Peach Cobbler Ice Cream

May God Bless America but while he’s at it..God Bless Peach Cobbler Ice Cream.

Happy almost 4th of July!

I know I’ve been MIA for the better half of June basically but July is going to be drastically different, I PROMISE.

July is NATIONAL ICE CREAM MONTH!!!How did I not know this was a thing?!

In honor of this glorious occasion, I have created a challenge for myself to celebrate.

THE CHALLENGE : 10 Ice Cream Recipes, 10 Tutorial Videos, 10 Posts… 0 Sleeping

THE TIME FRAME: July 1st – July 31st

THE REWARD: I have yet to decide this but am open to suggestions.

This would normally be a piece of cake for regular bloggers who make a living off primarily off their blogs (the dream)BUT, we all know that I have a full time job in addition to this puppy so everyone say a prayer for me and keep your fingers crossed.

Peach Cobbler Ice Cream is Recipe #1 for our National Ice Cream Month Challenge! And holy cow is it a good one.

Peach cobbler is one of the most classic American desserts out there and we magically transformed it into game-changing ice cream. We used all the ingredients you’d see in a traditional Peach Cobbler, broke down those juicy peaches on the stove top and blended that bad boy up.

Don’t skip the step that tells you to save some of the cooked peach mixture before blending! That little 1/2 cup or so will be added back into the ice cream once it’s churned and gives you these fresh bursts of seasoned peach chunks and its honestly the best part.

Also – don’t add cinnamon to any part of your ice cream base! Save it for the crumble! Cinnamon tends to be an attention hog and would take away from those soft peachy flavors we just worked so hard for. Having a sprinkle of cinnamon in the crumble pieces gives you that little cinnamon taste you’re looking for in each bite without it totally stealing the show.

In other random/personal news:

  1. I just visited my brother in DC for a few days. I absolutely ADORE the DC area mainly because I’m a museum junkie and all we did was go to museums and eat and that’s honestly the world’s best weekend to me.
  2. I got a Refractometer! It’s a scientific tool to measure the sugar levels in liquid which is essential for ice cream making and will make our (mainly ‘my’) lives SO much easier when creating recipes. Have I mentioned how freakin’ awesome science is because its totally underrated.
  3. I’ve been applying to Food Network! Feels weird to like..announce that? But I’ve been consistently submitting my general information, head shots and witty “hire me” monologues to them in hopes one day they just might check my stuff out and realize we were all meant to be. Gotta reach for that dream job, am I right?


Peach Cobbler Ice Cream

You’ll Need:

For the ice cream –

5 peaches: peeled, pitted, chopped

Juice from 1 whole lemon

1/4 cup brown sugar

1/2 cup granulated sugar

1 tsp. salt

1 tsp. vanilla extract

1/2 tsp. almond extract

2 cups heavy cream

For the crumble –

1/3 cup old fashion oats

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 tsp. salt

1/4 cup flour

2 tsp. cinnamon

1/4 cup butter

Lets Make It:

  1. Combine all ingredients for the ice cream, excluding the cream, in a medium pot and cook for 10 minutes or until sugar is dissolved and peaches are tender.
  2. Blend two cups of the cooked peach mixture, placing the remaining peach mixture in the refrigerator until later.
  3. Pour your blended peach mixture into the cream and place into the refrigerator until chilled.
  4. In the meantime, preheat your oven to 350 degrees and combine all crumble ingredients in a small bowl using your hands.
  5. Pour the crumble out on a sheet pan and bake for 5-10 minutes.
  6. The crumble will look slightly melty – scoop the hot crumble into a bowl and freeze until needed.
  7. Churn your now chilled ice cream base to manufacturer’s instructions. With few minutes left, pour in your leftover peach mixture, break apart your semi-frozen crumble into chunks and add those in as well.
  8. Freeze overnight and enjoy!

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