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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.
Course Ice Cream
Cuisine American
Prep Time 8 hours hours 20 minutes minutes
Total Time 8 hours hours 20 minutes minutes
Servings 12
Calories 424kcal
- 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
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.
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