Homemade Peach Ice Cream Recipe

Scoops of Peach Ice Cream are served in dessert glass bowls.

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Homemade Peach Ice Cream Recipe

This homemade peach ice cream combines fresh, sweet peaches with creamy whipped ingredients for a delicious summer treat.

Prep Time15

Cook Time0

Freeze Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings:

Calories: 220kcal

Author: Judy Wilson

Ingredients

2 cups heavy whipping cream
1 teaspoon vanilla extract
1 14-ounce can sweetened condensed milk
2 cups frozen peaches

Instructions

Combine the heavy cream and vanilla in a large mixing bowl. Use an electric hand mixer to whip the cream into stiff peaks. Start on a low speed and work your way up to a high speed as the cream thickens. Depending on the strength of your hand mixer, this should take between 3-5 minutes.
Add the condensed milk and frozen peaches to a blender and blend the ingredients together on high speed for about a minute, or until smooth and creamy.
Gently fold the blended peach mixture into the whipped cream until smooth and homogenous. Pour the ice cream into a 9x5 inch loaf pan.
Cover your ice cream with plastic wrap and place it in the freezer. Allow your ice cream to freeze for about 6 hours, or until the center of the pan is firm to the touch.
Serve and enjoy!

Notes

Store your peach ice cream covered with plastic wrap or in an airtight container in the freezer. This prevents freezer burn and maintains the smooth texture. This ice cream stays fresh for up to 2 months when stored properly.

Before you scoop your ice cream, you will want to let it sit on the counter for a few minutes to soften. The peach pieces will freeze harder than the whipped cream and need a minute to soften.

I use a silicone spoon or spatula to gently fold the blended peach mixture into the whipped cream. You can also use your hand mixer on its lowest speed.

I like to use frozen peaches since they can be purchased easily all year; however, fresh peaches will work just as well.

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