Homemade Peach Ice Cream (No Eggs Needed)
This easy homemade peach ice cream recipe uses only 3 ingredients (and no eggs). The sweet and juicy peaches and cream flavor makes for the perfect summer treat.
I’ve had a lot of folks ask for homemade ice cream recipes lately and there are a few already floating around on Southern Plate. This includes no-fry fried ice cream, no-churn cherry vanilla ice cream (do we sense a pattern?), and ice cream grahamwiches. So today I wanted to bring you one of the easiest ones around, with only three ingredients!
The great thing about this homemade peach ice cream recipe is how incredibly low maintenance and customizable it is. The three ingredients are simply sweetened condensed milk, canned peaches or fresh peaches, and flavored soda. So you can customize it however you like, including using your favorite flavored carbonated drink and fresh fruit of your choice. For example, combine fresh strawberries and strawberry crush soda to make homemade strawberry ice cream. What a treat!
This peach ice cream recipe is so easy to make and I’ve included two options below. You can use an ice cream maker or not, the choice is yours. I just love the real sweet and juicy peach flavor this homemade ice cream delivers. When combined with the creamy condensed milk, it’s the perfect summer dessert.
If you have more you don’t know what to do with, make and one of these recipes: peach kuchen, old-fashioned peach cobbler, and peach dump cake.
Recipe Ingredients
- Sweetened condensed milk
- Canned peaches or fresh peaches
- Flavored soda (peach, strawberry, orange, lemon-lime, grape, etc)
How to Make Homemade Peach Ice Cream
If you are going to be adding fruit, drain it if it is in a can and place it in a blender.
Puree your fruit and then pour it into a medium bowl.
Now we’re gonna mix up our sweetened condensed milk and soda in the blender.
Notice that I didn’t clean the blender out after I chopped up my fruit. No sense in it since we’re just about to mix it all up again anyway.
Just pulse that a bit until it is mixed well.
Here is your warning: Make sure to leave plenty of headroom when doing this in your blender. That peach soda is gonna put a lot of pressure on things with the carbonation and if you have your blender too full the pressure will build AS SOON AS you hit that button and you will have QUITE a mess. A very STICKY mess that will take you ten forevers to clean up. I don’t know how I’d know that… but learn from my mistakes!
Using an ice cream machine
Now, I’m going to take you through the process of making peach ice cream using an ice cream machine and not. First, remember you need to freeze the ice cream maker bowl beforehand for at least 12 hours.
For an ice cream machine, pour your ice cream base into the tank and stir in your fruit.
Add just enough of the leftover soda to bring it to the fill line.
Depending on how much fruit you add you may not be able to add a lot of soda or you may end up adding the remainder of it. With a 2L bottle, I added all but about four ounces.
Place your paddle stirrer into the ice cream machine.
Put your lid on it and then fill the sides of your ice cream maker with alternate layers of ice and a sprinkling of rock salt.
See your maker’s instructions on exactly how much to add.
Put the top on and start churning. You’ll need to keep adding ice as it melts down and let it run for about an hour or so.
Once it gets to looking like this, you can go ahead and take it out or let it run a little longer.
I’m gonna go ahead and take it out because I have the patience of a gnat.
Freezing ice cream without a machine
Now, we’re going to follow a similar process to make homemade peach ice cream without an ice cream maker. First, combine the condensed milk and soda mixture with the peach puree in a large metal bowl.
Then we’re going to add more soda as we did in the other step (about 1.6L or 4.5 cans altogether).
Now begins the freezing process! Place the metal bowl in the freezer for 90 minutes to begin.
Take the bowl out of the freezer, whisk the really well (or use a hand mixer), and then place it back in the freezer.
Repeat this process every 30 to 45 minutes until it reaches the soft-serve stage.
The key is to whip as much air into the ice cream as possible.
This process does take several hours. But to speed this up, you can pour the mixture into two containers or bowls.
Freeze overnight and it will look a little bit like this in the morning.
Enjoy this crowd-pleasing summer dessert!
Storage
Store leftovers in a freezer-safe container for up to 2 weeks.
Recipe Notes
- If you have difficulty finding the peach soda head online and it’s usually available from Target or Walmart. I used 1 can when blending and a total of 4.5 cans when blending the final mixture, which equals just shy of 1.7L.
- If the mixture is too icy and not creamy after freezing overnight, then pulse the ice cream in a food processor until creamy. Pour it back into the containers and freeze for a minimum of 3 to 4 hours.
- Make ice cream sandwiches with homemade ginger cookies. The paired with ginger is a match made in heaven!
- A 29-ounce can of peaches equals about 3 cups of fresh chopped peaches. While I haven’t tried it, I can see this recipe also working with frozen peaches. Just ensure the are thawed before pulsing in the blender.
Check out these other enticing ice cream recipes:
Oreo Ice Cream Cake (A Family Favorite)
Ingredients
- 2 cans sweetened condensed milk
- 1 can peaches, drained and diced 29 ounces
- 2 liters peach-flavored soda
Instructions
- Pulse fresh chopped peaches or canned peaches in a blender and then pour the puree into a medium bowl.1 can peaches, drained and diced
- Mix up the sweetened condensed milk and soda in the blender and pour into a different large metal bowl.2 cans sweetened condensed milk, 2 liters peach-flavored soda
- Combine the peach puree with the ice cream base in the metal bowl and mix well.
