This Peach Cobbler Ice Cream combines the beloved flavors of classic peach cobbler with the creamy indulgence of homemade ice cream. Rich vanilla ice cream swirled with sweet peach compote and tender cobbler crumbs creates the perfect frozen dessert that captures summer’s essence in every spoonful.
Why You’ll Love This Recipe:
This Peach Cobbler Ice Cream brings together the best of both worlds – the nostalgic comfort of warm peach cobbler and the refreshing coolness of premium ice cream. The recipe uses fresh peaches at their peak ripeness, creating a naturally sweet compote that bursts with flavor. The addition of actual cobbler crumbs adds an irresistible texture contrast that makes each bite feel like eating the real dessert. Unlike store-bought versions, this homemade Peach Cobbler Ice Cream contains no artificial flavors or preservatives, giving you complete control over the quality and taste. The no-churn method makes it accessible for home cooks without an ice cream maker, while still delivering that perfectly creamy, scoopable texture you crave.
Ingredients You’ll Need:
For the Vanilla Ice Cream Base:
- 2½ cups (600 ml) heavy cream
- 14 oz (397 g) sweetened condensed milk
- 2 Tbsp (30 ml) vanilla extract
For the Peach Compote:
- 3 large ripe peaches, peeled and diced
- 6 Tbsp (75 g) granulated sugar
- 2 tsp vanilla extract
For the Cobbler Crumbs:
- 6 Tbsp (84 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla extract
- ¾ cup (180 ml) milk (room temperature)
- ¾ cup (94 g) all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
How to Make Peach Cobbler Ice Cream:
Step-by-Step Instructions:
Prepare the Cobbler Crumbs: Start by preheating your oven to 375°F (190°C). In a mixing bowl, combine the melted butter, sugar, vanilla extract, and room temperature milk. Whisk until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into a greased 8×8 inch baking dish and bake for 25-30 minutes until golden brown and set. Allow to cool completely, then crumble into small pieces. Set aside.
Make the Peach Compote: While the cobbler bakes, prepare your peaches by peeling and dicing them into small, uniform pieces. In a medium saucepan, combine the diced peaches, sugar, and vanilla extract. Cook over medium heat for 8-10 minutes, stirring occasionally, until the peaches release their juices and the mixture thickens slightly. The peaches should be tender but still hold their shape. Remove from heat and let cool completely. Refrigerate until ready to use.
Prepare the Ice Cream Base: In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. This usually takes 3-4 minutes on medium-high speed. Be careful not to overwhip. In a separate bowl, combine the sweetened condensed milk and vanilla extract, mixing well. Gently fold the sweetened condensed milk mixture into the whipped cream using a rubber spatula, being careful not to deflate the cream.
Assemble the Ice Cream: Pour half of the ice cream base into a freezer-safe container or loaf pan. Spoon half of the cooled peach compote over the ice cream, then sprinkle half of the cobbler crumbs on top. Add the remaining ice cream base, then swirl in the remaining peach compote and cobbler crumbs. Use a knife to create gentle swirls throughout the mixture, being careful not to overmix.
Freeze and Serve: Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until completely firm. When ready to serve, let the Peach Cobbler Ice Cream sit at room temperature for 3-5 minutes to soften slightly before scooping.
Helpful Tips:
Choose peaches that are ripe but still firm to prevent them from becoming mushy during cooking. The peaches should give slightly when gently pressed and have a sweet aroma. If fresh peaches aren’t available, you can substitute with frozen peaches, but be sure to thaw and drain them first to remove excess moisture.
When making the cobbler crumbs, don’t worry if they seem soft when hot – they’ll firm up as they cool and add the perfect texture to your ice cream. For extra flavor, add a pinch of cinnamon or nutmeg to the cobbler mixture.
The key to smooth, creamy ice cream is properly whipped cream. Stop whipping as soon as you reach stiff peaks – overwhipped cream will become grainy and affect the final texture.
Details:
Prep Time: 45 minutes
Cook Time: 30 minutes
Freeze Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 8-10 portions
Difficulty: Easy to Intermediate
Notes:
This Peach Cobbler Ice Cream recipe is naturally gluten-free if you substitute the all-purpose flour in the cobbler crumbs with a gluten-free flour blend. The recipe can be easily doubled to serve a crowd, and the individual components can be made ahead of time for easier assembly.
For the best flavor, use peaches that are in season and at peak ripeness. The natural sweetness of the fruit will shine through and reduce the need for additional sugar. If your peaches are particularly sweet, you can reduce the sugar in the compote by 1-2 tablespoons.
The cobbler crumbs can be made up to 3 days in advance and stored in an airtight container at room temperature. The peach compote can be prepared up to 2 days ahead and stored in the refrigerator.
Frequently Asked Questions:
Can I make this without an ice cream maker? Yes! This is a no-churn recipe that doesn’t require any special equipment beyond a mixer to whip the cream.
How long does homemade ice cream last? Properly stored Peach Cobbler Ice Cream will keep in the freezer for up to 2 months, though it’s best enjoyed within the first month for optimal texture and flavor.
Can I use canned peaches instead of fresh? Fresh peaches provide the best flavor and texture, but you can use canned peaches in a pinch. Drain them well and reduce the cooking time since they’re already soft.
Why is my ice cream too hard to scoop? Homemade ice cream freezes harder than store-bought versions. Let it sit at room temperature for 5-10 minutes before scooping, or run your ice cream scoop under warm water.
Can I make this dairy-free? For a dairy-free version, substitute the heavy cream with coconut cream and use coconut condensed milk. The texture will be slightly different but still delicious.
Storage Instructions:
Store your Peach Cobbler Ice Cream in an airtight, freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream before covering with the lid to prevent ice crystals from forming. For best results, store in the main body of the freezer rather than the door, where temperature fluctuations are more common.
When scooping, use a clean scoop each time to prevent contamination and always return the ice cream to the freezer promptly to maintain its texture and prevent melting.
Conclusion:
This Peach Cobbler Ice Cream recipe transforms a classic summer dessert into a frozen treat that can be enjoyed year-round. The combination of creamy vanilla ice cream, sweet peach compote, and tender cobbler crumbs creates a dessert that’s both familiar and exciting. Whether you’re serving it at a summer barbecue, bringing it to a potluck, or simply treating yourself to a special dessert, this homemade ice cream delivers restaurant-quality results with the satisfaction of making it yourself. The recipe’s flexibility allows for customization with different fruits or spices, making it a versatile addition to your dessert repertoire that will have everyone asking for the recipe.