Stonewall Peaches
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Peach Ice Cream


2 1/2 pounds fresh peaches - peeled, pitted and chopped (6-8 peaches)
1 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed


  1. Puree 1/2 of the peaches with the sugar and half-and-half in batches in a blender or food processor.
  2. In a gallon ice cream freezer container, mix together the peach mixture, 1/2 of the chopped peaches, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
  3. Follow the manufacturer's instructions to freeze the ice cream.


Servings Per Recipe: 32
Amount Per Serving
Calories: 115
Total Fat: 4.4g
Cholesterol: 16mg
Sodium: 42mg
Total Carbs: 14g
Dietary Fiber: 0g
Protein: 2.7g




Recipe Courtesy of