Print

Easy No-Churn Peach Cobbler Ice Cream

no-churn peach cobbler ice cream - featured image
Print Recipe

This Easy No-Churn Peach Cobbler Ice Cream is a creamy, fruity, and crunchy dessert that captures the flavor of summer without the heat. It features caramelized peach chunks, jammy syrup, and buttery streusel bits, all made without an ice cream maker.

Ingredients

Scale
  • 2 cups fresh or frozen peaches, diced (about 3 medium peaches; if using frozen, do not thaw first)
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 teaspoon cinnamon (optional)
  • 1 cup crushed shortbread cookies (e.g., Walkers or store brand; graham crackers or vanilla wafers also work)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar
  • 2 cups heavy cream or heavy whipping cream (must be cold)
  • 1 can (14 ounces) sweetened condensed milk (full-fat version gives the best texture)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Make the Peach Swirl: In a medium skillet over medium heat, melt the butter. Add the diced peaches, brown sugar, cinnamon, and a pinch of salt. Stir gently and cook for about 6 to 8 minutes, until the peaches soften and release their juices. Add the vanilla extract, stir, and cook for another minute. Remove from heat and let the peaches cool completely (transfer to a bowl and refrigerate for 20 minutes).
  2. Prepare the Streusel Crunch: Place shortbread cookies in a Ziploc bag and crush with a rolling pin until you have a mix of fine crumbs and small chunks. In a small bowl, combine crushed cookies with melted butter and brown sugar. Stir until evenly moistened. Spread on a plate and let sit at room temperature (do not refrigerate).
  3. Whip the Cream: In a large mixing bowl, pour the cold heavy cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until stiff peaks form (about 3 to 4 minutes). Do not over-whip.
  4. Fold in the Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk and the vanilla extract over the whipped cream. Add the salt. Using a rubber spatula, gently fold the mixture together until smooth, thick, and uniform in color.
  5. Layer the Ice Cream: Line a 9×5-inch loaf pan with parchment paper, leaving overhang. Spread about one-third of the cream mixture evenly into the bottom. Dollop half of the cooled peach mixture over the cream, then sprinkle half of the streusel crumbs. Repeat with another third of cream, remaining peaches, and remaining streusel. Finish with the final third of cream on top. Gently swirl the layers with a butter knife or skewer (a few figure-eight motions).
  6. Freeze: Cover the pan tightly with plastic wrap or aluminum foil. Freeze for at least 6 hours, but overnight is best.

Notes

Do not skip cooling the peaches completely before adding to the cream mixture. Use cold heavy cream straight from the fridge. Crush the streusel just before layering to keep it crunchy. Be gentle with the swirl to maintain distinct layers. Let the ice cream soften for 10-15 minutes before scooping. Store in an airtight container for up to 2 weeks.

Nutrition

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

Find it online: https://twinkletaste.com/easy-no-churn-peach-cobbler-ice-cream-recipe/