No-Churn Peach Cobbler Ice Cream

Yesterday, I found myself staring at a basket of overripe peaches on my counter while my kids begged for ice cream.

That’s when inspiration struck – why not combine both cravings into one magical no-churn peach cobbler ice cream? You know those moments when pure genius emerges from chaos?

This creamy, dreamy frozen treat captures all the warmth of traditional peach cobbler in the most refreshing way possible.

Why You’ll Love This No-Churn Peach Cobbler Ice Cream

I absolutely adore this recipe because it gives you all the comfort of grandma’s peach cobbler without turning on the oven for hours.

You get tender, cinnamon-kissed peaches swirled into the creamiest base, plus those irresistible buttery cobbler topping pieces that make every bite feel like a warm hug.

The no-churn peach cobbler ice cream method means you can whip this up anytime the craving hits – no special equipment needed!

More Peachy Treats You’ll Want to Try

Since we’re talking about peach perfection, I have to share two of my other favorite summer recipes that celebrate this gorgeous fruit.

My homemade peach ice cream recipe is a classic that never fails to impress, and when you’re looking for something fun for the kids, these perfect orange cream popsicles capture that same creamy, fruity magic in a different way.

Ingredients You Need for No-Churn Peach Cobbler Ice Cream

For the Ice Cream Base:

• 8 oz cream cheese, softened to room temperature (this creates the richest, most luxurious texture)
• 1 (14 oz) can sweetened condensed milk (the secret to no-churn success – it prevents ice crystals)
• 2 teaspoons vanilla extract (pure vanilla makes all the difference)
• 2 cups heavy whipping cream, cold (don’t skip the whipping – it’s what makes this no-churn peach cobbler ice cream so fluffy)

For the Peach Mixture:

• 4 large ripe peaches, peeled and diced (look for peaches that give slightly when pressed)
• 1/3 cup brown sugar (light or dark both work beautifully)
• 1 teaspoon ground cinnamon (the warm spice that makes it taste like cobbler)
• 1/4 teaspoon salt (enhances all the flavors)

For the Cobbler Topping Pieces:

• 1 store-bought pie crust or 1 cup graham crackers, crushed (your shortcut to cobbler bliss)
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

How to Make No-Churn Peach Cobbler Ice Cream

Step 1: Prepare the Cobbler Topping Preheat your oven to 375°F. If using pie crust, roll it out and cut into small squares. If using graham crackers, crush them into chunky pieces. Toss with melted butter, brown sugar, and cinnamon. Spread on a baking sheet and bake for 12-15 minutes until golden brown. Let cool completely – these crispy bits are what make this no-churn peach cobbler ice cream so special.

Step 2: Cook the Peaches In a large skillet over medium heat, combine diced peaches, brown sugar, cinnamon, salt. Cook for 8-10 minutes, stirring occasionally, until peaches are tender and the mixture becomes syrupy. The kitchen will smell absolutely divine! Let cool to room temperature.

Step 3: Make the Ice Cream Base In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add condensed milk and vanilla, beating until well combined. In a separate bowl, whip the heavy cream to stiff peaks – this step is crucial for that perfect creamy texture.

Step 4: Fold Everything Together Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate all that beautiful airiness. Next, fold in the cooled peach mixture and most of the cobbler topping pieces, saving some for the top.

Step 5: Freeze and Enjoy Transfer your no-churn peach cobbler ice cream to a freezer-safe container. Sprinkle the remaining cobbler pieces on top and drizzle with any leftover peach syrup. Cover tightly and freeze for at least 6 hours, though overnight is even better. Let it soften for 10-15 minutes before scooping.

How I Make This Peach Cobbler Ice Cream Perfect Every Time

My biggest tip? Don’t rush the peach cooking process – you want them tender but not mushy, with just enough syrup to swirl through the base.

I always taste the peach mixture before adding it to the cream base and adjust the sweetness if needed.

Also, make sure your cream cheese is truly room temperature; cold cream cheese creates lumps that’ll ruin your smooth no-churn peach cobbler ice cream.

Finally, resist the urge to overmix once you add the whipped cream – gentle folding is key to maintaining that light, airy texture.

Can I use frozen peaches instead of fresh?

Absolutely! Thaw frozen peaches completely and drain excess liquid before cooking. You might need to cook them a minute or two longer to achieve the right consistency.

Fresh peaches give the best flavor, but frozen ones work beautifully when good fresh peaches aren’t available.

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How long does this no-churn peach cobbler ice cream last in the freezer?

Your homemade ice cream will stay delicious for up to 2 months when stored in an airtight container. For the best texture and flavor, I recommend enjoying it within the first month.

Always press plastic wrap directly onto the surface before covering to prevent ice crystals.

What if I don’t have an electric mixer?

You can whip the cream by hand with a whisk – it just takes more elbow grease! Make sure your bowl and whisk are very cold, and whip vigorously until you get stiff peaks.

The cream cheese mixture can be beaten with a wooden spoon if it’s properly softened.

I’d love for you to save this no-churn peach cobbler ice cream recipe for your next summer gathering! Head over to my Pinterest and pin it to your dessert board.

I’m always sharing new family-friendly recipes and kitchen tips that make cooking more fun and less stressful.

How I Love to Serve My No-Churn Peach Cobbler Ice Cream

This creamy dream is perfect for lazy summer evenings on the porch, birthday parties, or any time you want to impress guests without the fuss.

I love serving it in mason jars with extra cobbler topping sprinkled on top – it’s such a charming presentation! During peach season, I make double batches because it disappears so quickly.

The no-churn peach cobbler ice cream also makes an incredible base for ice cream sandwiches or milkshakes when you’re feeling extra indulgent.