This peach cobbler ice cream is a vanilla cream flavored ice cream, with swirls of peach puree, and chunks of cinnamon sugared pie crust pieces throughout. It’s got the best flavors of summer in every bite!
I debated between so many variations for this peach cobbler ice cream, from making a from scratch biscuit topping (like you’ll find on our berry cobbler recipe), to a simple cinnamon brown sugar and oat streusel swirl. But ultimately I decided we wanted the buttery flavor, and texture that you’d expect in a peach cobbler, but without too much work.
So I decided upon using a store bought pie crust, rubbed with melted butter, and sprinkled with a little cinnamon sugar, that gives you very similar flavors and textures without the extra work.
This base for this ice cream is slightly adapted from our vanilla ice cream recipe, which has a great creamy texture, and nice vanilla flavor throughout, and we add some peach puree to mix right into the ice cream, and then add swirls of the puree into the ice cream for bursts of that peach flavor in practically every bite.
Why make this Recipe
- Delicious dessert fusion – This ice cream is like having a scoop of peach cobbler with vanilla ice cream on top! All combined into one delicious ice cream!
- No Eggs and No Cook – This vanilla based ice cream is made without any eggs, or cooking. Its a Philadelphia style base ice cream, that does require time, but don’t worry about the stress of scrambling eggs 😉
- So refreshing – such a great, fresh ice cream flavor – perfect for cooling down in the summer!
Peach Cobbler Ice Cream Ingredients
This is a quick overview of the ingredients you’ll need for this Peach Cobbler Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- fresh peaches – use the ripest peaches you can find for the best results
- granulated sugar – sweetens the ice cream base, and peach puree
- cornstarch – to slightly thicken the peach puree
- heavy cream – provides a rich and creamy ice cream base
- whole milk – to balance out the cream
- vanilla extract – adds a light vanilla flavor
- pie crust – you can use your favorite pie crust recipe, or grab one from the store
- unsalted butter – to make the pie crust extra buttery
- brown sugar – to sweeten the pie crust
- ground cinnamon – adds a light cinnamon flavor to the pie crust, like you’d get in cobbler. You can omit, if desired.
How to make Peach Cobbler Ice Cream
Step 1: Make the Peach Puree. Add the peaches, sugar and cornstarch to a small pot and cook them together until you can mash the peaches, and have a thick, juicy, mixture. Remove from heat, stir in vanilla extract, and set aside in another bowl to cool.
Step 2: Bake the pie crust. Spread the pie crust with melted butter, and sprinkle with brown sugar and cinnamon. Cut into slices and bake until golden.
Step 3: Make the vanilla ice cream. Mix the cream, milk, sugar and vanilla together in a large bowl. Churn in your ice cream maker according to the machine’s directions. Add in half the peach puree and let it run for another 4 to 5 minute, until mixed in.
Step 4: Layer and freeze. Scoop about one third of the ice cream into a 2 QT container. Spoon peach puree over the top, and sprinkle with pie crust. Run a knife through to swirl. Repeat with another 2 layers in the same way. Cover the mixture and freeze for at least 6 hours, even better overnight.
Tips and Tricks:
- Pre-freeze the ice cream machine bowl! Don’t forget to put your ice cream machine bowl in the freezer at least 12 hours before churning your ice cream. That means you do need to plan to make this recipe ahead of time. *If your freezer has room, leave the bowl in the freezer to use whenever you want homemade ice cream.
- Creaminess: For the creamiest ice cream do not substitute the whole milk or heavy cream for lower fat ingredients. If you substitute for a lower fat milk, or half and half your ice cream will be less creamy, and a little more icy.
- For Scoopable Ice Cream: This is a recipe that takes a bit of planning because it needs to be frozen after churning in the ice cream maker. If you want to skip this step you’ll have more of a soft serve style ice cream and you can drizzle the extra puree, and sprinkle with the pie crust pieces. But I 100% recommend following the recipe as is, and freezing the container to get a nice scoopable ice cream like you’d get at an ice cream shop or from the grocery store.
Storage Instructions
Store the peach cobbler ice cream in an 2 Quart airtight container with a lid, or wrapped tightly with plastic wrap and then foil for up to 3 weeks. I usually use a 9×5 bread pan, or I love these ice cream containers as well.
This homemade peach cobbler ice cream is the most delicious peach ice cream swirled with peach pie filling, and buttery pie pieces. It’s a must make during the summer time, and is the perfect treat to enjoy in the heat!
More peach dessert recipes:
- Peach Cobbler Egg Rolls
- Peach Dumplings with Crescent Rolls
- Peach Cobbler Dump Cake
- Peach Custard Pie
- Peach Cobbler Bars
- Peach Scones // A Latte Food
- Peach Crisp Recipe // The Novice Chef
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Peach Cobbler Ice Cream
Ingredients
For the Peach Puree:
- 2 cups diced fresh peaches (peeled too)
- 4 TBS granulated sugar
- 1 TBS cornstarch
- 1/2 tsp vanilla extract
For the Pie Crust:
- 1/2 pie crust
- 1 TBS unsalted butter (melted)
- 2 TBS brown sugar
- 1/2 tsp ground cinnamon
For the Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
Equipment
- Large Mixing Bowl
Instructions
For the Peach Puree:
- Add the finely diced peaches, granulated sugar, and cornstarch to a small pot over medium heat. Cook until the peaches are soft, and can be mashed easily. 2 cups diced fresh peaches, 4 TBS granulated sugar, 1 TBS cornstarch
- Remove from the heat, and stir in the vanilla extract. 1/2 tsp vanilla extract
- Mash the peaches with a potato masher, or fork, and let them cook until slightly thickened.
- Pour the puree into a small bowl or jar and place it in the fridge to chill, until needed.
For the Pie Crust:
- Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Roll out a pie crust onto a lightly floured counter. Brush the pie crust with the melted butter. 1/2 pie crust, 1 TBS unsalted butter
- Combine the brown sugar and cinnamon in a small bowl and sprinkle it over the top of the pie crust. 2 TBS brown sugar, 1/2 tsp ground cinnamon
- Cut the pie crust into strips and place them onto the prepared baking pan. Bake the strips for 10 to 14 minutes or until the crust pieces are golden. Remove from the oven and let them cool completely. Break the strips into pieces.
For the Ice Cream:
- Add the heavy cream, milk, sugar, and vanilla extract to a large bowl and stir it together for a couple minutes to help the sugar granules dissolve. 2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, 1 tsp vanilla extract
- Get out the freezer bowl and start running the ice cream maker. Pour the vanilla ice cream mixture into the running ice cream maker and allow it to run according to manufactures directions. (Mine says about 25-30 minutes).
- Scoop half of the peach puree into the ice cream maker and let it continue churning for a few minutes until that is mixed throughout the vanilla ice cream.
For Assembly:
- Scoop about 1/3 of the ice cream into a 2 QT container. Spoon a couple tablespoons of the peach puree over the top of the ice cream. Sprinkle about 1/3 of the pie crust pieces over the top. Lightly swirl them into the ice cream with a knife.
- Repeat with another layer of ice cream, peach puree, pie crust, then swirl. And the final layer of peach ice cream, peach puree, and pie crust, and swirl again.
- Cover the container and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
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