Peach Cobbler With Vanilla Ice Cream

Peach Cobbler with Vanilla Ice Cream: Fresh peaches, flaky crust, and creamy ice cream come together in this warm-weather dessert. Serve warm and indulge!

Get ready for a warm weather classic! This peach cobbler with vanilla ice cream is the ultimate summer treat. Fresh peaches, a buttery crust, and a scoop of creamy ice cream come together in perfect harmony, transporting you to a sunny afternoon spent with loved ones, surrounded by the sweetness of the season.

Ready Time

2 hrs

Yields

6 servings

Ingredients

  • for the cobbler crust:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • for the peach filling:
  • 3 cups sliced fresh peaches
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cut into small pieces
  • for the vanilla ice cream:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, baking powder, and salt.

Set aside.

In another bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually mix in the flour mixture until just combined, then stir in the milk until the dough comes together.

In a separate bowl, whisk together the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let it sit for about 15 minutes, until the peaches start to release their juice.

In a 9×13-inch baking dish, arrange the peach slices in a single layer.

Dot the top with the unsalted butter pieces. Roll out the cobbler crust dough on a floured surface to a size slightly larger than the baking dish.

Place the dough on top of the peaches, trimming the edges to fit.

Bake the cobbler for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10-15 minutes before serving.

To make the vanilla ice cream, combine the heavy cream, whole milk, granulated sugar, corn syrup, and kosher salt in a medium saucepan.

Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.

Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Scoop the warm cobbler into bowls and top with a scoop of freshly churned vanilla ice cream.

Serve immediately and relish!

Notes

Make sure to use fresh peaches for the best flavor and texture.

You can adjust the amount of sugar to your taste, but keep in mind that the peaches will release their juice during baking.

Don’t overmix the dough, or it might become tough.

If you don’t have an ice cream maker, you can also place the mixture in a 9×13 inch baking dish and freeze it for about 2 hours, stirring every 30 minutes until the desired consistency is reached.

For a crispy crust, make sure the butter is at room temperature and the dough is chilled before baking.

You can prepare the cobbler crust and peach filling ahead of time, but assemble and bake just before serving.

Nutrional Value

  • Calories: 540
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 76g
  • Dietary Fiber: 2g
  • Sugars: 46g
  • Protein: 6g
Peach Cobbler With Vanilla Ice Cream
Peach Cobbler With Vanilla Ice Cream

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

Your email address will not be published. Required fields are marked *