Old Fashioned Peach Cobbler Ice Cream (Real Cobbler)

Learn how to make old fashioned peach cobbler ice cream right at home with a baked cobbler and an eggless ice cream base. This machine-churned recipe is the perfect way to use up fresh summer peaches, and it’s so easy to make!

I remember when my dad used to make peach ice cream with an old hand-crank ice cream maker every single summer. Of course, it’s our tradition to make peach cobbler in a cast iron skillet every time peach season rolls around. I decided to marry the two together to make peach cobbler ice cream, and it’s definitely become a family favorite!

I’m thankful for my freezer bowl ice cream maker, which pretty much automates the entire process. Nowadays homemade ice cream is super easy to make, and you can try so many creative flavor variations, such as my latest gooey butter cake ice cream recipe, as well as strawberry cheesecake ice cream.

Why You’ll Love My Peach Cobbler Ice Cream Recipe

• This recipe uses real peach cobbler that’s baked in the oven and diced up in the blender.
• Since the peaches are baked, they’ll stay perfectly soft with no hard ice chunks.
• This peach cobbler ice cream is machine-churned in an electric ice cream maker. Using an ice cream machine is the best way to get an ultra creamy, velvety smooth ice cream base every single time, just like at the ice cream shop!
• This is my favorite way to use up fresh peaches, but you can also use canned peaches if they’re out of season.

Ingredients & Substitutions Notes

• Peach Cobbler – I’ll show you how to bake a homemade peach cobbler to mix into the eggless ice cream base. Don’t worry, it’s quick and easy.
• Heavy Cream – Heavy cream is pretty much the staple ingredient in most ice cream recipes. You’ll blend some of the peach cobbler filling with the heavy cream so that the peach cobbler flavor infuses with the ice cream.
• Whole Milk – Use whole milk, and not 2% or skim milk. Whole milk is best for smooth and creamy ice cream every single time.
• Cane Sugar – I use pure cane sugar, but any granulated sugar will work.
• Vanilla Extract – I recommend using a good quality pure vanilla extract for the absolute best flavor. This Mexican vanilla has been a favorite for years, ever since my dad brought it home on the truck as a kid.

How to Make Peach Cobbler Ice Cream

Before getting started, preheat the oven to 425ºF, and then bring it down to 375ºF. Then butter a 6×6 baking dish or lightly grease it with nonstick cooking spray so that you can use it to bake the peach cobbler. You’ll also need to peel and slice the peaches if using fresh, or else the peelings will become chewy and stringy after the ice cream freezes.

Bake the Peach Cobbler

1. In a large bowl, whisk together the flour, sugar, brown sugar, and sea salt.
2. Add the softened butter and milk to the dry ingredients, mixing together with a fork. Set the topping aside.
3. In another large bowl, mix together the peaches, sugar, salt, corn starch, and cinnamon.
4. Pour the peach mixture into the prepared baking dish, and top with sliced butter.
5. Crumble the saved topping over the peach mixture.
6. Bake at 375° F for 45-60 minutes ’til the crust is golden brown. Allow to completely cool before making the ice cream.

How to Make Churned Peach Cobbler Ice Cream

Before making the ice cream, be sure to place your freezer bowl for the ice cream maker into the freezer 24 hours in advance. We store ours in the freezer at all times so that it’s ready to go whenever the homemade ice cream cravings hit. Keep in mind that this recipe makes enough ice cream to fill a 2-quart machine.

1. In a blender, blend together the heavy cream and 1 cup peach cobbler filling, without crumbles. (Just scrape the crumbles off the top and use the filling for this step.) Set aside.
2. In a large bowl, whisk together the milk and sugar ’til the sugar dissolves, about 1-2 minutes.
3. Whisk the blended cream/cobbler mixture, vanilla extract, sea salt, and cinnamon into the milk mixture.
4. Turn on the ice cream maker, and pour the mixture into the pre-frozen freezer bowl with the churn paddle in place.
5. Place the cover on top, and freeze the ice cream ’til it thickens, about 20-25 minutes.
6. Finally, in the last 2-3 minutes of freezing, slowly add 1 cup of cold diced up peach cobbler.

Once thickened, turn off the machine and scoop the soft-serve ice cream into airtight containers; place in the freezer for 3-4 hours, or overnight, to firm up more. You can serve any time with your favorite ice cream cones.

Expert Tips and Recipe FAQ’s

More Homemade Ice Cream Recipes

• Cookies and Cream Ice Cream
• Southern Butter Pecan Ice Cream
• Mint Oreo Ice Cream
• Butterfinger Ice Cream

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