A few summers back, I was invited to help judge a peach pie contest at the town fair—a small event, nothing flashy, but full of heart. One of the entries came from a shy teenager named Elijah, who’d used his great-grandmother’s cobbler recipe. The crust was buttery, the peaches were warm and tender, and it transported me straight to the kind of front porch evenings we don’t get enough of these days.
That afternoon, we got to talking about flavors that linger in memory, and he mentioned churning that cobbler into ice cream once for his sister’s birthday. I couldn’t stop thinking about it.
Back home, I pulled out a worn index card from my late cousin Louise’s recipe box, the one she’d tucked into my suitcase after a long weekend on her farm. Her cobbler wasn’t fancy, but it had soul, just the way I remembered from childhood gatherings in Alabama. I used that as the base, then folded in a simple peach compote and a no-churn vanilla ice cream.
No machine, no fuss, just layers of cream, fruit, and crumbly comfort. I made a big batch and brought it to the next garden club meeting. One bite in, Margo—our prickliest member—closed her eyes and murmured, “That tastes like something you forgot you missed.”
Short Description
A no-churn, creamy vanilla ice cream swirled with homemade peach compote and buttery cobbler crumbs—this Peach Cobbler Ice Cream captures the heart of summer in every scoop.
Key Ingredients
For the Vanilla Ice Cream Base:
- 2½ cups (600 ml) heavy cream
- 14 oz (397 g) sweetened condensed milk
- 2 Tbsp (30 ml) vanilla extract
For the Peach Compote:
- 3 large ripe peaches, peeled and diced
- 6 Tbsp (75 g) granulated sugar
- 2 tsp vanilla extract
For the Cobbler Crumbs:
- 6 Tbsp (84 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla extract
- ¾ cup (180 ml) milk, room temperature
- ¾ cup (94 g) all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
Tools Needed
- Electric mixer
- Two mixing bowls
- 8×8 inch baking dish
- Medium saucepan
- Rubber spatula
- Loaf pan or freezer-safe container
- Plastic wrap or airtight lid
Cooking Instructions
Step 1: Prepare the Cobbler Crumbs
Preheat your oven to 375°F (190°C). In a bowl, whisk together melted butter, sugar, vanilla, and milk until smooth. In a separate bowl, mix flour, baking powder, and salt.
Gradually add the dry ingredients to the wet, stirring until just combined. Pour the batter into a greased 8×8 inch baking dish. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
Let it cool fully. Once cooled, crumble it into small bite-sized pieces and set aside.
Step 2: Make the Peach Compote
Peel and dice the peaches evenly. In a saucepan over medium heat, stir together the peaches, sugar, and vanilla extract. Cook for 8–10 minutes until the peaches soften and release their juices.
The mixture should thicken slightly but retain some chunks. Let it cool completely, then refrigerate.
Step 3: Prepare the Ice Cream Base
Using an electric mixer, whip the heavy cream on medium-high speed for 3–4 minutes until stiff peaks form. In another bowl, mix the sweetened condensed milk and vanilla.
Fold this mixture gently into the whipped cream using a rubber spatula, taking care not to deflate the whipped texture.
Step 4: Assemble the Ice Cream
Pour half the ice cream mixture into your loaf pan or container. Spoon over half of the peach compote and sprinkle half of the cobbler crumbs.
Repeat with the remaining ice cream, compote, and crumbs. Using a butter knife, gently swirl the layers together for a marbled effect—don’t overmix.
Step 5: Freeze and Serve
Cover the container with plastic wrap or a tight-fitting lid. Freeze for at least 6 hours or overnight until fully firm. Before serving, let the ice cream sit at room temperature for 3–5 minutes to soften slightly for easier scooping.
Why You’ll Love This Recipe
Flavor Explosion: Creamy vanilla ice cream, spiced cobbler crumbs, and juicy peaches create a dreamy southern symphony in every spoonful.
No-Churn Simplicity: No fancy machine needed—just whip, fold, and freeze.
Perfect for Summer: Cool, refreshing, and built on the best seasonal fruit.
Texture Heaven: Crunchy cobbler bits, silky ice cream, and soft peach chunks all in one.
Great for Sharing: A freezer-friendly treat that brings people together.
Mistakes to Avoid & Solutions
Overbaking the Cobbler: If the top looks golden but a toothpick comes out wet, loosely cover with foil and bake 5–10 minutes longer.
Peaches Too Watery: Let the compote cool completely. If it’s too thin, simmer it a few minutes longer to thicken.
Deflating the Whipped Cream: Use slow, gentle folds—no stirring or whisking.
Freezer Burn: Always seal the container tightly with plastic wrap or a lid.
Overmixing Layers: Just a few swirls with a knife are enough. Too much will muddy the flavors.
