National Peach Ice Cream Day | Peach Ice Cream With Blueberries – The Foodie Patootie

National Peach Ice Cream Day | Peach Ice Cream With Blueberries

National Peach Ice Cream Day | Peach Ice Cream With Blueberries

There are a lot of food holidays that involve ice cream. Some are specific, like National Vanilla Ice Cream Day and today’s National Peach Ice Cream Day, and then some days allow your mind to wander just a little bit more so you can come up with what else to make while still sticking to the guidelines. That would go for days like National Banana Split Day coming up on August 10.

Sometimes I don’t like when a food holiday is so specific, and sometimes I do like it, like when I want the guesswork done for me and so I know I have to make that item, nothing more, nothing less. I realize I could’ve done a lot with National Peach Ice Cream Day, especially since peaches are in season, but you know what? Sometimes the simplest things are the best things. Today, I have a simple peach ice cream with frozen blueberries.

The blueberries I used came from the same farm as the woman who gave me this recipe, and were used in the upcoming National Raspberries in Cream Day and National Raspberry Cake Day. Because blueberry can go with any dessert, I believe.

If you usually only allow yourself one ice cream cone, you might want to brace yourself for wanting more.

Peach Ice Cream With Blueberries


  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 4 Tbsp sugar, divided
  • 2 tsp vanilla
  • 2 cups whole milk
  • 1 1/2 cups fresh peaches, peeled, pitted, and chopped finely
  • 1/4 cup fresh lemon juice
  • Handful of blueberries


  1. Freeze ice cream bowl for 24 hours, or according to manufacturer's directions.
  2. In a medium bowl, whisk together the condensed milk, evaporated milk, 2 tablespoons sugar, vanilla, and whole milk. Cover and chill for 30 minutes.
  3. Remove ice cream bowl from freezer and, according to manufacturer's directions, assemble the ice cream maker. Turn it on and pour the ice cream mixture into the frozen ice cream bowl. Churn until you achieve a soft ice cream consistency.
  4. Remove ice cream from maker and transfer to an airtight container. Freeze for 15 minutes.
  5. In a bowl, combine peaches and blueberries, lemon juice, and the other 2 tablespoons of sugar. Stir mixture into semi-frozen ice cream. Return ice cream to freezer for another 1-11/2 hours.


  1. Pingback: National Ice Cream Cone Day | Vanilla Coffee Ice Cream with Butterscotch Sauce

Leave a Comment