If you love peach pie, this peach crumble ice cream will knock your socks off.

With whole sauteed peaches and bits of crunchy cinnamon streusel this ice cream is part concentrated peach flavor, part silky ice cream, and part cookie all in one scoop.

Taste	Texture
Bright peaches with a hint of cinnamon in vanilla ice cream base	Crunchy, creamy

Active time	Total time	Yield	Difficulty
15 min	8 hrs 25 minutes	6 cups	Easy

peach ice cream in glass dish with peach slices on op of white and peach napkins

peach ice cream in loaf pan with ice cream scoop next to slices of peaches and dish of peach crumble ice cream

I’ve been dreaming about creating this ice cream for a while now. If you’ve lived in Colorado for any length of time, you know about the pure awesomeness that is a Palisade peach. While this year may not be a great year for the Western Slope because of a late freeze, you can still enjoy this lovely ice cream with the help of some frozen peaches.

peach ice cream in glass dish with peach slices on op of white and peach napkins with hand showing digging into ice cream, text overlay

Why you’ll want to celebrate peach season with peach crumble ice cream

peach ice cream in glass dish with peach slices on op of white and peach napkins with hand showing digging into ice cream

Big peach flavor: Here we concentrate down the peach flavor with a quick saute in butter. With big chunks of peaches in the ice cream and some blended into the cream, you get peach flavor in every single bite.
No-churn magic: You don’t need an ice cream machine here. There’s no waiting around to chill down a custard base or an ice cream canister. Once you have your components ready, you can mix and go and STILL get rich creamy ice cream that’ll rival anything you can buy. One perusal of my ice cream recipes, and you’ll understand why I’m obsessed with this technique!
Texture: Chunky peaches and crunchy baked streusel against the creamy ice cream makes this ice cream fun to eat. It’s almost like a homemade Blizzard but without the trash!
So very pretty: Peaches, like raspberries just make everything you add them too that much more lovely. This ice cream reminds me of the best smelling dual colored roses. Thinking of that makes me want to have a dish of this in a rose garden. That sounds so delightfully Anne of Green Gables-esque.

Peach Crumble Ice Cream ingredients

Peach ice cream base

Frozen peaches
Granulated sugar
Butter
Heavy cream
Vanilla paste
Sweetened condensed milk

Equipment

9×5 loaf pan
Blender (helpful, but you can skip it)
Stand or hand mixer with whip attachment

Cinnamon streusel crumble

All-purpose flour
Light brown sugar
Melted butter
Cinnamon

hand showing closeup of spoon of peach ice cream

How to make Peach Crumble Ice Cream

Make the streusel: Mix the flour, light brown sugar, cinnamon, and melted butter together in a bowl to form crumbs. Set this in the freezer while you chop the peaches.
Chill: Chill the beater and bowl you’ll be whipping your cream in. You can pop the cream in the freezer too.
Saute the peaches: Chop up the peaches into 1/2″ chunks, and then mix them with the sugar. Melt the butter in a skillet and saute the peaches just until the juices start to thicken. The peaches don’t need to be cooked, but thickening the juices will concentrate the peach flavor a bit and keep the ice cream from getting icy. Mix the peaches with the vanilla paste, and then set them aside to cool.
Bake the streusel: While the peaches are cooking, bake the cold streusel on a sheet tray (no need for parchment
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) in a 350 F oven for 8-10 minutes. The streusel will be golden brown. It might feel soft, but it will firm up as it cools.
Whip the cream: Blend about 1/3 cup of the peaches with a little bit of the heavy cream. Note that you can skip this step if you don’t have a blender–it just gives the ice cream a richer peach flavor. Whip the peachy cream and the rest of the cream in the chilled bowl with the chilled beater just until it holds its shape.
Assemble!: Drizzle the sweetened condensed milk over the cream along with the rest of the cooled peaches. Fold everything together until you have a consistent, light cream. Layer ice cream into the bottom of a loaf pan. Cover it with a generous sprinkling of streusel. Make two more layers of ice cream and streusel up to the top of the pan.
Freeze: Cover the ice cream with plastic wrap and freeze for at least 4 hours. After 4 hours, you’ll get close to soft-serve consistency. After 8 hours, you’ll have perfectly scoopable ice cream.

Peach Crumble Ice Cream

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Author: Elizabeth Farr
Total Time: 8 hours 25 minutes
Yield: 6 cups 1x

Print Recipe

Description

Take peach crisp and smash it up with vanilla ice cream and you get this lovely rich peach ice cream laced with crunchy bits of streusel topping. It’s like a pie and ice cream all in one.

Ingredients

Scale

Peach ice cream base

12 ounces frozen peaches (340 g)
1/4 cup granulated sugar (50 g)
2 Tablespoons butter (28 g)
2 cups heavy cream (473 mL)
1 tsp vanilla paste
14 oz can sweetened condensed milk (414 mL)

Cinnamon streusel topping

2/3 cup all-purpose flour (85 g)
1/3 cup light brown sugar (50 g)
3 tablespoons melted butter (36 g)
1/4 tsp ground cinnamon

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Instructions

Set out the peaches to thaw a little while you make the streusel.

Make the streusel

Mix the flour, brown sugar, and cinnamon in a small bowl. Pour over the melted butter and stir to create crumbs.
Set the bowl in the freezer while you prep the peaches.

Saute the peaches

Chop the peaches into 1/2″ chunks. It’s okay if the peaches are still a little frozen; actually, they will be easier to chop slightly frozen.
Mix the chopped peaches with 1/4 cup of sugar.
Melt 2 tablespoons of butter in a skillet.
Saute the peaches over medium low heat just until the juices start to thicken. The goal is to concentrate down the juices so that the ice cream isn’t watered down or icy after freezing. You should be able to let the peaches cook while you bake the streusel. Do not stir these too aggressively as they cook; a stir every once in a while is fine.
When the juices in the peaches are mostly reduced, set aside the peaches to cool, mixing them with the vanilla paste.
Set the bowl and whip attachment you’re using to whip the cream in the freezer along with the cream.

Bake the streusel

Bake the streusel in a 350 oven for 7-10 minutes on a small sheet tray, until the crumbs are light golden in color. If you have a toaster oven, it works perfect for such a small task.
Set the streusel aside to cool while you whip the cream. It will firm up as it cools.

Finish the ice cream

Whiz about 1/3 cup of the peaches with a little cream in a blender just until smooth.
Mix the peach cream, the rest of the whipping cream in your chilled bowl with the chilled beater. Whip the cream until it holds its shape.
Drizzle the sweetened condensed milk over the whipped cream along with the rest of the cooled peaches. Fold everything together just until you no longer see pale streaks of sweetened condensed milk.
Spoon a cup of ice cream into the bottom of a loaf pan. Generously sprinkle the ice cream with the cooled baked streusel topping. Make 2 more layers of ice cream and streusel to fill the pan, finishing the top with a thick layer of streusel.
Cover the ice cream with plastic wrap and then set the pan in the freezer to freeze until the ice cream is scoopable. You should get to soft serve consistency in about 4 hours and more like regular ice cream in 8 hours.
Serve the ice cream with fresh peach slices and a piece of good pie!