No-Churn Peach Cobbler Ice Cream

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 20

Freeze Time: 6

Total Time: 6 30

Servings: servings

Calories: 536kcal

Author: Jazzmine Woodard

The perfect mashup of cold and creamy vanilla bourbon ice cream with spiced peach cobbler and buttery crust

Print Recipe

Equipment

1 cutting board
1 knife
1 small saucepan
1 Baking Sheet
1 stand mixer or hand mixer, blender or food processor
1 silicone spatula or kitchen spoon
1 freezer safe container
1 ice cream scooper

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.

Notes

Preparation

You can prep ingredients in advance. Bake and crumble the crust up to three days ahead of time. Just store the pieces in an airtight container and refrigerate. And 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.

Modifications

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, be sure to drain them well. As canned peaches are already softened, just dice them, cook up the other filling ingredients, then toss the pieces in this mixture while warm but don't add them during the cooking stage.

Use plant-based condensed milk, butter, cream, and pie crust to make this dessert a dairy-free vegan recipe.

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.

Use dark or light brown sugar interchangeably here. Dark brown sugar will produce a slightly stronger molasses taste in the ice cream.

Storage

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.

Nutrition