Why you’ll love it
Filled with fresh peaches and real cobbler pieces this peach cobbler ice cream is amazing. You’ve got layers of flavour here starting with that no churn, creamy vanilla ice cream base. It’s so easy to make and just 5 ingredients on it’s own. Best of all, no ice cream maker required!
The add-ins for this gorgeous homemade peach ice cream is a luscious fresh peach compote using ripe peaches at their very best and crusty golden cobbler pieces made from scratch.
Yes, there are 3 layers, each with their own steps, but they’re all quick and easy! The peach compote takes about 15 minutes and can be bubbling away on the stove while you get on with the cobbler which is just a dough made in a food processor then baked. So simple.
All that said, this recipe is incredibly versatile and you could cheat on some steps. I’ll give some variations further down in the post so if you want to turn quick into super-quick, you can.
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Ingredients you’ll need
Jump to the recipe for full ingredients and instructions.
The no churn ice cream base
- Sweetened condensed milk: Sweetened condensed milk adds creaminess and all the sweetness you need in your ice cream base.
- Cream: Use thickened cream or heavy cream. The cream must be full fat and able to be whipped. Keep it cold right up to the point of whipping it up.
- Milk powder: Milk powder adds creaminess and smoothness to your creamy ice cream.
- Vanilla extract: Stick to vanilla extract (not vanilla essence as it’s a synthetic flavouring). Perfectly flavouring your ice cream base.
The peach compote
I use my peach compote recipe for this which contains;
- fresh ripe peaches – you could use canned peaches and a little of their syrup if you prefer.
- lemon juice
- ground cinnamon – or swap it for a sprinkle of nutmeg.
The cobbler biscuits
The cobbler is a little like pie dough or pastry and is a super simple combination of;
- flour (plain flour / all-purpose flour)
- baking powder
- egg yolk
You could use pieces of cookie in it’s place, roughly chopped up if you want to speed things up or if you can get it, use some premade biscuit dough.
How to make peach cobbler ice cream (step-by-step)
This no-churn peach ice cream is so easy to make, even with 3 layers of flavour. The cobbler and compote can both be made up to 2 days in advance if this is helpful for you.
Jump to the recipe for full ingredients and instructions.
- Combine flour, sugar, baking powder and butter in a food processor and process until it looks like large crumbs.
- Add the cream (photo 1) and egg yolk and process until it starts forming larger clumps – you should be able to squeeze it together easily with your hands (photo 2).
- Roll out the dough on a clean work surface and cut into tiny little cubes anywhere from 6mm -1cm (¼-1/2 inch).
- Transfer to a baking sheet lined with baking paper (photo 3) and bake until golden. Set aside.
The peach compote
- Combine peaches, sugar, lemon juice, water and cinnamon in a saucepan over medium heat (photo 4).
- Simmer: Once the peaches start releasing their juice, bring it to a boil, then turn down to a simmer until the peaches are soft and collapsing slightly (photo 5). Take it off the heat and mix in the vanilla.
- Mash: Give the peaches a mash up so you don’t have single large chunks.
The no churn ice cream
- Combine the sweetened condensed milk, milk powder and vanilla in a bowl and whisk to combine (photo 6).
- Now whip the cream to soft peaks.
- Gently fold the cream (photo 7) bit by bit into the condensed milk base.
- Add the add-ins – you can crumble up the pieces of cobbler or leave them as cubes and fold them in with the peach compote into the creamy base (photo 8).
- Freeze it! Now transfer the mixture to a freezer-safe container (photo 9), covering it with a lid or plastic wrap making sure it’s airtight, then freeze for 8 hours or overnight.
Since the peaches have a lot of natural moisture in them, the chunks or swirls of peach in your peach cobbler ice cream will have an icy texture while the ice cream itself is smooth and creamy. It’s almost like a combination of refreshing sorbet and creamy ice cream all in one mouthful.
Tips and tricks
- The cobbler pieces should be chopped very small to assist with easy scooping. You can crumble them more after they’ve been baked if you want smaller pieces but still cut them up before baking (this way you get lots of crispy golden brown edges). If you love the large pieces just keep in mind it’ll be trickier to scoop.
