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Peach Cobbler Ice Cream

Peach cobbler ice cream with juicy cinnamon-spiced peaches and buttery baked crumble swirled into a creamy no-churn base. This Southern-style frozen dessert keeps the crumble crunchy even after freezing for a classic flavor in every scoop.
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Prep Time 30 minutes
Cook Time 20 minutes
freezing 6 hours
Total Time 6 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Peaches
  • 2 cup peaches Peeled and diced.
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon
For the Cobbler Crumble
  • 0.5 cup flour
  • 0.25 cup butter Melted.
  • 0.25 cup brown sugar
For the Ice Cream
  • 2 cup heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the cinnamon peaches
  1. Cook the diced peaches with brown sugar and cinnamon in a saucepan over medium heat until softened, about 8 minutes, stirring occasionally for even coating (visual cue: peaches look juicy and slightly broken down).
  2. Cool the peach mixture completely at room temperature until no longer warm (visual cue: mixture thickens slightly and reaches room temp).
Bake the cobbler crumble
  1. Mix the flour, melted butter, and brown sugar until crumbly and evenly combined (visual cue: mixture holds together in small clusters).
  2. Bake at 350°F for 10 minutes until golden (visual cue: crumbs look toasted with darker golden edges), then cool completely (visual cue: crumble is dry and no longer steaming).
Make the no-churn base
  1. Whip the heavy cream in a large bowl until stiff peaks form (visual cue: peaks stand straight when the whisk is lifted).
  2. Whisk together the sweetened condensed milk and vanilla extract until smooth (visual cue: mixture looks glossy and evenly combined).
  3. Fold the condensed milk mixture into the whipped cream just until no white streaks remain (visual cue: base is thick and uniform, not deflated).
Assemble and freeze
  1. Fold in the cooled peach mixture and half the cobbler crumble (visual cue: peaches and crumbs are evenly distributed with visible swirls).
  2. Pour into a loaf pan and top with the remaining cobbler crumble (visual cue: crumble forms a layer on top).
  3. Freeze for at least 6 hours or overnight until firm (visual cue: scoopable and holds shape).
  4. Scoop and serve straight from the freezer (visual cue: clean scoops with visible peach and crumble pieces).

Notes

Pro tip: Cool the peaches and crumble completely before folding so the ice cream base stays thick and the crumble won’t soften. Store covered in the freezer up to 2 weeks. Freezer yes—freeze-batched slices can be kept for best texture within this window. For a dietary swap, use lactose-free heavy cream and lactose-free sweetened condensed milk to keep the same no-churn method.