Peach Cobbler Ice Cream
Peach Cobbler Ice Cream blends creamy no-churn vanilla ice cream with juicy peach compote and buttery cobbler crumbs for the ultimate frozen dessert—easy to make, full of real fruit flavor, and loaded with homemade texture in every bite.
Ingredients
For the Vanilla Ice Cream Base:
- 2½ cups 600 ml heavy cream
- 14 oz 397 g sweetened condensed milk
- 2 Tbsp 30 ml vanilla extract
For the Peach Compote:
- 3 large ripe peaches peeled and diced
- 6 Tbsp 75 g granulated sugar
- 2 tsp vanilla extract
For the Cobbler Crumbs:
- 6 Tbsp 84 g unsalted butter, melted
- ¾ cup 150 g granulated sugar
- 2 tsp vanilla extract
- ¾ cup 180 ml milk, room temperature
- ¾ cup 94 g all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Whisk melted butter, sugar, vanilla, and milk. In another bowl, mix flour, baking powder, and salt.
- Combine wet and dry ingredients. Pour into a greased 8×8-inch pan and bake 25–30 minutes until golden. Cool completely, then crumble.
- Peel and dice peaches. In a saucepan, cook with sugar and vanilla over medium heat for 8–10 minutes until thickened. Let cool, then chill.
- Whip heavy cream to stiff peaks (3–4 mins). In another bowl, mix sweetened condensed milk and vanilla. Gently fold into whipped cream.
- Pour half the ice cream base into a loaf pan. Add half the peach compote and half the crumbs. Repeat. Swirl gently with a knife.
- Cover and freeze for at least 6 hours. Let soften for 3–5 minutes before scooping. Serve and enjoy!