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5 from 4 votes

Peach Cobbler Ice Cream

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.
Prep Time1 hr
Freeze Time2 hrs
Course: Dessert
Cuisine: American
Keyword: ice cream, peach cobbler, peach cobbler ice cream, peach ice cream, peaches, peaches and cream
Servings: 10 servings

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
  • 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!

Notes

Find a recipe for salted caramel sauce here!