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Creamy No-Churn Peach Cobbler Ice Cream Recipe with Graham Cracker Ripple

no-churn peach cobbler ice cream - featured image
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A simple, no-churn homemade peach cobbler ice cream featuring cinnamon-spiced peaches and a buttery graham cracker ripple for a comforting summer dessert.

Ingredients

Scale
  • 3 cups peeled and sliced fresh peaches (about 4 medium peaches) or frozen peaches, thawed
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 2 cups (about 480 ml) cold heavy whipping cream
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 ½ cups graham crackers, crushed coarsely
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Peel and slice peaches into ½-inch thick slices.
  2. In a medium saucepan over medium heat, combine peaches, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook gently, stirring occasionally, until peaches soften and mixture thickens slightly, about 8-10 minutes.
  3. Transfer cooked peaches and juices to a bowl and let cool completely.
  4. Crush graham crackers coarsely and mix with melted butter. Set aside to firm up slightly in the fridge if desired.
  5. Whip cold heavy cream with an electric mixer or hand whisk until soft peaks form (3-5 minutes).
  6. In another bowl, mix sweetened condensed milk and vanilla extract.
  7. Gently fold condensed milk mixture into whipped cream until just combined. Then fold in cooled peaches, reserving a few spoonfuls for swirling.
  8. Spoon half the ice cream mixture into a freezer-safe container. Sprinkle half the graham cracker mixture over it, then add remaining ice cream. Drop reserved peaches on top in dollops and swirl gently with a knife. Finish with remaining graham cracker crumbs on top.
  9. Cover tightly and freeze for at least 6 hours or overnight until firm.
  10. Let ice cream sit at room temperature for a few minutes before scooping and serving.

Notes

Chill cream and bowl before whipping for best results. Do not overwhip cream to avoid turning it into butter. Cook peaches gently to keep them tender but not mushy. Layer graham crackers instead of mixing fully to maintain crunchy texture. Let ice cream freeze fully for best scoopability. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free sweetened condensed milk.

Nutrition

Keywords: no-churn ice cream, peach cobbler, homemade dessert, graham cracker ripple, easy summer dessert, cinnamon peach ice cream

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