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David’s Homemade Summer Peach Ice Cream


"Some of my most vivid childhood memories are of my mother making this recipe. To me, nothing tops this summertime treat." —David

Tip: How do you tell if a peach is ready for eating (or cooking?) It should give slightly when squeezed and have a deep, profound peachy smell. To speed up ripening, place peaches in a paper bag with a banana.

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Rate this recipe 4.2/5 (33 Votes)


  • 4 cups frozen peaches, defrosted
  • 1 (9.6-oz) can peach nectar
  • 1 tsp lemon juice
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy cream


Adapted from


Step 1

Combine 3 cups of the frozen peaches with the sugar in a medium-size mixing bowl. Purée the peaches with the peach nectar in a food processor until the mixture has a smooth texture.

Add the peach purée, lemon juice, evaporated milk, sweetened condensed milk, and heavy cream to a small bowl and mix until well combined. Cover and refrigerate the mixture for at least 6 hours, or overnight.

Take the remaining cup of peaches and chop them into 1/4" pieces. Refrigerate them until you're ready to freeze the ice cream base.

When you're ready to make the ice cream, pour the chilled mixture into the canister of an ice cream maker and freeze it according to the manufacturer's instructions. When the ice cream is the consistency of soft serve, add the chopped peaches and let the machine run until the peach pieces are well distributed. Continue to freeze according to the manufacturer's instructions.

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