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A glass jar filled with creamy peach cobbler ice cream topped with peach slices and crunchy crumble topping, placed on a light cloth beside a spoon.

Ninja Creami Peach Cobbler Ice Cream

Ninja Creami Peach Cobbler Ice Cream is my go-to when I'm craving peach cobbler but it's too hot to bake. It comes out thick, creamy, and packed with real peach flavor, with that warm cinnamon running all the way through and crunchy granola on top that makes it taste like the real thing. I make this for Fourth of July, summer cookouts, and backyard hangouts, and it never lasts long. Leftovers keep well in the freezer for up to two weeks, just add the granola fresh right before serving so it stays crunchy.
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Prep Time: 10 minutes
Freezing time: 1 day
Total Time: 1 day 10 minutes
Course: Dessert
Cuisine: American
Keyword: Ninja CREAMi Peach Cobbler Ice Cream
Servings: 2
Calories: 242kcal
Author: Mandy Applegate

Ingredients

  • Sliced peaches
  • ¼ cup granola
US Customary - Metric

Instructions

  • In a bowl, combine the peach yogurt, half of the peaches, vanilla extract, sugar, and cinnamon. Stir until smooth and well mixed.
    1½ cups full-fat peach yogurt, ¼ cup canned sliced peaches, ½ teaspoon vanilla extract, 1 teaspoon sugar, ¼ teaspoon ground cinnamon
  • Make sure the mixture stays below the MAX FILL line. Transfer the mixture to a Ninja CREAMi pint container.
  • Place the container on a flat surface in the freezer and freeze for 24 hours, or until completely solid.
  • Insert the frozen pint into the Ninja CREAMi machine and run the Ice Cream setting.
  • If the texture looks crumbly after the first spin, make a small hole in the center and add 1 tablespoon of yogurt or milk. Run the Re-Spin cycle until smooth and creamy.
  • Top with extra peaches and granola before serving.
    Sliced peaches, ¼ cup granola

Notes

Here are a few things I've learned from making this recipe over and over, especially when peaches are in season.
Use full-fat yogurt: The higher fat content is what gives the base that thick, creamy texture after spinning. Low-fat or non-fat yogurt tends to spin up icier and less smooth.
Drain the peaches well: Pat the canned peaches dry before adding them to the base. Extra liquid from the can can affect how the mixture freezes and may make the texture uneven after spinning.
Freeze on a flat surface: Setting the pint on a completely flat shelf in your freezer helps it freeze evenly all the way through, which leads to a cleaner, creamier spin every time.
Don't skip the Re-Spin if needed: If the texture looks crumbly or powdery after the first Ice Cream cycle, that's totally normal. Add 1 tablespoon of yogurt or milk into the center hole and run Re-Spin until it's smooth.
Add toppings last: Wait until the ice cream is in the bowl before adding the sliced peaches and granola. The granola loses its crunch fast, so keeping it off until the last second keeps every bite textured and satisfying.
Freeze properly: Press plastic wrap directly onto the ice cream's surface before sealing the pint and returning it to the freezer. This prevents ice crystals from forming on top and keeps the texture fresher for longer. Leftovers freeze well for up to two weeks.

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 91mg | Potassium: 546mg | Fiber: 3g | Sugar: 22g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 244mg | Iron: 2mg
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