Peach Cobbler Ice Cream: Your Ultimate Homemade No-Churn Summer Treat
Prepare to fall in love with this incredible Peach Cobbler Ice Cream, a delightful fusion of two beloved summer classics. This recipe brings together the comforting warmth of peach cobbler and the refreshing chill of creamy ice cream, all in one spectacular dessert. What makes it even better? It’s a no-churn ice cream, meaning you don’t need a fancy ice cream maker to achieve perfectly smooth, rich results. With layers of luscious fresh peach compote and delightful homemade cobbler pieces, this treat is guaranteed to become your new favorite!
Why You’ll Adore This Easy Homemade Ice Cream Recipe
This homemade peach cobbler ice cream offers an unparalleled taste experience. Imagine a base of incredibly creamy, smooth vanilla ice cream, crafted with just five simple ingredients and absolutely no specialized equipment. This dreamy foundation is then generously swirled with a vibrant, flavorful fresh peach compote, made from perfectly ripe peaches, bursting with natural sweetness. To complete this masterpiece, crunchy, golden cobbler biscuit pieces are folded in, providing a delightful textural contrast that echoes the classic dessert it’s inspired by.
While this recipe boasts three distinct layers – the ice cream base, the peach compote, and the cobbler pieces – each component is surprisingly quick and straightforward to prepare. The peach compote can be simmering on your stove, filling your kitchen with an irresistible aroma, in just about 15 minutes. Simultaneously, the cobbler dough comes together effortlessly in a food processor, requiring minimal hands-on time before baking to golden perfection. This thoughtful design ensures that even though it looks impressive, the process is entirely manageable for any home baker.
But here’s the secret: this recipe is also incredibly flexible! We understand that sometimes you need to speed things up without compromising on flavor. Throughout this guide, we’ll share clever variations and shortcuts, allowing you to transform this already quick recipe into a super-quick dessert option. Whether you’re aiming for a fully from-scratch masterpiece or a delightful treat assembled with a few clever cheats, this easy no-churn peach ice cream has you covered.
Table of Contents
- Why You’ll Adore This Easy Homemade Ice Cream Recipe
- The Magic of No-Churn Ice Cream
- Choosing the Perfect Peaches for Your Ice Cream
- Ingredients You’ll Need for Peach Cobbler Ice Cream
- The No-Churn Creamy Ice Cream Base
- The Luscious Peach Compote
- The Golden Cobbler Biscuits
- How to Make Peach Cobbler Ice Cream (Step-by-Step)
- Crafting the Cobbler Pieces
- Preparing the Fresh Peach Compote
- Assembling the No-Churn Ice Cream Base
- Expert Tips for Perfect Peach Cobbler Ice Cream
- Variations and Customizations for Your Peach Cobbler Ice Cream
- Serving Suggestions
- Yield and Storage Instructions
- Frequently Asked Questions (FAQ)
- More Irresistible Frozen Treats You’ll Love
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The Magic of No-Churn Ice Cream
Many people believe that making truly creamy, decadent ice cream at home requires a dedicated ice cream machine. However, the brilliance of no-churn recipes lies in a simple yet effective technique that delivers professional-quality results without any specialized equipment. The secret? A harmonious blend of sweetened condensed milk and heavy whipping cream.
Sweetened condensed milk provides both the essential sweetness and a wonderfully smooth, thick texture. Its high sugar content helps prevent the formation of large ice crystals, which are responsible for the icy texture often found in homemade ice cream. When combined with perfectly whipped heavy cream, which incorporates abundant air, the mixture transforms into a light, airy, and incredibly rich base. This aeration, along with the condensed milk’s properties, mimics the churning process of an ice cream maker, creating that desirable velvety mouthfeel we all crave.
The addition of milk powder in this recipe further enhances the creaminess and helps absorb any excess moisture, ensuring an even smoother finish and preventing graininess. This innovative approach makes crafting your own exquisite frozen desserts, like this peach cobbler ice cream, accessible and enjoyable for everyone.
Choosing the Perfect Peaches for Your Ice Cream
The star of this dish is undoubtedly the peach, so selecting the right ones is crucial for maximizing flavor. For the most vibrant and sweet peach compote, always opt for fresh, ripe peaches when they are in season. Look for peaches that have a fragrant aroma and yield slightly to gentle pressure when squeezed. Avoid any with green spots or bruises.
While fresh peaches are highly recommended for their superior taste and texture, you do have options if they’re not available:
- Frozen Peaches: These are an excellent alternative. Thaw them completely and drain any excess liquid before dicing and using them in the compote recipe. They often retain much of their flavor.
- Canned Peaches: If using canned peaches, opt for those packed in juice or light syrup, not heavy syrup, to control the sweetness. Drain them well and reduce the added sugar in the compote to taste. Their texture will be softer, but they still impart a lovely peach flavor.
