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Creamy No-Churn Peach Cobbler Ice Cream

no-churn peach cobbler ice cream - featured image
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A luscious no-churn ice cream featuring velvety peach cobbler filling with tender cinnamon-kissed cobbler crust chunks, delivering a creamy, juicy, and crunchy summer dessert without the need for an ice cream machine.

Ingredients

Scale
  • 3 medium fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar (for macerating peaches)
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour (can substitute gluten-free flour)
  • 1/2 cup unsalted butter, cold and cubed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (for cobbler crust)
  • 2 cups cold heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Peach Compote: Peel and slice peaches, toss with 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a saucepan over medium heat. Cook about 10 minutes until peaches soften and release juices. Cool completely.
  2. Make the Cobbler Crust Chunks: In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, salt, and 1/2 teaspoon cinnamon. Add cold cubed butter and mix until dough resembles coarse crumbs. Press into a parchment-lined baking sheet in a thin layer. Bake at 350°F (175°C) for 15-18 minutes until golden and crisp. Cool and break into bite-sized chunks.
  3. Whip the Cream: Beat cold heavy whipping cream with an electric mixer on high speed until soft peaks form (3-5 minutes).
  4. Combine Sweetened Condensed Milk and Vanilla: Stir sweetened condensed milk with vanilla extract in a separate bowl.
  5. Fold Together: Gently fold the condensed milk mixture into the whipped cream until smooth and airy.
  6. Add Peach Compote and Cobbler Chunks: Fold in cooled peach compote evenly, then fold in cobbler crust pieces, reserving some for topping.
  7. Freeze: Transfer mixture to a freezer-safe container, smooth the top, sprinkle reserved cobbler chunks on top. Cover and freeze at least 6 hours or overnight until firm.
  8. Serve: Let ice cream sit at room temperature for 5 minutes before scooping to soften slightly.

Notes

Use cold ingredients for best whipping results. Do not overwhip cream to avoid grainy texture. Let peach compote cool before folding to prevent melting whipped cream. Bake cobbler crust thinly for crisp chunks. Use airtight container to avoid freezer burn. Frozen peaches can be used if thawed and drained. For dairy-free, substitute coconut cream and dairy-free condensed milk.

Nutrition

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

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