“Peach Cobbler Ice Cream: A quick and easy, no-churn ice cream loaded with fresh cinnamony peaches and buttery churro pie crust pieces”

Watch me make this peach cobbler ice cream from start to finish!


This week my KJ Pottery raw-edge dinnerware finally arrived and I couldn’t wait to serve dinner on them. 

I tried a new recipe for Creamy Tuscan Chicken Pasta (yep I’ll be posting that recipe!) and for dessert made fresh peach cobbler ice cream!

It.Was.Everything. I swear there is something about eating on handmade, rustic dinner plates that makes the food taste better. 

peach cobbler ice cream

Bring on those peaches!!

I don’t make homemade ice cream very often, but this peach cobbler ice cream barely made it into the next day and has already been requested again. You’ll definitely see why because it’s chocked full of all ” the good pieces”. 

Grocery store ice cream never adds the right amount of the “good pieces”. 

I’m talking about the sweet peaches simmered in butter, brown sugar, and warm spices, and the homemade buttery-cinnamon sugar pie crust pieces.  

You get the experience of peach cobbler, in ice cream form!

This no-churn peach cobbler ice cream is the bees-knees and best of all, no ice cream machine or churning is needed!  Let’s make it!

homemade peach cobbler ice cream

Homemade Pie Crust or Store Bought?

This dish comes to life when using the homemade buttery churro pie crust included in this recipe. Even if you normally suck at making pie dough, give it a shot! This one gets crumbled up into the ice cream so no worries if it comes out ugly. 

It tastes like butter cinnamon sugar biscuits with the texture of a flaky pie crust!  You’ll thank yourself for doing this extra step. 

Of course, you can get a store-bought pie crust if you’d like. You’ll only need about half of one, just be sure to choose a really good one that actually has flavor.

easy peach cobbler ice cream

The Best Peaches For Peach Cobbler Ice Cream

Of course, fresh sweet peaches make the best peach cobbler ice cream. However, if peaches are out of season or you just can’t seem to luck up with a sweet, juicy fresh peach, go for the diced peaches in the little plastic cups.  Yep, those, just be sure to drain them well.

 Get the kind that is 100% fruit juice and not the kind with corn syrupy juice.

You could also use canned or frozen, but I’ve discovered these can both be very tart sometimes and the canned variety can leave a slight aftertaste.

no-churn peach cobbler ice cream

How To Make Peach Cobbler Ice Cream

INGREDIENTS

PEACHES

  • fresh peaches, diced into 1/2 inch cubes (see note)
  • light brown sugar
  • cinnamon
  • granulated sugar
  • unsalted butter

PIE CRUST  

  • All-purpose flour
  • Salt
  • Cold Unsalted butter
  • butter-flavored shortening
  • ice water
  •  sugar
  • cinnamon
  • melted butter

ICE CREAM

  • heavy whipping cream
  • sweetened condensed milk
  • cinnamon
  • nutmeg
  • vanilla extract

DIRECTIONS

  1. To make the pie crust pieces, add the flour, sugar, and salt to a large bowl
  2. Cut in butter and shortening until crumbly.
  3. Stir in the cold water until a dough forms.
  4. Place the dough on a floured surface and knead until it’s a soft ball of dough.
  5. Flatten the dough into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.
  6. While the dough is chilling, start on the peach mixture by peeling and dicing peaches into 1/4 -1/2 size pieces.
  7. Melt butter in a saucepan and then add peaches, brown sugar, granulated sugar, cinnamon, and nutmeg.
  8. Simmer over medium heat while stirring until peaches mash easily and syrup has thickened.
  9. Mash half of the peaches and leave the other half in chunks.
  10. Remove from heat and let cool completely. (I place it in the fridge to speed this up. You don’t want to add warm peaches to the ice cream mixture)
  11. Preheat the oven to 350 F.
  12. When the pie crust has chilled, roll it on on a floured surface until it is about 1/8 inch thick.
  13. Brush with melted butter and then sprinkle generously with cinnamon sugar. *Press the cinnamon sugar into the dough. Fold the dough in half and repeat. Finally, press the dough out one more time and repeat. (This way you have cinnamon sugar all throughout the dough and on top) 
  14. Using a pizza cutter or knife, cut the dough into small 1-inch squares. (This doesn’t have to be perfect)
  15. Place the dough pieces on a baking sheet lined with parchment paper and bake for 15-20 minutes. ( may need more or less time)
  16. Remove from oven and let cool. Crush into pieces. Set aside.
  17. To make the ice cream, add cold heavy whipping cream into a large bowl.
  18. Using a mixer, mix until whipped cream becomes fluffy and can hold stiff peaks.
  19. Stir in sweetened condensed milk until completely mixed in.
  20. Stir in cinnamon, nutmeg, and vanilla extract.
  21. Fold in mashed peaches and the peach pieces ( reserving about 1/4 cup of the peach  chunks to sprinkle on top)
  22. Add 1 cup of the crushed pie pieces into the ice cream mixture, reserving the rest for the top. 
  23. Pour the ice cream into a 5×10 loaf pan. 
  24. Sprinkle remaining peaches and pie crust pieces on top.
  25. Cover with plastic wrap or foil. Freeze for 4 hours or overnight.
best peach cobbler ice cream

FAQ’s

Can I use heavy cream instead of heavy whipping cream?  Use only heavy whipping cream for this recipe.

