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Peach Cobbler Ice Cream

Maria G. Brooks
Peach Cobbler Ice Cream combines the refreshing taste of ripe peaches with a buttery, crumbly cobbler topping, all wrapped up in a creamy, homemade ice cream base.
This dessert brings together the best of both worlds: the indulgence of peach cobbler and the cool delight of ice cream, making it a perfect summer treat.
It’s easy to make and sure to become a family favorite!
Nutrition Facts (Per Serving)
Calories: 350 kcal, Carbohydrates: 45g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 120mg, Fiber, Sugar: 38g, Sodium: 50mg
Estimated based on one serving (assuming 8 servings per batch)
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Frozen Treats
Cuisine American, Southern
Servings 8 servings
Calories 350 kcal

Equipment

  • 1 Ice Cream Maker
  • 1 Medium Saucepan
  • 1 Mixing Bowl
  • 1 Pastry Cutter or Fork (for crumbling cobbler topping)
  • 1 Baking Sheet (for cobbler topping)
  • 1 Airtight container (for storing ice cream)
  • 1 Whisk
  • 1 spoon (for stirring)

Ingredients
  

For the Peach Filling

  • 4 cups 600g fresh or frozen peaches, peeled and diced
  • ¾ cup 150g granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water to form slurry

For the Cobbler Topping

  • 1 cup 120g all-purpose flour
  • 1 tsp baking powder
  • ½ cup 100g sugar
  • ½ cup 115g cold butter, cubed

Pinch of salt

  • For the Ice Cream Base
  • 2 cups 480ml heavy cream
  • 1 cup 240ml whole milk
  • ¾ cup 150g granulated sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract

Instructions
 

Prepare the Peach Filling:

  • In a medium saucepan, combine peaches, sugar, and lemon juice.
    Cook over medium heat for about 5-7 minutes until the peaches start to soften.
    Stir in the cornstarch slurry and cook for another 3-5 minutes until the filling thickens.
    Set aside to cool completely.

Make the Cobbler Topping:

  • Preheat the oven to 375°F (190°C).
    In a mixing bowl, combine flour, sugar, baking powder, and salt.
    Add cold butter and use a pastry cutter or fork to blend until crumbly.
    Spread the mixture on a baking sheet and bake for 12-15 minutes until golden.
    Let it cool, then crumble into small pieces.

Prepare the Ice Cream Base:

  • In a saucepan, combine heavy cream, milk, and sugar.
    Heat over medium heat, stirring until sugar dissolves.
    In a separate bowl, whisk egg yolks, then gradually pour in some warm cream mixture to temper the yolks.
    Return the egg mixture to the saucepan and cook until the custard thickens.
    Remove from heat and stir in vanilla extract.
    Cool completely in the fridge (3-4 hours or overnight).

Churn the Ice Cream:

  • Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
    During the last few minutes of churning, add the peach filling and cobbler topping,
    gently folding them into the ice cream.

Freeze and Serve:

  • Transfer the ice cream to an airtight container and freeze for 4 hours or until firm.
    Scoop and serve!

Notes

  • Ripe peaches are key for the best flavor, so choose the juiciest, most fragrant ones you can find.
  • For a no-churn version, skip the ice cream maker and freeze the custard base, stirring every 30 minutes for 2-3 hours until it reaches a creamy texture.
  • If you prefer a sweeter topping, you can increase the sugar in the cobbler topping by a couple of tablespoons.
  • This dessert stores well in an airtight container in the freezer for up to 2 weeks. The cobbler topping may soften over time but will still maintain its delicious flavor.
Keyword Peach Cobbler Ice Cream