Peach Cobbler Ice Cream
Okay, I have to admit: I’ve been totally obsessed with this Peach Cobbler Ice Cream lately. It’s like your grandma’s classic peach cobbler decided to crash a summer party wearing an ice cream cone. Imagine juicy, sweet peaches mingling with buttery, cinnamon-speckled cobbler bits while creamy ice cream cools everything down. Honestly, the first time I made it, I was sure I’d never go back to plain vanilla again. The crunch of those little cobbler chunks and the swirls of peach syrup are absolute game changers. Plus, it’s surprisingly easier to pull off than you’d think! Ready to dive into a scoop of peachy heaven? Let’s get to it.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: About 4 hours (including freezing)
Ingredients
For the Main Dish:
- 3 cups fresh peaches, peeled and diced
- 1/2 cup granulated sugar, divided
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 4 large egg yolks
For the Cobbler Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
How I Make It
Step 1:
Start by making your peach filling. In a medium skillet over medium heat, toss the diced peaches with 1/4 cup sugar, lemon juice, and cinnamon. Cook for about 8 minutes until peaches soften and juices thicken slightly. Set it aside to cool completely. This will be the sweet, syrupy heart of your ice cream.
Step 2:
Next, whip up the cobbler pieces. In a small bowl, mix flour, sugar, baking powder, salt, and cinnamon. Stir in the melted butter until combined—a wet, crumbly dough will form. Drop spoonfuls on a parchment-lined baking sheet and bake at 350°F for about 12 minutes until golden and crisp. Break into small chunks once cooled.
Step 3:
Now for the ice cream base: In a saucepan, combine the milk, cream, and the remaining 1/2 cup sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
Step 4:
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks to temper them, whisking constantly so the eggs don’t scramble.
Step 5:
Return the egg-cream mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon (around 170°F). Strain through a fine mesh sieve into a clean bowl, stir in the vanilla extract, and chill for at least 2 hours.
Step 6:
Once chilled, churn the custard in your ice cream maker according to manufacturer instructions. When it reaches a soft-serve consistency, gently fold in the cooled peach mixture and cobbler chunks. Transfer to a container and freeze for at least 2 more hours so it firm ups perfectly.
Variations & Tips
- Use frozen peaches if fresh aren’t in season; just thaw and drain excess liquid before cooking.
- Swap out cinnamon for nutmeg or ginger for a different spice dimension.
- If you don’t have an ice cream maker, pour the custard into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals.
- Add a splash of bourbon to the peach mixture for grown-up vibes.
- Make extra cobbler topping and sprinkle it over fresh fruit or yogurt for a quick treat.
How I Like to Serve It
I love scooping this Peach Cobbler Ice Cream into bowls at summer barbecues, letting the sunshine make the peaches taste even sweeter. It also makes a dreamy dessert after a cozy dinner—just add a drizzle of caramel sauce and a few fresh mint leaves for a little wow factor. Perfect for sharing (or not!).
Notes
- Store leftover ice cream in an airtight container to prevent freezer burn.
- If the ice cream gets too hard in the freezer, let it sit at room temperature for 5–10 minutes before scooping.
Closing: This Peach Cobbler Ice Cream is the kind of dessert that feels like a warm hug on a spoon—always comforting, always delicious.
