This easy Ice cream recipe is a delicious take on a southern dessert classic.
Sweet peach chunks, a delicious peach sauce, and a buttery cobbler crumble will have any peach cobbler fan craving this ice cream recipe all summer long! Check out the video tutorial to see how easy making this delicious ice cream is!
Hello, I am Jamie, and I am a long-time peach cobbler addict (haha). If you’ve read my Peach Cobbler recipe blog post, then you’ve probably already heard me mention how my mom made the best Peach Cobbler EVER! It’s not just our family who thought so! She sold her delicious cobbler to many happy customers who all agreed it was truly the best. So why am I talking about Peacher Cobbler again? Well, I decided to take elements from my mom’s recipe to make a delicious frozen treat worth enjoying all summer long!
THE ICE CREAM INGREDIENTS:
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Peaches – 1 15 oz can of peaches is used for this recipe, but feel free to substitute with fresh peaches.
Spices – Nutmeg and cinnamon give this ice cream the flavor of a warm peach cobbler.
Vanilla Extract – If you are a fan of vanilla beans feel free to substitute here, otherwise any vanilla extract will do.
Heavy Cream – 2 cups of very cold heavy cream
Cornstarch & Water – This is used to make the slurry, which helps to thicken the sauce.
Sugar – A little sugar is used to make the peach sauce. May be omitted or use a healthier alternative.
Condensed Milk – This is the main ingredient used to sweeten and thicken the ice cream.
THE COBBLER CRUMBLE
This has got to be one of the tastiest and easiest elements to make. In my mom’s cobbler recipe, the crust is sprinkled with sugar, brown sugar, and butter. In this peach cobbler ice cream recipe, the cobbler crumble is swirled throughout the ice cream, giving it a wonderful cinnamon-infused crunchy texture and feel to compliment the smooth texture of the ice cream.
Please note that you also have the option of baking your cobbler mixture if you do not want to eat raw flour. Simply place the mixture evenly on a lined baking sheet and allow it to bake for 3-5 minutes. Remove it from the oven and allow it to cool before adding it to the ice cream mixture.
WHAT EQUIPMENT DO YOU NEED TO MAKE NO-CHURN ICE CREAM?
Aside from the use of a small saucepan, all you need is a bowl, hand mixer, spatula, or a spoon, and a freezer-safe storage container.
HOW TO MAKE PEACH COBBLER ICE CREAM
- Make the peach sauce: Add the peaches, the juice, and the sugar to a saucepan and cook for about 8 minutes. Mash the cooked peaches using a potato masher or a spoon to remove the puree. A blender can also be used. Set the mixture aside.
- Make the cobbler crumble: In a small bowl, add the flour, sugar, and spices. Mix well, then using a fork, add the melted butter, and stir well until the crumble forms. Set aside
- Whip the cold cream: Add the cold heavy whipping cream to a bowl. Using a hand mixer or a stand mixer with a fitted attachment, begin beating the cream on medium-high speed for 5 minutes until stiff peaks form.
- Add the condensed milk: Mix in the condensed milk and vanilla extract.
- Fold in the ingredients: Gently fold in the diced peaches and the crumble.
- Pour into a freezer-safe container: Pour half of the ice cream mixture into a freezer-safe container. Then, add 1/3 cup of the peach sauce. Fill the container with the remaining ice cream mixture and top with the remaining peach sauce. Cover tightly and place in the freezer for at least 6 hours.
Hungry for more recipes? Check out these delicious recipes:
- How To Make Peach Cobbler
- Easy Homemade Fruit Popsicles Perfect For Summer
- Mango Raspberry Tajin Popsicles
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Peach Cobbler Ice Cream
1.5
quarts20
minutes10
minutes6
hours25
minutesLoaded with lots of peaches and delicious bits of cobbler crumb, this take on a Southern dessert classic is sure to be your go-to frozen treat!
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ICE CREAM
2 cups heavy cream, very cold
1 14 oz can sweetened condensed milk
1 1/2 tsp vanilla extract
1 14 oz can of peaches with the juice
1/2 tsp cinnamon
2 tbsp granulated sugar
1/8 tsp nutmeg
1/2 tsp cornstarch
2 tsp cold water
- COBBLER CRUMBLE
1/4 cup all-purpose flour
2 tbsp brown sugar
1 tsp granulated sugar
2 tbsp melted butter
1/4 tsp cinnamon
pinch of salt
Directions
- Divide the canned peaches in half. Chop one-half of the peaches and set aside. In a medium saucepan, add the remaining peaches and all of the peach juice, along with the sugar and the spices. Allow mixture to simmer for 5 minutes. Then, using a potato masher, begin to mash the peaches to remove large lumps.
- In a small bowl, mix together the cornstarch and the water, then add to the saucepan, while whisking vigorously. Then, increase the temperature to medium heat and allow the mixture to cook for another three minutes to allow the sauce to thicken. When done, remove the sauce from the heat and set it aside to allow it to cool.
- In a medium bowl, mix together the flour, granulated sugar, cinnamon, brown sugar, and salt. Add the melted butter and using a fork, mix it together until crumble forms. Set aside.
- In a large bowl using a hand mixer or a stand mixer beat the heavy cream on medium to medium-high speed for about 5 minutes until stiff peaks form. Add the sweetened condensed milk and the vanilla extract, then beat on low speed until combined. Gather the crumble mixture, peach sauce, and reserved peaches. Using a rubber spatula or a large spoon begin to add the crumbles, reserved chopped peaches, and 1/2 cup of the peach sauce.
- Place the ice cream mixture into a freezer-safe container, top it with the remaining peach sauce, then seal it tightly. Allow the ice cream to freeze for 6 to 8 hours.
- Once ready, grab a bowl or your favorite ice cream cone and enjoy!
Recipe Video
Notes
- Cobbler crumble ingredients may be prepared and baked in the oven for 3-5 minutes. Allow to cool before adding to your adding it to the ice cream mixture.
