Peach Cobbler Ice Cream
The buttery smell of peaches, brown sugar, and cinnamon drifting from the slow cooker takes me straight back to Sunday suppers at my mother’s farmhouse table. We would spoon the warm fruit over…
Ingredients
- 5 cups ripe peaches, peeled, pitted, and sliced
- 1/3 cup packed light brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 cups cold heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1 cups cinnamon graham crackers, finely crushed
Instructions
- Place the sliced peaches, brown sugar, butter, cinnamon, and salt in a Slow Cooker. Stir gently, cover, and cook on low for 2 to 3 hours, until the peaches are tender and their juices have thickened slightly.
- Turn off the slow cooker and let the peaches cool uncovered for 30 minutes. Transfer them to a bowl, leaving excess liquid behind, and refrigerate until completely cold.
- Pour the cold heavy cream into a large chilled bowl and beat until soft, billowy peaks form. Take your time here; soft cream makes the finished ice cream smooth and light.
- Fold the sweetened condensed milk and vanilla into the whipped cream until no pale streaks remain. Be gentle so you do not knock all the air out.
- Fold in most of the chilled peaches and half of the crushed graham crackers. Spoon the mixture into a 9-by-5-inch loaf pan or freezer-safe container.
- Scatter the remaining peaches and graham cracker crumbs over the top, then cover tightly. Freeze for at least 6 hours, or overnight, until firm.
- Let the ice cream stand at room temperature for 10 minutes before scooping. Serve with a spoonful of the reserved peach juices if you saved them; that little shine is how we finished ours at the table.
Watch the Peach Cobbler Ice Cream cooking video
← Back to all recipes · View full recipe
← Back to 5StarCook home