Fresh Georgia peaches and sweetened, condensed milk blend quickly into a refreshing, easy peach sherbet. 
Is there anything better than a sweet, ripe Georgia peach in midsummer? This recipe turns those juicy peaches into a simple, creamy sherbet with just two main ingredients. It’s perfect for using extra fruit and delivers bright peach flavor with minimal fuss.
EASY PEACH SHERBERT
About the peach source
I picked up a large batch of Georgia peaches this summer at a local event where a vendor was selling wholesale boxes. The peaches were incredibly fragrant and perfectly ripe — the kind that make you want to savor every bite. If you ever have the chance to buy peaches in season, consider buying more than you think you’ll need: they freeze beautifully and work wonderfully in blended desserts like this sherbet.
When buying peaches, look for vibrant color and a pleasant peach aroma. Gently pressed, ripe peaches will yield a little; firm fruit needs a day or two at room temperature to fully ripen. Avoid peaches with green shoulders, large bruises, mold, or significant imperfections. To store short-term, keep peaches stem-side down in a single layer on the counter. If they ripen too quickly, refrigerate them for a few days to slow the process—but use them before they start to shrivel.
What you need
- 6 large, fresh, ripe peaches
- 1 can (14 oz) sweetened condensed milk
How to make the sherbet
- Slice the peaches and arrange them in a single layer on a baking sheet lined with parchment paper. Peeling is optional; leaving the skins on adds color and nutrients.
- Freeze the peach slices for about 4 hours, or until fully firm.
- Place the frozen peaches in a blender with the can of sweetened condensed milk. Puree until smooth and the texture resembles soft-serve ice cream.
- Serve immediately for a soft sherbet, or transfer to a container and freeze until firm. If frozen solid, allow the sherbet to sit at room temperature for several minutes to soften before scooping.
Tips and notes
- The final flavor depends entirely on the quality of the peaches. Fresh, ripe peaches give the best result—pre-frozen or out-of-season fruit won’t be as flavorful.
- Peel the peaches if you prefer a smoother, uniformly colored sherbet, but the skins blend up fine and add a natural peach hue.
- This sherbet is naturally vegetarian and simple to scale. If you prefer a less sweet result, slightly reduce the amount of condensed milk and taste as you blend.
- To store, keep the sherbet in an airtight container in the freezer for up to a week for best texture and flavor.
Recipe details
- Prep time: 4 hours (mostly freezing)
- Total time: 4 hours
- Yield: about 8 servings (½ cup each)
- Category: Dessert
- Method: Blended
- Cuisine: American
- Diet: Vegetarian
Instructions (concise)
- Slice 6 peaches; freeze on a parchment-lined baking sheet for about 4 hours.
- Blend frozen peaches with one 14 oz can of sweetened condensed milk until smooth and soft-serve in texture.
- Serve immediately or freeze until ready to eat; if frozen solid, let sit a few minutes to soften before scooping.
Note: The simplicity of this recipe is its strength. With only peaches and condensed milk, the sherbet showcases seasonal fruit in an easy, crowd-pleasing dessert.
Recipe adapted from a simple two-ingredient sherbet approach. Thanks to the original idea for the inspiration.
Did you try this sherbet? Leave a comment with how you served it or any variations you tried—roasted peaches, a splash of lemon, or fresh mint all pair nicely. Enjoy the peak of peach season!