Loaded Peach Cobbler Ice Cream – Easy, No-Churn Recipe
“Peach Cobbler Ice Cream: A quick and easy ice cream, without smoothies, loaded with fresh cinnamon peaches and pieces of buttery churro pie crust”Watch
me make this peach shoemaker ice cream from start to finish!
This week my KJ Pottery raw edge tableware finally arrived and I couldn’t wait to serve dinner on them.
I tried a new recipe for creamy Tuscan chicken pasta (yes, I’ll post that recipe!) and for dessert fresh peach shoemaker ice cream!
It.Was.Everything. I swear there’s something about eating in rustic handmade dishes that makes the food taste better.
Bring those peaches!!
I don’t make homemade ice cream very often, but this peach shoemaker ice cream barely arrived the next day and has already been ordered again. You’ll definitely see why because it’s packed with all the “good pieces.”
Grocery store ice cream never adds the right amount of the “good pieces.”
I’m talking about the sweet peaches simmered in butter, brown sugar and hot spices, and the homemade pieces of butter and cinnamon cake and sugar.
You get the experience of the peach shoemaker, in the form of ice cream!
This unbeaten peach shoemaker ice cream is the one on the shoulders of bees and, best of all, you don’t need an ice cream machine or smoothie! Let’s do it!
Homemade cake dough or shop shopped?
This dish comes alive when using the homemade crust of buttery churro cake included in this recipe. Even if you normally stink at making cake dough, try it! This one crumbles in ice cream, so don’t worry if it comes out ugly.
It tastes like butter and cinnamon cookies with the texture of a flaky cake crust! You’ll thank yourself for doing this extra step.
Of course, you can get a store-bought cake crust if you want. You’ll only need about half of one, just make sure you pick a really good one that really tastes.
Peaches for Peach Shoemaker’s Ice Cream
Of course, fresh sweet peaches make the best peach shoemaker’s ice cream. However, if the peaches are out of season or you just can’t have luck with a sweet and juicy fresh peach, opt for the diced peaches in the small plastic cups. Yes, those, just make sure you drain them well.
Get the type that
is 100% fruit juice and not the type with corn syrup juice
You can also use canned or frozen, but I have found that these can be very sour at times and the canned variety can leave a slight aftertaste.
How to make peach shoemaker’s ice cream
- fresh peaches, cut into 1/2-inch cubes (see note)
- light brown
sugar unsalted butter STANDING BARK
- All-purpose flour
- Cold salt Unsalted
- ice cream melted
butter ice water
- whipped cream thick condensed
- vanilla extract
- make the cake crust pieces, add the flour, sugar and salt to a large bowl
- Cut into butter and butter until crumbling
- Add the cold water
- on a floured surface and knead until a soft ball of dough remains.
- Flatten the dough on a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.
- While the dough cools, start with the peach mixture by peeling and dicing the peaches into 1/4-1/2 sized pieces.
- Melt the butter in a saucepan and then add peaches, brown sugar, granulated sugar, cinnamon and nutmeg.
- Cook over medium heat while stirring until the peaches are easily crushed and the syrup has thickened.
- Crush half of the peaches and leave the other half in pieces.
- Remove from heat and let cool completely. (I put it in the fridge to speed this up. You don’t want to add hot peaches to the ice cream mix)
- Preheat the oven to 350 F
- When the cake crust has cooled, roll it on a floured surface until it is about 1/8 inch thick
- Brush with melted butter and then sprinkle generously with cinnamon sugar. * Press the cinnamon sugar into the dough. Fold the dough in half and repeat. Finally, press the dough once more and repeat. (This way you have cinnamon sugar all over the dough and on top)
- Using a pizza cutter or knife, cut the dough into small 1-inch squares. (This doesn’t have to be perfect)
- Place the dough pieces on a baking sheet lined with parchment paper and bake for 15-20 minutes. (may need more or less time)
- Remove from oven and let cool. Crush into pieces. Reserve.
- To make the ice cream, add cold, thick whipped cream in a large bowl.
- Using a blender, mix until the whipped cream becomes fluffy and may contain stiff spikes.
- Add sweetened condensed milk until completely mixed.
- Add cinnamon, nutmeg and vanilla extract.
- (reserving about 1/4 cup of the peach pieces to sprinkle on top) Add 1 cup of the
- mixture, reserving the rest for
- Pour the ice cream into a 5×10 bread pan
- Sprinkle the remaining peaches and pieces of cake crust on top.
- Cover with plastic foil or wrap. Freeze for 4 hours or overnight.
until a dough forms. Place the dough
Add the mashed peaches and peach pieces
crushed cake pieces into the ice cream
Can I use heavy cream
instead of heavy whipped cream? Use only thick whipped cream for this recipe.
Can I replace the cake crust with cookies? Yes, you can. My favorite cookie replacement is Favorite Day Cinnamon Churro cookies (from Target).
Will my peaches sink to the bottom? It is important to cut the small peach pieces so that they remain suspended in the thick ice cream mixture. This will ensure layers of pieces of peach rind and cake at all times.
Can I add peach flavor to the vanilla ice cream base? I would go with a pure peach extract if you want to impart a more natural peach flavor to ice cream. A little goes a long way and can be very strong, so go calmly.
What sauce can I add on top when serving? You’ll find that this peach shoemaker ice cream doesn’t need sauce at all! However, if you prefer, a caramel sauce or butter and rum sauce would complement it well.