Peach Cobbler Ice Cream (No Churn)

Do you want to make a delicious dessert that’s perfect for summer? This peach cobbler ice cream recipe is sweet, buttery, and studded with just the right amount of juicy peaches. 

You can easily make this ice cream any time of year with canned or frozen peaches – no problem. But it really shines in the summer when peaches are in their peak season. 

I grew up on peach cobbler; it was my dad’s favorite. In fact, I didn’t even know as a kid that you could make cobbler with any other fruit, which is probably why I enjoy gluten free blueberry cobbler so much now (even though peaches are still my favorite fruit!)

But anyway, if you’re a peach cobbler aficionado the way my family is, this is a great way to use leftovers that you might have. If you don’t have leftovers, though, don’t worry! The recipe below includes a small batch of peach cobbler specifically for your ice cream. 

Peaches have been really slow to ripen this year in our area, and up until a week ago, the only ice cream we’ve made is no-churn cherry cheesecake ice cream with a yummy chocolate fudge swirl through it. So good, but if you like peaches as much as me, you’ll understand why I’m excited the peaches are finally ripe!

No-Churn Peach Cobbler Ice Cream

Here are a few tips for making this delicious dessert.

• You can make this gluten free super easily! Use the flour mix from this recipe for the best result.
• Of course, you can use different fruits in this recipe. Make it your own with whatever fruit you want! I think blackberries would be awesome!
• The peach flavoring is optional. I know it’s not in most stores (at least in my area), so while you can order it, if you’re not up for the wait, or have concerns about flavoring ingredients, use vanilla instead. 

Here’s the process: 

First, get your cobbler ingredients together. Flour, butter, milk, baking soda, salt, and peaches

Melt the butter in the skillet, and while it’s melting, combine your cobbler ingredients

Then add the batter to the mixture and top with the peaches. 

If it seems weird to put the peaches on top, don’t worry, the cobbler rises over them! 

Bake it at 350º for about 25 minutes until the top is golden brown, and then pull it out to cool. Once it’s cool, then cut it up into 1/2 inch pieces (no need to be exact, just make them smallish).

While it’s cooling, whip the cream, and fold in the condensed milk and peach flavoring.

Fold in the cobbler. 

Then pour into a freezer container – I used a 9×5 inch bread pan – and freeze for 6 hours or so – overnight is best. 

For serving: it can be helpful to remove it from the freezer for 5 minutes before serving to make it easier to scoop. 

This is a fantastic recipe to serve at summer events such as 4th of July. It freezes hard enough that I feel pretty safe putting it in the cooler to go with us to the lake as long as I have plenty of ice in the cooler, and it’s such a nice treat at a picnic on a hot summer day!

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