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Creamy No-Churn Peach Cobbler Ice Cream

no-churn peach cobbler ice cream - featured image
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A quick and easy no-churn ice cream combining fresh peaches with cinnamon-spiced cobbler crumbs for a creamy, nostalgic summer dessert.

Ingredients

Scale
  • 3 large fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar (100g), divided
  • 1 teaspoon ground cinnamon, divided
  • 1/2 cup all-purpose flour (60g) (use gluten-free flour if needed)
  • 4 tablespoons unsalted butter (56g), cold and diced
  • 2 cups heavy whipping cream (480ml), chilled
  • 1 cup sweetened condensed milk (300g)
  • 1 teaspoon vanilla extract
  • 1 cup small-curd cottage cheese (225g), blended smooth
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prepare the peaches: In a bowl, toss sliced peaches with 1/4 cup (50g) sugar, lemon juice, and 1/2 teaspoon cinnamon. Let them sit for 10-15 minutes until juicy and fragrant.
  2. Make the cobbler topping: Mix flour, remaining 1/4 cup (50g) sugar, 1/2 teaspoon cinnamon, and cold butter using your fingers or a pastry cutter until crumbly and pea-sized lumps form.
  3. Bake cobbler crumbs: Spread the topping mixture on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 12-15 minutes or until golden and crispy. Let cool completely.
  4. Blend cottage cheese: In a food processor, pulse cottage cheese until smooth and creamy, about 30 seconds.
  5. Whip the cream: Using an electric mixer, whip the heavy cream to soft peaks, about 3-5 minutes. Be careful not to overwhip.
  6. Combine sweetened condensed milk, vanilla, and blended cottage cheese: Stir gently until fully mixed.
  7. Fold whipped cream into the condensed milk mixture: Use a spatula and fold carefully to keep the mixture airy.
  8. Mix in peaches and cobbler crumbs: Fold in the marinated peaches along with most of the cobbler crumbs, reserving a few for topping at serving.
  9. Freeze: Transfer mixture to a freezer-safe container. Cover and freeze for at least 4 hours or overnight until firm.
  10. Serve: Scoop into bowls or cones and sprinkle with reserved cobbler crumbs.

Notes

Blend cottage cheese until very smooth to avoid grainy texture. Whip cream to soft peaks only. Bake cobbler topping separately for crunch and fold in gently to keep ice cream airy. Stir ice cream gently after 2 hours of freezing to prevent ice crystals. Peaches can be fresh, frozen (thawed and drained), or canned. For dairy-free, substitute coconut cream and dairy-free condensed milk, and use silken tofu instead of cottage cheese.

Nutrition

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

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