Peach Cobbler Ice Cream 

This no-churn Peach Cobbler Ice Cream blends the warm, comforting flavors of cinnamon-spiced peaches with rich, creamy ice cream and buttery pie crust bits—all without an ice cream maker. It's an easy, fun way to enjoy the essence of peach cobbler during hot months. Simply simmer peaches in brown sugar and cinnamon, mix into a whipped sweet cream base, fold in crust pieces, then freeze. In just a few hours, you’ll have a dreamy, nostalgic dessert reminiscent of fresh-from-the-oven cobbler in frozen form.

Ingredients

• 1 cup heavy cream
  
  

• 1 (14 oz) can sweetened condensed milk
  
  

• 2 cups fresh or thawed peaches, peeled and chopped
  
  

• 2 Tbsp brown sugar
  
  

• ½ tsp ground cinnamon
  
  

• 1 tsp vanilla extract
  
  

• 1 cup broken pie crust or store-bought churro pie crust pieces
  
  

Directions

1. Cook peaches: In a skillet, combine peaches, brown sugar, and cinnamon. Cook over medium heat until peaches soften and mixture thickens (~5 min). Allow to cool slightly. 

2. Whip base: In a large bowl, whip heavy cream to soft peaks. Gently fold in condensed milk and vanilla until smooth and light.
   
   

3. Combine: Fold in the warm peach mixture (cooled) and pie crust pieces until evenly distributed.
   
   

4. Freeze: Transfer to a loaf pan or airtight container. Cover and freeze for at least 4 hours or until firm.
   
   

5. Serve: Scoop into bowls or cones; top with extra crust pieces or fresh peaches if desired.
   
   

Nutrients (per ~½ cup serving)

Estimated nutritional values include:

• Calories: ~260 kcal
  
  

• Fat: ~16 g
  
  

• Carbohydrates: ~25 g
  
  

• Protein: ~4 g