Okay friends, I need to talk about peaches for a second because I am OBSESSED. Every single summer I go a little feral over them. The window is SO short, and the second they hit peak season I am eating them by the handful, sneaking them into everything, and generally trying to soak up every last bite before they disappear on me again. Peaches are one of the most underrated fruits out there, and I fully blame that tiny little window you get to enjoy them. So this summer my goal is to make as many peach recipes as I possibly can, and let me tell you, this one might be my favorite yet.
This Salted Caramel Peach Crisp Ice Cream is basically peach cobbler and salted caramel had the most beautiful summer baby. You get a rich, creamy cinnamon custard base, jammy homemade peach pie filling, buttery oat crumble for that CRUNCH, and ribbons of salted caramel woven all the way through. It tastes exactly like a warm peach crisp, except cold, scoopable, and honestly kind of dangerous to have in your freezer.
This is part of my “What’s the Scoop” series where I make a fun new seasonal ice cream every single week, and I am having the BEST time with it. If peach season is calling your name the way it is calling mine, drop everything and make this one.
P.S. Do yourself a favor and make the custard base the night before. Letting it chill overnight makes it SO much creamier, and it is 100% worth the wait.
Ingredients Needed
- Egg Yolks: These are the heart of a rich, custard style ice cream. The yolks give the base that luscious, velvety texture and gorgeous pale yellow color once whisked with the sugar. They also help everything thicken up beautifully when heated. Do not skip them, they are what make this taste like a true premium scoop.
- Light Brown Sugar: This sweetens the custard base while adding the tiniest hint of molasses warmth. That little bit of depth pairs so perfectly with the cinnamon and peaches. It dissolves right into the yolks for a smooth, silky base.
- Whole Milk: The base of the custard that keeps things creamy without being too heavy on its own. Heating it gently and slowly whisking it into the yolks is what creates that dreamy custard. Whole milk is a must here for the richest results.
- Vanilla Extract: A big pour of vanilla rounds everything out and makes the whole base taste warm and cozy. It plays so nicely with the cinnamon and caramel. Use the good stuff if you have it.
- Cinnamon: This is what gives the base that peach crisp warmth from the very first spoonful. It ties the peaches, caramel, and crumble all together. A little goes a long way and it makes the whole thing taste like fall in the best summery way.
- Heavy Cream: Added cold right before churning, this is what makes the ice cream ultra rich and scoopable. It brings that thick, creamy body you want in a homemade ice cream. Keeping it separate until the end helps the base freeze up perfectly.
- Peaches: The star of the show and the whole reason we are here. Peeled and diced, they cook down into a jammy, syrupy filling that tastes just like peach pie. Use ripe, in season peaches for the best flavor.
- Butter: Used in both the peach filling and the crumble, butter adds richness and helps everything caramelize. In the filling it creates that glossy, luscious sauce, and in the crumble it makes those crunchy golden clusters. Never skip the butter.
- Old Fashioned Oats: These are the backbone of the crumble and give it that hearty, crispy crunch. They toast up in the oven into perfect little crispy bits. They add the crisp part of the peach crisp and the texture is everything.
- Flour: Just a little flour helps the crumble hold together and form those craveable clusters. It gives structure so you get real crunch instead of loose oats. It balances out the butter and sugar perfectly.
- Salted Caramel: These ribbons running through the ice cream are pure heaven. You can use store bought, but I have a really good homemade salted caramel recipe on my website that I am absolutely OBSESSED with. That little hit of salty sweet caramel takes this over the top.
Substitutions and Modifications
- No ice cream machine? You can use a no churn method, though the texture will be a bit different
- Swap the old fashioned oats for quick oats in a pinch, just know the crumble will be a little less hearty
- Use gluten free flour and certified gluten free oats to make the crumble gluten free
- Frozen peaches work if fresh are out of season, just thaw and drain them first
- Feel free to use your favorite store bought salted caramel to save time
Why You’ll Love This Recipe
- It tastes exactly like a warm peach crisp but in creamy, scoopable ice cream form
- Those salted caramel ribbons and crunchy oat crumble in every bite are pure MAGIC
- It is the perfect way to celebrate peak peach season while it lasts
Equipment Needed
- Ice cream machine
- Two saucepans
- Whisk
- Instant read thermometer
- Small mixing bowl
- Baking sheet
- Two pint containers
Salted Caramel Peach Crisp Ice Cream (Easy Homemade Recipe)
Ingredients
For the custard base:
- 4 egg yolks
- ½ cup light brown sugar
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup heavy cream added before churning
For the peach pie filling:
- 3 peaches peeled and diced
- 2 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
For the crumble:
- 3 tablespoons melted butter
- ¼ cup old fashioned oats
- ¼ cup flour
- ½ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
To layer:
- â…› cup salted caramel store bought or homemade
Instructions
- In a saucepan, combine the egg yolks and brown sugar. In a separate saucepan, heat the whole milk until it is just barely simmering.