No matter your choice, the quality of your peaches will directly impact the deliciousness of your homemade peach ice cream, so choose wisely!
For detailed measurements and comprehensive instructions, please refer to the complete recipe card at the bottom of this post.
Ingredients You’ll Need for Peach Cobbler Ice Cream
Crafting this delightful dessert requires a handful of pantry staples and, of course, fresh, juicy peaches. Each ingredient plays a vital role in creating the perfect balance of flavor and texture for your peach cobbler ice cream.
The No-Churn Creamy Ice Cream Base
- Sweetened Condensed Milk: This is the backbone of any no-churn ice cream. It provides richness, sweetness, and a silky smooth consistency, eliminating the need for an ice cream machine.
- Heavy Cream (Thickened Cream): Crucial for its ability to whip up to stiff peaks, incorporating air that gives the ice cream its light, fluffy texture. Always ensure it’s full-fat and kept very cold until you’re ready to whip it.
- Milk Powder: An unsung hero in no-churn recipes, milk powder significantly enhances the creaminess and helps prevent the formation of icy crystals, contributing to that desirable smooth mouthfeel.
- Vanilla Extract: Opt for pure vanilla extract over imitation vanilla essence for the best flavor. It perfectly complements the peaches and adds depth to the creamy base.
The Luscious Peach Compote
This sweet and tangy compote is inspired by my tried-and-true peach compote recipe and includes:
- Fresh Ripe Peaches: The star ingredient, bringing natural sweetness and fruity flavor. As discussed, you can substitute with canned or frozen peaches if fresh aren’t available, adjusting sugar as needed.
- Lemon Juice: A splash of fresh lemon juice brightens the peach flavor and adds a touch of necessary acidity to balance the sweetness.
- Sugar: Just enough to enhance the natural sweetness of the peaches without overpowering them.
- Vanilla: Complements the peach beautifully, adding a warm, aromatic note.
- Ground Cinnamon: A hint of cinnamon brings a classic “cobbler” warmth to the compote. You could also try a pinch of nutmeg for a slightly different spice profile.
The Golden Cobbler Biscuits
These homemade cobbler pieces are like miniature, buttery shortbreads, designed to add a wonderful textural crunch and authentic cobbler flavor. They are a simple combination of:
- All-Purpose Flour (Plain Flour): The structural base for our biscuit pieces.
- Sugar: Adds a touch of sweetness to the cobbler and helps with browning.
- Baking Powder: The leavening agent that gives the cobbler pieces a slight lift and tender crumb.
- Cold Butter: Essential for a flaky, tender texture. Ensure it’s cubed and very cold to create pockets of steam during baking.
- Cream: Binds the dough and adds richness.
- Egg Yolk: Contributes to the tender texture and a slightly richer flavor and golden hue.
Shortcut Tip: If you’re short on time, you can absolutely “cheat” on this step! Roughly chopped pieces of your favorite store-bought cookies (like shortbread or sugar cookies) or even some crumbled graham crackers can make a delicious substitute for the homemade cobbler pieces. If you have access to it, pre-made biscuit dough, baked and then chopped, would also work wonderfully.
How to Make Peach Cobbler Ice Cream (Step-by-Step)
Creating this three-layered no-churn peach cobbler ice cream is a surprisingly enjoyable process. The beauty of this recipe is that both the cobbler pieces and the peach compote can be prepared up to two days in advance, making assembly on the day a breeze. This flexibility is perfect for busy schedules or when entertaining guests.
Refer to the full recipe card below for precise ingredient quantities and detailed instructions.
Crafting the Cobbler Pieces
These golden, buttery morsels are key to the “cobbler” experience in every scoop.
- Combine Dry Ingredients and Butter: In the bowl of a food processor, add the flour, sugar, baking powder, and cold, cubed butter. Pulse until the mixture resembles coarse crumbs with some larger pea-sized pieces. This ensures a tender crumb for the cobbler.
- Form the Dough: Add the cold cream and egg yolk to the food processor. Continue to pulse briefly until the mixture just starts to come together and form larger clumps. It should still be somewhat crumbly but easily pressed together with your hands. Overmixing can lead to tough cobbler pieces.
- Roll and Cut: Turn the dough out onto a lightly floured clean work surface. Gently press it into a ball and then roll it out to about ¼ to ½ inch thickness. Using a sharp knife or a pizza cutter, slice the dough into tiny cubes, ideally 6mm to 1cm (¼ to ½ inch). Smaller pieces will be easier to scoop in the finished ice cream.
- Bake to Golden Perfection: Arrange the small cobbler cubes evenly on a baking sheet lined with parchment paper. Bake in a preheated oven until they are beautifully golden brown and crispy. Once baked, let them cool completely on the baking sheet. For varying textures, you can crumble some of the baked pieces into smaller crumbs before adding them to the ice cream.
