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Crumble Peach Pie Ice Cream
Crumble Peach Pie Ice Cream
Prep Time
20 mins
Cook Time
35 mins
Freezing Time
4 hrs
Total Time
55 mins

This Crumble Peach Pie Ice Cream is smooth and ultra-creamy and LOADED with fresh, juicy summer peaches and crunchy, cinnamony crumbs! Make 1 1/2 quarts.

Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 653 kcal
Author: MaryAnn Dwyer
  • 3 cups half and half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 1/4 cup granulated sugar
  • 2 tsp. vanilla extract
  • 3 cups fresh peeled peach slices, smashed with a potato masher (small chunks are good)
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, firmly packed
  • 2 Tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • pinch of salt
  • 8 Tbsp. butter, melted and cooled
  1. Combine the half and half and heavy cream in medium saucepan. Heat over medium heat stirring occasionally. Bring the mixture to a simmer then remove from heat and set aside.
  2. Whisk the egg yolks in a medium bowl until light in color and smooth. Add the sugar slowly and whisk to combine. Add the cream mixture to the egg mixture in small amounts until you have included about half the mixture. Whisk in the remainder of the cream mixture and return to the saucepan over low heat. Cook, stirring often until mixture reaches 175 degrees. At this stage the mixture will be slightly thickened and will coat the back of a spoon. Remove from heat and divide evenly into two separate containers. Let cool on counter for 30 minutes. Stir one teaspoon vanilla into each container along with smashed peaches that have been divided evenly. Cover and place in refrigerator overnight.

  3. Pour into an ice cream maker and process according to the manufacturer's directions. (about 20-30 minutes depending on your machine) Add half of the crumb (or a bit less if you want to save some to sprinkle on top) during the last 5 minutes of mixing. Place mixture in a shallow airtight container and freeze for 3-4 hours for a firmer consistency. 

  4. Wash the ice cream attachment and refreeze. When frozen repeat with remaining custard and crumbs.

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon and salt. Stir in the butter with a fork until just crumbly. Spread mixture on a large baking sheet. Bake for 12-15 minutes. Remove from oven. Use a spatula to break up the crumbs into medium chunks. Let cool.

Nutrition Facts
Crumble Peach Pie Ice Cream
Amount Per Serving
Calories 653 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 290mg97%
Sodium 166mg7%
Potassium 303mg9%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 53g59%
Protein 8g16%
Vitamin A 1560IU31%
Vitamin C 4.8mg6%
Calcium 163mg16%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.