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Peach Cobbler Ice Cream

Peach Cobbler Ice Cream: A Creamy Summer Dream Delights

Peach Cobbler Ice Cream is a delightful summer treat combining creamy vanilla ice cream, peach compote, cobbler bits, and salted caramel.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 cups
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 2 cups heavy cream Provides richness and a creamy texture; no substitutions recommended for best results.
  • 1 can sweetened condensed milk Adds sweetness and smooth consistency; can substitute with half-and-half.
  • 1 tablespoon vanilla extract Enhances flavor; use pure vanilla extract for the best aroma.
Peach Compote
  • 2 cups peaches (diced) Fresh peaches offer the best flavor; canned peaches may alter texture.
  • 1/2 cup granulated sugar Sweetens the compote; brown sugar can be substituted.
Cobbler
  • 1/2 cup unsalted butter Adds richness; using unsalted allows control over salt levels.
  • 1/2 cup whole milk Contributes to structure; can substitute with low-fat milk.
  • 1 cup all-purpose flour Forms structure; gluten-free flour blends can be used.
  • 1 tablespoon baking powder Essential for texture; no alternative listed.
  • 1 pinch salt Balances sweetness and enhances flavor.
Swirls and Toppings
  • 1 cup salted caramel sauce Adds sweet and salty layers; store-bought is acceptable.

Equipment

  • mixing bowl
  • Ice Cream Maker
  • pot
  • Oven
  • Baking Sheet

Method
 

Preparation Steps
  1. Make the Ice Cream Base: In a large mixing bowl, whisk together heavy cream, sweetened condensed milk, and vanilla extract until well blended. Chill for at least 2 hours.
  2. Prepare the Peach Compote: In a pot, combine diced peaches, granulated sugar, and vanilla extract. Stir frequently for 15-20 minutes until thick. Cool completely.
  3. Bake the Cobbler: Preheat oven to 350°F. Whisk melted butter, sugar, whole milk, and vanilla in a bowl. Mix in flour, baking powder, and salt. Pour into a greased baking sheet and bake for 13-15 minutes. Cool and break into pieces.
  4. Churn the Ice Cream: Pour the chilled ice cream base into the ice cream maker and churn for 30-40 minutes until thick and fluffy.
  5. Assemble the Dessert: Fold half the peach compote and one-third of cobbler pieces into the churned ice cream. Layer in a pan, drizzle with caramel, and repeat. Freeze until solid, about 2 hours.
  6. Serve: Scoop into bowls, top with extra cobbler pieces and caramel sauce. Let sit for 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 50mgPotassium: 300mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Chill the base thoroughly for a creamy texture. Quick assembly prevents melting and enhances layers. Always use fresh peaches for best results.

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