Spring and summer time always reminds me of peach cobbler. Not sure exactly why since we didn’t have it super often when I was growing up, but for some reason I crave it as soon as the weather gets warm!

I had some thyme left over from another recipe and started thinking about ways I could incorporate it into a dessert. I wanted to try something out of my comfort zone. I know that various herbs pair well with fruits and I remembered that thyme and peaches are a pretty good match. I did a quick internet search to confirm this and I was right!

So I started to think of ways that I could incorporate thyme into peach cobbler recipe and told myself that was way too easy. I know it’s pretty common to serve a big scoop of vanilla ice cream with cobbler so I thought to myself, what the heck…I’m going to make thyme ice cream!

I have no experience making this flavor of ice cream so I left the process of figuring it out to the pros. I did a quick search and came across this recipe: Honey and Thyme Ice Cream with Candied Thyme. I skipped out on the candied thyme but followed the rest of the recipe to the tee measurement wise. The only thing I did differently is that I used coconut palm sugar because that is what I had on hand in my pantry. It’s pretty easy to make but you will need to plan a day ahead (at least) and have an ice cream maker. I use the ice cream maker attachment on my Kitchen Aid mixer and it works great. My only tip is to adjust the amount of fresh thyme that you add to the recipe based on your preference. My husband and I both enjoyed the ice cream as is but would probably cut the amount of thyme in half next time.

Since the ice cream needs to freeze overnight (preferably) I decided to wait until today to make the cobbler. OH MY GOODNESS…this cobbler was so easy to make. I will definitely keep this recipe for future bakes. Here is the recipe I used for the Peach Cobbler. It is so simple to make that I thought I missed some steps. Now I didn’t use fresh peaches which is a sin to be honest, but I was being lazy. Instead, I used four cans of sliced peaches in 100% juice. You will need to drain and rinse before you use them. I also used my large cast iron skillet instead of a 9×13 baking dish and it worked perfectly. For reference, my large cast iron skillet is 12 inches.

One thing you may notice is that the batter is slightly darker than it should be. That is because I used coconut palm sugar instead of regular sugar. The ratios are the same but it does result in a darker color in both the cobbler and the ice cream.

I think that this is a great pairing. I know it won’t be for everyone, but I was happy to step out of my box to try this combo. Alone the ice cream can be a bit much (which is why I would cut the amount of thyme in half) but having a little bit of the ice cream and cobbler on your spoon is heaven. I am excited to try some more herbed desserts.

Is this something you would try? What do you think would be a good pairing? Let me know your suggestions down in the comments below and maybe I can give them a whirl!

Much love, Krista