Can I replace the pie crust with cookies? Yes, you can. My favorite cookie replacement is Favorite Day Cinnamon Churro cookies (From Target).

Will my peaches sink to the bottom? It’s important to cut your peach pieces small so that they stay suspended in the thick ice cream mixture. This will ensure layers of peach and pie crust pieces all throughout.

Can I add peach flavor to the vanilla ice cream base? I would go with a pure peach extract if you want to impart a more natural peach flavor to the ice cream. A little goes a long way and can be very strong so go easy on it.

What sauce can I add on top when serving? You’ll find that this peach cobbler ice cream doesn’t need a sauce at all! However, if you prefer,  a caramel sauce or butter-rum sauce would complement it well.


best peach cobbler ice cream

Get the Recipe: Peach Cobbler Ice Cream

5 from 1 rating
"Peach Cobbler Ice Cream: A quick and easy, no-churn ice cream loaded with fresh cinnamony peaches and buttery churro pie crust pieces"
Prep Time: 30 minutes
Cook Time: 40 minutes
FREEZE: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8

Ingredients
 

CHURRO PIE CRUST

  • ½ cup + 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons butter-flavored shortening
  • 2 tablespoons cold unsalted butter
  • 1-2 tablespoons cold water
  • 1 tablespoon melted butter
  • 2 tablespoons cinnamon sugar, (2 T. sugar +1 t. cinnamon)

PEACH FILLING

  • cups peaches (diced into tiny pieces) *see note
  • 1 tablespoon unsalted butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon light brown sugar, packed
  • ¼ teaspoon cinnamon
  • pinch nutmeg

ICE CREAM BASE

  • 2 cups cold heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tablespoons pure vanilla extract
  • ¼ teaspoon cinnamon

Instructions
 

Make the Crust!

  • To make the pie crust, whisk flour, sugar, and salt in a large bowl.
  • Cut in cold butter and shortening until crumbly, using a pastry cutter.
  • Stir in the cold water until a dough forms.
  • Place the dough on a floured surface and knead until it's a soft ball of dough.
  • Flatten the dough into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.

Make The Peach Filling!

  • While the dough is chilling, start on the peach mixture by peeling and dicing peaches into 1/4 -1/2 size pieces.
  • Melt butter in a saucepan and then stir in peaches, brown sugar, granulated sugar, cinnamon, and nutmeg.
  • Simmer over medium heat while stirring until peaches mash easily and syrup has thickened.
  • Mash half of the peaches with a potato masher and leave the other half in chunks.
  • Remove from heat and let cool completely. (I place it in the fridge to speed this up.)

Make The Pie Crust Pieces

  • Preheat the oven to 350 F. Line a pan with parchment paper. Set aside.
  • Roll the chilled pie dough out onto a floured surface until it is about 1/8 inch thick.
  • Brush with melted butter and then sprinkle generously with cinnamon sugar. *Press the cinnamon sugar into the dough. Fold the dough in half and repeat. Finally, press the dough out one more time and repeat with the butter and cinnamon sugar. (This will ensure cinnamon sugar is all throughout the dough and on top) 
  • Using a pizza cutter or knife, cut the dough into small 1-inch squares. (This doesn't have to be perfect)
  • Place the dough pieces on the prepared pan and bake for 15-20 minutes. ( may need more or less time)
  • Remove from oven and let cool. Crush into pieces. Set aside.

Make the Ice Cream!

  • To make the ice cream, add cold heavy whipping cream into a large bowl.
  • Using a mixer, mix until whipped cream becomes fluffy and can hold stiff peaks.
  • Stir in sweetened condensed milk until completely mixed in.
  • Stir in cinnamon, nutmeg, and vanilla extract.
  • Fold in mashed peaches and the peach pieces ( reserving about 1/4 cup of the peach  chunks to sprinkle on top)
  • Add 1 cup of the crushed pie pieces into the ice cream mixture, reserving the rest for the top. 
  • Pour the ice cream into a 5×10 loaf pan. 
  • Sprinkle remaining peaches and pie crust pieces on top.
  • Cover with plastic wrap or foil. Freeze for 4 hours or overnight.

Video

Notes

Peaches: Use ripe peeled and diced peaches or peaches in a cup that comes in their own juice or 100% fruit juice. These two make the best peach ice cream.
Cuisine: American, southern
Course: Dessert
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.