My peach cobbler ice cream will give you your peach cobbler fix and cool you off in the middle of summer! Combine sweet summer peaches and crumbled pie crust with a few easy ingredients to elevate the coziness of peach cobbler into a frozen treat, this homemade family-favorite dessert is the one for you--let me show you how!
And if you enjoy this recipe, you'll love my sweet potato pie ice cream or traditional butter pecan ice cream, too!
Jump to:
❤️ Why You'll Love this Recipe
Simple to Make - You'll be surprised by just how easy this DIY peach cobbler ice cream is to throw together. Just 10 common ingredients and about 30 minutes of prep time. And no ice cream maker needed!
Classic Flavor - This small batch, easy recipe has all the taste of southern Soul Food peach cobbler with the cold and creamy refreshment of vanilla ice cream. You'll taste ripe sweet peaches, bourbon and vanilla, warming spices, and brown sugar. Don't hurt yourself!
👉🏾 I LOVE making turning my favorite treats into homemade ice cream, like key lime pie ice cream with graham cracker crust, piña colada ice cream, coconut and hibiscus ice cream, frozen strawberry ice cream, and black sesame ice cream!
Featured Reader Review
★★★★★
"Crushing up pieces of pie crust in this ice cream was a stroke of genius, Jazz! It tastes like the real deal peach cobbler plus ice cream it's just everything!!"
-Barbie
What You'll Need for this Recipe
Fresh Real Peaches are best in this recipe and they don't have to be perfectly ripe since we're gonna cook them down in butter, sugar, and spices! I like local peaches or Georgia peaches, but you can use canned or frozen peaches.
Pie Crust is key to peach cobbler, so we simply must add it. I like to use ready-made pie crust from the store as an easy shortcut, but you can make it from scratch, if you like.
Bourbon adds subtle caramel and oaky flavor notes that take the ice cream over the top and make it distinctly southern. You can use whichever brand and expression you like best.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Vegan - Use plant-based condensed milk, butter, cream, and pie crust to make this dessert a dairy-free vegan recipe.
Bourbon - If you don't have bourbon, you can use any whiskey, cognac, or rum. Amaretto liqueur is also a nice option. Or, you can substitute the alcohol with more vanilla paste or extract.
Brown Sugar - Use dark or light brown sugar interchangeably here. Dark brown sugar will produce a slightly stronger molasses taste in the ice cream.
How to Make Peach Cobbler Ice Cream at Home
- Step 1: Bake the pie crust, cool it, then crumble it into pieces.
- Step 2: Dice the peaches then cook them down in butter, brown sugar, bourbon, vanilla, and spices.
Pro Tip #1
You can peel the peaches or leave the skin on, depending on your preference. If you're using frozen peaches, let them thaw first. And if you're using canned peaches, you won't need to cook them down in this mixture because they're already soft. See the recipe card notes below for tips on this.
Pro Tip #2
You can prep the peach filling mixture up to four days in advance and store it in the fridge so it's chilled and ready to go.
- Step 3: Beat the heavy cream into whipped cream.
- Step 4: Fold together the whipped cream, sweetened condensed milk, and cooled peach cobbler filling mixture.
Pro Tip #3
If you don't have a stand mixer or hand mixer, you can make the whipped cream in a blender or food processor. Just keep an eye on it so that it doesn't run too long and turn the cream into butter!
- Step 5: Add the pie crust crumbles and ice cream base to your freezing container in alternating layers, finishing with a sprinkle of crust on top.
- Step 6: Freeze until ready to serve.
Pro Tip #4
No-churn ice cream is typically ready to enjoy as a soft-serve treat after a quick four hours. You can get decent scoops after six hours and fully firm scoops after eight hours or overnight.
Frequently Asked Questions
This ice cream keeps in the freezer for up to six months, though the texture may become more icy after about one month. Store in an airtight, freezer-safe container for the best results.
How to Serve
Serve this ice cream cold in an ice cream cone or waffle bowl or regular ol' bowl. I like to add a dollop of whipped cream for extra razzle dazzle but it's truly delicious all by itself.
Or make ice cream sandwiches with graham crackers or cookies.
This soulful ice cream is perfect for serving at a Juneteenth celebration. Go ahead and add it to your Black cookout menu!
More Favorite Peach Cobbler Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this peach cobbler vanilla ice cream soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
No-Churn Peach Cobbler Ice Cream
Equipment
- 1 knife
- 1 stand mixer or hand mixer, blender or food processor
- 1 silicone spatula or kitchen spoon
- 1 freezer safe container
Ingredients
- 2 fresh peaches or 16 segments of canned or frozen peaches, drained and thawed
- 2 tablespoons unsalted butter
- ¼ cup brown sugar packed
- 1 tablespoon bourbon whiskey
- 1 teaspoon vanilla bean paste or vanilla extract
- ½ lemon for juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- 1 pre-made pie crust
- 2 cups heavy cream
- 14 ounces sweetened condensed milk
Instructions
- Make the Cobbler Filling: Preheat oven to 350 degrees Fahrenheit. Dice peaches into ½-inch chunks. Melt butter in saucepan over medium-high heat, then stir in diced peaches, brown sugar, bourbon, vanilla, lemon juice, cinnamon, nutmeg, ginger, and salt until a uniform sauce forms.2 fresh peaches, 2 tablespoons unsalted butter, ¼ cup brown sugar, 1 tablespoon bourbon whiskey, 1 teaspoon vanilla bean paste, ½ lemon, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon fine sea salt
- Cook until peaches are softened and filling is bubbly and slightly thickened (about eight minutes). Remove from heat.
- Prepare the Crust: Unroll crust flat onto baking sheet and place in oven to bake per package directions. Let cool for a few minutes then break up into pieces.1 pre-made pie crust
- Build the Ice Cream Base: While the filling and crust cool, use stand mixer with whisk attachment fitted or hand mixer to beat heavy cream until fluffy, stiff peaks form.2 cups heavy cream
- Fold the sweetened condensed milk into the whipped cream, followed by the cooled peach cobbler filling, until combined.14 ounces sweetened condensed milk
- Assemble and Freeze: Add the ice cream base and pie crust pieces to freezer-safe container in alternating layers, starting and ending with layers of crust. Transfer container to freezer for at least six hours. Four hours produces soft-serve consistency, after six hours you can get pretty firm scoops, and eight hours/overnight is fully frozen.
Barbie says
Crushing up pieces of pie crust in this ice cream was a stroke of genius, Jazz! It tastes like the real deal peach cobbler plus ice cream it’s just everything!!
Jazzmine Woodard says
Thanks for your note, Barbie! So glad you enjoyed this ice cream recipe.