Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

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burrata ice cream with gluten-free peach cobbler

if there’s one summer dessert that feels like pure magic, it’s this: ultra-creamy burrata ice cream served with warm, buttery gluten-free peach cobbler.

it’s sweet, salty, rich, and refreshing all at once — the kind of nostalgic-meets-elevated combo that’ll make you close your eyes with every bite.

this is the dessert i’ll be remaking all season long.

the base is a fluffy, golden gluten-free peach cobbler baked to perfection.

the topping is soft and buttery inside with a slight crisp edge — made with a combo of almond flour and gluten-free 1:1 flour for the best texture and flavor.

underneath, juicy summer peaches bubble in a light syrupy mixture spiced with cinnamon and sweetened just enough.

but the real fun? creamy, luxurious burrata ice cream made in the ninja creami!

it’s a little tangy, a tiny bit salty, and sweet from honey and vanilla bean. it’s PHENOMENAL!

the mix of cottage cheese, cream cheese, and burrata gives it a rich, custard-like vibe — no eggs needed.

it’s silky, scoopable, and absolutely addictive on top of that warm cobbler.

why this combo works

• flavor balance: the ice cream has a slightly savory, cheesy edge that pairs perfectly with the jammy peaches and buttery cobbler.
• texture heaven: cold, creamy ice cream meets soft, warm baked peaches and a fluffy, golden topping with caramelized edges.
• sweet but not too sweet: both components are naturally sweetened with maple syrup, honey, or coconut sugar, so the dessert feels indulgent but not overpowering.

how to make it

1. the ice cream base:
blend together 1 cup cottage cheese, 1 circle of burrata (yes, the whole thing — creamy center included), 1/4 cup honey, 1/2 tbsp vanilla bean paste, 1/4 cup cream cheese, and 3/4 cup milk of choice. freeze in a ninja creami pint overnight and spin the next day. it comes out like the creamiest gelato.

2. the peach cobbler:
slice fresh peaches and toss with maple syrup, lemon juice, cinnamon, and a little starch. layer into a baking dish. then whip up the topping: almond flour, gluten-free flour, coconut sugar, baking powder + soda, melted vegan butter, milk, and vanilla. spoon the batter over the peaches and bake until golden and bubbly.

ingredient notes & swaps

• burrata: if you can’t find burrata, try using extra cream cheese and a tablespoon of plain greek-style yogurt for a similar effect.
• peaches: fresh peaches are best, but frozen (thawed and drained) work too.
• flour: the almond flour adds richness, while the 1:1 gluten-free flour keeps the topping light and fluffy.
• sugar: coconut sugar gives the cobbler a warm caramel flavor, but you can use light brown sugar or maple sugar too.

how to serve it

scoop warm cobbler into bowls and top with a scoop (or two) of the burrata ice cream.

let it melt just slightly into the peaches — it’s like a creamy sauce that brings everything together.

this is also amazing with a drizzle of extra honey or a few chopped salted pistachios if you’re feeling fancy.

storage tips

• ice cream: once spun, store in the freezer with parchment pressed on top to prevent ice crystals. re-spin if needed before serving.
• peach cobbler: store leftovers in an airtight container in the fridge for up to 4 days. reheat in the oven or microwave. the topping stays fluffy and tender even after chilling.

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