Peach cobbler ice cream is MADE for summer. Ripe peaches, cinnamon, and a buttery graham cracker topping. So delicious and easy to make! Ice cream machine AND no churn recipes (both egg-less). This post contains an affiliate link to our favorite ice cream maker.
If you’re looking for the real deal you might like our peach cobbler recipe. Another ice cream recipe that uses the same graham cracker topping is our key lime ice cream. It’s one of my favorites!
Watch our step by step video!
Peach Cobbler Ice Cream
Fruit stands and u-pick farms are a weakness for me. This year I came home with a 25 pound box of Georgia peaches from the Peach Truck. The Peach Truck is a tour of semi-trucks that stop by dozens of cities in the summer. The peaches were so delicious and ready to eat and bake with within a day or 2 of sitting on the counter. Ruby and I agreed that peach ice cream was in order. We both loved the graham cracker crumb topping from our lime ice cream and felt it would be fitting for homemade peach ice cream—turning it into peach cobbler ice cream!
We received an older version of this ice cream maker as a wedding gift 19 years ago and it still works like a charm. It’s one of those things we wouldn’t have purchased as newlyweds, but were so glad to have. It’s been so fun making our own ice cream throughout the years. I highly recommend investing in one—you’ll love it! If you don’t have an ice cream machine I’ve included no-churn instructions too! Scroll to the bottom of the post for those.
Peach Ice Cream Ingredients
Peach Puree
- 4 ripe peaches
- 3/4 cup sugar
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla
- dash of cinnamon
Topping
- 4 graham crackers
- 2 Tbsp. melted butter
- 2 Tbsp. sugar
Optional
- extra diced peaches to add before freezing for a chunkier ice cream
HOW TO MAKE Peach Cobbler ICE CREAM WITH A GRAHAM CRACKER CRUST TOPPING
- Heat peaches and sugar in sauce pan. Bring to a boil then reduce heat to low and allow peaches to simmer 2-3 minute. Remove from heat.
- Pour into a blender and blend until smooth. Allow peach puree to cool to room temperature.
- While peaches are cooling, heat oven to 350 degrees. Crush graham crackers and mix in butter and sugar. Spread in an even layer on a baking sheet and cook 5-6 minutes, until graham cracker crumbs are toasted. Let crumbs cool.
- Mix heavy whipping cream, milk, vanilla and cinnamon in a bowl. Stir in peach puree.
- Pour mixture into ice cream machine and process according to manufacturer instructions.
- Stir in extra diced peaches towards the end of the churning process, if desired.
- Scoop mixture into a freezer-safe container. Sprinkle top with graham cracker crumbs.
- Enjoy right away for soft serve ice cream or freeze 3-4 hours for scoop-able ice cream.
No Churn Peach Cobbler Ice Cream
Puree
- 4 peaches, peeled and diced
- 3 Tbsp. sugar
Topping
- 4 graham crackers
- 2 Tbsp. melted butter
- 2 Tbsp. sugar
Ice Cream Base
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- dash of cinnamon
Optional
- extra diced peaches to add before freezing for a chunkier ice cream
- Heat peaches and sugar in sauce pan. Bring to a boil then reduce heat to low and allow peaches to simmer 2-3 minute. Remove from heat.
- Pour into a blender and blend until smooth. Allow peach puree to cool to room temperature.
- While peaches are cooling, heat oven to 350 degrees. Crush graham crackers and mix in butter and sugar. Spread in an even layer on a baking sheet and cook 5-6 minutes, until graham cracker crumbs are toasted. Let crumbs cool.
- Beat whipping cream with an electric mixer until stiff peaks form. Gently fold in condensed milk, vanilla, cinnamon and peach puree.
- Pour mixture into a freezer safe dish. Top with graham cracker crumbs and freeze 4 hours for soft serve and 6+ hours for scoop-able ice cream.
Note: If you’d like chunks in your ice cream, add 1/2 cup diced peaches to your ice cream base before pouring it into your freezer dish.
Peach Cobbler Ice Cream
Equipment
- ice cream maker
Ingredients
Peach Puree
- 4 ripe peaches
- 3/4 cup sugar
Ice Cream Base
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla
- dash of cinnamon
Topping
- 4 graham crackers
- 2 Tbsp. melted butter
- 2 Tbsp. sugar
Optional
- extra diced peaches to add before freezing for a chunkier ice cream
Instructions
- Heat peaches and sugar in sauce pan. Bring to a boil then reduce heat to low and allow peaches to simmer 2-3 minute. Remove from heat.
- Pour into a blender and blend until smooth. Allow peach puree to cool to room temperature.
- While peaches are cooling, heat oven to 350 degrees. Crush graham crackers and mix in melted butter and sugar. Spread in an even layer on a baking sheet and cook 6 minutes, until graham cracker crumbs are toasted. Let crumbs cool.
- Mix heavy whipping cream, milk, vanilla and cinnamon in a bowl. Stir in peach puree.
- Pour mixture into ice cream machine and process according to manufacturer instructions.
- Stir in extra diced peaches towards the end of the churning process, if desired.
- Scoop mixture into a freezer-safe container. Sprinkle top with graham cracker crumbs.
- Enjoy right away for soft serve ice cream or freeze 3-4 hours for scoop-able ice cream.
Nutrition
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