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This No-Churn Peach Cobbler Ice Cream is layered with warm spices and flaky crust. This is going to be your official holiday dessert!
There are several things you can top off this unbelievable ice cream with; here are some of my go-to. Peach Preserves, Bananas Foster Sauce, Strawberry Hennessy Preserves, Sea Salt Cajeta, and Spiced Pecans.
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Peach cobbler combined with ice cream, is there any more that I need to say? Think of this ice cream as the best of both worlds! I mean, we always eat them together anyway.
I also had to include that tender, buttery, cinnamon sugar crust that makes a cobbler amazing!
I used a store brought pie crust to save time. If you want to make your pie crust, use my recipe from my Fried Apple Hand Pies.
Peach cobbler is a staple in my family, and it’s always served hot with vanilla ice cream.
Serve it right out of the ice cream maker for soft-serve ice cream. If you like your ice cream to be more on the firm side, eat it right out of the freezer instead. Either way, this peach cobbler ice cream is easy to make and going to knock your socks off!
Key Ingredients:
To make this tasty peach cobbler ice cream, you will need the following key ingredients:
Refrigerated pie crust
Using a refrigerated store pie crust saves us tons of time. Some shortcuts exist for a reason.
Warm spices
I cannot make peach cobbler without cinnamon and nutmeg. Feel free to use your favorite peach cobbler spice mix.
Frozen peaches
When I have a peach cobbler, it’s in the fall after the fresh peaches are no longer available. So frozen peaches make sense.
Dark brown sugar
I love the deep rich flavor of dark brown sugar with my peach anything.
Heavy whipping cream
Making a homemade whipped cream is part of the shortcut of not using an ice cream maker.
Sweet condensed milk
This is the second part of the shortcut of not using an ice cream maker. Sweet condensed milk is our egg substitute.
Ingredients for Peach Cobbler Ice Cream:
To make the best peach cobbler ice cream you have ever had, you need a recipe that’s proven to produce delicious results.
- Pie Crust:
- Refrigerated pie crust
- Unsalted butter, melted
- Granulated sugar
- Cinnamon
- Peach Ice Cream:
- Frozen peaches
- Water
- Dark brown sugar
- Cinnamon
- Nutmeg
- Kosher salt
- Cold heavy whipping cream
- Sweet condensed milk
- Pure vanilla extract
Common One to One Substitutions:
Don’t have everything you need? No worries. Here are some of the most common substitutions for this dish:
- You can use the same weight of fresh skinned peaches or drained canned peaches for this recipe.
- Use the equal weight of fresh skinned peaches as a swap for the frozen peaches.
- Feel free to use light brown sugar for dark brown sugar.
- Feel free to use drained canned peaches for the frozen peaches.
How To Make Peach Ice Cream
These are the steps and techniques you need to follow to make this yummy ice cream.
Step 1: Preheat oven to 400°F, in a small bowl, combine sugar and cinnamon. Place the pie dough on parchment paper or a foil-lined baking sheet. Pierce, the pie dough with a fork, brush with melted butter, and liberally season with cinnamon sugar. Bake for 10 to 15 minutes, until pie dough is golden brown. Cool to touch before crumbling about 10 minutes.
Step 2: While pie crust bakes in a medium saucepot, add the peaches, water, dark brown sugar, cinnamon, nutmeg, and kosher salt, cook over medium heat for 12 minutes. Stirring occasionally, peaches should be easy to pierce with a fork when done. Add peaches to food blender and blitz on high for 30 seconds, until smooth. Cool the peach sauce in a medium bowl in an ice bath (take a large bowl and fill it with ice water-more ice than water, just enough that it doesn’t overflow).
Step 3: In a large bowl, add heavy cream and use a hand mixer on medium speed until heavy cream is whipped to stiff peaks about 1 ½ to 2 minutes. Stir the condensed milk and vanilla extract into the peach sauce. Gently fold the peach sauce and half the pie crust pieces; avoid taking the air out of the stiff peaks. The mixture should be cold without any white streaks remaining. If the mixture is warm, cool over an ice bath.
Step 4: Pour mixture in a medium freezer-safe dish, cover with plastic wrap, and freeze overnight. Remove from the freezer, 5 to 7 minutes before serving, serve with leftover crumbled pie crust.
Peach Cobbler Ice Cream Tips & Tricks:
Here are some of my top tips and tricks to help you make this dessert:
- I use various pan sizes for my homemade ice creams. It also depends on how much I’m making too. I use a 8 x 8, 9 x9, or loaf pan.
- The key to getting the right texture for the sauce is blending it while it’s hot. Ingredients combine better when they’re hot. It also gives maximum peach flavor to the ice cream.