- Let it freeze for 90 minutes then whisk the ice cream mixture together really well (a hand mixer will work too) and place it back in the freezer.
- Repeat this process every 30 to 45 minutes until it reaches the soft-serve stage (the key is to whip as much air into the ice cream as possible). To speed up the process, pour the mixture into two containers or bowls.
- Freeze overnight.
Notes
- If you have difficulty finding the peach soda head online and it's usually available from Target or Walmart. I ended up using 1 can when blending and a total of 4 1/2 cans when blending the final mixture.
- If the mixture is too icy and not creamy after freezing overnight, then pulse the ice cream in a food processor until creamy. Pour it back into the containers and freeze for a minimum of 3 to 4 hours.
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Christy, I am happiest about this recipe because milk is not included! I cannot tolerate milk. Small amounts of the condensed milk is manageable. I can’t wait to try this. I have fresh peaches from Chilton County on my kitchen counter right now. Thanks again!!
I hope you enjoy it Pam!!!
Thank you so much for this recipe! I’m from Ohio so it’s Pop to us 🙂 Because I’m allergic to heavy cream, I use a recipe for my homemade ice cream that allows me to change up flavors:
4 c milk
1/2 c sugar
2 t vanilla
1 box instant pudding mix – I typically use vanilla but one time accidentally grabbed lemon from the Amish store & it was delicious!
Just put all the ingredients in your ice cream thingie & let it do it’s thing! Depending on what we feel like having, I’ve also added crushed oreos or added fresh strawberries 20 minutes later (mine is electric and takes 30 minutes).
Now I need to investigate if sweetened condensed milk is similar to heavy whipping cream or half & half before I try this!
Heather, condensed milk is extremely thick and sweeter than sweet and it’s consistency is nothing like heavy whipping cream or 1/2 & 1/2 .
Delicious-looking recipe, Christie. It reminds me of what one lady from church used to bring to our ice cream suppers. My mom always made vanilla, since that was dad’s favorite. It was always neat to have all of the other flavors that other people brought. It’s nice to have another eggless recipe, too.
Mom used raw eggs in her ice cream. I’m not sure if anyone ever got sick, but putting raw eggs in mine went out the window the first time I took a microbiology class. I know lots of people still swear it’s okay to put raw eggs in ice cream. I suppose maybe that’s fine if they are very fresh. Still, even with the freshest eggs, I wouldn’t risk it if I was going to serve to little kids or older people. If they get salmonella poisoning it, it could be deadly. So, I would never take that to a big group gathering.
I use Eggbeaters (pasteurized egg product you can buy in the refrigerator grocery section near the eggs). All the flavor of eggs, but I don’t have to cook and cool the mix, since it is pasteurized. It also happens to be lower in cholesterol, since most of the yolks are left out. That probably doesn’t make much difference, though, since I also use lots of heavy real whipping cream.
Oh, and my dad always called them sodie-pops. But the rest of us called them cokes.
Is there ANY way to make ice cream without an ice cream maker. Sounds like a dumb question. 🙂
I have seen where people have made it without an ice cream maker but I have never tried it. You would just have to google it and see what others say about it.
Christy, I tried to find where to post this on your site but could not find a place for reader contributions. I want to help everyone save a little money. I think I got the following recipe from my Aunt Kay but it has been in my personal recipe file for ages and is my go-to. Sweetened Condensed Milk sells for about $3.00 a tin in my area and I rarely justified using it. Then I got this recipe. I try to keep at least one jar in the freezer all times. I have included the notes to be found in my file from personal experience. I hope you try it, it really is a super money saver and spit-fast to make.
Deb
Sweetened Condensed Milk
1 cup hot water
2 cups sugar
2 cups instant non-fat dry milk powder
6 tablespoons melted margarine
Measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixture will be kind of thin.,
NOTES: Super easy – this mixture thickens a lot. It is a little grainy when first made but that goes away as it cools
You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I’ve never tried it.
This recipe makes about 3 to 3 ½ cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1-1/2 cups. So this recipe is equivalent to two cans.
The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using.
And for anyone who is skeptical: Yes, this recipe really works in all of the recipes the canned stuff does.
Thank you so much for sharing!!
This sounds dee-lish! Wonder if there’s a way to make it without using the ice cream thingamabobbie?
I was working a cooking demonstration and the chef there spread the mixture on a cookie sheet/jelly roll pan and stuck it in the freezer. When it was frozen he broke it up and threw it in his blender.
We are from Pittsburgh PA and we call it Pop. Can’t wait to try the ice cream.
I hope you enjoy it Mary!!
Christy, this is absolutely the best peach ice cream I have
Ever eaten….it’s just too easy….I have an ice cream cylinder that I freeze……
Fill the cylinder w/the mixture…..DONE IN 25 min.
Again, it’s just too easy. Barbara Ingram
I am so glad to hear you liked it Barbara!! It is one of my favorites!!