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Creamy Peach Cobbler Ice Cream

Jessica T. Brown
A no-churn homemade ice cream blending roasted peaches, a cinnamon biscuit crumble, and a creamy whipped base for an easy, indulgent summer dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 cups

Equipment

  • 1 9"x5" Loaf Pan
  • 2 Mixing Bowls
  • 1 Electric Mixer
  • 1 Baking Sheet or Oven-Safe Dish
  • 1 Rubber spatula

Ingredients
  

Roasted Peaches

  • 600 g peaches peeled and diced (~5–6 medium peaches)
  • 3 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 2 tsp fresh lemon juice
  • 1 tbsp melted butter

Cinnamon Biscuit Crumble

  • 60 g all-purpose flour
  • 3 tbsp brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 4 tbsp melted butter

Ice Cream Base

  • 2 cups heavy whipping cream very cold
  • 1 tbsp vanilla extract or paste
  • 1 tsp salt
  • 395 g sweetened condensed milk 1 14-oz can

Instructions
 

  • Prepare the Oven and Roasting Pan: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting peaches evenly.
    Choose an oven-safe dish or a baking sheet with a rim to catch any juices that bubble up during roasting.
    Lightly grease the pan with a small amount of butter or nonstick spray to prevent sticking, allowing your peaches to caramelize beautifully without sticking to the pan.
  • Dice and Season Peaches: Peel and pit 5–6 medium peaches. Cut them into uniform ½-inch cubes for even roasting.
    Place the diced peaches in a mixing bowl and sprinkle them with 3 tablespoons of brown sugar, 1 tablespoon of granulated sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger.
    Drizzle 2 teaspoons of fresh lemon juice and 1 tablespoon of melted butter over the peaches.
    Gently toss until each piece is coated in the sugar-spice mixture, ensuring maximum flavor absorption.
  • Roast the Peaches: Transfer the seasoned peaches to your prepared baking sheet or dish, arranging them in a single layer to prevent overcrowding.
    Roast in the preheated oven for 14–16 minutes, or until peaches are tender yet still hold their shape.
    Avoid overcooking, as you want soft, flavorful fruit without turning them into mush.
    Once roasted, remove from the oven and allow them to cool completely at room temperature.
  • Make the Cinnamon Biscuit Crumble: While the peaches are roasting, prepare the crumble.
    In a small bowl, combine 60 grams of all-purpose flour, 3 tablespoons of brown sugar, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg.
    Pour 4 tablespoons of melted butter over the dry ingredients. Using a fork, gently mix until clumps form, creating a coarse, crumbly texture.
    Set aside—this will add a delightful crunch to your ice cream.
  • Whip the Cream for the Ice Cream Base: Pour 2 cups of very cold heavy whipping cream into a large mixing bowl.
    Add 1 tablespoon of vanilla extract or paste and 1 teaspoon of salt.
    Using an electric mixer on high speed, whip the cream until stiff peaks form.
    Stiff peaks are achieved when the cream holds its shape and does not fall back into the bowl when the beaters are lifted.
    This airy, light base ensures your ice cream will have a creamy, soft texture.
  • Prepare the Peach Purée: Reserve about one-third of the roasted peaches, leaving the juices behind in the baking dish.
    Place the remaining two-thirds in a blender or food processor and blend until smooth, resembling applesauce.
    This purée will infuse the ice cream with intense peach flavor.
    Stir the 395 grams (14-ounce can) of sweetened condensed milk into the purée until fully incorporated, creating a rich, velvety peach mixture.
  • Combine the Peach Mixture and Whipped Cream: Pour the peach and condensed milk mixture into the whipped cream.
    Using a spatula or a mixer on low speed, fold the ingredients together gently to avoid deflating the whipped cream.
    This step ensures the ice cream base remains airy while evenly distributing the peach flavor throughout.
  • Add Remaining Peaches and Crumble: Gently fold in the reserved roasted peaches (without the extra juices) and the cinnamon biscuit crumble using a rubber spatula.
    Mix slowly to maintain the light, fluffy texture of the ice cream while adding pockets of fruit and crunchy, spiced crumble for a delightful bite in every spoonful.
  • Transfer to Freezer Pan: Spoon the ice cream mixture into a 9"x5" loaf pan.
    Spread evenly with a spatula to create a smooth top.
    Cover tightly with plastic wrap or an airtight lid to prevent ice crystals from forming during freezing.
  • Freeze Until Set: Place the loaf pan in the freezer for at least 6 hours, or overnight for best results.
    During this time, the ice cream will firm up and the flavors will meld together, creating a creamy, rich dessert with a perfect balance of fruit and spice.
  • Serve and Enjoy: Once fully frozen, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
    Use an ice cream scoop to serve into bowls or cones.
    Enjoy this decadent, no-churn peach cobbler ice cream as a refreshing summer treat or a comforting dessert for any occasion.

Notes

  • Ensure peaches are fully cooled before mixing into whipped cream to prevent melting the base.
  • You can adjust the sugar in the roasted peaches depending on how sweet your fruit is.
  • For extra flavor, lightly toast the crumble in a skillet before folding it into the ice cream.
  • Use ripe, fragrant peaches for maximum natural sweetness and aroma.
  • This recipe can be made a day in advance and stored in the freezer for convenience.
  • A rubber spatula is essential for folding ingredients gently without deflating the whipped cream.
  • For a smoother texture, pulse the peach purée in a blender until completely uniform.