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Creamy No-Churn Peach Cobbler Ice Cream

creamy no-churn peach cobbler ice cream - featured image
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A quick and easy no-churn ice cream recipe featuring fresh peaches, cinnamon-spiced crumble, and a creamy sweetened condensed milk base. Perfect for summer and requires no ice cream maker.

Ingredients

Scale
  • 3 cups fresh peaches, peeled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 14 ounces sweetened condensed milk (1 can)
  • 2 cups cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Peel and slice about 3 cups of ripe peaches. Toss them with 1/4 cup granulated sugar and 1 teaspoon cinnamon in a bowl. Let sit for 10 minutes to macerate and release their juices.
  2. In a separate bowl, combine 1/2 cup all-purpose flour, 1/3 cup brown sugar, a pinch of salt, and 2 tablespoons melted butter. Stir until the mixture resembles coarse crumbs.
  3. Spread the crumble evenly on a baking sheet lined with parchment paper. Toast in a preheated 350°F (175°C) oven for 10-12 minutes or until golden brown, stirring halfway through to prevent burning. Let cool completely.
  4. In a chilled mixing bowl, beat 2 cups cold heavy whipping cream with an electric mixer until soft peaks form (about 3-4 minutes).
  5. Gently fold 14 ounces sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream using a spatula, folding carefully to keep it light and airy.
  6. Drain any excess juice from peaches, then fold the peaches and cooled crumble topping gently into the cream mixture for even distribution without deflating.
  7. Transfer the mixture to a freezer-safe container, smooth the top, and cover with a lid or plastic wrap. Freeze for at least 6 hours or overnight until firm.
  8. Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving and optimal creaminess.

Notes

If fresh peaches aren’t available, frozen peaches can be used after thawing and draining excess juice. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use full-fat coconut cream and coconut condensed milk. Toasting the crumble adds caramelized flavor and crunch but can be skipped for a softer texture. Reserve some crumble to sprinkle on top before serving for extra crunch. Let ice cream soften 5-10 minutes before serving for best texture.

Nutrition

Keywords: no-churn ice cream, peach cobbler, homemade dessert, easy ice cream recipe, summer dessert, peach ice cream, cinnamon crumble

Find it online: https://fizzlefork.com/creamy-no-churn-peach-cobbler-ice-cream-recipe-easy-homemade-dessert/