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Peach Cobbler Protein Ice Cream

Peach Cobbler Protein Ice Cream

Peach Cobbler Protein Ice Cream 


Ice Cream

1 scoop ProDough Peach Cobbler Whey Protein Powder

2 cups milk of choice

2 oz whipped cream cheese

2 tbsp vanilla pudding mix 

Peach Coulis

1 cup peach wedges, fresh or frozen

1 tbsp honey

Biscuit Crumble

⅓ cup all purpose flour

2 tbsp brown sugar, packed

1/2 tsp baking powder

2 tbsp butter

2 tbsp whole milk


  1. Make the base in the CREAMi™ Pint. In a blender, add whey, milk of choice, whipped cream cheese, and pudding mix, and blend until everything is dissolved. Pour into the pint, and freeze for 24 hours.
  2. Before blending, prepare the toppings. Preheat the oven to 350 degrees Fahrenheit. Cube the butter into small pieces. In a mixing bowl, combine the flour, brown sugar, baking powder, and butter. Add the milk, and stir until just combined. 
  3. Dump the batter onto a baking sheet lined with parchment paper, and bake for 16-18 minutes, or until baked with the edges browned. Remove from the oven and cool completely before crumbling by hand.
  4. While the biscuit bakes, add the peaches and honey to a skillet over medium heat. Cook until the peaches are completely softened and bubbling, about 10 minutes. 
  5. Remove pint from freezer and let sit for 5-10 minutes at room temperature. Add the pint to the CREAMi™
  6. Once assembled, select full and ice cream to process. Once processing is complete, top with the peaches and biscuit crumbles, and serve immediately.
    1. Note: we recommend topping the ice cream with the peaches and biscuits per serving and not refreezing the peaches or biscuit crumbles.
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