Creamy No-Churn Peach Cobbler Ice Cream
A quick and easy no-churn ice cream recipe that combines tender peaches with a silky smooth base and a buttery, crumbly topping that stays crisp even after freezing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3–4 medium fresh peaches, peeled and diced
- 3/4 cup granulated sugar (150g), divided
- 1 teaspoon ground cinnamon
- 2 cups heavy whipping cream (480ml), chilled
- 1 can sweetened condensed milk (14 oz or 400g)
- 1 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour (30g)
- 4 tablespoons unsalted butter (60g), cold and cubed
- 1/3 cup light brown sugar (70g), packed
- Pinch of salt
Instructions
- Peel and dice the peaches into roughly 1/2-inch pieces. Place them in a medium skillet over medium heat with 1/4 cup (50g) granulated sugar and cinnamon. Cook for 8-10 minutes, stirring occasionally, until peaches soften and release juices but still hold shape. Set aside to cool completely (about 20 minutes).
- Make the buttery topping: In a small bowl, combine flour, brown sugar, and salt. Add cold cubed butter and work into dry ingredients with a pastry cutter or fingers until mixture resembles coarse crumbs. Spread on parchment-lined baking sheet and bake at 350°F (175°C) for 12-15 minutes, stirring halfway, until golden and crisp. Cool completely on a wire rack.
- Whip the chilled heavy cream in a large bowl until soft peaks form (3-4 minutes with electric mixer).
- In another bowl, mix sweetened condensed milk, vanilla extract, and remaining 1/2 cup (100g) granulated sugar until smooth. Gently fold this mixture into the whipped cream without deflating it.
- Once peaches and topping are cool, gently fold peaches into the ice cream base, reserving a small handful for layering. Fold in about two-thirds of the buttery topping, saving the rest for garnish.
- Spoon half of the ice cream mixture into a loaf pan or freezer-safe container. Sprinkle a layer of reserved peaches and buttery topping, then add remaining ice cream. Top with remaining topping.
- Cover with plastic wrap or lid and freeze for at least 6 hours or overnight until firm.
- Before serving, let ice cream sit at room temperature for 5 minutes to soften slightly.
Notes
Drain excess juice from peaches if too watery to avoid icy texture. Bake the topping separately to keep it crisp in the ice cream. Whip cream to soft peaks to maintain volume. Let ice cream soften 5 minutes before scooping for best texture. For dairy-free version, substitute heavy cream with full-fat coconut cream and use vegan butter and coconut condensed milk alternative.
Nutrition
- Serving Size: 1/2 cup (about 120g)
- Calories: 300
- Sugar: 26
- Sodium: 80
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 27
- Fiber: 1
- Protein: 3.5
Keywords: no-churn ice cream, peach cobbler, homemade ice cream, easy dessert, summer dessert, creamy ice cream, buttery topping