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Peach Cobbler Ice Cream

Peach cobbler ice cream combines creamy vanilla ice cream with a cinnamon-peach crumble swirl for classic cobbler flavor in every scoop. Cook the peaches until jammy, fold into whipped cream, then freeze until scoopable in a loaf pan.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Peach cobbler ice cream base
  • 2 cup heavy whipping cream Use cold cream for faster whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1.5 cup diced peaches, cooked down with cinnamon and sugar Cook until soft and jammy, then cool completely.
  • 0.5 cup crumbled shortbread cookies Helps create cobbler crumble texture and swirls.
  • 0.25 tsp cinnamon Used in the peach mixture and added to the ice cream flavor.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 loaf pan

Method
 

Cook and cool the peach mixture
  1. Cook the diced peaches with a sprinkle of cinnamon and sugar over medium heat until soft and jammy, about 8–10 minutes, then remove from heat and cool completely to prevent melting.
  2. Spread the warm peach mixture on a sheet pan and let cool fully, about 30–45 minutes, until thick and no longer steaming.
Whip the ice cream base
  1. Whip the heavy whipping cream until stiff peaks form in a large bowl using a stand mixer, about 3–5 minutes, so the cream holds shape.
  2. Fold in the sweetened condensed milk, vanilla extract, and cinnamon until smooth with visible streaks remaining.
Swirl in cobbler components
  1. Fold in the cooled peach mixture and crumbled shortbread cookies gently, about 1–2 minutes, leaving visible swirls rather than fully mixing.
Freeze and serve
  1. Pour the mixture into a loaf pan, tap once to level the surface, and freeze until firm for at least 6 hours, indicated when edges look set and the center is solid.

Notes

Pro tip: Cool the peach mixture completely before folding so the whipped cream stays thick and scoopable. Store covered in the freezer up to 7 days; for best texture, let it sit at room temperature 5 minutes before scooping. Freezing is yes—keep tightly wrapped to reduce ice crystals. For a dairy-light swap, use lactose-free heavy cream and lactose-free sweetened condensed milk if you need it to be gentler on digestion.