There’s nothing like making your own Homemade Peach Ice Cream. This recipe is filled with fresh peaches, real cream, and no eggs! It’s a foolproof ice cream with no cooking involved, so you’ll love making it over and over again!
Why This Ice Cream is Amazing
Have you ever watched an ice cream maker churn up a delicious dessert you make yourself? This fresh peach ice cream recipe a bite of frozen bliss! The fact that it’s made with no eggs and requires absolutely no cooking is also a BIG bonus!
As soon as summer begins, our family dusts off the electric ice cream machine. We’ve been making this no egg peach ice cream for years. As soon as you taste it, you’ll discover why it’s our favorite.
Homemade Peach Ice Cream is loaded with flavor…plus it’s soooo creamy that you’ll definitely be calling it peachy keen!
- This easy peach ice cream recipe is consistently good every time. You don’t have to worry about whether or not it will turn out.
- There are only 5 ingredients which makes it quick and easy to put together. Everything can easily be found at your local grocery store.
- There are no egg yolks involved. It’s an egg free ice cream! It’s also made without cooking a single thing!
- fresh peaches – the star of this recipe
- sweetened condensed milk – adds sweetness
- vanilla instant pudding – used as a thickener
- evaporated milk – adds creaminess
- half & half – real cream flavor
See quantities in recipe card.
1 – Peel and dice the peaches, then place them in a bowl. Mash with a fork and leave some pulp so there will be fruit in the finished product. Stir well, then place in the refrigerator while making the rest of the recipe.
2 – In the freezer bowl container of your ice cream maker, add the sweetened condensed milk, instant pudding and evaporated milk. Whisk until smooth. Add the fruit from the refrigerator and half & half, then whisk again.
3 – Place the container in the ice cream maker and put the lid on. Pack the outside with rock salt and ice in layers until it reaches the top. Follow the directions included with your ice cream maker for best results.
4 – Turn the ice cream maker on and let it work it’s magic. When the churning stops, remove the container.
5 – If the ice cream is solid enough, it can be eaten right away. If it needs to freeze longer, put it in a plastic container and process in the freezer for a few hours until solid.
What are Freestone Peaches?
Every summer, I’m chomping at the bit until the freestone peaches make their way up the mountain from South Carolina to our farmer’s market. In my opinion, there’s nothing like a freestone peach. They’re sweeter, juicier, and just plain yummier.
Freestones are easy to eat and slice because they break away from the pit without any fuss. In contrast, a clingstone hangs on to the pit which makes it harder to work with if you’re peeling lots of fruit.
You can find freestones throughout the states, but they’re most popular in South Carolina and Georgia. In fact, you’ll often see some produce marketed as ‘Georgia Peaches’ in the grocery stores. Always ask before you buy if you are looking specifically for freestones.
Yes, frozen peaches may be used and work well in this recipe. Canned peaches fall apart faster when churned, but can also be used in a pinch.
Place peaches in a bowl of boiling water for 1 minute, then add to a bowl of ice water. The peelings will basically fall off when pulled just a little.
Yes, if you don’t have an electric ice cream maker, simply blend all of the ingredients with a mixer and place in a solid airtight container. Pop it in the freezer. Mix ice cream with a hand mixer every 30 minutes over a 2 hour period until frozen. This prevents peaches from gravitating to the bottom. Keep frozen in an airtight container.
Any type of berry such as raspberries, strawberries, blackberries and blueberries can be used instead of peaches. Be sure to chop them into small chunks before churning. You’ll need about 2 cups of berries after they’ve been chopped. This recipe makes a great base for all types of creations!
If you love this No Egg Peach Ice Cream recipe, try my other delicious dishes that will surely fit your fancy!
- Old Fashioned Peach Cobbler
- Toasted Pecan Peach Salad
- Blueberry Peach Cobbler
- 3 Ingredient Peach Pie
- Peach Hand Pies
Homemade Peach Ice Cream
*See notes in blog post for detailed tips, photos and instructions.
- 4 fresh peaches peeled and diced
- 1 can 14 oz sweetened condensed milk
- 1 box 3.4 oz vanilla INSTANT pudding
- 1 can 12 oz evaporated milk
- 4 cups half & half cream
- Peel and dice the peaches, then place them in a bowl. Mash with a fork and leave some pulp. Stir well, then place in the refrigerator for an hour.
- In the freezer bowl container of your ice cream maker, add the sweetened condensed milk, instant vanilla pudding, and evaporated milk. Whisk until smooth.
- Add peaches and half & half. Whisk again.
- Place the container in the ice cream maker and put the lid on. Pack the outside with rock salt and ice in layers until it reaches the top.
- Turn on the ice cream maker and follow the manufacturer's instructions.
- When churning stops, remove the stainless container. If ice cream is solid enough, serve right away.
- If ice cream needs to be more solid, put in a plastic container and freeze for a few hours until hard.
- Serve homemade peach ice cream in cones or bowls for summertime fun!
- Substitute frozen peaches or other berries if desired.
- To easily peel peaches, place in a bowl of boiling water for 1 minute, then transfer to a bowl of ice water. Peelings will easily fall off with a little tug.
- Recipe adapted from Southern Living Magazine.
Nutrition info is an auto generated estimate.
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