Homemade Peach Cobbler Ice Cream (No Churn)

This Homemade Peach Cobbler Ice Cream is so easy to make! A quick no-churn ice cream base is made even better with the addition of a baked peach purée and simple cobbler crumble throughout.

Every summer I wait for the peaches to grace us with their presence. And when they show up, stay out of my way because I’m getting bushels full of them.

Fresh, raw peaches make great salads (try this peach and prosciutto salad!) but a roasted and baked peach is just phenomenal for bringing out the juicy sweetness of the fruit.

That’s why I had to make this peach ice cream with roasted peaches two ways – puréed into the base and a sprinkling of whole chunks throughout. And don’t think I’m crazy, but pair this ice cream with these brown butter sage biscuits and some extra roasted peaches for a spin on a shortcake.

Notable Ingredients

Let’s talk about what we need to make our roasted peach ice cream! Ice cream can sound a little intimidating, special machines are needed, or some weird salt and ice trick that I think I learned in the 6th grade but don’t totally remember.

For us, we are skipping all that nonsense and using a no-churn ice cream base! That’s right no special equipment for fancy salt hacks needed.

We need just two main ingredients:

• Heavy whipping cream. A whipped cream base provides a light and creamy texture.
• Sweetened condensed milk. A can will bring a silky, sweet texture. This isn’t to be confused with evaporated milk or dried milk. Sweetened condensed milk has been slowly cooked to reduce the moisture of a regular milk (with a whole bunch of sweetener to make it delicious). It’s thick and gooey straight out of the can..

Look for cans of sweetened condensed milk in the baking aisle, or possibly with the shelf stable alternative milks.

Mix-In Ingredients

Added to our no-churn base, we will add roasted peaches and a crumble with some basic ingredients – the peaches are the star!

• Ripe peaches. Fresh, ripe peaches are key here. Look for a peach that gives just a little bit when pressed.
• Brown & granulated sugars.
• All-purpose flour. For the crumble base.
• Melted butter. Both on top of the peaches and to bring our crumble together.
• Spices. Cinnamon, nutmeg and ginger are a great match for the peaches.

How to Make Peach Ice Cream

There are three components to this peach ice cream: the roasted peaches, the crumble and the base. Let’s talk through how to make them to bring together this summer treat.

Roasted Peaches

First, we will roast our peaches because they will need to cool before adding to the ice cream.

Peel and dice the peaches into 1/4″ – 1/2″ pieces. Don’t go larger than that because we will add some of these into the ice cream as is and we don’t want big clumps in the way.

Toss the peaches with all the spices, lemon juice (for brightness!) and a little butter and roast just until the peaches soften.

From here, we are going to blend about 2/3rds of the roasted peaches into a smooth purée. A food processor or stick-blender is great here. But you can also use a potato masher or just smoosh the heck out of them with a fork.

Crumble

The crumble couldn’t be easier – stir everything together with a fork. Phew, the work! Just keep larger pieces together so you have some little bites of crumbles throughout the ice cream.

Ice Cream

To make the ice cream base, we have a simple two-step process. First, whip the heavy cream and vanilla until stiff peaks form. This means that when you lift up the beaters, the whipped cream stands up in place.

Next, I found it easiest to stir together the peach purée and sweetened condensed milk together before adding to the whipped cream. Whip both of those together until you have a smooth creamy texture.

Stir in the remaining peaches and crumble and you are all set! The hardest part is waiting until the mixture freezes. But I wouldn’t tell anyone if you have a scoop or two early and called it a pudding. That’s between us.