Canned Peach Ice Cream, a delicious no-churn ice cream made with condensed milk and cream. Really easy to make with only 3 ingredients, this homemade ice cream can be enjoyed all year round. My kind of treat!
As much as l love fresh fruit, sometimes the canned ones are not just the next best thing, but the best thing. Outside their season, some fruit are tasteless, and quite pricy too, so not worth buying them. Take peaches - if you find some ripe, juicy, sweet ones, they are absolutely amazing.
But the thing is, sometimes even in season perfect peaches are hard to find. So the canned ones are amazing in desserts and sweet treats that can be made all year round, without the need to wait for the right time to come.
I made this Canned Peach Crumble not long away and it was pure heaven. Canned fruit, apart from being easily available all year round, is also really cheap, unlike the fresh ones.
I can't think of a more delicious ice cream than peach ice cream. It's flavourful, it's super easy to make, and if you use cream and condensed milk, there is nothing else that you require. Not even an ice cream maker. How amazing is that!
Step-by-step photos and instructions
As previously mentioned, we only need 3 INGREDIENTS to make this ice cream: canned peaches, condensed milk and double cream (heavy cream).
- drain the peaches and add them to a bender to mash until smooth - you can reserve a few slices to decorate
- transfer the peach puree to a pan set over a medium heat, and let it simmer until the puree is reduced by a quarter of its volume
NOTE! Simmering the puree helps evaporate some of the water in the puree, otherwise we end up with ice particles in the ice cream.
- leave the puree to cool down completely
- beat the cream until it holds still peaks, then add the condensed milk and peach puree
- mix well to incorporate
- transfer the mixture to a plastic container
- roughly chop the reserved peaches, and scatter them around the ice cream for a nice texture and taste
- freeze for at least 6 hours, ideally overnight
If the peach puree is not watery, there should not be any need to mix the ice cream at regular intervals of time, although you can do it if you want to ensure a perfectly creamy ice cream.
If the ice cream is too solid and cannot be scooped, leave it at room temperature for 30 minutes or so until it gets to the right texture. I find that dipping the ice cream scoop in water before scooping helps massively too.
The chopped peaches add a fantastic touch to the ice cream, not only esthetically, but also texture wise, so I definitely recommend adding them to the ice cream.
A combo of peach and apricots would be amazing too, as well as using fresh and canned peaches at the same time. Just make sure you reduce the puree first, and you are good to go.
For more no-churn ice cream goodness made with condensed milk, why not try my Homemade Strawberry Ice Cream (No Churn) or Lemon Curd Ice Cream with Limoncello. They are divine!
If you’ve tried my CANNED PEACH ICE CREAM (NO CHURN) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Canned Peach Ice Cream
- 2 cans peaches (reserve some slices for decorating) ( each tin app 400 g, 13 oz)
- 1 can condensed milk (app 400g, 13 oz)
- 300 ml double cream (heavy cream)
- Drain the peaches, and add them to a blender to blitz until smooth.
- Transfer the puree to a pan set over a medium heat.
- Let to simmer until the puree its reduced by a quarter of its volume to help evaporate some of its water content.
- Leave the puree to cool completely.
- Beat the cream until it holds stiff peaks, then add the condensed milk and puree and mix to incorporate.
- Transfer the mixture to a plastic container.
- Chop the reserved slices roughly, then scatter them over the ice cream.
- Place the lid on and freeze for at least 6 hours, ideally overnight.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- If the peach puree is not watery, there should not be any need to mix the ice cream at regular intervals of time, although you can do it if you want to ensure a perfectly creamy ice cream.
- If the ice cream is too solid and cannot be scooped, leave it at room temperature for 30 minutes or so until it gets to the right texture. I find that dipping the ice cream scoop in water before scooping helps massively too.
- The chopped peaches add a fantastic touch to the ice cream, not only aesthetically, but also texture wise, so I definitely recommend adding them to the ice cream.
- A combo of peach and apricots would be amazing too, as well as using fresh and canned peaches at the same time. Just make sure you reduce the puree first, and you are good to go.
Loved it. I will be making this again.
I am glad you liked it!
Hello, this sounds easy and delicious! Would you recommend using Elberta peaches or Cling peaches? It seems that the shaggy Elberta peaches have a “peachier” flavor and the raggedy nature of the canned peaches would not matter when blitzed up in a blender anyway. Which kind do you use?
Hi! I live in the UK, so I am not familiar with these brands, but I think any brand you trust are good.
I'll sure give it a try ! looks delicious 🙂 Is it sweetened or unsweetened condensed milk you used ?
It’s sweetened condensed milk. I hope you like the recipe.