve it up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to insulate it and keep it cold.

Notes

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

** Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.

***Be sure to use actual rock salt for freezing the ice cream; it is absolutely essential that you use rock salt, or your ice cream will not freeze.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 218 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 73mg Sodium: 14356mg Carbohydrates: 28g Fiber: 0g Sugar: 27g Protein: 8g