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Creamy No-Churn Peach Cobbler Ice Cream

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This creamy no-churn peach cobbler ice cream captures everything you love about peach cobbler—jammy fruit, buttery crunch, and warmth of cinnamon—without requiring an ice cream maker or oven. It’s the perfect easy summer dessert that tastes like summer in a bowl.

Ingredients

Scale
  • 3 large ripe peaches (about 1.5 pounds)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 cup old-fashioned oats
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons cold butter, cut into small cubes
  • 2 cups heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wash peaches and slice into wedges (about 8 slices per peach). Do not peel. Toss with 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and melted butter. Spread in a single layer on baking sheet. Roast for 15-18 minutes until soft and juices are bubbling. Let cool completely, then roughly chop into smaller pieces.
  3. While peaches roast, make streusel: In a medium bowl, combine flour, 1/4 cup brown sugar, oats, 1/4 teaspoon cinnamon, and pinch of salt. Add cold butter cubes and work into dry ingredients with fingers or pastry cutter until coarse crumbs form with some pea-sized butter bits.
  4. Spread streusel on a separate baking sheet. Bake at 375°F for 10-12 minutes, stirring halfway, until golden brown. Let cool completely.
  5. Pour heavy cream into a large chilled bowl. Beat with hand mixer or stand mixer on medium-high speed until stiff peaks form (about 3-4 minutes).
  6. In a separate large bowl, whisk together sweetened condensed milk, vanilla extract, and 1/4 teaspoon salt until smooth.
  7. Add one-third of whipped cream to condensed milk mixture and gently fold in. Add remaining whipped cream and fold until no white streaks remain.
  8. Line a 9×5 inch loaf pan with parchment paper, leaving overhang on long sides.
  9. Spread one-third of ice cream base in pan. Sprinkle with half the chopped peaches and half the streusel. Drizzle with a little peach syrup from baking sheet.
  10. Add another third of ice cream base, then remaining peaches and streusel. Top with final third of base. Gently swirl layers with a butter knife or skewer using figure-eight motions.
  11. Cover with plastic wrap or foil and freeze for at least 6 hours, preferably overnight.
  12. Before serving, let sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Notes

For crunchier streusel, toast until deeply golden and toss cooled streusel with 1 teaspoon melted coconut oil before adding to layers. Press parchment paper directly onto ice cream surface before sealing to prevent freezer burn. For best texture, consume within 2 weeks.

Nutrition

Keywords: no-churn ice cream, peach cobbler ice cream, summer dessert, easy ice cream, peach dessert, no ice cream maker

Find it online: https://shimmersnack.com/creamy-no-churn-peach-cobbler-ice-cream-best-easy-summer-dessert/