Print

Peach Cobbler Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

This Peach Cobbler Ice Cream recipe combines the comforting flavors of peach cobbler with creamy homemade ice cream. Featuring buttery cobbler crumbs, caramel sauce, and a luscious whipped cream base sweetened with condensed milk, this no-churn ice cream recipe is perfect for a summery treat that requires no ice cream maker.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 7 hours 10 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cobbler Crumbs

  • ¾ cup (120 g) all purpose flour (spooned and leveled)
  • 1 tablespoon granulated white sugar
  • ¼ teaspoon salt
  • 4 tablespoons (1/2 stick, 57 g) unsalted butter (melted)
  • 2 ½ teaspoons water

Peach Mixture

  • 3 cups peaches (peeled, pitted, and diced into ½” chunks)
  • ¼ cup (53 g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons (28 g) unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Ice Cream Base

  • 14 ounces (1 can) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups (480 ml) cold heavy whipping cream

Additional

  • ½ cup caramel sauce

Instructions

  1. Chill the loaf pan: Place a 9×5” loaf pan in your freezer to chill while preparing the ice cream mixture; this helps the ice cream freeze faster and sets more evenly.
  2. Make the cobbler crumbs: Preheat your oven to 350°F. In a stand mixer bowl fitted with a paddle attachment, combine the flour, granulated sugar, and salt, mixing on low speed to combine. Add melted butter and water and mix on low until small clusters form. Spread these clusters evenly on a parchment-lined baking sheet and bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and slightly moist. Cool completely before use. These crumbs can be stored airtight for up to one week at room temperature or longer in the fridge or freezer.
  3. Cook the peaches: In a medium skillet over medium heat, combine diced peaches, brown sugar, cinnamon, butter, and salt. Cook for about 10 minutes, stirring occasionally, until the peaches soften and create a thick, jam-like texture. Slightly mash some peaches with the back of a spoon for texture. Remove from heat and stir in vanilla extract. Let cool completely.
  4. Whip the cream: Using an electric mixer, beat the cold heavy whipping cream on medium-high speed until firm peaks form, approximately 3 to 5 minutes. Gently fold in the sweetened condensed milk and vanilla extract to create a creamy ice cream base.
  5. Assemble the ice cream: In the chilled loaf pan, layer roughly one-third of the whipped ice cream base, then sprinkle one-third of the cobbler crumbs, dollop one-third of the peach mixture, and drizzle one-third of the caramel sauce. Use the tip of a knife to gently swirl the layers together. Repeat two more times to create three layered sections.
  6. Freeze: Cover the loaf pan tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until the ice cream is firm and scoopable.

Notes

  • For best results, ensure the heavy cream is very cold before whipping.
  • Peach cobbler crumbs can be made ahead and stored; add them just before assembling to keep them crunchy.
  • You can substitute caramel sauce with honey or maple syrup for a different sweetness profile.
  • Use ripe peaches for optimal flavor and sweetness.
  • This recipe requires no ice cream maker and is simple to assemble.

Find it online: https://allcookedup.com/peach-cobbler-ice-cream-recipe/