Peach Cobbler Ice Cream
Print Pin
5 from 1 vote

Peach Cobbler Ice Cream

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.
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


  • 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