Crystelle Pereira’s no-churn peach and basil cobbler ice cream recipe

Brighten up your day with this delicious fruit-packed no-churn peach and basil cobbler ice cream from Bake Off star Crystelle Pereira.

peach and basil cobbler ice cream
Aaron Graubart

SERVES ABOUT 10

ICE CREAM
35 basil leaves
600ml double cream
3 tbsp vanilla extract
1⁄2 tsp salt
397g can condensed milk

COBBLER TOPPING
90g caster sugar
90g plain flour
1 tsp ground cinnamon, plus extra for dusting
Pinch of salt
85g unsalted butter, chilled and cubed
150g demerara sugar

ROASTED PEACHES
4 large peaches (about 480g), diced
2 tbsp light brown sugar
1 tsp ground cinnamon
25 basil leaves
2 tbsp honey

  1. Start by infusing the cream for the ice cream. In a mortar and pestle, bash down the 35 basil leaves until they form a green paste. Add to a saucepan with 200ml cream, and heat on low for 5 minutes, then turn off the heat and leave to infuse.
  2. Preheat the oven to 180C/160C fan/gas 4. For the cobbler topping, put the sugar, flour, cinnamon and salt in the bowl of a food processor then pulse to combine. Add the chilled butter and pulse the mixture until it is the texture of breadcrumbs. Add the demerara sugar then pulse again.
  3. Place the cobbler on a lined baking tray and bake for 25 minutes. Remove from the oven and leave to cool, then break into small 1cm chunks.
  4. Meanwhile, toss the diced peaches in the brown sugar and cinnamon then bake in the oven on a separate rack under the crumble for 20 minutes.
  5. Tip half the peaches into the bowl of a food processor with all the basil leaves and the honey then whiz to a purée. Set this and the rest of the peaches aside.
  6. For the ice cream, pour the remaining 400ml double cream into the bowl of a stand mixer (or a large mixing bowl if using a handheld whisk). Add the vanilla extract and salt then whisk to soft peaks, taking care not to overmix. Add the cooled basil-infused cream and whisk back to soft peaks. Pour in the condensed milk and use a spatula to fold this through, until no streaks remain.
  7. In a large loaf tin or freezer-proof container, pour in half of the ice cream base and smooth the top. Pour in half of the peach purée then use a palette knife or a skewer to swirl this through. Next add half of the remaining roasted peaches, followed by a generous handful of the cobbler topping. Repeat this layering with the rest of the ice cream, peach purée, roasted peaches and cobbler topping. (There will be topping left over.)
  8. Cover with clingfilm and place this in the freezer for 6 hours or overnight.
  9. Serve with the extra cobbler topping, dust with cinnamon and enjoy.