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Creamy No-Churn Peach Cobbler Ice Cream

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A quick and easy no-churn ice cream recipe combining tender peach chunks, buttery cobbler crumble, and a creamy base for a perfect summer dessert without an ice cream maker.

Ingredients

Scale
  • 1 can (14 oz / 400 ml) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 3 cups fresh peaches, peeled and diced (about 4 medium peaches; use frozen if out of season, thawed)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed (can substitute with coconut oil for dairy-free)
  • Pinch of salt
  • 1/4 teaspoon baking powder

Instructions

  1. Prepare the Peach Mixture: In a bowl, combine diced peaches, granulated sugar, lemon juice, cinnamon, and nutmeg. Stir gently and let sit at room temperature for about 15 minutes to macerate.
  2. Make the Cobbler Crumble: Preheat oven to 350°F (175°C). On a parchment-lined baking sheet, mix flour, brown sugar, salt, and baking powder. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Spread evenly and bake for 15 minutes or until golden brown. Remove and let cool completely. Break into small chunks.
  3. Whip the Cream: Chill mixing bowl and beaters for 10 minutes if possible. Pour cold heavy cream into bowl and whip on medium-high speed until stiff peaks form.
  4. Combine the Base: In a separate bowl, whisk together sweetened condensed milk, vanilla extract, and a pinch of salt.
  5. Fold Cream into Base: Gently fold whipped cream into condensed milk mixture using a spatula, keeping as much air as possible.
  6. Add Peaches and Crumble: Fold in macerated peaches and half of the cooled cobbler crumble chunks. Reserve the rest for topping.
  7. Freeze the Ice Cream: Transfer mixture to a freezer-safe container, smooth the top, and sprinkle remaining crumble over surface. Cover tightly and freeze for at least 6 hours or overnight until firm.
  8. Serving Tip: Let ice cream sit at room temperature for 5 minutes before scooping to soften slightly.

Notes

Chill the mixing bowl and beaters before whipping cream for best results. Drain excess juice from peaches if very juicy to avoid icy texture. Bake crumble until light golden to avoid bitterness. Freeze at least 6 hours for firm texture. Let ice cream soften 5 minutes before serving for easier scooping.

Nutrition

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

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