Ice Cream
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Peach Cobbler Ice Cream–Day 25: Ice Cream Marathon

Next to red velvet cake, there is one other dessert that screams going home to Texas.

Peach cobbler.

In the early days of dating, my husband made a lot of meals when I was over at his house and I specifically remember the day peach cobbler came out of the oven.

To be honest, until I met Mike, I’d never made a cobbler before.  I remember reading the recipe and thinking, “Oh, this must be a mistake…the dough should go on the top–not the bottom.”

Shows what I know!

The recipe for peach cobbler is in the recipe binder my mother-in-law made, previously mentioned in my red velvet cake ice cream post.

I can’t tell you how many times I’ve sat and flipped through this binder.  If you’re like me and have a thing for cooking and tradition, copy down recipes for your family and pass them on.

I’m so glad my mother-in-law did!

It’s amazing how a few ingredients can make us feel like we’re miles away down south.

Peach Cobbler Ice Cream–Day 25: Ice Cream Marathon

1 Quart

Base adapted from Jeni's Splendid Ice Creams


  • 2 c. half & half
  • 2 tsp. cornstarch
  • 1 1/2 c. cream
  • 3/4 c. sugar
  • 1 tbsp. corn syrup
  • 1/2 tsp. vanilla
  • 1 oz. cream cheese, softened
  • 1 1/2 c. peach cobbler (recipe below)


  1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
  2. In a large saucepan combine the remaining half & half, cream, sugar, and corn syrup. Heat over medium heat until it simmers.
  3. Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
  4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  6. Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  7. Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  9. Transfer the ice cream to a mixing bowl and fold in the cobbler.
  10. Transfer to a container and freeze until firm.
  11. Warm up the remaining cobbler and serve the ice cream over the top.

Stephens Peach Cobbler


  • 1 1/2 c. sugar, divided
  • 1 c. flour
  • 2 tsp. baking soda
  • 1 tbsp. butter
  • 1/2 c. milk
  • 2 c. peaches (if using frozen peaches, reduce water below to 3/4 c.)
  • 1 c. water


  1. Mix 1/2 c. sugar, flour, baking soda, and butter. Slowly mix in the milk. Spread into a greased 8x8 pan.
  2. In a separate bowl, mix together the remaining cup of sugar, fruit, and water. Pour over the dough and bake at 350° for 40-50 minutes until the dough has risen to the top and the edges have browned.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


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