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Peach Cobbler Ice Cream Recipe

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4.1 from 9 reviews

This Peach Cobbler Ice Cream recipe combines the classic flavors of a peach cobbler with the creamy, refreshing texture of homemade ice cream. Featuring a baked peach filling infused with cinnamon and whiskey, creamy whipped cream and cream cheese base, and crunchy golden pie crust crumbles, this no-churn ice cream is perfect for warm weather and dessert lovers seeking a nostalgic treat.

Ingredients

Cobbler Crust Crumbles

  • 1 9 inch frozen pie crust

Peach Cobbler Filling

  • 4 cups sliced peaches (peeled)
  • 1/4 cup light brown sugar
  • 1 tbsp whiskey
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Ice Cream Base

  • 8 oz cream cheese (room temperature)
  • 14 oz sweetened condensed milk
  • 1 tbsp pure vanilla extract
  • 2 cups heavy whipping cream (whipped to stiff peaks)

Instructions

  1. Prepare Cobbler Crust Crumbles: Preheat the oven to 400°F and line a baking sheet with parchment paper. Break the frozen pie crust into various sizes and spread them evenly on the baking sheet.
  2. Bake Crust Pieces: Bake for 13 to 15 minutes until the crust pieces turn golden brown, crisp, and fragrant. Remove from oven and let cool completely.
  3. Crush the Crust: Once cooled, crush the baked pie crust pieces into crumbs using your hands or a rolling pin, leaving some larger chunks for texture.
  4. Make the Peach Cobbler Filling: Preheat the oven to 375°F. In a large bowl, combine the sliced peaches, brown sugar, whiskey, vanilla extract, ground cinnamon, and salt. Mix well and transfer to a baking dish.
  5. Bake Peaches: Bake the peach mixture for 20 to 30 minutes until the peaches are tender and juicy. Remove from oven and allow to cool to room temperature in a heatproof bowl.
  6. Prepare Ice Cream Base: In a stand mixer bowl or using a hand mixer, beat the cream cheese on medium-high speed. Gradually add the sweetened condensed milk and 1 tablespoon vanilla extract, mixing until smooth and fully combined.
  7. Fold in Whipped Cream: Turn off the mixer and gently fold in the whipped cream using a spatula, preserving as much volume as possible.
  8. Incorporate Peaches: Carefully fold three-quarters of the cooled baked peaches into the ice cream base just 3 to 4 times until swirled.
  9. Add Crust Crumbles: Fold in three-quarters of the crust crumbles evenly through the batter, maintaining texture.
  10. Assemble for Freezing: Transfer the mixture into a large airtight, freezer-safe container. Top with the remaining peaches, crust crumbles, and drizzle the leftover peach juice over the top.
  11. Freeze: Freeze for 6 to 8 hours until firm enough to scoop.
  12. Serve: Before serving, let ice cream defrost at room temperature for 10 to 15 minutes. Scoop, spoon, and enjoy your homemade Peach Cobbler Ice Cream!

Notes

  • Make sure peaches are peeled and sliced evenly for uniform baking.
  • Room temperature cream cheese ensures smooth mixing and no lumps.
  • Be gentle when folding in whipped cream to keep the ice cream base light and airy.
  • Leaving some larger chunks of pie crust adds delightful texture contrast.
  • Allow the ice cream to soften slightly before scooping for easier serving.
  • This recipe requires no ice cream maker, making it easy and accessible.
  • For added flavor, garnish servings with a sprinkle of cinnamon or a drizzle of caramel sauce.
  • Store leftovers in an airtight container in the freezer for up to one week.

Find it online: https://marthatasty.com/peach-cobbler-ice-cream-recipe/