Peach Cobbler Ice Cream

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This peach cobbler ice cream is the best! Smooth and creamy vanilla ice cream is swirled with peach compote, cobbler crumb pieces, and salted caramel.

Peach season is the best time of year, and what better way to enjoy it than with this delicious peach ice cream? Inspired by my grandma’s southern peach cobbler, this homemade ice cream will make you forget all about store-bought.

Why You’ll Love This Peach Cobbler Ice Cream

  • Chunky Peach Cobbler: Packed with tasty cobbler pieces.
  • Salted Caramel Swirls: Delicious caramel mixed throughout.
  • Super Creamy: Perfectly smooth and creamy texture.

Peach Cobbler Ice Cream

Cook Time 1 hour
Freeze Time 2 hours
Course Dessert
Servings 10


  • #### For the Vanilla Ice Cream
  • – 2 ½ cups heavy cream
  • – 14 oz. sweetened condensed milk
  • – 2 tablespoons vanilla extract
  • – ½ cup salted caramel sauce for assembly and serving
  • #### For the Peach Compote
  • – 3 large peaches diced
  • – 6 tablespoons granulated white sugar
  • – 2 teaspoons vanilla extract
  • #### For the Cobbler
  • – 6 tablespoons unsalted butter melted
  • – ¾ cup granulated white sugar
  • – 2 teaspoons vanilla extract
  • – ¾ cup whole milk
  • – ¾ cup all-purpose flour
  • – 2 teaspoons baking powder
  • – ⅛ teaspoon salt


  • #### For the Vanilla Ice Cream
  • In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract.
  • Cover the mixture with plastic wrap and chill in the fridge for at least 2 hours or overnight.
  • #### For the Peach Compote
  • In a small pot over medium heat, combine the diced peaches, sugar, and vanilla extract.
  • Cook, stirring frequently, until the juices thicken, about 15-20 minutes.
  • Remove from heat and let cool completely.
  • #### For the Cobbler
  • Preheat the oven to 350°F and spray a 9×15 inch baking sheet with non-stick spray.
  • In a medium bowl, whisk together the melted butter, sugar, vanilla, and milk.
  • Add the flour, baking powder, and salt, whisking until smooth.
  • Pour the batter onto the greased baking sheet and bake for 13-15 minutes. Let cool completely.
  • Break the cobbler into small pieces and set aside.
  • #### Churn and Assemble the Ice Cream
  • Once the ice cream base is chilled, pour it into an ice cream maker and churn for 35-40 minutes until thick and frozen, like soft serve.
  • Transfer the churned ice cream to a large mixing bowl. Quickly fold in half of the peach compote and a third of the cobbler pieces with a rubber spatula.
  • Pour half of the ice cream into a 9×9 inch pan. Drizzle with ¼ cup of salted caramel sauce, and sprinkle with half of the remaining peach compote and a third of the cobbler pieces.
  • Add the remaining ice cream on top and repeat the layering. Reserve some cobbler pieces for serving, if desired.
  • Cover with plastic wrap and freeze until solid, about two hours.
  • #### Serving
  • – Serve the ice cream with extra cobbler pieces and a drizzle of salted caramel sauce.

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