Peach Cobbler Cheesecake Ice Cream Sandwiches


  • 1 cup heavy cream
  • ½ teaspoon lemon zest
  • 8 oz cream cheese
  • 14 oz sweetened condensed milk
  • 15 oz can of peaches, diced and drained
  • 3 tablespoons of butter
  • 1 ½ tablespoons of brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • A pinch of salt
  • Graham crackers (about 8 pieces for 4 sandwiches)


  1. Add heavy cream to a large bowl or stand mixer. Beat on medium to high speed until stiff peaks form. Remove and set aside.
  2. Add cream cheese, sweetened condensed milk, and lemon zest to a mixing bowl or stand mixer. Beat on medium to high speed until thoroughly mixed and most of lumps are gone.
  3. Fold in whipped cream.
  4. In a freezer proof pan or bowl, add ice cream mixture, cover and freeze for 1-2 hours.
  5. In a pan, add butter and let melt. 
  6. Add peaches, cinnamon, brown sugar, vanilla, and salt. Cook on medium heat for 5-6 minutes until thickened. Let cool.
  7. Spoon peaches onto ice cream mixture and swirl the peaches into the ice cream. Freeze for a remaining 4 hours or overnight.
  8. Spoon ice cream between graham crackers to make sandwiches. 
  9. Optional – top with caramel and whipped cream & enjoy!


  • Ice cream taste best when frozen completely, so as hard as it may be – have patience 😊!
  • Can also scoop ice cream into a bowl and top with graham crackers.