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A golden-brown cinnamon apple crisp with tender baked apple slices beneath a crunchy oat and brown sugar crumble topping, served warm in a baking dish.

Homemade Peach Ice Cream

Creamy Homemade Peach Ice Cream made with fresh peaches, half-and-half, sweetened condensed milk, and evaporated milk. A simple no-cook recipe that yields a full gallon of rich, fruity ice cream.
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Prep Time 20 minutes
Churn Time 7 hours
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2½ pounds fresh peaches peeled, pitted, and chopped
  • 1 cup white sugar
  • 1 pint 2 cups half-and-half
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 teaspoon vanilla extract
  • 2 cups whole milk or as needed to reach fill line

Equipment

  • Gallon ice cream maker

Method
 

  1. Dice peaches and mix with sugar. Let sit 15–60 minutes to release juices.
  2. Stir together half-and-half, sweetened condensed milk, evaporated milk, and vanilla. Add the peach-sugar mixture and combine.
  3. Pour into a gallon ice cream freezer canister. Add whole milk to the fill line (about 2 cups).
  4. Freeze according to the manufacturer’s instructions.
  5. Transfer to containers and freeze 2–4 hours until firm enough to scoop.

Notes

Cool the canister ahead of time for faster freezing. Works beautifully with strawberries, blackberries, bananas, and other fruits. Best within 1–2 weeks. Soft-serve fresh from the machine is a special treat.