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Peach Cobbler Ice Cream

This No-Churn Peach Cobbler Ice Cream combines creamy homemade peach ice cream with buttery cobbler crumbles and juicy fresh peaches for the ultimate summer dessert. Made without an ice cream maker, it's an easy, Southern-inspired treat that tastes just like a slice of warm peach cobbler in every scoop.
Prep Time30 minutes
Freeze Time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 488kcal
Author: Ebony Robinson

Ingredients

Ice Cream Base

  • 2 cups Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk (1 can)
  • 1 cup Peaches (diced and then pureed)
  • 2 tsp Lemon Juice
  • ½  tsp Almond Extract
  • ¼ tsp Fine Sea Salt

Cobbler Layer

  • 1 cup Diced Fresh Peaches
  • 2 tbsp Butter
  • ½  cup Sugar
  • ½  cup Milk
  • ½  cup Flour
  • ⅛  tsp Salt
  • ⅛  tsp Almond Extract
  • ½ tsp Baking Powder
  • ½ tsp Cinnamon

Instructions

  • Preheat the oven to 350°F (177°C). Melt the butter by placing the butter in an 8x8-inch baking dish and let it melt in the oven. While the butter is melting, in a medium bowl, whisk together the sugar, milk, flour, salt, almond extract, cinnamon, and baking powder until smooth.
  • Pour the batter from the mixing bowl into the center of the melted butter without stirring. Bake for 25-30 minutes, or until the cobbler is golden brown. Let it cool completely, then break it into bite-sized pieces.
  • Blend the peaches in a food processor or blender until smooth. In a medium bowl, stir together the peach puree, sweetened condensed milk, lemon juice, almond extract, and sea salt until well combined.
  • In a large mixing bowl, whip the cold heavy cream until stiff peaks form. Gently fold the peach mixture into the whipped cream until fully incorporated.
  • Line a 9x5-inch loaf pan with parchment paper. Add a layer of the ice cream mixture, followed by some of the diced fresh peaches and cobbler chunks. Repeat the layers until all the ingredients have been used, finishing with peaches and cobbler pieces on top. Cover the loaf pan tightly with foil and freeze for at least 8 hours, or until firm. Let the ice cream sit at room temperature for about 5 minutes before scooping and serving.

Notes

  • Use ripe peaches: The sweeter and juicier the peaches, the better the flavor of your ice cream.
  • Cool the cobbler completely: Warm cobbler pieces will melt the ice cream base and affect the final texture.
  • Don't overmix: Gently fold the whipped cream into the peach mixture to keep the ice cream light and airy.
  • Fresh is best: Fresh peaches provide the best flavor and texture, but frozen (thawed and drained) or canned (well-drained) peaches can be substituted if needed.
  • Freeze overnight if possible: While the ice cream is ready after 8 hours, an overnight freeze gives it the firmest, creamiest texture.
  • For easier scooping: Let the ice cream sit at room temperature for about 5 minutes before serving.
  • Storage: Store tightly covered in the freezer for up to 2 weeks for the best flavor and texture.

Nutrition

Calories: 488kcal | Carbohydrates: 52g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 248mg | Potassium: 315mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1245IU | Vitamin C: 4mg | Calcium: 229mg | Iron: 1mg