Every time I turn on the radio, I feel like I hear that Justin Bieber song about peaches down in Georgia. Needless to say, I got peaches on the mind. Which is how we ended up on peach cobbler ice cream.
Peach cobbler is one of those desserts that I just adore. Even a bad peach cobbler isn't even that bad since you're still getting to eat peach cobbler.
I feel similarly about ice cream. It could be flavors I hate, but I'd still eat it. Bad ice cream is still ice cream, which is alright in my book.
When you combine the two, you're bound to get a good result.
Basic Ingredients for No-Churn Ice Cream
This recipe uses the same base as the lemon-lavender ice cream I recently posted. . For the base, you only need three ingredients:
- Heavy cream: While some might argue that you should get a high quality heavy cream since this recipe only requires three ingredients, I will say that I've bought store brand everything for this before, and it turned out delightful.
- Sweetened condensed milk: Pouring the condensed milk slowly into the heavy cream is really key. By allowing the heavy cream to already begin to develop air pockets, you're increasing your ice cream's chance of being soft and airy.
- Vanilla: While this recipe uses vanilla, you could use a variety of extracts to flavor this ice cream. In the past, I've used mint and folded in chocolate chips. Or, you could even do a bourbon or rum base and fold in a variety of spiced fruit.
Mimicking Peach Cobbler Flavor in Ice Cream
For something to be called peach cobbler ice cream, it has to actually taste like peach cobbler. The peach sauce swirled into the base is what really sells this ice cream. By simmering fresh peaches with the spices normally found in peach cobbler, you develop the flavor profile that everyone is already familiar with. While pound cake isn't the typical topping for cobbler, the sweet, cake mimics the traditional topping enough in taste to pass in an ice cream.
I hope y'all enjoy this twist on a classic Southern dessert.
With love and butter--Kristi
Peach Cobbler Ice Cream
- stand mixer
- metal loaf pan
- 2 large peaches peeled and diced
- 2 tablespoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 14 oz sweetened condensed milk
- 16 oz heavy cream
- 1 teaspoon vanilla
- 1 cup pound cake diced
- In a medium saucepan, combine ingredients for peach swirl over low heat. Stir and cook until peaches are reduced and juice has thickened. About 8-10 minutes. Set aside and let cool completely.
- In a stand mixer, add heavy cream. Using whisk attachment, beat cream on low until soft peaks begin to form. Slowly pour in sweetened condensed milk. Continue beating until peaks form again. Add in vanilla. Remove from stand mixer and fold in pound cake, leaving 1 tablespoon of pound cake to the side.
- Pour a third of cream mixture into a metal loaf pan. Swirl a third of the peach mixture on top. Continue to alternate until mixture is done. Using a skewer, place into layered mixture and swirl, creating a pattern with the peach swirl and ice cream base. Top with remaining pound cake. Cover with cellophane. Place in freezer for a minimum of 8 hours before serving.