- Whisk the egg yolks and sugar together until fully combined and pale in color.
- Slowly whisk the warm milk into the egg mixture. Add the cinnamon, vanilla, and 1/2 teaspoon of salt.
- Return the mixture to the heat and bring it up to 165 degrees Fahrenheit, then remove from the heat. Do not whisk during this time, just let it come up to temperature and pull it off.
- Transfer the base to the fridge and chill until it reaches 65 degrees, or ideally overnight. Chilling overnight makes the custard so much creamier and it is 100% worth it.
- To make the peach pie filling, add the butter, brown sugar, cinnamon, and diced peaches to a saucepan. Stir and let simmer for about 15 minutes until thickened and jammy. Set aside to cool.
- For the crumble, preheat your oven to 350 degrees. Combine the melted butter, brown sugar, oats, flour, cinnamon, and 1/4 teaspoon of salt until crumbly.
- Spread the crumble on a baking sheet and bake at 350 for 10 minutes. Let cool completely so it stays crunchy.
- Stir the cold heavy cream into your chilled custard base, then pour it into your ice cream machine and churn for about 20 minutes.
- During the last minute or two of churning, add the peach pie filling and let it churn in fully.
- Time to layer it up. This makes two pints, so add about 1/3 of the ice cream to your container, then a layer of crumble, then a drizzle of salted caramel. Repeat this three times until everything is layered in.
- Let the ice cream firm up in the freezer for an hour or two until it reaches your desired consistency. If you love a softer serve texture, you can dig in right when it is done churning.
Storage Instructions
- Counter: Ice cream should not sit out at room temperature. Let it sit out for just 5 to 10 minutes before scooping to soften, then return it to the freezer right away.
- Fridge: This is not meant to be stored in the fridge, but you can let it soften in the fridge for about 15 minutes before serving for the perfect scoop.
- Freezer: Store in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment against the surface to help prevent ice crystals.
Tips and Tricks
- Chill your custard base overnight for the creamiest, dreamiest texture, do not rush this step
- Make sure your crumble is fully cooled before layering so it stays nice and crunchy in the ice cream
- Use ripe, in season peaches for the most flavor packed filling
- Do not whisk the base as it comes up to 165 degrees, just let it heat gently to avoid scrambling the yolks
Frequently Asked Questions
Do I need an ice cream machine for this recipe?
An ice cream machine gives you the best creamy, scoopable texture. If you do not have one, you can try a no churn method, but the texture will be a little different.
Can I use store bought salted caramel?
Absolutely. Store bought works great, but I have a homemade salted caramel recipe on my website that I am truly obsessed with if you want to make it from scratch.
Why do I chill the base overnight?
Chilling the custard base overnight lets it fully set and results in a much creamier, richer ice cream. It is the secret to that premium texture.
Can I use frozen peaches?
Yes, if fresh peaches are not in season you can use frozen. Just thaw them and drain off any extra liquid before making the filling.
Why should I not whisk the base while heating?
Whisking while the base comes up to 165 degrees can cause it to cook unevenly. Letting it heat gently and undisturbed gives you the smoothest custard.
How long does this ice cream last?
Stored in an airtight container in the freezer, it will keep for up to 2 weeks, though I doubt it will last that long.
Do you LOVE Peaches Like I do?? Check out MORE of my Favs:
Salted Caramel Peach Crumble BunsÂ
Let’s Be Friends
If you make this Salted Caramel Peach Crisp Ice Cream, I would LOVE to see it. Tag me @munchiesbymallory on Instagram and TikTok so I can see your gorgeous scoops. And let me know if you want to see more peach recipes or more from my What’s the Scoop series, because I am having the best time making a fun new seasonal ice cream every single week this summer. Happy churning friends!
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