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Rich Peach Ice Cream

 Rich Peach Ice Cream
“Our family loves ice cream, and this homemade version is a family favorite,” says Catherine MacRae Lyerly of Winston-Salem, North Carolina. “I came up with the recipe when I needed to use up the fruit from our peach trees.”
24 ServingsPrep: 15 min. Process: 20 min./batch + freezing


  • 2 cups cold fat-free milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 4 medium peaches, peeled and chopped
  • 2 cans (12 ounces each) fat-free evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/8 teaspoon salt
  • 1 carton (8 ounces) fat-free frozen whipped topping, thawed


  • In a large bowl, beat milk and pudding mix on low speed for 2
  • minutes. Beat in the peaches, evaporated milk, condensed milk,
  • sugar, lemon juice, extracts and salt. Beat in whipped topping just
  • until combined.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to manufacturer's directions. Refrigerate remaining mixture until
  • ready to freeze. Transfer to freezer containers; freeze for 2-4
  • hours before serving. Yield: 4 quarts.
Nutritional Facts: 2/3 cup equals 140 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 139 mg sodium,

2 of 2

Rich Peach Ice Cream (continued)

Nutritional Facts: 27 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.