Peach Cobbler Ice Cream

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A creamy and rich ice cream with all the flavors of Peach Cobbler. This Peach Cobbler Ice Cream is a delicious summertime treat that is a perfect way to use fresh summer peaches.

Peach Cobbler Ice Cream


We have fresh peaches galore right now in South Carolina. I used about 4 peaches for this batch of ice cream. Two of them I left chopped and 2 of them I pureed. The pureed peaches give the ice cream a slight peach color, but if you want more of a peach color, you’ll have to use a little food coloring. (I didn’t use food coloring.)

Peach Cobbler Ice Cream


My favorite part of this Peach Cobbler Ice Cream is the pie crust pieces that are mixed in. The pie crust is sprinkled with brown sugar and cinnamon before it is baked and the little pieces in the ice cream not only give flavor, but also a nice texture contrast.

Peach Cobbler Ice Cream


You do need an ice cream maker for this recipe. I use the Cuisinart Ice Cream & Sorbet Maker. At about $50 , it is a really good investment if you love ice cream. I also use it to make my Banana Pudding Ice Cream.

Peach Cobbler Ice Cream


For an extra special treat, put some Peach Cobbler Ice Cream on some Peach Cobbler. Double Deliciousness!

Peach Cobbler Ice Cream


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Peach Cobbler Ice Cream

Peach Cobbler Ice Cream

Course: Dessert
Cuisine: Southern
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 396kcal
Author: Christin Mahrlig
A creamy and rich ice cream with all the flavors of Peach Cobbler. Fresh peaches and crumbled pie crust coated with cinnamon and brown sugar.
Print Recipe


  • 1 refrigerated pie crust
  • 1 tablespoon butter, melted
  • 1 tablespoon heaping brown sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups half-and-half
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 heaping cups chopped peaches


  • Preheat oven to 400 degrees. Unroll pie crust on a baking sheet and drizzle with butter. Sprinkle with 1 tablespoon brown sugar and cinnamon. Bake for 10 minutes. Cut into strips and let cool.
  • In a saucepan over medium-low heat, combine the half and half, brown sugar, white sugar, and salt. Stir until sugar dissolves, about 5 minutes.
  • Take saucepan off heat. Place eggs in a medium bowl. While whisking, gradually (to not curdle the eggs) add about half the sugar/half-and-half mixture to the eggs.
  • Pour egg mixture into saucepan with the half and half that remained in the saucepan.
  • Stir in cream.
  • Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
  • Take saucepan off heat and stir in vanilla extract and almond extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
  • Place 1 cup of peaches in food processor and process until smooth.
  • Add processed peaches and chopped peaches to cream mixture.
  • Pour into an ice cream maker and freeze according to manufacturers directions.
  • Just before turning ice cream maker off, add about 1/2 the pie crust pieces, crumbling them into the ice cream.
  • If ice cream is not thick enough for your liking, place in freezer for 1 hour.
  • Serve with remaining pie crust pieces.


Calories: 396kcal

More Peach Recipes

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Fried Peach Pies

Peach Bourbon Tres Leches

Peach Bourbon Tres Leches

Oatmeal Cookie Peach Cobbler

Oatmeal Cookie Peach Cobbler

Disclosure: This post contains affiliate links.

13 thoughts on “Peach Cobbler Ice Cream

  1. We loved this ice cream! It was so good! To anyone making this I suggest cutting up the peaches really small because after freezing, the peaches turn into ice cubes.

  2. I’m really sick of these people that post these recipes on Pintrest thinking they are another Paula Deen! Half the time they leave a step out (like this woman did) or they put the wrong measurement, etc. And you’re left with expensive wasted ingredients or a bad tasting recipe that you just throw out! Other than Christy Armabide ‘ s recipes I’m finished trusting these amatures!

    I followed the directions perfectly. At the end I still had the Cinnamon left to add. She left that part out! I added it when I added the vanilla’s. Big mistake! It made dark brown undesolved clumps in the mixture! I put it back on the heat thinking it would desolve but NO! I poured it through the sieve but they still came through back into the mixture! Then I tried pouring it through a paper towel. The paper towel was of such good quality nothing ran through it! Now I have wasted all of these ingredients and the flavor of the mixture isn’t that great. BEWARE!

    1. Sorry you didn’t like the recipe Susan. Even though you read the directions carefully, you must have missed the part in Step One where the cinnamon is added to the pie crust, NOT the ice cream mixture.

  4. This is the ice cream of my dreams! Adding the pie crust and chunky peach slices is such a great idea! I can’t get enough of peaches right now and love peach cobbler!

  5. OMG- Ice Cream Heaven!! I love that you married peach cobbler with ice cream- such a genius combination! And the actual pie crust swirled into this ice cream sounds absolutely AMAZING! You are right, peaches are sooo yummy right now- this is a great way to showcase that juicy, succulent fruit! Cheers, my dear!

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