Creamy No-Churn Peach Cobbler Ice Cream
A quick and easy no-churn ice cream featuring sweet macerated peaches and buttery cobbler crumbs, perfect for summer gatherings without the need for an ice cream maker.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 medium fresh peaches, peeled and diced (or thawed frozen peaches, drained)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups cold heavy whipping cream
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine diced peaches with granulated sugar, cinnamon, and brown sugar. Stir well and let sit for about 15 minutes to macerate and release juices.
- Preheat oven to 350°F (175°C). In a separate bowl, mix flour, baking powder, salt, and melted butter until coarse crumbs form. Spread crumbs evenly on a parchment-lined baking sheet.
- Bake crumbs for 12-15 minutes, stirring halfway through, until golden brown and crisp. Set aside to cool.
- In a large bowl, beat cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
- Gently fold sweetened condensed milk and vanilla extract into the whipped cream, keeping the mixture light and fluffy.
- Fold in the macerated peaches with their juices and about 3/4 of the cobbler topping crumbs. Reserve some crumbs for topping.
- Pour mixture into a freezer-safe container and spread evenly. Sprinkle reserved cobbler crumbs on top.
- Cover and freeze for at least 6 hours or overnight until firm.
- Before serving, let ice cream sit at room temperature for 5 minutes for easier scooping.
Notes
Use cold cream and chill bowl and beaters for best whipping results. Be gentle when folding ingredients to keep the ice cream light and creamy. Bake cobbler crumbs until golden for best flavor and texture. Let ice cream freeze at least 6 hours or overnight for best consistency. For gluten-free, substitute flour with almond flour or gluten-free baking mix. For dairy-free, use coconut cream and vegan condensed milk alternative.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Fat: 12
- Carbohydrates: 30
- Protein: 3
Keywords: peach cobbler ice cream, no churn ice cream, summer dessert, easy homemade ice cream, peach dessert, no ice cream maker