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–+ servings
Peach Cobbler Ice Cream

Homemade Peach Cobbler Ice Cream That Will Win Your Heart

This Peach Cobbler Ice Cream blends creamy vanilla, sweet peaches, and a swirl of caramel for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 2 cups Heavy Cream Use only heavy cream for best texture.
  • 1 can Sweetened Condensed Milk Do not substitute with regular milk for consistency.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for optimum taste.
For the Peach Compote
  • 2 cups Peaches (Diced) Fresh peaches yield the best flavor, but canned may be used in a pinch.
  • 1/2 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
For the Cobbler Crumble
  • 1/2 cup Unsalted Butter Should be melted before mixing.
  • 1/2 cup Whole Milk Alternatively, buttermilk can enhance flavor.
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 tablespoon Baking Powder Ensure it's fresh for best results.
  • 1 teaspoon Salt Use fine sea salt for even distribution.
For the Swirl
  • 1 cup Salted Caramel Sauce Store-bought is acceptable; homemade is encouraged for richer flavor.

Equipment

  • Ice cream maker
  • mixing bowls
  • saucepan
  • baking sheet

Method
 

Step-by-Step Instructions for Peach Cobbler Ice Cream
  1. In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until well combined. Chill in the refrigerator for at least 2 hours or overnight.
  2. In a medium saucepan, combine the diced peaches, granulated sugar, and vanilla extract. Cook over medium heat for 15-20 minutes until thickened. Cool completely.
  3. Preheat the oven to 350°F (175°C). Mix melted butter, sugar, vanilla, and milk. Gradually add flour, baking powder, and salt. Bake for 13-15 minutes until golden brown. Crumble the cooled cobbler.
  4. Churn the ice cream base in an ice cream maker according to the manufacturer's instructions until thick and creamy.
  5. Fold half of the cooled peach compote and one-third of the crumbled cobbler into the churned ice cream. Layer in a container with salted caramel. Freeze for at least 2 hours.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftover ice cream in an airtight container for up to 2 weeks. For easier scooping, let it sit at room temperature for 5 minutes before serving.

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