Peach Soda Ice-cream

My very first job as a teenager was in a dairy bar where ice cream in all forms was served along with burgers, hot dogs, fries, and sandwiches.  There I learned how to make sundaes, ice-cream sodas, milkshakes, banana splits, and so much more.  This dairy was very well known throughout the area, and on hot summer evenings and weekends it was packed with customers from morning till evening.  We hustled our butts off, BUT, the payoff was that we could eat our mistakes.  You can be sure we made a few, and funny, it always seemed to happen just before our break or lunch time.  My favorite “mistake” was fresh peach ice-cream with fruit salad topping and lots of whipped cream.   Oh Gosh, my mouth is watering just remembering it.

Well, the point of telling you all of this is to introduce my recipe for  Peach Soda Ice Cream.

Peach Soda Ice Cream

Just a few weeks ago I got an ice cream maker and since then I have made Vanilla, of course,( my husband is a vanilla man);  and strawberry which was very good, and now fresh peach.  Each recipe was a little different in its ingredients.  The unique thing about the peach is that it calls for Peach Soda.

This is a quick and easy version with just 3 ingredients plus the peach soda.  I  did a web search and found some at homer soda .com, and I purchased mine locally at Hosmer Mountain Soda, so if you know of a small specialty soda company somewhere near where you live or can find it on line, you’ll be glad you did–it’s the secret to awesome peach ice cream.


SERVINGS:   Makes about 8 cups


  • 1  14 ounce can sweetened condensed milk
  • 8 or 9 peaches, peeled and cut into wedges
  • 1 cup sugar
  • 36 ounces peach soda


1.  Puree the sweetened condensed milk, peaches and sugar in a blender until peaches are in very small pieces; transfer to a large bowl and stir in the soda.

2.  Churn in an ice cream maker ( in batches if necessary).  Mine required 2 batches.  Transfer to an airtight container and freeze until firm.   Oh, YUM!,  cool, creamy, and delicious.

SOURCE:  Food Network Magazine