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Easy Peach Cobbler Ice Cream: Creamy No-Churn Recipe

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This creamy no-churn peach cobbler ice cream captures the nostalgic flavor of a beloved ice cream shop. With roasted peaches, a buttery cobbler crumble, and a silky vanilla base, it’s an easy, crowd-pleasing summer dessert that requires no ice cream maker.

Ingredients

Scale
  • 2 cups heavy cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract (pure)
  • 1/4 teaspoon salt
  • 3 cups fresh or frozen peaches, diced (about 4 medium peaches; if using frozen, thaw and drain)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon unsalted butter (melted)
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg (optional)
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/4 cup brown sugar (packed firmly)
  • 1/4 cup rolled oats (old-fashioned)
  • 1/4 teaspoon cinnamon
  • 3 tablespoons unsalted butter (cold, cut into small cubes)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Dice peaches into small, bite-sized pieces (about 1/2 inch each). If using frozen peaches, thaw and drain well.
  2. Roast the peaches: Toss diced peaches with brown sugar, melted butter, cinnamon, and a pinch of nutmeg on the prepared baking sheet. Spread in a single layer and roast for 15-20 minutes, stirring halfway through, until soft and slightly caramelized. Let cool completely (refrigerate to speed up).
  3. Make the cobbler crumble: Reduce oven temperature to 350°F (175°C). In a small bowl, combine flour, brown sugar, rolled oats, cinnamon, and salt. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Spread on a parchment-lined baking sheet and bake for 10-12 minutes, stirring once, until golden and fragrant. Let cool completely.
  4. Whip the cream: Pour cold heavy cream into a large, clean mixing bowl. Using a stand mixer or hand mixer with whisk attachment, beat on medium-high speed until stiff peaks form (about 3-5 minutes). Be careful not to over-whip.
  5. Fold in the sweetened condensed milk: In a separate bowl, stir together sweetened condensed milk, vanilla extract, and salt until smooth. Gently fold this mixture into the whipped cream using a rubber spatula until just combined, with no white streaks remaining.
  6. Layer the ice cream: Spoon about one-third of the cream mixture into a 9×5-inch loaf pan, spreading evenly. Sprinkle about one-third of the cooled cobbler crumble over the top. Dollop about one-third of the cooled roasted peaches over the crumble, then use a knife or skewer to gently swirl everything together. Repeat layers two more times, ending with a final swirl of peaches and crumble on top.
  7. Freeze: Cover the loaf pan tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight. The ice cream needs time to set properly and flavors meld.

Notes

Use cold cream straight from the fridge for best whipping. Don’t overmix the fruit into the base to keep distinct swirls. Roast peaches even if they’re already sweet to concentrate flavor. Let ice cream sit at room temperature for 5-10 minutes before scooping. For gluten-free, use gluten-free all-purpose flour and certified gluten-free oats. For vegan, use full-fat coconut cream and dairy-free sweetened condensed milk.

Nutrition

Keywords: peach cobbler ice cream, no-churn ice cream, easy ice cream, summer dessert, peach dessert, homemade ice cream

Find it online: https://oracooks.com/easy-peach-cobbler-ice-cream-creamy-no-churn-recipe/