We Southerners just can’t leave peach cobbler alone, y’all. We turn it into cakes, cheesecakes, and now peach cobbler ice cream. Guilty as charged! This no-churn peach cobbler ice cream recipe is rich and creamy, with juicy cinnamon peaches and buttery cobbler crumbles swirled through. It legit tastes like my Big Mama’s peach cobbler and my peach ice cream had a baby.
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How to Make Peach Cobbler Ice Cream
These step-by-step photos show how to make peach cobbler ice cream with fresh peaches, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Peach Cobbler Ice Cream Recipe
1. Bake the cobbler crumbles and spiced peaches
Break the frozen crust into pieces and bake until golden and crisp. Toss the peaches with brown sugar, whiskey, vanilla, cinnamon, and salt, then bake until tender and juicy. Let both cool completely.
2. Make, freeze, and serve your Southern peach cobbler ice cream
Beat the cream cheese, condensed milk, and vanilla until smooth, then gently fold in the whipped cream. Swirl in most of the peaches and cobbler crumbles, transfer to a freezer-safe container, and add the rest on top with all that peach juice. Freeze until firm, let it soften for a bit, then scoop and serve.
PRO TIP: This is for my alcohol-free boos! Replace the whiskey with apple juice or peach nectar. You’ll still get plenty of flava without the booze.
Full Peach Cobbler Ice Cream Recipe
Peach Cobbler Ice Cream
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Equipment
- Baking sheet
Ingredients
For the Cobbler Crust Crumbles
- 1 9 inch frozen pie crust
For the Peach Cobbler Filling
- 4 cups sliced peaches peeled
- 1/4 cup light brown sugar
- 1 tbsp whiskey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
For the Ice Cream
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tbsp pure vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
Instructions
For the Cobbler Crust Crumbles
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the pan.
- Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.
- Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.
For the Peach Cobbler Filling
- Preheat the oven to 375 degrees.
- In a large bowl, combine the peach slices, brown sugar, whiskey, vanilla, cinnamon, and salt, then mix together. Transfer peaches into a baking dish.
- Bake for 20-30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.
For the Ice Cream
- Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold ¾ of the peaches into batter only folding 3-4 times just until the peaches have distinctly swirled through batter.
- Repeat the previous step with ¾ of the crust crumbles.
- Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining peaches and crust crumbles. Don’t forget to drizzle on the remaining peach juice!
- Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!
Notes
How to Store
- Freezer: Keep the ice cream tightly covered in an airtight, freezer-safe container for up to 2 weeks. Press a piece of plastic wrap directly against the surface before adding the lid to help prevent ice crystals.
- Tip: Homemade ice cream gets firmer than most store-bought pints, especially if you have a super cold freezer. Let the container sit on the counter for 10-15 minutes before scooping. A shallow container will also help it soften more evenly.
Nutrition
Recipe Tips
- Pick ripe but firm peaches. They should smell sweet and give just a little when gently pressed.
- Get the cream cheese to room temp. Cold cream cheese won’t blend smoothly and can leave lumps throughout the ice cream base.
- Cool the peaches and crumbles completely. Warm mix-ins will melt the whipped cream and knock the air out of your base.
- Don’t mix the peaches and crumbles to death. Fold them in just three or four times. Fine crumbs add flavor, but those bigger buttery pieces make the ice cream taste more like a real peach cobbler.
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Recipe Help
Yep boo! Peaches packed in juice. Drain them very well before using so you don’t water down the ice cream.
I recommend it for the smoothest texture. To peel them fast, cut a small X into the bottom of each peach, dip them into boiling water for about 30 seconds, then transfer them to ice water. The skins should slip right off.
Your peach filling may have had too much liquid or still been warm when you folded it in. Let it cool completely, avoid adding more juice than the recipe calls for, and keep the container tightly sealed while it freezes.
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Would you taste the Whiskey?
I can’t wait to make it.
Not really and you can also omit if you want.
I picked up 50 pound of peaches from the Peach Truck and I already knew I’d be making a few recipes from your site.
This ice cream was so good. It did seem like a lot of steps but it was very easy to follow. Next time I will use my stand mixer instead of the hand held. But otherwise it worked out perfectly.
The pieces of pie crust mixed in with the peaches are so good! Plus there’s a very generous amount of mix ins. You get something in every bite. I served it up on cones but will also be using it to top a waffle for brunch .
I have made several no-churn ice cream recipes and love them. This sounds outstanding and will try it with my homegrown peaches that we just bought. yum! Thank you so much Jocelyn!! You are as cute as a button and very popular amongst the food websites, like the Kitchen and Delish! Bravo to you! Keep up the great work and beautiful photos. Cheers!
Grammasue
I dont want another ice cream recipe after trying this. So so so good. I used a frozen peach cobbler filling (it was just about the same as yours) I had from last summer and graham crackers. The family doesn’t want store bought ever again.
I can probably scatter gluten-free vanilla cookie pieces where the pie crusts would be. I think they wouldn’t disintegrate in the ice cream. Or I could skip it all together. Peach no-churn ice cream. Exciting! Thank you!
Love the idea of using pie crust for crumbles! Totally makes sense – and looks seriously delicious!
Peach pie ice cream is the perfect summer dessert!
This looks like the perfect summer ice cream. Incredible pictures that make me want to reach in a grab a scoop!
Such an incredible summertime ice cream! I love that it is no-churn and packed with so much flavor. Especially all the mix-ins. Yum!
The pie crust crumbles add such a lovely texture to this ice cream and what a fun way to celebrate sweet summer peaches!