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loaf pan with peach ice cream scooped from it
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Peach Cobbler Ice Cream

Peach cobbler ice cream is made for summer. Ripe peaches, cinnamon, and a buttery graham cracker topping. So delicious and easy to make!
Course Dessert
Cuisine American
Keyword georgia peaches, no churn, peach cobbler, peach ice cream
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Servings 8
Calories 275kcal


  • ice cream maker


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


  • 4 graham crackers
  • 2 Tbsp. melted butter
  • 2 Tbsp. sugar


  • 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 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.



Calories: 275kcal