Creamy No-Churn Peach Cobbler Ice Cream
A quick and easy no-churn ice cream capturing the warm flavors of peach cobbler with tender peaches and buttery cobbler crumble, perfect for summer gatherings without the need for an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 large ripe peaches, peeled and sliced (or thawed frozen peaches)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- ½ cup all-purpose flour (65 grams)
- ¼ cup packed brown sugar (50 grams)
- 2 cups heavy whipping cream (480 ml), whipped to soft peaks
- 1 (14 oz) can sweetened condensed milk (about 400 grams)
- 1 teaspoon vanilla extract
Instructions
- Prepare the peach topping: In a medium skillet over medium heat, combine sliced peaches, ¼ cup granulated sugar, and cinnamon. Cook for about 8–10 minutes, stirring occasionally, until peaches soften and release their juices. The mixture should be syrupy but not watery. Remove from heat and let cool slightly.
- Make the cobbler crumble: While the peaches cook, in a small bowl, mix the melted butter, flour, brown sugar, and a pinch of cinnamon until crumbly. Spread the mixture on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, stirring halfway, until golden and crisp. Let cool completely.
- Whip the cream: Using an electric mixer, beat heavy cream until soft peaks form, about 3–4 minutes on medium speed. Be careful not to overwhip.
- Combine sweetened condensed milk and vanilla: In a large bowl, stir together the condensed milk and vanilla extract until smooth.
- Fold whipped cream into condensed milk: Gently fold the whipped cream into the condensed milk mixture using a spatula, keeping the mixture airy.
- Add cooled peaches and crumble: Fold in the peach mixture and about two-thirds of the cobbler crumble, reserving some crumble for topping. Spread evenly but do not overmix.
- Freeze the ice cream: Spoon the mixture into a prepared 9×5-inch loaf pan or similar container, smoothing the top. Sprinkle the reserved crumble evenly over the surface. Cover tightly and freeze for at least 6 hours, ideally overnight.
- Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
Notes
Drain excess syrup from peaches if very juicy to prevent icy texture. Sprinkle extra crumble before serving to restore crunch if softened. Use organic peaches and high-quality butter for best flavor. For dairy-free version, substitute heavy cream with coconut cream and sweetened condensed milk with condensed coconut milk. Whip cream to soft peaks to maintain light texture.
Nutrition
- Serving Size: About ½ cup
- Calories: 250
- Fat: 18
- Carbohydrates: 22
- Protein: 3
Keywords: peach cobbler ice cream, no-churn ice cream, peach dessert, summer dessert, easy homemade ice cream, no ice cream maker