Serving and Pairing Suggestions
Serve in waffle cones or chilled bowls with a fresh mint sprig.
Pair with iced tea or a sparkling peach soda for a refreshing combo.
Top with extra cobbler crumbs and a drizzle of honey for a dessert-style sundae.
Make mini ice cream sandwiches using soft sugar cookies.
Perfect as a finale for summer BBQs, potlucks, or porch dinners.
Storage and Reheating Tips
Storage: Keep in an airtight container in the freezer for up to 2 weeks. Place a piece of parchment or wax paper over the surface before sealing to prevent freezer burn.
Softening Before Serving: Let it sit at room temperature for 3–5 minutes before scooping for best texture.
Avoid Re-Freezing Melted Portions: Always scoop only what you need. Refreezing melted ice cream changes texture.
Transport Tip: For picnics, pack in a cooler with ice packs and serve within 1–2 hours.
FAQs
1. Can I use canned peaches instead of fresh?
Yes, but choose peaches in juice, not syrup. Drain well and reduce the sugar in the compote slightly.
2. Do I need an ice cream maker?
Not at all! This is a no-churn recipe, just a mixer and a freezer will do.
3. How long does it take to freeze completely?
It usually takes about 6 hours, but overnight is ideal for best texture.
4. Can I make this recipe dairy-free?
You can try coconut cream and sweetened condensed coconut milk, though texture and flavor will vary.
5. What if I don’t have a mixer?
You can whip cream by hand with a whisk, but it’ll take effort. Make sure it reaches stiff peaks before folding in.
Tips & Tricks
Chill the mixing bowl before whipping cream, it speeds up the process.
Use slightly underripe peaches if you prefer more structure in your compote.
Toast the crumbled cobbler in a skillet with butter for extra crunch.
A pinch of cinnamon or nutmeg in the cobbler adds a cozy, spiced note.
Make a double batch and layer in mason jars for individual freezer treats.
Recipe Variations
Berry Cobbler Ice Cream:
Swap peaches for a mix of blueberries and raspberries. Use the same sugar ratio, but simmer only 5–7 minutes.
Apple Cinnamon Cobbler Ice Cream:
Use peeled diced apples and add ½ tsp cinnamon to the compote and cobbler crumb batter. Perfect for fall.
Ginger Peach Version:
Add ½ tsp ground ginger to both the cobbler and compote for a warm, spicy twist.
Bourbon Peach Cobbler Ice Cream:
Add 1 Tbsp bourbon to the compote after cooking. Let it cool completely before layering into the ice cream.
Lemon-Glazed Cobbler Ice Cream:
Mix 1 tsp lemon zest into the cobbler batter and drizzle a thin lemon glaze over the crumbs before layering.
Final Thoughts
The container was scraped clean by the end of the evening, and even Judith, who never eats dessert, asked for seconds. That tells you something. This recipe carries memories in every spoonful—quiet moments, messy kitchens, shared stories over folding tables.
If you’ve got ripe peaches and a little time, give it a try. Share it on a porch, in a park, or at your own backyard gathering. Some flavors are meant to be passed around.
Homemade Peach Cobbler Ice Cream
Print ThisIngredients
- For the Vanilla Ice Cream Base:
- 2½ cups (600 ml) heavy cream
- 14 oz (397 g) sweetened condensed milk
- 2 Tbsp (30 ml) vanilla extract
- For the Peach Compote:
- 3 large ripe peaches, peeled and diced
- 6 Tbsp (75 g) granulated sugar
- 2 tsp vanilla extract
- For the Cobbler Crumbs:
- 6 Tbsp (84 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla extract
- ¾ cup (180 ml) milk, room temperature
- ¾ cup (94 g) all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
Instructions
Step 1: Prepare the Cobbler Crumbs
Preheat oven to 375°F (190°C). In a bowl, whisk melted butter, sugar, vanilla, and milk. In another bowl, mix flour, baking powder, and salt.
Combine wet and dry ingredients. Pour into a greased 8×8″ dish and bake for 25–30 minutes until golden. Cool completely, then crumble into small pieces.
Step 2: Make the Peach Compote
Peel and dice peaches. In a saucepan, combine peaches, sugar, and vanilla. Cook over medium heat for 8–10 minutes until softened and thickened slightly. Let cool, then refrigerate.
Step 3: Prepare the Ice Cream Base
Whip heavy cream until stiff peaks form (about 3–4 minutes). In another bowl, mix sweetened condensed milk and vanilla. Gently fold into the whipped cream.
Step 4: Assemble the Ice Cream
Layer half of the ice cream base into a container. Add half of the compote and cobbler crumbs. Repeat with remaining layers. Swirl gently with a knife.
Step 5: Freeze and Serve
Cover and freeze for at least 6 hours or overnight. Let sit at room temp for 3–5 minutes before scooping.
