This is the best peach cobbler ice cream! Smooth and creamy vanilla ice cream is swirled with peach compote, cobbler crumb pieces and salted caramel.
Peach season is the best time of the year, and the perfect way to enjoy this seasonal fruit is with this peach ice cream! Here I've taken my grandma's southern peach cobbler and reimagined it as the best ice cream ever. This homemade ice cream will have you never wanting to buy store bought again!
If you're looking for other peach desserts, check out my peach cobbler, peach cobbler bars, peaches and cream cake or peach galette!
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Why You'll Love This Peach Cobbler Ice Cream
It's full of chunks of peach cobbler pieces.
It has swirls of salted caramel throughout.
It's super creamy.
Ingredients for Churn Peach Cobbler Ice Cream
- Heavy Cream- makes for the creamiest, most indulgent ice cream
- Sweetened Condensed Milk- adds an extra level of creaminess to this ice cream
- Vanilla Extract- adds a sweet note to this ice cream
- Peaches- I recommend using fresh peaches for the best flavor
- Sugar- used to sweeten the peach compote and cobbler pieces
- Butter- used to make the cobbler
- Flour- all-purpose flour is used for the cobbler
- Baking Powder- leavens the cobbler
- Salt- brings out all the flavors
- Milk- used for the cobbler, make sure it's room temperature
- Salted Caramel Sauce- find my recipe for the best salted caramel here!
Step by Step Instructions
STEP ONE Make the Ice Cream Base: Add the heavy cream, sweetened condensed milk and vanilla to a large bowl. Whisk together then cover with plastic wrap. Let the mixture chill in the fridge for at least 2 hours, or overnight.
STEP TWO Make the Peach Compote: Add the diced peaches, sugar and vanilla to a small pot over medium heat. Cook the peaches, stirring frequently, until the juices have thickened, 15-20 minutes. Remove from the heat and allow to cool completely.
STEP THREE Make the Cobbler: Add the melted butter, sugar and milk to a medium bowl. Whisk together. Then add in the flour, baking powder and salt, and whisk until smooth. Pour the batter on a greased baking sheet and bake. Then let cool completely. Break up the cobbler into small pieces, then set aside.
STEP FOUR Churn the Ice Cream: Once the ice cream base has chilled, pour it into the mixing bowl of an ice cream machine. Churn the ice cream for 30-40 minutes or until thick and frozen, resembling soft serve ice cream.
STEP FIVE Assemble the Ice Cream: Pour the vanilla ice cream into a large mixing bowl. Add ½ of the peach compote and ⅓ of the cobbler pieces to the bowl and fold into the ice cream with a rubber spatula. Pour ½ of the ice cream into a 9x9 pan. Drizzle about ¼ cup of salted caramel sauce on top and sprinkle with ½ of the left over peach compote and ⅓ of cobbler pieces. Add the remaining ice cream on top and repeat. (Reserve the rest of the cobbler pieces for serving). Cover the ice cream with plastic wrap and freeze until solid, about two hours.
Please see recipe card below for complete measurements!
FAQs
Do I have to use an ice cream maker? Yes, for this recipe an ice cream maker is needed. I use Cuisinart's ice cream and gelato maker.
Can I use canned peaches? I would recommend sticking with fresh, ripe peaches for the best flavor.
Can I use store bought salted caramel? Yes of course! If you do want to make it from scratch though, here's my favorite salted caramel recipe.
Pro Tips
Make sure to chill the ice cream base prior to churning it. This will yield the creamiest ice cream.
Use all heavy cream. This will give you the best ice cream consistency, rather than using milk and cream.
Let the assembled ice cream sit at room temperature for 5 minutes after it is completely frozen. This will allow you to get the best scoops!
If you make this ice cream please leave a star review! Follow me on Instagram and Pinterest for other dessert ideas!
Peach Cobbler Ice Cream
Ingredients
For the Vanilla Ice Cream
- 2 ½ cups (600 ml) heavy cream
- 14 oz. (397 g) sweetened condensed milk
- 2 tablespoon (30 ml) vanilla extract
- ½ cup salted caramel sauce (for assembly and serving)
For the Peach Compote
- 3 large peaches, diced
- 6 tablespoon (75 g) granulated white sugar
- 2 teaspoon vanilla extract
For the Cobbler
- 6 tablespoon (84 g) unsalted butter, melted
- ¾ cup (150 g) granulated white sugar
- 2 teaspoon vanilla extract
- ¾ cup (180 ml) whole milk
- ¾ cup (94 g) all-purpose flour
- 2 teaspoon baking powder
- ⅛ teaspoon salt
Instructions
For the Vanilla Ice Cream
- Add the heavy cream, sweetened condensed milk and vanilla to a large bowl. Whisk together then cover with plastic wrap.2 ½ cups (600 ml) heavy cream, 2 tablespoon (30 ml) vanilla extract, 14 oz. (397 g) sweetened condensed milk
- Let the mixture chill in the fridge for at least 2 hours, or overnight.
For the Peach Compote
- Add the diced peaches, sugar and vanilla to a small pot over medium heat.3 large peaches, diced, 6 tablespoon (75 g) granulated white sugar, 2 teaspoon vanilla extract
- Cook the peaches, stirring frequently, until the juices have thickened, 15-20 minutes.
- Remove from the heat and allow to cool completely.
For the Cobbler
- Preheat the oven to 350 degrees and spray a 9 x 15 baking sheet with non-stick spray.
- Add the melted butter, sugar, vanilla and milk to a medium bowl. Whisk together.6 tablespoon (84 g) unsalted butter, melted, ¾ cup (150 g) granulated white sugar, ¾ cup (180 ml) whole milk, 2 teaspoon vanilla extract
- Then add in the flour, baking powder and salt, and whisk until smooth.¾ cup (94 g) all-purpose flour, 2 teaspoon baking powder, ⅛ teaspoon salt
- Pour the batter onto the greased baking sheet. Bake for 13-15 minutes, then let cool completely.
- Break up the cobbler into small pieces, then set aside.
Churn and Assemble the Ice Cream
- Once the ice cream base has chilled, pour it into the mixing bowl of an ice cream machine. Churn the ice cream for 35-40 minutes or until thick and frozen, resembling soft serve ice cream.
- Pour the vanilla ice cream into a large mixing bowl. Add ½ of the peach compote and ⅓ of the cobbler pieces to the bowl and fold into the ice cream with a rubber spatula. (Work quickly to avoid melting the ice cream.)
- Pour ½ of the ice cream into a 9x9 pan. Drizzle about ¼ cup of salted caramel sauce on top and sprinkle with ½ of the left over peach compote and ⅓ of cobbler pieces.½ cup salted caramel sauce (for assembly and serving)
- Add the remaining ice cream on top and repeat. (You can reserve some of the cobbler pieces for serving as well). Cover the ice cream with plastic wrap and freeze until solid, about two hours.
- Serve the ice cream with left over cobbler pieces and extra salted carmel sauce!