Peach Cobbler Ice Cream

5 from 14 votes

This Peach Cobbler Ice Cream tastes just like peach cobbler in ice cream form, with juicy cinnamon peaches and buttery crust crumbles. Serve it in a cone for even more crunch and texture.

Prep Time1

Cook Time45

Freeze Time8

Total Time9 45

Course: Dessert

Cuisine: American, south, Southern

Servings: servings

Calories: 626kcal

Author: Jocelyn Delk Adams

Equipment

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