Peach Cobbler with Buttermilk Ice Cream


Who doesn't love a fresh peach cobbler to cap off a summer cookout? It's easy, fruity, and a total crowd pleaser. To make this summer staple even better, here's how to cobble together a tangy homemade buttermilk ice cream to go with it!

Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Additional Time:
8 hrs 50 mins
Total Time:
10 hrs 30 mins
1 9x13-inch cobbler


Ice Cream:

  • 12 large egg yolks

  • 1 ¼ cups white sugar

  • 2 cups heavy whipping cream

  • 2 cups buttermilk

  • 1 ½ teaspoons vanilla bean paste

  • ½ teaspoon salt


  • 2 pounds fresh peaches

  • 1 cup white sugar, divided

  • ½ cup unsalted butter

  • 1 cup self-rising flour

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 cup half-and-half

  • 1 teaspoon vanilla extract

  • ¼ teaspoon almond extract


  1. Whisk egg yolks and 1/4 cup sugar in a large bowl. Stir cream and remaining sugar together in a saucepan over low heat; bring to a simmer, about 12 minutes. Remove from heat. Slowly pour cream mixture into egg yolk mixture, whisking constantly.

  2. Return mixture to the saucepan; cook over low heat, whisking constantly, until thickened and bubbly. Strain mixture through a fine-mesh sieve into a bowl, then whisk in buttermilk, vanilla, and salt. Let cool completely, at least 30 minutes. Chill at least 4 hours or up to overnight.

  3. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

  4. Preheat the oven to 350 degrees F (175 degrees C) for the cobbler.

  5. Wash the fuzz off of the peaches and cut into wedges. Toss peach wedges with 1/2 cup sugar.

  6. Place butter in the bottom of a 9x13-inch casserole dish and melt it in the oven, 5 to 8 minutes.

  7. Meanwhile, mix together flour, remaining 1/2 cup sugar, salt, and cinnamon. Stir in half-and-half, vanilla, and almond extract to form a loose batter; pour into baking dish over melted butter. Do not stir. Spoon peaches evenly over batter, without stirring.

  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean and peaches are tender, 45 to 50 minutes. Serve warm with ice cream.

Cook's Notes:

Substitute vanilla extract for the vanilla paste if desired.

You can use whipping cream instead of heavy cream and light cream instead of half-and-half.

Nutrition Facts (per serving)

501 Calories
30g Fat
54g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 501
% Daily Value *
Total Fat 30g 38%
Saturated Fat 17g 87%
Cholesterol 289mg 96%
Sodium 501mg 22%
Total Carbohydrate 54g 20%
Dietary Fiber 0g 1%
Total Sugars 43g
Protein 7g
Vitamin C 25mg 126%
Calcium 163mg 13%
Iron 1mg 6%
Potassium 172mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.