Easy Peach Cobbler Ice Cream
A no-churn, easy-to-make peach cobbler ice cream featuring roasted peaches and cinnamon biscuit crumble, delivering rich, fruity flavor and a nostalgic crunch. Perfect for summer dessert or any time you crave a creamy treat without complicated steps.
Equipment
- 1 9" x 5" Loaf Pan
- 1 large mixing bowl
- 1 Baking Sheet or Oven-Safe Dish
- 1 Electric Mixer or Whisk
- 1 Rubber Spatula
Ingredients
Roasted Peaches
- 600 g peeled peaches diced into ½-inch pieces (about 5-6 medium peaches)
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 teaspoons fresh lemon juice
- 1 tablespoon melted butter
Cinnamon Biscuit Crumble
- 60 g all-purpose flour
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons melted butter
Ice Cream Base
- 2 cups very cold heavy whipping cream
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 teaspoon salt
- 1 can 14 oz / 395 g sweetened condensed milk
Instructions
- Prepare and Roast Peaches: Preheat your oven to 375°F (190°C). In a medium mixing bowl, combine the diced peaches with the brown sugar, granulated sugar, cinnamon, nutmeg, and ginger. Drizzle in the melted butter and lemon juice, then toss gently to coat the fruit evenly.Spread the peach mixture in a single layer on a baking sheet or oven-safe dish. Roast for 14 to 16 minutes, or until the peaches are tender but still hold their shape. Remove from oven and allow them to cool completely.
- Make the Biscuit Crumble: While the peaches roast, mix together the flour, brown sugar, cinnamon, and nutmeg in a small bowl. Pour in the melted butter, and use a fork or your fingers to combine until crumbly pieces form. Set this crumble mixture aside to be folded into the ice cream later.
- Whip the Cream: In a large mixing bowl, beat the chilled heavy cream with vanilla extract and salt on high speed until stiff peaks form. This whipped cream will provide the creamy texture for the ice cream base.
- Prepare Peach Purée and Combine: Remove about two-thirds of the roasted peaches (without the juices) and place them in a blender or food processor. Puree until smooth, resembling applesauce. Stir the sweetened condensed milk into this peach purée until fully combined.
- Fold Ingredients Together: Gently fold the peach and condensed milk mixture into the whipped cream using a rubber spatula, blending carefully to keep the whipped cream airy. Then, fold in the remaining diced peaches and the cinnamon biscuit crumble, ensuring even distribution without deflating the mixture.
- Freeze the Ice Cream: Transfer the ice cream mixture into a 9" x 5" loaf pan or similar freezer-safe container. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until firm. When ready, scoop and serve your creamy, peachy dessert!
Notes
- Peach Ripeness: Use ripe but firm peaches for the best balance of sweetness and texture. Overripe peaches may become too mushy after roasting.
- Roasting Tips: Arrange peaches in a single layer to ensure even roasting and caramelization without steaming.
- Whipping Cream: For best results, use heavy cream straight from the fridge and a chilled bowl if possible to help it whip faster and hold shape better.
- Make Ahead: This ice cream can be prepared a day in advance and kept frozen until serving, making it ideal for meal prep or entertaining.
- Variations: For an extra crunch, toast the biscuit crumble briefly in the oven before folding it in. You can also swap spices according to preference, such as adding a pinch of cardamom or allspice.
