Cardamom Peach Cobbler No Churn Ice Cream
This Cardamom Peach Cobbler No-Churn Ice Cream takes everything you love about peach cobbler and transforms it into a creamy, frozen treat! Sweet peaches, warm spices, and a swirl of graham cracker crumble make this no-churn ice cream a dessert that tastes like summer comfort food in ice cream form.
Making ice cream at home is actually so easy to pull off, with no ice cream maker required! For this peach cobbler ice cream recipe, we start with caramelized peaches folded into a creamy based of whipped cream and condensed milk. Layer it in a loaf pan, top it off with graham cracker crumbs, and freeze! The result is a scoopable, dreamy dessert that’s perfect for hot afternoons, dinner parties, or simply when peach season is at its best. Once you try it, you’ll want to make no-churn ice cream all year long!
If you love no churn ice cream like me, definitely try my no churn sweet corn ice cream, too!
Why We Love This Peach Cobbler Ice Cream
- No ice cream maker needed! The no-churn method makes it possible for anyone to create creamy, luxurious ice cream at home with just a hand mixer and a loaf pan.
- Seasonal peach flavor. Caramelized peaches infuse the base with fruity sweetness that tastes like summer in every spoonful!
- Warm spice twist. A touch of cinnamon and cardamom takes this recipe from simple peach ice cream to something reminiscent of peach cobbler.
- Make-ahead friendly. You can prep it a day in advance, let it freeze overnight, and it’s ready to serve whenever you need it!
Ingredients You Need
- Peaches: Fresh peaches are best, though frozen can work in a pinch. They caramelize beautifully with sugar and butter.
- Sugar: Brings out the natural sweetness of the peaches while helping them caramelize.
- Butter: Adds richness and depth to the peach mixture.
- Cinnamon: Warm and cozy, cinnamon enhances the “cobbler” vibe.
- Cardamom: Earthy and slightly citrusy, it adds a unique, aromatic twist.
- Bourbon: Infuses warmth and complexity, but you can leave it out or replace it with vanilla extract if desired.
- Graham Crackers: Mimic the cobbler topping with sweet, crunchy texture.
- Heavy Whipping Cream: Whipped to stiff peaks for a fluffy, creamy base.
- Sweetened Condensed Milk: Sweetens and keeps the ice cream smooth by preventing ice crystals.
- Salt: Balances the sweetness and enhances the flavors.
Variations & Substitutions
- Prefer no alcohol? Skip the bourbon and add 1 teaspoon of vanilla extract for sweetness and depth without alcohol.
- Fruit: Nectarines, apricots, or plums can be swapped for peaches to create fun seasonal twists.
- Nuts: Chopped toasted pecans or almonds add crunch and pair beautifully with the warm spices.
- Spices: The cinnamon and cardamom give this ice cream a warm cozy flavor. However, you can skip them or only use cinnamon if you prefer.
How to Make Cardamom Peach Cobbler No Churn Ice Cream
- Caramelize the Peaches: Start by melting the butter in a sauté pan over medium heat. Add the sugar, diced peaches, cinnamon, and cardamom. Allow them to simmer for about 5 minutes, or until the peaches start to caramelize and become tender.
- Add the Bourbon: Pour in the bourbon and continue cooking for a few more minutes.
- Let it Cool: Once the peaches are beautifully caramelized, set the mixture aside to cool.
- Whip the Cream: In a large, cold bowl, beat the heavy cream until stiff peaks form.
- Add the Condensed Milk: Gently fold in the condensed milk.
- Create the Ice Cream Base: Pour the cream mixture into a loaf pan, ensuring it’s evenly spread. Spoon the caramelized peaches and crushed graham crackers into the whipped cream. Use a knife to gently swirl them around to evenly distribute them into the ice cream.
- Freeze: Cover the pan with a lid or plastic wrap and place it in the freezer. Allow it to set for at least 12 hours. This prolonged freezing time ensures a firm yet creamy texture.
- Serve: Once the ice cream has fully set, scoop it into bowls or cones.
Tips for Success
- Cool the peaches fully. If the peach mixture is too warm, it will melt the whipped cream and affect the ice cream’s texture.
- Don’t overmix! When folding the condensed milk into the whipped cream, use a gentle hand so you don’t deflate the mixture.
- Use ripe peaches. The juicier and sweeter they are, the better the flavor of your ice cream.
- Try to freeze overnight. Twelve hours gives the ice cream the best creamy-scoopable consistency.
Serving Suggestions
This homemade peach cobbler ice cream is super flavorful on its own, but it also pairs wonderfully with other desserts and toppings:
- With fresh peaches. Serve alongside slices of fresh peach for an extra fruity boost.
- With a dessert sauce. A drizzle of caramel or creme anglaise would be delicious on top!
- As a pie topping. Scoop onto a slice of warm peach pie, old-fashioned peach cobbler, or easy peach crisp for the ultimate dessert.
- In cones or bowls. For casual gatherings, serve in cones or chilled bowls topped with extra crushed graham crackers.
Frequently Asked Questions
How long does no churn peach cobbler ice cream last in the freezer?
It keeps well in the freezer for about 2–3 weeks when covered tightly. After that, ice crystals may form.
Why use condensed milk in no-churn ice cream?
It provides sweetness and prevents ice crystals, keeping the ice cream smooth and creamy without a machine!
Do I need fresh peaches, or can I use frozen peaches?
Fresh is best for caramelization, but frozen peaches (thawed and drained) work well too!
More Recipes to Try
- Summer Peach Cake
- Honey Dijon Peach & Blueberry Cobbler
- Key Lime Pie Tiramisu
- Apple Flambé
- Peach Melba
Cardamom Peach Cobbler No Churn Ice Cream
This Cardamom Peach Cobbler No-Churn Ice Cream takes everything you love about peach cobbler and transforms it into a creamy, frozen treat! Sweet peaches, warm spices, and a swirl of graham cracker crumble make this no-churn ice cream a dessert that tastes like summer comfort food in ice cream form.
Ingredients
- 2 peaches diced
- ¼ cup sugar
- ¼ stick butter 2 tbsp
- 1 tsp cinnamon
- ¼ tsp cardamom
- 2 oz bourbon
- 4 tbsp crushed graham crackers
- 2 cups heavy whipping cream
- ½ can 14oz condensed milk
- Pinch of salt
Instructions
- Caramelize the Peaches: Start by melting the butter in a sauté pan over medium heat. Add the sugar, diced peaches, cinnamon, and cardamom. Allow them to simmer for about 5 minutes, or until the peaches start to caramelize and become tender.
- Add the Bourbon: Pour in the bourbon and continue cooking for a few more minutes.
- Let it Cool: Once the peaches are beautifully caramelized, set the mixture aside to cool.
- Whip the Cream: In a large, cold bowl, beat the heavy cream until stiff peaks form.
- Add the Condensed Milk: Gently fold in the condensed milk.
- Create the Ice Cream Base: Pour the cream mixture into a loaf pan, ensuring it’s evenly spread. Spoon the caramelized peaches and crushed graham crackers into the whipped cream. Use a knife to gently swirl them around to evenly distribute them into the ice cream.
- Freeze: Cover the pan with a lid or plastic wrap and place it in the freezer. Allow it to set for at least 12 hours. This prolonged freezing time ensures a firm yet creamy texture.
- Serve: Once the ice cream has fully set, scoop it into bowls or cones.
Notes
It keeps well in the freezer for about 2–3 weeks when covered tightly. After that, ice crystals may form.
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