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 fresh peaches you don’t know what to do with, make fresh peach ice cream 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 ice cream mixture 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 peach flavor 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 frozen peaches are thawed before pulsing in the blender.

Check out these other enticing ice cream recipes:

Mint Oreo Ice Cream Pie

Fried Ice Cream Milkshakes

Oreo Ice Cream Cake (A Family Favorite)

How To Make Ice Cream Rolls

Strawberry Ice Cream Pie

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