Never trust a skinny ice cream man.
So fun fact. I have what you call a “dessert shelf” in my stomach.
This basically means no matter how full I am from the meal I just ate, if ice cream becomes a dessert option, I IMMEDIATELY have enough room to eat that ice cream.
On top of always being able to enjoy ice cream no matter what the situation, I LOVE PEACH COBBLER.
If you have ever been t0 North/South Carolina you have probably stumbled upon a Cookout. This is the best fast food restaurant you have never heard of and you need to try it as soon as possible. They have the greatest milkshakes in the world, my favorite being their Peach Cobbler Milkshake.
All summer I have been waiting for the peaches in my area to become ripe just so I could re-create my favorite dessert with a new twist. This is where No Churn Peach Cobbler Ice Cream came into fruition.
How to make the peach cobbler “filling” of the ice cream:
For the “filling” portion of the recipe, it is incredible simple. You throw peaches, sugar & cinnamon into a pan and then simmer for 10 minutes until the peaches soften.
How to make the No Churn portion of the ice cream:
While there is still some “churning” involved with this peach cobbler ice cream it is not your typical churn. Essentially you make your own whipped cream by whipping your heavy cream until it becomes thick. Then you mix it with your condensed milk & vanilla combination and you a no churn cream!
There are TWO ways to enjoy this ice cream based on your preference:
- Place in freezer, allow to harden & enjoy like your typical frozen dessert
- My man loves soft ice cream (fro-yo is his jam) so he liked the ice cream best after it has been sitting in the refrigerator for 30 minutes. I will give him some credit, it was incredibly delicious this way & I never got a brain freeze so win, win!
However you enjoy it, this No Churn Peach Cobbler Ice Cream will not disappoint. It tastes like summer & winter combined into the most delicious treat you will ever try!
- 1 lb peaches
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3 graham crackers, crumbled
- hand mixer
- small pot
- medium bowl
- large bowl
- bread baking dish
Peel, slice & cut all peaches into small chunks.
Into smaller pot add cut peaches, sugar & ground cinnamon. Cook on stove on low heat for 8-10 minutes until peaches are soft. Once cooked place in fridge to cool.
Into medium bowl add condensed milk and vanilla extract. Stir the two together until combined. Set aside.
Into large bowl add whipping cream. Using hand mixer blend the cream on medium-high speed until it turns into thick whip cream.
Once whipped cream is created, transfer whipped cream into bowl with milk/vanilla mixture. Slowly fold the whipped cream in to combine.
Into rectangular bread dish, add a layer of vanilla whipped cream. Next add 1/3 crumbled graham crackers & peaches. Repeat the process 2 more times.
Once the ice cream is layered, place into freezer for 4-5 hours until set. After set, serve & enjoy!