- The secret to a successful homemade whipped cream is an ice cold bowl and beaters. I stick both in the freezer while I prep the other ingredients. To check for stiff peaks, pull the beaters out from cream, and peaks should stand up.
- Use an ice bath to cool off the peach sauce quickly.
- Make sure your peach ice cream base is completely cooled before wrapping and placing it in the freezer. It can cause ice crystals to form and water down the ice cream.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about peach cobbler ice cream.
In professional kitchens everywhere, they use ice baths to chill hot foods quickly. To make an ice bath: Take a large bowl and fill it with ice water (more ice than water, just enough that it doesn’t overflow). You can speed up the process of cooling up by stirring the mixture occasionally. By doing this, it helps release the steam.
Peach season is in the summer. Peach season is from June to mid-September in the United States. As I said earlier, this peach ice cream is great any time of the year.
Fresh peaches are preferable but frozen peach will work great as well if they are not in season. You can also use canned peach but be sure to drain the syrup.
Using a store-bought pie crust is fine. You can even buy a frozen unbaked pie crust, but if you have time to bake your own, try my pie crust from my Apple Pie recipe.
This recipe works great if you love to make ice cream in an ice cream machine. Add the peach sauce to your favorite vanilla ice cream recipe and add ¼ cup of pie crust in small to medium pieces. Use the remaining pie crust for garnish.
Follow your manufacturer’s instructions for the time to churn and freeze ice cream.
If you want to make this dish ahead of time, here’s how to do it:
Pie Crust- You can make the crust in advance and keep it in an airtight container at room temperature for 3 days.
Peach Sauce- You can make the sauce one day in advance. Placed cooled sauce in an airtight container.
Peach Cobbler Ice Cream- Ice cream will be good in the freezer for 60 days.
More Delicious Dessert Recipes
If you’re entertaining and need some mouthwatering desserts. Here’s a list of fabulous sweet treat recipes. Add these to your dessert table.
- Buttermilk Doughnuts
- Red Velvet Pound Cake with Spiked Egg Nog
- Kitchen Sink Cookies
- Peach Bread Pudding with Brown Sugar Caramel
- Eggnog Daiquiris
- Triple Chocolate Brownies
I hope you’ve been drooling while reading this blog. The ingredients are easy to find, the technique is simple, and the flavors are anything but boring. I love that this recipe, and I hope your family loves it too. After you finish having a couple of bowls, come back and leave me a 5-star review if you give the recipe a go yourself!
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Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Peach Cobbler Ice Cream
Ingredients
Pie Crust:
- 1 tablespoons sugar
- ½ teaspoon cinnamon
- 1 refrigerated pie crust
- 1 ½ tablespoons unsalted butter melted
Peach Ice Cream:
- 16 oz. frozen peaches
- ¼ cup water
- 2 tablespoons dark brown sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 cups cold heavy cream
- 14 oz. sweet condensed milk
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 400°F, in a small bowl, combine sugar and cinnamon. Place the pie dough on parchment paper or a foil-lined baking sheet. Pierce, the pie dough with a fork, brush with melted butter, and liberally season with cinnamon sugar. Bake for 10 to 15 minutes, until pie dough is golden brown. Cool to touch before crumbling about 10 minutes.
- While pie crust bakes in a medium saucepot, add the peaches, water, dark brown sugar, cinnamon, nutmeg, and kosher salt, cook over medium heat for 12 minutes. Stirring occasionally, peaches should be easy to pierce with a fork when done. Add peaches to food blender and blitz on high for 30 seconds, until smooth. Cool the peach sauce in a medium bowl in an ice bath (take a large bowl and fill it with ice water-more ice than water, just enough that it doesn’t overflow).
- In a large bowl, add heavy cream and use a hand mixer on medium speed until heavy cream is whipped to stiff peaks about 1 ½ to 2 minutes. Stir the condensed milk and vanilla extract into the peach sauce. Gently fold the peach sauce and half the pie crust pieces; avoid taking the air out of the stiff peaks. The mixture should be cold without any white streaks remaining. If the mixture is warm, cool over an ice bath.
- Pour mixture in a medium freezer-safe dish, cover with plastic wrap, and freeze overnight. Remove from the freezer, 5 to 7 minutes before serving, serve with leftover crumbled pie crust.
Notes
If you want to make this dish ahead of time, here’s how to do it: Pie Crust- You can make the crust in advance and keep it in an airtight container at room temperature for 3 days. Peach Sauce- You can make the sauce one day in advance. Placed cooled sauce in an air tight container. Peach Cobbler Ice Cream- Ice cream will be good in the freezer for 60 days.
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