Peach Cobbler Ice Cream

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This peach cobbler ice cream is a dream come true! Smooth, creamy vanilla ice cream swirled with peach compote, cobbler crumbs, and salted caramel. Celebrate peach season with this delicious treat inspired by my grandma’s southern peach cobbler. Once you try this homemade ice cream, you’ll never go back to store-bought!

Why You’ll Love This Peach Cobbler Ice Cream

  • Chunks of Peach Cobbler: Every bite has pieces of delicious cobbler.
  • Swirls of Salted Caramel: Adds a rich, salty-sweet flavor.
  • Super Creamy Texture: Smooth and indulgent.

Peach Cobbler Ice Cream

Prep Time 1 hour
Freeze Time 2 hours
Course Dessert


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 sugar
  • 2 teaspoons vanilla extract

For the Cobbler:

  • 6 tablespoons unsalted butter melted
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • teaspoon salt


For the Vanilla Ice Cream:

  • In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract.
  • Cover 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. Spray a 9×15 inch baking sheet with non-stick spray.
  • In a medium bowl, whisk together the melted butter, sugar, vanilla extract, and milk.
  • Add the flour, baking powder, and salt, and whisk until smooth.
  • Pour the batter onto the prepared baking sheet.
  • Bake for 13-15 minutes, then 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, resembling soft serve.
  • Transfer the churned ice cream to a large mixing bowl. Fold in ½ of the peach compote and ⅓ of the cobbler pieces using a rubber spatula.
  • Pour half of the ice cream mixture into a 9×9 inch pan. Drizzle with ¼ cup of salted caramel sauce and sprinkle with ½ of the remaining peach compote and another ⅓ of the cobbler pieces.
  • Add the remaining ice cream on top and repeat the layering with the rest of the compote and cobbler pieces. Reserve some cobbler pieces for serving, if desired.
  • Cover with plastic wrap and freeze until solid, about 2 hours.

To Serve:

  • Scoop the ice cream into bowls.
  • Top with extra cobbler pieces and a drizzle of salted caramel sauce.

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