Preparing the Fresh Peach Compote
This vibrant compote infuses the ice cream with irresistible fruity flavor.
- Simmer the Peaches: In a medium saucepan, combine the diced fresh peaches, sugar, lemon juice, water, and ground cinnamon. Place the saucepan over medium heat. As the peaches warm, they will begin to release their natural juices, creating a fragrant syrup.
- Thicken and Soften: Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Continue to cook, stirring occasionally, for about 10-15 minutes, or until the peaches soften, collapse slightly, and the liquid transforms into a beautiful, syrupy consistency. The compote should cling to the back of a spoon. If your peaches are particularly juicy, you can mix 1 teaspoon of cornflour (cornstarch) with 2 teaspoons of cold water to create a slurry. Slowly drizzle this into the simmering compote while stirring constantly until your desired thickness is achieved.
- Mash and Cool: Remove the compote from the heat and stir in the vanilla extract. For the best scooping experience later, use a potato masher or a fork to roughly mash the peaches, ensuring there are no large, unbroken chunks. This helps prevent excessively icy pockets in your finished ice cream. Allow the peach compote to cool completely to room temperature, or even chill it in the refrigerator, before incorporating it into the ice cream base.
Assembling the No-Churn Ice Cream Base
Now for the magical moment where everything comes together!
- Prepare the Condensed Milk Mixture: In a large mixing bowl, combine the sweetened condensed milk, milk powder, and vanilla extract. Whisk these ingredients together until they are thoroughly combined and smooth. This forms the rich, sweet foundation of your ice cream.
- Whip the Cream: In a separate medium-sized bowl, using an electric mixer (either handheld or stand mixer), whip the very cold heavy cream until it forms soft peaks. Be careful not to over-whip it into stiff peaks, as this can make the ice cream a bit too firm. Soft peaks ensure a lighter, airier texture.
- Gently Fold: Add about one-third of the whipped cream into the condensed milk mixture. Using a spatula, gently fold it in until just combined. Repeat this process two more times, adding the remaining whipped cream in stages. The goal is to incorporate the cream without deflating the air, leaving just a few streaks of white. This gentle folding technique is crucial for a light and airy no-churn ice cream.
- Add the Flavors: Now it’s time to introduce the stars of the show! Gently fold in the cooled peach compote and the baked cobbler pieces into the creamy base. You can choose to leave some compote and cobbler aside to swirl and sprinkle on top for visual appeal and an extra layer of flavor.
- Freeze to Perfection: Transfer the entire mixture into a freezer-safe container, such as a loaf pan, an old ice cream tub, or a dedicated freezer container. If you reserved any compote or cobbler, dot it over the top of the ice cream and gently swirl for a beautiful finish. Cover the container tightly with a lid or several layers of plastic wrap, ensuring it is airtight to prevent ice crystals from forming. Freeze for at least 8 hours, or preferably overnight, until solid.
Due to the natural moisture content in fresh peaches, you might notice that the peach chunks or swirls within your finished ice cream have a slightly icier texture compared to the ultra-creamy base. This creates a wonderful contrast, almost like enjoying a refreshing sorbet and smooth ice cream in one delightful mouthful – a unique characteristic that truly sets this peach cobbler ice cream apart.
Expert Tips for Perfect Peach Cobbler Ice Cream
Achieving the perfect scoop of homemade peach cobbler ice cream is easy with these expert tips:
- Cobbler Piece Size Matters: For the smoothest scooping experience, chop your cobbler pieces quite small, around ¼ to ½ inch (6mm-1cm), before baking. This ensures they disperse well throughout the ice cream and don’t make it too difficult to get a clean scoop. You can even crumble some of the baked pieces further for a finer texture. Larger pieces are delicious for an extra crunch but will require more effort to scoop.
- Mashing Peaches for Smoothness: Similarly, if you desire a very easily scoopable ice cream, ensure you mash your peach compote thoroughly before adding it to the ice cream base. Leaving larger chunks of peach, as seen in some of our photos, will result in firmer, icier pockets that require more patience to scoop. The choice depends on your preferred texture!
- Optimal Scooping Temperature: For the creamiest, most enjoyable scoops, take your ice cream out of the freezer and let it sit at room temperature for 20-30 minutes before serving. This brief tempering period softens the ice cream just enough to make it perfectly pliable.
- Protect Your Scoop: If your ice cream is still very firm, forcing a scoop can damage it. To make scooping effortless, warm your ice cream scoop. If you have a kitchen blow torch, a quick pass over the back of the scoop works wonders. Alternatively, simply dip the underside of your scoop into a cup of hot water for a few seconds, then wipe dry before scooping.
