Juicy Peach Ice Cream with Peach Soda

Here is my favorite peach ice cream recipe, made with fresh summer peaches, sweetened condensed milk, and a fun twist of peach soda that makes it extra creamy and smooth.

This peach ice cream is what I make every year when peaches are in season and my kids can’t get enough of it. The peach soda might sound unusual, but trust me, it gives the ice cream the perfect texture without needing an ice cream maker. Plus, it tastes like summer in a bowl!

What Kind of Peaches Should I Use?

For this ice cream recipe, you’ll want to use ripe, juicy peaches that are at their peak sweetness. Fresh peaches work best when they’re in season during the summer months – look for ones that give slightly when you press them gently and have that sweet peachy smell. If fresh peaches aren’t available or you’re making this outside of peach season, frozen peaches are a totally acceptable substitute and will still give you great flavor. Just make sure to thaw them completely and drain any excess liquid before using them in the recipe. Whether you go with yellow or white peaches is up to you, as both varieties will work perfectly fine here.

Options for Substitutions

This simple ice cream recipe is pretty forgiving, so here are some swaps you can make:

• Fresh peaches: If fresh peaches aren’t in season, you can use frozen peaches (thawed and drained) or canned peaches in juice (not syrup). You’ll need about 3 to 4 cups of fruit either way. Just make sure to drain canned peaches really well before using.
• Peach soda: Any brand of peach soda works fine – don’t feel like you need to hunt down a specific brand. Orange soda or cream soda can work in a pinch, though you’ll lose some of that peachy flavor.
• Sweetened condensed milk: This ingredient is pretty important for the creamy texture and sweetness, so I’d recommend sticking with it if possible. Evaporated milk won’t give you the same results since it’s not sweet.
• Sugar: You can reduce the sugar to ¾ cup if your peaches are really sweet or if you prefer less sweetness overall. Taste your peach mixture before freezing and adjust accordingly.

Watch Out for These Mistakes While Making

The biggest mistake you can make with homemade peach ice cream is using underripe peaches, which will give you a bland, flavorless result – wait until your peaches are soft to the touch and smell sweet before using them.

Since the peach soda adds carbonation, don’t pour it in too quickly or you’ll end up with a foamy overflow; instead, add it slowly while stirring gently to keep the bubbles under control.

Another common error is over-processing the peaches in the food processor, turning them into mush instead of leaving small chunks that give your ice cream texture and bursts of fresh peach flavor.

Finally, make sure your ice cream machine bowl is completely frozen (at least 24 hours) before churning, otherwise your mixture won’t freeze properly and you’ll end up with peach soup instead of creamy ice cream.

What to Serve With Peach Ice Cream?

This peach ice cream is perfect on its own, but I love serving it alongside warm peach cobbler or a slice of pound cake for an extra special dessert. You can also make it into an ice cream sandwich by scooping it between two soft sugar cookies or gingersnaps. If you’re feeling fancy, top it with some fresh sliced peaches, a drizzle of honey, and a handful of toasted pecans for a little crunch. It’s also great served with fresh berries like blueberries or blackberries to balance out the sweetness.

Storage Instructions

Store: Keep your peach ice cream in an airtight, freezer-safe container for up to 2 months. I like to press a piece of parchment paper directly on the surface before sealing to prevent ice crystals from forming on top.

Scoop: Homemade ice cream gets pretty hard in the freezer, so let it sit on the counter for about 5-10 minutes before scooping. This makes it way easier to serve and gives you that perfect creamy texture you want.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 18-22 g
• Fat: 20-25 g
• Carbohydrates: 420-450 g

Ingredients

• 14 oz sweetened condensed milk
• 10 fresh peaches (peeled, pitted, and sliced into 1-inch wedges)
• 3/4 cup granulated sugar
• 36 fl oz peach soda
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt

Step 1: Prepare the Peaches and Build the Base

• 10 fresh peaches, peeled, pitted, and sliced
• 14 oz sweetened condensed milk
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt

Peel, pit, and slice the fresh peaches into 1-inch wedges.

Add the peaches, sweetened condensed milk, granulated sugar, fresh lemon juice, and fine sea salt to a food processor.

Blend until the peaches break down into small, uniform chunks—you want texture here, not a smooth purée.

I find that leaving some peach pieces intact gives the final ice cream a more interesting, natural feel rather than a completely smooth consistency.

Step 2: Combine with Peach Soda and Chill

• peach mixture from Step 1
• 36 fl oz peach soda

Transfer the peach mixture from Step 1 into a large bowl.

Pour in the peach soda and stir gently to combine, being careful not to deflate all the carbonation—a little fizz remaining actually helps create a lighter, airier texture in the final product.

Let the mixture chill in the refrigerator for at least 30 minutes before churning; I like to chill it for up to 2 hours for best results, as a colder base churns more efficiently.

Step 3: Churn and Freeze

• chilled peach soda mixture from Step 2

Pour the chilled peach soda mixture into your ice cream machine and process according to the manufacturer’s instructions, typically 20-30 minutes, until the mixture reaches a soft-serve consistency.

Transfer the finished ice cream to a freezer-safe container and freeze for at least 4 hours until firm enough to scoop.

Juicy Peach Ice Cream with Peach Soda

Delicious Juicy Peach Ice Cream with Peach Soda recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 servings

Calories 1775 kcal

Ingredients

  

• 14 oz sweetened condensed milk
• 10 fresh peaches (peeled, pitted, and sliced into 1-inch wedges)
• 3/4 cup granulated sugar
• 36 fl oz peach soda
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt

Instructions

 

• Peel, pit, and slice the fresh peaches into 1-inch wedges. Add the peaches, sweetened condensed milk, granulated sugar, fresh lemon juice, and fine sea salt to a food processor. Blend until the peaches break down into small, uniform chunks—you want texture here, not a smooth purée. I find that leaving some peach pieces intact gives the final ice cream a more interesting, natural feel rather than a completely smooth consistency.
• Transfer the peach mixture from Step 1 into a large bowl. Pour in the peach soda and stir gently to combine, being careful not to deflate all the carbonation—a little fizz remaining actually helps create a lighter, airier texture in the final product. Let the mixture chill in the refrigerator for at least 30 minutes before churning; I like to chill it for up to 2 hours for best results, as a colder base churns more efficiently.
• Pour the chilled peach soda mixture into your ice cream machine and process according to the manufacturer's instructions, typically 20-30 minutes, until the mixture reaches a soft-serve consistency. Transfer the finished ice cream to a freezer-safe container and freeze for at least 4 hours until firm enough to scoop.