Peach Ice Cream with Sweetened Condensed Milk
So you’ve got peaches sitting on your counter, judging you for not doing anything productive with them? And you’re craving ice cream but absolutely not in the mood to babysit a custard base for 45 minutes? Same. Good news: this peach ice cream with sweetened condensed milk is the lazy genius dessert you didn’t know you needed. No fancy techniques. No tempering eggs. No drama. Just creamy, peachy bliss.
Let’s make magic happen with minimal effort and maximum reward.
Why This Recipe Is Awesome
First of all, it’s no-churn. That means no ice cream machine, no complicated steps, and no “why is this still liquid?” meltdowns.
Second, sweetened condensed milk does the heavy lifting. It adds sweetness and keeps everything creamy without turning into an icy brick. It’s basically your shortcut to smooth, scoopable perfection.
Third, it tastes like summer. Fresh peaches bring that juicy, slightly floral flavor that screams backyard vibes and flip-flops. And honestly? It’s kind of idiot-proof. Even if your kitchen skills are “microwave expert,” you’ll nail this.
And let’s not ignore the biggest win: you mix, freeze, and walk away. That’s it. Go binge your favorite show while your freezer does the work.
Ingredients You’ll Need
- 2 cups fresh peaches, peeled and chopped (ripe, juicy ones not the sad, rock-hard kind)
- 1 can (14 oz) sweetened condensed milk (the magical creamy shortcut)
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract (optional but highly recommended)
- Pinch of salt (trust me, it makes everything pop)
That’s it. Five ingredients. No eggs. No stress.
Step-by-Step Instructions
- Prep the peaches.
Peel and chop them into small chunks. If they’re super juicy, great. Toss them into a blender or food processor and pulse until mostly smooth. Leave a few small bits if you like texture. - Mix the peach base.
Pour the peach purée into a bowl. Add the sweetened condensed milk, vanilla extract, and salt. Stir until smooth and creamy. Taste it because obviously you should. - Whip the cream.
Grab a cold bowl and beat the heavy cream until stiff peaks form. This takes about 3–4 minutes with a hand mixer. Don’t overwhip it or you’ll head toward butter territory, and we’re not making toast. - Fold everything together.
Gently fold the whipped cream into the peach mixture. Use a spatula and light strokes. You want to keep that airy texture, so don’t stir like you’re mixing cement. - Freeze and wait (ugh).
Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover tightly. Freeze for at least 6 hours or overnight. - Scoop and serve.
Let it sit at room temperature for 5–10 minutes before scooping. Then dig in. Add extra peach slices on top if you’re feeling fancy.
Common Mistakes to Avoid
Using underripe peaches.
If they’re not sweet and juicy, your ice cream won’t be either. This is not the time for “they’ll soften eventually” optimism.
Overmixing the whipped cream.
Once you hit stiff peaks, stop. Keep going and you’ll end up with a grainy texture. Nobody wants peach-flavored regret.
Skipping the salt.
It’s just a pinch, but it balances the sweetness beautifully. Don’t skip it because you think you’re saving the day.
Freezing in a shallow, uncovered dish.
Ice crystals love exposed surfaces. Cover it tightly unless you enjoy crunchy surprises.
Trying to rush the freeze time.
I know, patience is hard. But cutting it short gives you peach soup. And that’s not the goal.
Alternatives & Substitutions
Want to switch things up? I support your creativity.
- Frozen peaches: Totally fine. Thaw and drain them first. Extra liquid can mess with the texture.
- Canned peaches: Yes, you can. Drain well and reduce added sugar elsewhere if they’re in syrup. IMO, fresh tastes better, but we’re not here to judge.
- Add-ins: Swirl in raspberry jam, caramel, or even crushed graham crackers before freezing. Instant upgrade.
- Dairy-free version: Use coconut cream instead of heavy cream and sweetened condensed coconut milk. The flavor shifts slightly tropical, but honestly? Not mad about it.
- Extra peach chunks: Fold in small diced pieces at the end for a chunky texture. If you love fruit bits, go for it.
Feeling bold? Add a tiny splash of bourbon. It deepens the flavor and keeps the ice cream slightly softer. Just saying.
Final Thoughts
This peach ice cream with sweetened condensed milk proves you don’t need fancy equipment or pastry school skills to make something amazing. You need ripe peaches, a can opener, and the ability to wait a few hours. That’s it.
It’s creamy, fruity, slightly nostalgic, and ridiculously easy. Perfect for summer afternoons, random Tuesday cravings, or impressing guests who think you spent all day in the kitchen.
Now go scoop yourself a bowl. Or eat it straight from the container I won’t tell. You’ve officially earned your homemade ice cream badge.
