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    Home » Dessert » Ice Cream

    Raspberry Swirled Peach Ice Cream

    Modified: Mar 20, 2024 · Published: May 27, 2014 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    Homemade Raspberry Swirled Peach Ice Cream can be made with only 5 ingredients and without an ice cream maker! It’s the perfect summer treat.

    Disclosure: This blog post is sponsored by Cans Get You Cooking. All opinions are 100% mine #cansgetyoucooking

    Raspberry Swirled Peach Ice Cream

    I hope you had a wonderful holiday weekend! We actually had to turn our air conditioner on because it was hot and humid this weekend. We spent most of Saturday outside at my sister-in-law’s wedding and only after the sunburn appeared did we realize that we forgot to apply sunscreen!

    The hot weather has everyone craving cool treats, so I made some homemade Raspberry Swirled Peach Ice Cream without an ice cream maker. It was so easy to make an only took 5 ingredients.

    Raspberry Swirled Peach Ice Cream Ingredients

    Homemade Ice Cream Ingredients

    To make the ice cream I used a can of Del Monte Sliced Peaches in lite syrup, a pint of heavy whipping cream, a can of Duncan Hines Wilderness Raspberry pie filling, vanilla, and Carnation Sweetened Condensed Milk.

    Did you know that the canning process locks in nutrients at the peak of ripeness just hours after picking? It is the same process that our grandparents and great-grandparents used to preserve foods generations ago. The can itself seals in all the natural goodness of the food. I purchased these canned ingredients from my local Econo Foods.

    Raspberry Swirled Peach Ice Cream Recipe

    Homemade Whipped Cream in bowl

    First, whip the pint of heavy whipping cream.

    Pureed Peaches in food processor

    Drain the juice from the can of Del Monte Sliced Peaches and puree the peaches.

    stir peaches in whipped cream

    Fold the Carnation Sweetened Condensed Milk, vanilla and 1 cup of the peach puree into the whipped cream.

    Pour Homemade Ice Cream in pan

    Pour the homemade peach ice cream into a loaf pan.

    Raspberry Puree in food process

    Puree the Duncan Hines Wilderness Raspberry pie filling.

    Raspberry Puree Poured On Ice Cream

    Top the peach ice cream with 1/2 cup of the pureed raspberries.

    Swirl Ice Cream with Knife

    Use a knife to swirl the raspberry puree.

    Peach Raspberry Swirled Ice Cream Scoop

    Tightly cover the pan with plastic wrap. Place the pan in the freezer for 8 hours or overnight, until firm.

    Homemade Peach Ice Cream Scoops in Bowl

    Scoop the Raspberry Swirled Peach Ice Cream into a bowl and enjoy. Your kids would love to help you make homemade ice cream without an ice cream maker. You can experiment with flavors and add-ins to see what delicious combinations you can come up with.

    Raspberry swirled peach ice cream.

    Raspberry Swirled Peach Ice Cream Recipe

    Homemade Raspberry Swirled Peach Ice Cream can be made with only 5 ingredients and without an ice cream maker! It's the perfect summer treat.
    4.34 from 6 votes
    ↑ Click stars to rate!
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    Prep Time: 8 hours hours 20 minutes minutes
    Total Time: 8 hours hours 20 minutes minutes
    Servings: 12
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    Ingredients

    • 1 pint heavy whipping cream
    • 15 ounce can Del Monte Sliced Peaches
    • 14 ounce can Carnation Sweetened Condensed Milk
    • 1 teaspoon vanilla
    • 21 ounce can Duncan Hines Wilderness Raspberry Pie Filling

    Instructions

    • Whip the pint of heavy whipping cream.
    • Drain the juice from the can of Del Monte Sliced Peaches and puree the peaches.
    • Fold the Carnation Sweetened Condensed Milk, vanilla and 1 cup of the peach puree into the whipped cream.
    • Pour the homemade peach ice cream into a loaf pan.
    • Puree the Duncan Hines Wilderness Raspberry Pie Filling.
    • Top the peach ice cream with 1/2 cup of the pureed raspberries.
    • Use a knife to swirl the raspberry puree.
    • Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.
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    Nutrition

    Serving: 1/12 | Calories: 424kcal | Carbohydrates: 50g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 154mg | Fiber: 3g | Sugar: 39g
    Course: Ice Cream
    Cuisine: American
    Author: Tonia Larson

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      Ice Cream Tacos

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

      4.34 from 6 votes (5 ratings without comment)

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      Recipe Rating




    1. Bev says

      June 12, 2016 at 11:03 am

      How long can you keep the extra peach purée and the raspberry purée? Since it seems like a big waste not to use it. I’ve been trying recipes with my new ice cream maker, but this really does sound easy and a great recipe. Thanks, Bev

      Reply
      • Bev says

        June 12, 2016 at 11:05 am

        I’m sorry I forgot to ask what kind of canned peaches the one in heavy syrup or in its own juice? Thanks, Bev

        Reply
        • Tonia says

          June 13, 2016 at 1:43 pm

          I used the “lite” ones with extra-light syrup.

          Reply
      • Tonia says

        June 13, 2016 at 1:44 pm

        I would suggest using it for another purpose like ice cream topping, in smoothies, or on cheesecakes. Or you could freeze the extra puree to be used when you need it. Best of luck! ~Tonia

        Reply
    2. Jennifer says

      August 10, 2015 at 11:14 pm

      Question. How long can this stay in the freezer if there is any left over? Two weeks?

      Reply
    3. Jennifer says

      August 10, 2015 at 11:13 pm

      5 stars
      I love the idea of making your own ice cream without all the added ingredients such as on containers of ice cream. I will be making this early this morning to have ready for our dinner dessert. Thank you so much. Never have I found a recipe that doesn’t need all the gadgets to make homemade ice cream my family is going to love this.

      Reply
    4. Antoinette says

      July 20, 2015 at 12:56 pm

      Can I use fresh fruit instead ?

      Reply
      • Tonia says

        July 20, 2015 at 2:08 pm

        Yes, you can!

        Reply
        • Antoinette says

          July 20, 2015 at 3:31 pm

          Thank you so much,now I can try and make it
          I will let you know how it turned up .

          Reply
    5. JoAn Stevenson says

      July 19, 2015 at 9:25 am

      Why not use more of the raspberry pie filling?

      Reply
      • Tonia says

        July 20, 2015 at 2:12 pm

        You can add as much of the raspberry pie filling as you want! The only concern would be adding too much liquid and therefore change the texture of the ice cream. Best of luck! ~Tonia

        Reply
    6. Shae says

      June 3, 2014 at 7:15 am

      When I saw the words “without an icecream maker” I found love. This is awesome and I can actually make it with the limited kitchen tools I have! Love this!

      Reply
      • Tonia says

        June 3, 2014 at 8:07 pm

        Thanks Shae! I totally agree. I don’t have room in my kitchen (or the money to buy) all the fancy kitchen gadgets!

        Reply
    7. Brielle says

      May 30, 2014 at 12:46 am

      Now that just looks amazing! And perfect for summer…

      Reply
    8. Kelly @ Mostly Homemade Mom says

      May 29, 2014 at 5:52 pm

      I’m LOVING that you don’t need an ice cream maker for this, yum!!

      Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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