Peach Cobbler Rum No-Churn Ice Cream
Peach cobbler rum no-churn ice cream combines spiced peaches, buttery pie crust crumbles, and a creamy coconut base for the ultimate summer dessert. Flavored with cinnamon, cardamom, and a splash of dark rum, this no-churn ice cream is rich, fruity, and refreshing without needing an ice cream maker. The layers of juicy peaches, golden crust, and creamy ice cream bring all the cozy cobbler flavors into a frozen treat. Perfect for summer parties, cookouts, or when you’re craving a boozy twist on peach cobbler. Check out Brandon on Instagram @brandongouveia for more recipe inspo!
Total Time
5 hr 25 min
5 hr 25 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
5 hr 25 min
5 hr 25 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 12 servings
Spiced Peaches:
- 2 tablespoons salted butter
- 5 large fresh peaches, unpeeled and diced
- ⅓ cup packed light brown sugar
- 1 tablespoon lemon zest plus 2 tablespoons juice (from 2 lemons)
- 1 tablespoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- 3 tablespoons dark rum
Pie Crust Crumble:
- 4 tablespoons melted salted butter
- 2 tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 refrigerated pie crust (from 1 [14.1-ounce] package)
Ice Cream Base:
- 3 (13½-ounce) cans coconut whipping cream (such as Nature’s Charm)s, chilled
- 1 (11¼-ounce) can coconut condensed milk
- ¼ cup dark rum
Additional Ingredients:
- waffle cone, for serving
Nutrition Info
- Calories 486
- Fat 42g
- Carbs 23g
- Fiber 0g
- Sugar 61g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Make the spiced peaches: Melt the butter in a skillet over medium heat. Add the peaches, brown sugar, lemon zest, lemon juice, vanilla bean paste, cinnamon, cardamom, salt, and nutmeg. Cook, stirring occasionally, for 5–6 minutes, until well combined.
- Add the rum, and stir until well combined. Reduce the heat to low, and simmer until the peaches soften and the syrup thickens slightly, 8–10 minutes. Remove from heat, and refrigerate until cooled, about 10 minutes.
- Make the pie crust crumble: Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together the melted butter, brown sugar, and cinnamon. Unroll the pie crust on a baking sheet, and brush all over with the butter mixture. Bake for 12–15 minutes, until golden brown and crisp. Let cool for 15 minutes. Break into bite-sized pieces.
- Make the ice cream base: In a large mixing bowl, beat the chilled coconut whipping cream with an electric mixer on high speed until fluffy, 3–5 minutes. Using a spatula, gently fold in the coconut condensed milk and rum until just combined.
- Reserve ½ cup of the chilled peach syrup, and set aside ½ cup of the spiced peaches. Fold the remaining 1 cup of peaches into the ice cream base.
- In a 9 x 5-inch loaf pan, layer the peach ice cream base (1½ cups per layer), a drizzle of the reserved syrup (¼ cup per layer), and pieces of pie crust crumble (⅓ cup per layer). Repeat the layers until the pan is full, about 3 layers total.
- Cover and freeze until the ice cream hardens, at least 4 or up to 8 hours.
- If freezing for 8 hours, let the ice cream stand at room temperature for 10 minutes to soften slightly. Scoop into waffle cones, and top with extra crust crumble and peach syrup,
- Enjoy!
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