Peach Cobbler Ice Cream

Sweet, creamy, and rich, this homemade No Churn Peach Cobbler Ice Cream recipe is going to be your new go to summer dessert. No need to make custard or break out the ice cream maker, this is the easiest ice cream recipe, takes just a few minutes of prep, and is ready to eat in a few hours!

This no churn ice cream recipe is a total game changer. With just a handful of simple ingredients and zero fancy equipment, you can whip up a batch of homemade peach ice cream that tastes exactly like your favorite warm peach cobbler à la mode. Our Amoretti® Natural Peach Artisan adds the deliciously juicy flavor of ripe peaches without having to make a purée. To add some texture we added in a brown sugar cinnamon crumble and some crushed peaches (you can use fresh or canned). 

Whether you're hosting a summer BBQ, craving an easy dessert, or simply looking for a fresh new peach recipe to try, this no churn ice cream has you covered. Warning: This no churn peach cobbler ice cream might make you ditch store-bought forever.

Ingredients

Brown Sugar Cinnamon Crumble

• 1/2 Cup all purpose flour
• 1/3 Cup Brown Sugar
• 1/4 Tsp. Ground Cinnamon
• 6. Tbs. Melted Butter

Ice Cream

• 2 Cups Heavy Whipping Cream
• 14 Oz. Sweetened Condensed Milk
• 1 Tbs. Amoretti® Vanilla Bean Paste
• 1.5 Tbs. Amoretti® Natural Peach Artisan Flavor
• 1/2 cup of crushed peaches

Directions

Brown Sugar Cinnamon Crumble

1. Preheat your oven to 350 degrees F.
2. In a mixing bowl, combine your flour, brown sugar, and cinnamon. Oce combined add in your melted butter and then mix until crumbly. Make sure not to overmix or it will turn into dough.
3. Spread out on a lined baking sheet, bake for about 10-12 minutes. Set aside to cool

Ice Cream

1. In a large mixing bowl, add in your heavy whipping cream, sweetened condensed milk, Amoretti® Vanilla Bean Paste and Amoretti® Natural Peach Artisan Flavor.
2. Using a hand mixer, mix everything until fluffy and light. Add in your crushed peaches and mix gently until incorporated.
3. In an ice cream storage container, or a 9×5 inch loaf pan, layer the ice cream and the brown sugar crumble. Cover and stick in the freezer for about 4-6 hour. 
4. Serve and enjoy!