Southern Peach Cobbler with Creamy Buttermilk Ice Cream

Experience the sweet, juicy goodness of our Southern Peach Cobbler with Creamy Buttermilk Ice Cream. This vegetarian American classic features tender peaches enveloped in a buttery, golden crust, perfectly complemented by rich, homemade buttermilk ice cream. Ideal for summer gatherings, this recipe is gluten and dairy-friendly, making it a treat for everyone.

The warm, comforting flavors of cinnamon and peach create a mouthwatering dessert that pairs beautifully with a scoop of creamy ice cream, perfect for family dinners or special occasions.

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Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This Peach Cobbler with Buttermilk Ice Cream is a delightful summer dessert that combines juicy peaches with rich, creamy ice cream. The recipe, passed down through generations, is a perfect treat for any occasion, especially when peaches are in season.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 6 Large peaches, peeled
• 1 Cup granulated sugar
• 0.5 Teaspoons (tsp) ground cinnamon
• 1 Cup all-purpose flour
• 1 Cup milk
• 1 Teaspoon (tsp) baking powder
• 0.5 Cup unsalted butter, melted

• 2 Cups heavy cream
• 1 Cup buttermilk
• 0.75 Cup granulated sugar
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Prepare the Peaches: In a large bowl, combine the sliced peaches, 1 cup of sugar, and 0.5 teaspoon of cinnamon. Mix well and set aside to let the peaches release their juices.
2. Make the Batter: In another bowl, whisk together the flour, milk, and baking powder until smooth.
3. Assemble the Cobbler: Pour the melted butter into a 9x13-inch baking dish. Pour the batter over the butter, but do not stir. Spoon the peach mixture evenly over the batter.
4. Bake the Cobbler: Preheat the oven to 350°F (175°C). Bake the cobbler for 45-50 minutes, or until the top is golden brown and the batter has set.
5. Prepare the Ice Cream Base: In a saucepan, combine the heavy cream, buttermilk, and sugar. Heat over medium heat, stirring continuously, until the sugar dissolves and the mixture is almost simmering. Remove from heat and stir in the vanilla extract.
6. Chill the Ice Cream Base: Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer the ice cream to a container and freeze until firm.
8. Serve: Serve the warm peach cobbler with a scoop of the homemade buttermilk ice cream on top. Enjoy!