Go Ask Mom

Go Ask Mom

Recipe: Easy, no churn peach ice cream

Posted July 7, 2011

I first learned about this very easy recipe from Parent Hacks, a great website for parenting tips of all kinds.

I had to try it because I always have several cans of sweetened condensed milk in the cupboard and they only get used in December when I'm making seven layer bars. The recipe comes courtesy of Eagle Brand milk.

We used peaches, which are so good this year from the State Farmers Market. And I figured that anything with heavy cream, peaches and sugary milk couldn't turn out too bad.

It's not creamy like ice cream. It's a little on the icy side. But it was really easy to make, a great treat on a hot summer day and something my six-year-old could pretty much do on her own. And it satisfied my sweet tooth.

I did try to make Popsicles with it as well, using a Tupperware ice pop mold, but the sticks just slid out when it was frozen. That didn't stop it from getting eaten.

Definitely a fun activity for the summer.

Here's the recipe:

Fresh Fruit Ice Cream

Yield: About 1 1/2 quarts

1 (14 oz.) can sweetened condensed milk (not evaporated milk, as Parent Hacks notes)
1 tablespoon vanilla extract
1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries. We just mashed our peaches up with a potato masher.
1 pint (2 cups) heavy cream

Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit. Fold in heavy cream. Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Load up on peaches during Peach Day at the State Farmers Market in Raleigh from 11 a.m. to 1 p.m. July 14. Click here for more information and to find more peach recipes.


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