No-Churn Peach Cobbler Ice Cream with Buttery Crumble

Make the Cobbler Crumble
0 Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
2 In a medium bowl, mix the flour, brown sugar, granulated sugar, salt, and cinnamon.
3 Stir in the melted butter and vanilla extract until the mixture forms small crumbs.
4 Spread the crumble evenly on the prepared baking sheet and bake for 12–15 minutes, until golden brown.
5 Remove from the oven and let the crumble cool completely, then break it into small crunchy pieces.
Make the Peach Compote
7 Add the peeled and diced peaches, brown sugar, lemon juice, cornstarch, and cinnamon to a small saucepan.
8 Cook over medium heat for about 5–7 minutes, stirring occasionally, until the peaches soften and the juices thicken slightly.
9 Remove from the heat and allow the mixture to cool completely.
Make the Vanilla Ice Cream Base
11 In a large mixing bowl, whip the cold heavy cream until soft peaks form.
12 Add the sweetened condensed milk, vanilla extract, and salt. Gently mix until smooth and fluffy. This creates your creamy vanilla ice cream base without needing an ice cream maker.
Assemble the Ice Cream
15 Spread about one-third of the ice cream base into a 9×5 loaf pan or similar freezer-safe container.
16 Spoon some of the peach compote over the ice cream base and sprinkle a portion of the cobbler crumble on top.
17 Repeat layering the ice cream base, peach compote, and crumble until all the components are used.
18 Use a knife or spatula to gently swirl the layers slightly, being careful not to overmix so the peach ribbons remain visible.
19 Cover the pan tightly and freeze for at least 6 hours or overnight, until firm.