Peach Cobbler Ice Cream

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Peach Cobbler Ice Cream - get the recipe at

Peach Cobbler Ice Cream just might be my ice cream masterpiece for this year. Creamy vanilla ice cream filled with chunks of peach cobbler turned out to be everything I’d imagined. With chunks of cinnamon crust and syrupy peaches in every bite, this ice cream is irresistible.

There’s nothing complicated about it, just make the cobbler, break it up, and stir it into vanilla ice cream. (It really is that simple, I promise.) I made an Apple Crisp Ice Cream last year that is truly amazing. So, when a friend suggested Peach Cobbler Ice Cream, I knew it had to happen.

I made the peach cobbler the night before and place it in the refrigerator. The next day, I chopped it up. (and as much as I love peach cobbler, that wasn’t easy, but it was worth it!) I started a batch of our favorite vanilla ice cream churning and then stirred in almost the entire cobbler when it finished.

I loved the soft-serve style ice cream with the chunks of peach cobbler in it. And even more than that, I loved the firmer frozen ice cream with the chunks of cinnamon crust and syrupy peaches. I have been a huge fan of peach cobbler for as long as I can remember and this ice cream is everything I love about cobbler in a scoopable dish of ice cream.

Whether you make your cobbler with fresh or frozen peaches, this is an ice cream that you need in your life. So, with the very last of our season’s peaches, I’ll be making one more batch of this ice cream next week. And I can pretty much guarantee I’ll be making a cobbler with frozen peaches later this year, just so I can make this ice cream again!


Peach Cobbler Ice Cream, with chunks of cinnamon crust and syrupy peaches in every bite! get the recipe at

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Peach Cobbler Ice Cream

5 from 1 vote
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Servings: 6 -7 servings


  • 1 3/4 cup heavy cream
  • 1 1/4 cup milk
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 1/8 teaspoon fine sea salt
  • 1 recipe Southern Peach Cobbler baked and chilled overnight in the refrigerator


  • Whisk together the cream, milk, vanilla, sugar, and salt. Pour into your ice cream maker and freeze according to the manufacturer's directions. While the ice cream is churning, use a large spatula to slice and transfer about 2/3 of the cold cobbler to a cutting board. Roughly chop the cobbler until all the pieces are bite-size. You'll need about 3 1/2 cups worth of bite-size chunks of peach cobbler.
  • When the ice cream has finished churning, transfer it to a large air-tight container. Add the chunks of peach cobbler and stir gently to distribute. Cover with lid and freeze until firm. Enjoy!


After a few hours in the refrigerator, this ice cream will be very firm. For best results, let it warm on the counter for 10-15 minutes before scooping.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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