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Creamy No-Churn Peach Cobbler Ice Cream

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A quick and easy no-churn peach cobbler ice cream with a creamy base and crunchy cobbler topping, perfect for summer gatherings and made without an ice cream maker.

Ingredients

Scale
  • 2 cups heavy whipping cream (cold for best whipping results)
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh peaches, peeled and diced (about 3 medium peaches; use frozen if fresh aren’t available)
  • 2 tablespoons peach preserves
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add cold cubed butter and mix with a pastry cutter or forks until mixture resembles coarse crumbs. Spread evenly on a parchment-lined baking sheet. Bake for 15–20 minutes, stirring halfway through, until golden brown and crunchy. Cool completely.
  2. In a separate bowl, combine diced peaches, peach preserves, and ground cinnamon. Stir gently to coat evenly. Drain excess liquid if peaches are very juicy. Set aside.
  3. In a large chilled bowl, whip cold heavy cream with a hand or stand mixer on medium-high speed until stiff peaks form (about 3–5 minutes).
  4. Gently fold sweetened condensed milk and vanilla extract into whipped cream using slow, sweeping motions to keep mixture light and airy.
  5. Fold peach mixture gently into the cream base until evenly distributed, keeping pockets of peach intact.
  6. In a freezer-safe container, layer half the ice cream base, then sprinkle a generous amount of crunchy cobbler topping. Repeat with remaining ice cream and topping layers.
  7. Cover container with lid or plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Before serving, let ice cream sit at room temperature for 5 minutes to soften slightly. Serve with extra cobbler topping if desired.

Notes

Chill bowl and beaters before whipping cream for best results. Bake cobbler topping until golden and crunchy, stirring halfway through. Fold ingredients gently to keep mixture airy. Freeze for at least 6 hours for best texture. Use almond flour and coconut cream for gluten-free and dairy-free versions. Add peach schnapps or lemon juice for enhanced flavor.

Nutrition

Keywords: no-churn ice cream, peach cobbler, summer dessert, easy ice cream, homemade ice cream, peach ice cream, cobbler topping

Find it online: https://sizzlesprout.com/creamy-no-churn-peach-cobbler-ice-cream-recipe-easy-homemade-dessert/