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.
Servings 12
Calories 424kcal
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.
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