- If you leave larger chunks of peach like I have in these photos, it will be more difficult to scoop. You can still create scoops as you can see I have here but if you want it to be more easily scoopable, make sure to mash your peach compote a little before adding it to the ice cream.
- This ice cream scoops best 20-30 minutes after being taken out of the freezer.
- Don’t damage your ice cream scoop: If the ice cream is too firm when you scoop it, you may damage your ice cream scoop. Use a kitchen blow torch if you have one to heat the back of the scoop before pressing the release button. If you don’t have a kitchen blow torch, just dip the underneath of the scoop into a little hot water for a few seconds.
Yield and storage
This no churn peach cobbler ice cream recipe makes about 2L / 2 quarts of ice cream.
Keep it stored in the freezer in an airtight container. It’s best eaten within 1 month.
Did you try this peach ice cream recipe?
Leaving a rating and comment below the recipe is so helpful!
- 95 g plain flour (all purp flour) (¾cup / 3 ½oz)
- ¼ cup caster sugar (or white granulated sugar)
- ½ teaspoon baking powder
- 30 g unsalted butter, cubed and chilled (2 tablespoons / 1 oz)
- 2 tablespoons thickened cream (heavy cream) (notes 1)
- 1 egg yolk
ICE CREAM BASE
- 1 tin sweetened condensed milk (395g / 14oz)
- 2 tablespoons milk powder (notes 1)
- 2 teaspoons vanilla extract
- 2 ¼ cups thickened cream heavy whipping cream, cold (560ml)
For best results, always weigh ingredients where a weight is provided
- electric mixer
- FOR THE COBBLER PIECES:Preheat the oven to 180C (160C fan) / 350F. Line a baking sheet with baking paper.
- Add the flour, sugar, baking powder and butter to the bowl of a food processor and blitz to mix until it looks like chunky crumbs.
- Add the cream and egg yolk and process until it becomes the texture of wet, chunky sand.
- Turn the dough out onto a clean work surface and pull into a ball. Flatten out to about 6mm (¼ inch), making sure it’s not sticking to the benchtop underneath.
- Use a knife or wheel pizza cutter to cut the dough into small squares about 6-7mm (¼ inch). You want the pieces quite small so you’re able to scoop the ice cream later.
- Separate and transfer the dough squares to the baking sheet and bake for around 12 minutes or until turning golden on the outside.
- Make sure they're cool before adding to the ice cream base and you can crumble up some of the cobbler if you like for different textures in the finished ice cream.
- FOR THE PEACH COMPOTE:In a medium saucepan over medium heat, combine the peaches, sugar, water, lemon juice and cinnamon. They’ll start to release their juice fairly quickly.
- Let it come to a boil then adjust the heat as needed to keep it at a low simmer stirring every so often for about 10 minutes. The peach juice which will slowly thicken over this time. Once the peaches are nice and soft and syrupy, the peach compote is ready.
- If your peaches are extra juicy and you feel there is too much liquid you can combine the cornflour with two teaspoons of water and slowly dribble it into the peaches while stirring constantly so that it doesn’t turn lumpy. Do this slowly and stop when you're happy with the thickness. It will thicken a little more on cooling.
- Remove from heat and add the vanilla then allow to cool completely before adding to the ice cream base. You can also stir in some more sugar if it doesn’t taste sweet enough.
- Mash with a potato masher roughly so the pieces aren’t too chunky then allow to cool completely. You can also stir in some more sugar if it doesn’t taste sweet enough.
- FOR THE ICE CREAM:In a large bowl, whisk together the condensed milk, skim milk powder and vanilla.
- In a medium bowl, using a handheld electric beater, whip the cold cream to soft peaks.
- Add ⅓ of the whipped cream to condensed milk bowl and fold in gently. Repeat two more times, folding until just a few streaks left.
- Reserving a little of each for topping at the end, add the peach compote and cobbler pieces to the cream mixture and gently fold together.
- Pour the mixture into a freezer safe container. Top with the reserved cobbler pieces and peach compote dotting it around all over the top.
- Seal with a lid or wrap 2-3 times in plastic wrap to keep out ice crystals.
- Freeze at least 8 hours or overnight before serving.
- Take out of the freezer for 10-15 minutes before scooping. A warmed scoop can help with nice big round scoops too.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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