Peach Cobbler with Homemade Cream Cheese Ice Cream

Ingredients

• 4 tbsp butter (for the filling)
• 6 peaches (medium, cored and cut into 1/4-inch slices)
• 0.5 cup light brown sugar (if peaches are very ripe, use 1/3 cup)
• 0.25 cup orange juice
• 0.5 tsp cornstarch
• 1 tsp vanilla extract (for the filling)
• salt (pinch, for the filling)
• 0.5 tsp ground cinnamon
• 0.75 cup flour
• 0.5 cup granulated sugar
• 1.5 tsp baking powder
• salt (pinch, for the cake)
• 0.5 cup milk
• 4 tbsp melted butter (for the cake)
• 0.5 tsp lemon zest
• 2 cup heavy whipping cream
• 1 can sweetened condensed milk (14 oz standard can)
• 4 oz cream cheese
• 4 oz mascarpone cheese
• 1 vanilla bean (or 1 tsp vanilla extract)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Core the peaches and cut them into 1/4-inch slices.

3. 3

   In a large pan, melt 4 tablespoons of butter over medium heat. Transfer the sliced peaches into the pan.

4. 4

   Add the light brown sugar and ground cinnamon to the peaches. Cook for 10-15 seconds while stirring to coat the fruit.

5. 5

   In a small bowl, whisk together the cornstarch and orange juice until the cornstarch is completely dissolved.

6. 6

   Add the cornstarch mixture to the peach sauce in the pan. Cook, gently stirring, for 1-2 minutes until the sauce thickens slightly.

7. 7

   Remove the pan from the heat and transfer the peach mixture into a 9x6-inch baking dish. Set aside.

8. 8

   In a medium bowl, whisk together the dry cake ingredients: flour, granulated sugar, lemon zest, baking powder, and a pinch of salt.

9. 9

   Add the milk, 4 tablespoons of melted butter, and vanilla extract to the dry ingredients. Mix until just combined; do not overmix.

10. 10

    Pour the batter over the peach mixture in the baking dish and spread it roughly to cover.

11. 11

    Bake for 40-50 minutes until the cake topping is golden brown.

12. 12

    While the cobbler bakes, prepare the ice cream: In a large bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese, mascarpone, sweetened condensed milk, and vanilla until smooth. Gently fold the whipped cream into the cheese mixture. Freeze until firm.

13. 13

    Let the cobbler cool for 15-20 minutes before serving. Serve warm with the homemade cream cheese ice cream.

Notes

The ice cream is a no-churn style. For the peaches, you can choose to peel them or leave the skins on based on preference; the author leaves them on, but a commenter suggested peeling for a smoother texture.

Nutrition per serving

• dessert
• peach cobbler
• summer
• baked
• fruit dessert
• ice cream
• comfort food