This peach cobbler ice cream is two summer favourites in one. A gorgeous no churn peach ice cream studded with pieces of cobbler biscuit. It’s creamy, rich, decadent and delicious.
For best results, always weigh ingredients where a weight is provided
Equipment
food processor
Baking sheet
Saucepan
2 mixing bowls
electric mixer
Ice cream tubs, loaf pan or airtight container
Instructions
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.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.