Peach Cobbler Ice Cream – No-Churn (GF)

Peach ice cream, is there anything more perfect for a summer treat? This no-churn Peach Cobbler Ice Cream is rich and creamy with tons of peach flavor, this is the simplest ice cream to make – it is no-churn so you don’t even need an ice cream maker! And because it is made with peach preserves or jam, you can make it all year long!

No-Churn ice cream is incredibly easy to make. It uses sweetened condensed milk instead of sugar. On hot days it is even better because you don’t need to turn on the stove – everything you need is chilled!

You do need some equipment to make it, you can use a stand mixer or hand mixer. If you have strong arm, you can even make it by hand with a whisk! I used my stand mixer with the whisk attachment to whip the cream to stiff peaks and then to mix in the remaining ingredients. Super easy and fast!

Because this is not churned in the traditional method, it will not freeze as solid. Therefore, only scoop bowls when you are ready to enjoy it immediately.

The only thing that takes any real time is hands-off in the freezer. A minimum of 6 hours, or up to overnight. Just be sure to keep it covered, preferably with plastic wrap touching the surface to avoid it icing over.

If you can find them, use preserves rather than jam or jelly. The chunkiness of the peaches is wonderful in every bite! Jam works well for distributing the flavor of peaches throughout the ice cream.

Bourbon* and peaches go together so well, I love them both especially when joined. The bourbon is optional, especially if you are making this for kids. But it is one of my favorite additions to baked goods and savory recipes. In this case it adds a very subtle caramel note to the ice cream. The amount might seem like more than usual but remember that flavors are dimmed when foods are cold. You can replace it with more milk if you prefer.

Cinnamon is commonly found in peach cobbler so it is included here too. It is quite subtle, but if you don’t want to add it, just leave it out or replace it with another spice you like such as nutmeg, allspice, or cardamom.

The recipe calls for shortbread cookie stirred into the ice cream to mimic the dough in a peach cobbler. I couldn’t find GF shortbread and didn’t have time to make any, so I used GF vanilla wafers instead. They taste great and worked in a pinch!

If you wanted to, you could add some melted and cooled white chocolate to the whipped cream mixture before adding the rest of the ingredients and cut back slightly on the sweetened condensed milk. It would be lovely!

When recipes have just a few ingredients, use the best quality you can afford because each has a much more dominant presence in the final dish.

You can use the same recipe and make it any flavor you like by changing the flavor of the preserves you use. How does blueberry or cherry sound? Maybe apricot or orange? So many to choose from!

While we still have hot weather for a while longer, I urge you to make this no-churn Peach Cobbler Ice Cream. It is such a lovely way to celebrate the flavors of summer! Rich, creamy, and so indulgent, it is a true treat for the whole family or party guests. And remember, you can make it all year long!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Peach Cobbler Ice Cream:

• Heavy cream, sweetened condensed milk, peach preserves or jam, whole milk, light corn syrup, bourbon (optional), cinnamon, salt, chopped shortbread cookies or vanilla wafers

 

PRO Tip:

The recipe calls for shortbread cookie dispersed in the ice cream to mimic the dough in a peach cobbler. I couldn’t find GF shortbread and didn’t have time to make any, so I used GF vanilla wafers instead. They taste great and worked in a pinch!

 

How to make Peach Cobbler Ice Cream:

1. Whip the cream with your mixer on high to soft peaks, scrape the sides and bottom of the bowl. Continue whisking until stiff peaks form. Add the condensed milk, peach preserves, milk, corn syrup, bourbon, cinnamon, and salt. Mix until thoroughly combined, scraping the sides and bottom again.
2. Pour the cream mixture into a loaf pan and gently stir in the chopped cookies. Press a piece of plastic wrap directly onto the surface of the cream and freeze until firm, at least 6 hours or overnight.
3. Scoop and serve with peach slices if desired. Store, covered, in the freezer.

 

PRO Tip:

If you can find them, use preserves rather than jam or jelly. The chunkiness of the peaches is wonderful in every bite! Jam works well for distributing the flavor of peaches throughout the ice cream.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Measuring cups with spouts (liquid cups)
• Stand mixer or hand mixer
• 8.5 by 4.5-inch (22 by 11 cm) loaf pan
• Ice cream scoop

 

Gluten-Free Tips:

* The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person, or if they have Celiac disease, you can also use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for.

** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

*** Be sure that the cookies you use are certified gluten-free. I used vanilla wafers from Kinnikinnick because I couldn’t find GF shortbread. They worked beautifully.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

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