Description
No-Churn Peach Cobbler Ice Cream – A creamy, dreamy frozen treat that captures all the comfort of traditional peach cobbler in ice cream form.
Ingredients
Ice Cream Base:
- 8 oz cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream, cold
Peach Mixture:
- 4 large ripe peaches, peeled and diced
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cobbler Topping:
- 1 pie crust or 1 cup graham crackers, crushed
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Prepare cobbler topping by mixing crust pieces with melted butter, brown sugar, and cinnamon. Bake 12-15 minutes until golden. Cool completely.
- Cook peaches with brown sugar, cinnamon, salt for 8-10 minutes until tender and syrupy. Cool to room temperature.
- Beat cream cheese until fluffy. Add condensed milk and vanilla, mixing until smooth.
- Whip heavy cream to stiff peaks in separate bowl.
- Gently fold whipped cream into cream cheese mixture. Fold in cooled peaches and most cobbler pieces.
- Transfer to freezer-safe container. Top with remaining cobbler pieces and peach syrup. Freeze 6 hours or overnight.
- Let soften 10-15 minutes before scooping and serving.
Notes
Make sure cream cheese is fully softened to avoid lumps. Don’t overmix after adding whipped cream. Store with plastic wrap pressed directly on surface to prevent ice crystals.
- Prep Time: 30 minutes
- Cook Time: 20 minutes (Freeze Time: 6 hours)