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Cozy Peach Cobbler Sundae Recipe Easy Homemade Cinnamon Ice Cream Dessert

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A comforting dessert featuring warm peach cobbler topped with homemade cinnamon ice cream, perfect for late summer evenings.

Ingredients

Scale
  • 4 cups (600g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup (125g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/3 cup (80ml) milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) whole milk
  • 2 cups (480ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla bean or pure vanilla extract
  • 5 large egg yolks

Instructions

  1. Peel and slice about 4 cups (600g) of ripe peaches. Toss them gently with 1/2 cup (100g) granulated sugar, 1/4 cup (50g) brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, and 1 teaspoon ground cinnamon. Set aside.
  2. In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Cut in 1/2 cup (113g) cold, cubed unsalted butter until mixture resembles coarse crumbs. Stir in 1/3 cup (80ml) milk or buttermilk and 1 teaspoon vanilla extract until just combined.
  3. Pour the peach mixture into a greased 9×9-inch baking dish. Dollop the biscuit dough evenly over the peaches. Bake at 375°F (190°C) for 35–40 minutes until topping is golden brown and peaches are bubbly.
  4. For the cinnamon ice cream base, combine 1 cup (240ml) whole milk, 2 cups (480ml) heavy cream, 3/4 cup (150g) sugar, and 2 teaspoons ground cinnamon in a saucepan. Warm gently until sugar dissolves and mixture is hot but not boiling.
  5. Whisk 5 large egg yolks in a separate bowl. Slowly pour some warm milk mixture into yolks to temper, whisking constantly. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (5-7 minutes). Remove from heat, stir in 1 teaspoon vanilla extract, strain through fine mesh sieve, and chill at least 4 hours or overnight.
  6. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until thick and creamy. Freeze for at least 2 hours before serving.
  7. Serve warm peach cobbler topped with cinnamon ice cream immediately.

Notes

If topping browns too fast, tent loosely with foil halfway through baking. Let peach mixture sit 10 minutes before baking to meld flavors. For dairy-free, substitute coconut cream and almond milk and use dairy-free butter. For gluten-free, use gluten-free flour blend with xanthan gum. Peeling peaches is easier by blanching in boiling water for 30 seconds then plunging into ice water.

Nutrition

Keywords: peach cobbler, cinnamon ice cream, homemade dessert, summer dessert, easy cobbler, peach sundae, cinnamon dessert

Find it online: https://leilameals.com/cozy-peach-cobbler-sundae-recipe-easy-homemade-cinnamon-ice-cream-dessert/