Peach Cobbler Ice Cream
Make old fashioned peach cobbler ice cream with real cobbler and an eggless ice cream base. Easy recipe using an ice cream machine.
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Servings: 16
Calories: 383kcal
Ingredients
Peach Cobbler Topping -
- 1/2 cup all-purpose flour
- 1/2 teaspoon cane sugar
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon sea salt
- 3 tablespoons salted butter softened
- 1 tablespoon whole milk
Peach Cobbler Filling -
- 3 cups peaches sliced and peeled*
- 1/3 cup cane sugar
- 1/4 teaspoon sea salt
- 1/2 tablespoon corn starch
- 3/4 teaspoon ground cinnamon
- 2 tablespoons salted butter
Ice Cream -
- 3 cups heavy cream
- 1 cup peach cobbler filling (no crumbles, just filling)
- 1 1/2 cups whole milk
- 3/4 cup cane sugar
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1 cup peach cobbler diced up and chilled*
Instructions
Peach Cobbler -
- Pre-heat the oven to 425° F and bring down to 375° F; butter a 6x6 baking dish and set aside.
- In a large bowl, whisk together the flour, sugar, brown sugar, and sea salt.
- Add the softened butter and milk to the dry ingredients, mixing together with a fork. Set the topping aside.
- In another large bowl, mix together the peaches, sugar, salt, corn starch, and cinnamon.
- Pour the peach mixture into the prepared baking dish, and top with sliced butter.
- Crumble the saved topping over the peach mixture.
- Bake at 375° F for 45-60 minutes 'til the crust is golden brown. Allow to completely cool before making the ice cream.
Ice Cream -
- 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.
- In a large bowl, whisk together the milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk the blended cream/cobbler mixture, vanilla extract, sea salt, and cinnamon into the milk mixture.
- Turn on the ice cream maker, and pour the mixture into the pre-frozen freezer bowl with the churn paddle in place.
- Place the cover on top, and freeze the ice cream 'til it thickens, about 20-25 minutes.
- In the last 2-3 minutes of freezing, slowly add 1 cup of cold diced up peach cobbler.
- 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. Serve when ready.
Notes
*You can use fresh or canned peaches.
*Just set the already cooled cobbler in the fridge while making the ice cream, and that will be sufficient for chilling.
Nutrition
Calories: 383kcal | Carbohydrates: 29g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 824mg | Potassium: 225mg | Fiber: 2g | Sugar: 23g | Vitamin A: 898IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
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