Crunchy Peach Cobbler Ice Cream

We have been dying to make a fruit-flavored ice cream, but most of them require puréed fruit and we don’t have a blender. Also, our options are slightly limited by Jay’s strong hate for any type of berry. (I know, it’s really weird, right?) We opted for Vanilla Bean Ice Cream with a Peach Compote and a Crunchy Oats for the cobbler part. We tested 2 types of crunchy oats, that Jay completely made up the recipe for. The base is also the same as the most of Jeni’s Ice Creams with the addition of a vanilla bean.

Crunchy Peach Cobbler Ice Cream

For this recipe you will need :

Vanilla Ice Cream Base

2cups whole milk

1T + 1tsp cornstarch

3T cream cheese (softened)

1/8tsp fine sea salt

1 1/4cups heavy cream

2/3cup granulated sugar

2T light corn syrup

1 vanilla bean

Peach Compote Swirl

4 small peaches

1/4cup granulated sugar

Crunchy faux Cobbler #1 (we’ve been referring to this one as buttery cobbler)

1/4cup oats

1T butter

2tsps brown sugar

pinch cinnamon

Crunch faux Cobber #2 (and we call this one crunchy cobbler)

1/4cup oats

1T brown sugar

pinch cinnamon

pinch salt

Peach Compote Swirl


To make the Peach component of our Crunchy Peach Cobbler Ice Cream, we peeled, seeded, and chopped 4 ripe peaches into bite size pieces. They will shrink when you cook them, so you can chop them larger than you’d like the end result. The 4 peaches yielded about 2 cups of chopped peaches if you’re unsure of how much to use.

cooking peaches

Next, we added the peaches, along with 1/4cup of granulated sugar into a pot. We didn’t add any liquid, because he peaches have enough juices to create a kind of sauce for the Peach Compote Swirl.


We cooked the peaches until the sugar was dissolved, and the juice started to thicken. You’ll notice when stirring them that the juice doesn’t immediately cover the bottom of the pan. They are done! You can now transfer the Peach Compote Swirl into a small container to let them cool, you don’t want to add hot peaches to cold ice cream, or it will just melt your efforts.

Crunchy faux Cobbler #1

toasted oats

First we melted the 1T of butter in a small pan, then added 1/4cup of oats, and sautéed the oats for about 30 seconds over medium heat. Then we added the 2tsps of brown sugar and a pinch of cinnamon. We cooked the mixture just a few seconds more to melt the sugar and coat the oats. You can burn this mixture really easily (we learned this the smelly way).

Crunch faux Cobbler #2

crunchy #2

For this mixture, we didn’t get a picture of the cooking process, because it happened a lot faster than we anticipated. Jay added the 1T of brown sugar in the pan, and melted it, cooking just until it started to smoke. He lifted the pan off of the heat so as not to burn the sugar. Then added the 1/4cup of oats, pinch of cinnamon, and a pinch of salt. These oats came together really quickly, and immediately hardened. Jay had to break up the pieces with his hands. This one is definitely going to be the crunchiest!

Vanilla Ice Cream

1. Prep – Combine 1T + 1tsp cornstarch mixed with 2T milk


2. Prep – Mix together 3T cream cheese + 1/8tsp fine sea salt until smooth

cream cheese
cooking vanilla ice cream base

3. Cook – Combine 2cups minus 2T whole milk, 1 1/4cups heavy cream, 2/3cup granulated sugar, 2T light corn syrup, and the seeds and pod of 1 vanilla bean. Bring to a rolling boil over medium-high heat, boil for 4 minutes.

4. After boiling REMOVE from heat & add constarch/milk mixture.

Once combined put back on heat & cook for additional 1 minute.

5. Whisk together the cream cheese and the hot milk mixture until smooth.

6. Carefully pour the mixture into a gallon size Ziploc bag and cool in an ice bath for 30 minutes.

7. Remove the vanilla bean. Turn your ice cream maker on, then pour in the cooled mixture. Freeze for 20 minutes.

yummy layers!

8. Layer the Crunchy Cobbler, Peach Compote swirl, and Vanilla Ice Cream in pint-sized containers.

Ice cream w/ Crunchy Cobbler #1

The Vanilla Ice Cream is one of the best we’ve made so far. It froze very firm in the ice cream maker, and because we were layering peaches and cobbler into the ice cream we had a little extra to try.

It has a very good, pure flavor. You can taste the milk, the vanilla, and the sweetness brings it all together. We can’t wait to try the end result: Crunchy Peach Cobbler Ice Cream.

Ice cream with Crunchy Cobbler #2

We are excited to report which batch of cobbler holds up best and has the most crunch in the ice cream!

Updated – we tasted both options and took a vote! While both #1 and #2 gave the good oat flavor we were looking for, the caramelized sugar on #2 gave the oats a shield from the ice cream and stayed SUPER crisp. The peach cobbler with vanilla ice cream was a great combination!

The Vanilla Ice Cream recipe is from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011.

6 thoughts on “Crunchy Peach Cobbler Ice Cream

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