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
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.
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
Raspberry Swirled Peach 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
First, 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. Place the pan in the freezer for 8 hours or overnight, until firm.
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.
- 1 pint of heavy whipping cream
- 15 oz can Del Monte Sliced Peaches
- 14 oz can Carnation Sweetened Condensed Milk
- 1 teaspoon vanilla
- 21 oz can Duncan Hines Wilderness Raspberry Pie Filling
- 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.
Bev says
June 12, 2016 at 11:03 amHow 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
Bev says
June 12, 2016 at 11:05 amI’m sorry I forgot to ask what kind of canned peaches the one in heavy syrup or in its own juice? Thanks, Bev
Tonia says
June 13, 2016 at 1:43 pmI used the “lite” ones with extra-light syrup.
Tonia says
June 13, 2016 at 1:44 pmI 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
Jennifer says
August 10, 2015 at 11:14 pmQuestion. How long can this stay in the freezer if there is any left over? Two weeks?
Jennifer says
August 10, 2015 at 11:13 pmI 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.
Antoinette says
July 20, 2015 at 12:56 pmCan I use fresh fruit instead ?
Tonia says
July 20, 2015 at 2:08 pmYes, you can!
Antoinette says
July 20, 2015 at 3:31 pmThank you so much,now I can try and make it
I will let you know how it turned up .
JoAn Stevenson says
July 19, 2015 at 9:25 amWhy not use more of the raspberry pie filling?
Tonia says
July 20, 2015 at 2:12 pmYou 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
Shae says
June 3, 2014 at 7:15 amWhen 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!
Tonia says
June 3, 2014 at 8:07 pmThanks Shae! I totally agree. I don’t have room in my kitchen (or the money to buy) all the fancy kitchen gadgets!
Cathy@LemonTreeDwelling says
May 30, 2014 at 9:16 pmI love this flavor combination, Tonia! One of my favorites!! What a great recipe – perfect for summer 🙂
Zainab says
May 30, 2014 at 9:28 amThis is gorgeous and delicious!!! Adding to my must make!!!
Jessica @ A Kitchen Addiction says
May 30, 2014 at 8:36 amGorgeous! Love the raspberry peach flavors!
Brielle says
May 30, 2014 at 12:46 amNow that just looks amazing! And perfect for summer…
Kelly @ Mostly Homemade Mom says
May 29, 2014 at 5:52 pmI’m LOVING that you don’t need an ice cream maker for this, yum!!
Julie @ Julie's Eats & Treats says
May 29, 2014 at 9:02 amOOOOO Tonya this looks fabulous! Love the combo of peaches and raspberry!
Jocelyn (Grandbaby Cakes) says
May 28, 2014 at 8:25 pmPinned! This recipe is fantastic!
Jen @ Yummy Healthy Easy says
May 28, 2014 at 9:29 amWow, Tonia. You’ve outdone yourself on this one. This ice cream looks WONDERFUL!!! Love it! Pinned!