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Rich Peach Ice Cream

Total Time

Prep: 15 min. Process: 20 min./batch + freezing


4 quarts

“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.”


  • 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 vanilla extract
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 carton (8 ounces) fat-free frozen whipped topping, thawed


  1. 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.
  2. 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.

Nutrition Facts

2/3 cup: 140 calories, 2g fat (1g saturated fat), 7mg cholesterol, 139mg sodium, 27g carbohydrate (23g sugars, 0 fiber), 4g protein.

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