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Easy No-Churn Peach Cobbler Ice Cream: Best Summer Dessert

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This no-churn peach cobbler ice cream features roasted peaches and buttery streusel bits folded into a creamy base, no ice cream machine required. It’s a simple, crowd-pleasing summer dessert that tastes like cobbler in a bowl.

Ingredients

Scale
  • 3 ripe peaches, sliced (about 2 cups)
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 cup old-fashioned oats
  • 3 tablespoons unsalted butter, cold and cubed
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 2 cups heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice peaches into thin wedges (about 8 slices per peach). Toss with brown sugar, melted butter, vanilla, and cinnamon. Spread in a single layer on the baking sheet. Roast for 15-18 minutes until soft and bubbling. Let cool completely, then roughly chop into small pieces.
  2. Reduce oven temperature to 350°F (175°C). In a medium bowl, whisk together flour, brown sugar, oats, cinnamon, and salt. Add cold cubed butter and work into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Spread on a parchment-lined baking sheet. Bake for 10-12 minutes, stirring halfway, until golden brown. Let cool completely.
  3. In a large mixing bowl, pour cold heavy cream. Add vanilla and salt. Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form (3-5 minutes).
  4. Pour sweetened condensed milk into whipped cream. Gently fold with a rubber spatula until no white streaks remain and mixture is thick and uniform.
  5. Gently fold in chopped roasted peaches and about three-quarters of the streusel. Reserve remaining streusel for topping. Do not overmix.
  6. Transfer mixture to a loaf pan or freezer-safe container. Smooth the top. Sprinkle reserved streusel over surface, pressing gently. Press plastic wrap directly onto the surface. Cover with lid or foil. Freeze for at least 6 hours, preferably overnight.

Notes

Don’t skip cooling the peaches and streusel before folding. Whip cream to stiff peaks for best texture. Let ice cream sit at room temperature for 10-15 minutes before scooping. For dairy-free, use full-fat coconut cream and sweetened condensed coconut milk. For gluten-free, use a 1:1 gluten-free baking blend and certified gluten-free oats.

Nutrition

Keywords: no-churn ice cream, peach cobbler ice cream, summer dessert, homemade ice cream, peach dessert, no machine ice cream

Find it online: https://emmaoven.com/easy-no-churn-peach-cobbler-ice-cream-best-summer-dessert/