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Peach Cobbler Ice Cream

It's hard to beat a cobbler when it comes to a dessert that highlights all of those glorious end-of-season peaches.

But summertime is NOT the time for turning on the oven, which is why you’re going to love this easy, no-churn, peach cobbler ice cream!

That’s right, no churn. As in, no ice cream maker needed!

Even better? This ice cream is all of two ingredients. That’s right, two: heavy cream and sweetened condensed milk. The milk is folded into the whipped cream and freezes up into a sweet, scoopable ice cream base that is the perfect foil for all of your favorite flavors and mix-ins.

For this recipe, we’ve turned peach cobbler on its head by folding little biscuit “croutons”, fresh peaches and a cinnamon swirl right into the ice cream. And it tastes exactly like a proper cobbler should.

Except served on a cone!

Peach Cobbler Ice Cream

  • Makes

    8

    8 - 10 servings
  • Meal
    dessert
  • Prep

    20 minutes
  • Cook

    20 minutes
  • Total

    40 minutes

    Ingredients:

  • Biscuit:
  • 3/4 cup flour, plus extra
  • 2 tablespoons sugar, plus extra
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy cream
  • Cinnamon Swirl:
  • 3 tablespoons maple syrup
  • 2 tablespoon butter
  • 1 teaspoon cinnamon
  • Ice Cream:
  • 3 peaches, peeled pitted, sliced
  • 2 tablespoons honey
  • 14-ounce can sweetened condensed milk
  • 2 cups heavy cream

Directions:

  • 1. Make the biscuit: Pre-heat the oven to 450 degrees; line a baking sheet with parchment paper.

  • 2. Mix the dry ingredients in a small bowl; place 1 tablespoon cream into a small dish and add the rest to your dry ingredients; stir till just combined. Flour the parchment paper and turn the dough onto it. Flour the top of the dough and press into a square about 1/2” thick. Brush the top with the reserved cream and sprinkle with sugar. Bake till deep golden brown, 10 – 15 minutes. Transfer to a wire rack to cool completely; cut into tiny cubes.

  • 3. While the biscuit is baking, combine the maple syrup, butter and cinnamon in a small saucepan. Melt over low heat, stirring till combined. Cool completely.

  • 4. Make the ice cream: Heat the peaches and honey over low heat; simmer for 10 minutes. Cool completely; drain any excess liquid.

  • 5. Place the condensed milk in a large bowl. Beat the cream till stiff (do not overbeat). Fold one quarter of the cream into the milk to lighten, then fold in the rest of the cream till just incorporated. Fold in the peaches and as many biscuits as you like.

  • 6. Transfer half the ice cream into a 9” x 5” loaf pan; drizzle with half the cinnamon mixture; swirl with a thin knife. Repeat with remaining ice cream and cinnamon mixture; cover and freeze overnight.

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