No-Churn Peach Cobbler Ice Cream with Buttery Crumble
This No-Churn Peach Cobbler Ice Cream with Buttery Crumble is a simple way to make homemade ice cream without an ice cream maker. Each scoop is rich and creamy, layered with sweet peaches and a buttery crumble for that classic cobbler flavor.
Servings: cups
Equipment
- 1 Electric mixer
- 1 small sauce pan
- 1 large mixing bowl
- 1 baking sheet
Ingredients
Cobbler Crumble
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 pinch salt
- 1/4 teaspoon cinnamon
- 4 tablespoon unsalted butter melted
- 1/4 teaspoon vanilla extract
Peach Compote
- 2 cups peeled and diced peaches about 2 large peaches
- 2 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
Vanilla Ice Cream Base
- 2 cups heavy whipping cream cold
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Instructions
Make the Cobbler Crumble
- Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
- In a medium bowl, mix the flour, brown sugar, granulated sugar, salt, and cinnamon.1/2 cup all-purpose flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 pinch salt, 1/4 teaspoon cinnamon
- Stir in the melted butter and vanilla extract until the mixture forms small crumbs.4 tablespoon unsalted butter, 1/4 teaspoon vanilla extract
- Spread the crumble evenly on the prepared baking sheet and bake for 12–15 minutes, until golden brown.
- Remove from the oven and let the crumble cool completely, then break it into small crunchy pieces.
Make the Peach Compote
- Add the peeled and diced peaches, brown sugar, lemon juice, cornstarch, and cinnamon to a small saucepan.2 cups peeled and diced peaches, 2 tablespoon brown sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1/4 teaspoon cinnamon
- Cook over medium heat for about 5–7 minutes, stirring occasionally, until the peaches soften and the juices thicken slightly.
- Remove from the heat and allow the mixture to cool completely.
Make the Vanilla Ice Cream Base
- In a large mixing bowl, whip the cold heavy cream until soft peaks form.2 cups heavy whipping cream
- Add the sweetened condensed milk, vanilla extract, and salt. Gently mix until smooth and fluffy. This creates your creamy vanilla ice cream base without needing an ice cream maker.14 ounces sweetened condensed milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon salt
Assemble the Ice Cream
- Spread about one-third of the ice cream base into a 9×5 loaf pan or similar freezer-safe container.
- Spoon some of the peach compote over the ice cream base and sprinkle a portion of the cobbler crumble on top.
- Repeat layering the ice cream base, peach compote, and crumble until all the components are used.
- Use a knife or spatula to gently swirl the layers slightly, being careful not to overmix so the peach ribbons remain visible.
- Cover the pan tightly and freeze for at least 6 hours or overnight, until firm.
Notes
Expert Tips
- Let all components cool completely before layering to avoid an icy texture
- Don’t overmix when folding to keep the cream mixture light
- Use ripe peaches during peach season for the best flavor
- Break cobbler pieces into different sizes for better texture
- Let the ice cream sit briefly at room temperature for the perfect scoop
Frequently Asked Questions
Do I have to peel the peaches?
Peeling is recommended because the skins can turn slightly chewy when frozen. Removing them gives a smoother texture.Can I use frozen peaches?
Yes, frozen peaches work well. Thaw them first and remove excess liquid before cooking the peach filling.Why cook the peaches instead of adding them raw?
Cooking reduces excess water and helps create a thicker peach puree, which prevents icy bits in the ice cream.How long does this ice cream last?
Store it in an airtight ice cream container in the freezer for up to 2 weeks for the best flavor and texture.Can I make this recipe ahead of time?
Yes, this is a great make-ahead dessert. Prepare it the day before and let it freeze overnight.Can I make the crumble ahead of time?
Yes, store the baked crumble in an airtight container at room temperature for a couple of days before using.