- Preventing Ice Crystals: An airtight container is your best friend. Ensure your ice cream is covered tightly with a lid or multiple layers of plastic wrap, pressed directly onto the surface, to prevent air exposure and inhibit the formation of unwanted ice crystals.
- Plan Ahead: Both the cobbler pieces and the peach compote can be made up to 2 days in advance and stored in airtight containers in the refrigerator. This makes the final assembly of the ice cream a quick and stress-free process.
Variations and Customizations for Your Peach Cobbler Ice Cream
One of the joys of making homemade ice cream is the freedom to experiment and tailor it to your personal taste. While this peach cobbler ice cream recipe is perfect as is, here are some ideas to inspire your own unique variations:
- Quick & Easy Shortcuts:
- Store-Bought Cobbler/Biscuits: As mentioned, save time by using crushed store-bought shortbread cookies, ginger snaps, or even graham cracker crumbs instead of homemade cobbler pieces.
- Canned Peach Pie Filling: While homemade compote is superior, a good quality canned peach pie filling, lightly mashed, can be a time-saving substitute. Adjust sweetness accordingly.
- Spice It Up:
- Beyond cinnamon, consider adding a pinch of nutmeg, cardamom, or even a tiny bit of allspice to your peach compote for a different aromatic profile.
- Extra Textures:
- Nutty Crunch: Fold in chopped pecans, walnuts, or almonds along with the cobbler pieces for an added layer of crunch and flavor.
- Caramel Swirl: Drizzle some homemade or store-bought caramel sauce into the ice cream as you layer it into the freezer container for a decadent peach-caramel twist.
- White Chocolate Chunks: White chocolate pairs wonderfully with peaches. Fold in small chunks or chips for a sweet, creamy addition.
- Fruit Combinations:
- While peaches are fantastic, consider blending them with other stone fruits like apricots or nectarines in your compote for a multi-layered fruit flavor.
- Dairy-Free Option (with caution):
- While this recipe relies on traditional dairy for its rich texture, you *could* experiment with full-fat coconut cream (chilled overnight and scooped from the thick top layer) and a dairy-free sweetened condensed milk alternative for a dairy-free version. Results may vary slightly in texture.
Don’t be afraid to get creative and make this recipe truly your own! Each variation offers a delightful new way to enjoy this incredible dessert.
Serving Suggestions
This homemade peach cobbler ice cream is absolutely divine on its own, but a few simple additions can elevate the experience even further:
- Classic Toppings: A dollop of fresh whipped cream and a sprinkle of extra cobbler crumbs or a few fresh peach slices on top are always welcome.
- Sauce Drizzle: A warm drizzle of caramel sauce or a tangy raspberry coulis can add another dimension of flavor.
- Complementary Desserts: Serve a scoop alongside a slice of warm apple pie, a plain pound cake, or a simple vanilla wafer for a delightful contrast.
- Breakfast Treat: Yes, you read that right! A small scoop on top of a bowl of oatmeal or yogurt can be a surprisingly delicious indulgence.
Yield and Storage Instructions
This generous no-churn peach cobbler ice cream recipe typically yields approximately 2 liters or 2 quarts of delectable dessert. This makes it perfect for sharing with family and friends or keeping a stash for those spontaneous sweet cravings.
To ensure your homemade ice cream retains its superior taste and creamy texture, proper storage is key:
- Airtight Container: Always store the ice cream in a freezer-safe, airtight container. This is crucial for preventing freezer burn and inhibiting the formation of ice crystals on the surface. Press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container for an extra layer of protection.
- Freezer Placement: Store the container in the coldest part of your freezer, ideally towards the back, where temperatures are most consistent.
- Shelf Life: While the ice cream will remain safe to eat for longer, for the best flavor and texture, it’s recommended to enjoy this homemade peach ice cream within 1 month of freezing. Beyond this period, the texture may start to degrade slightly, though it will still be enjoyable.
By following these simple storage tips, you can savor your delicious peach cobbler ice cream for weeks to come!
Frequently Asked Questions (FAQ)
Here are answers to some common questions about making this delightful peach cobbler ice cream:
- Can I use frozen peaches instead of fresh?
Yes, absolutely! Frozen peaches work wonderfully, especially when fresh ones are out of season. Thaw them completely and drain any excess liquid before preparing the compote as directed. - Do I need an ice cream maker for this recipe?
No! This is a “no-churn” recipe, specifically designed to achieve a creamy texture without the need for an ice cream machine. The magic happens with whipped heavy cream and sweetened condensed milk. - How long does this homemade ice cream last in the freezer?
For the best quality and flavor, it’s recommended to consume the ice cream within 1 month when stored in an airtight container in the freezer. - Why is my homemade ice cream icy?
Icy ice cream can be caused by a few factors:- Not enough fat: Ensure you use full-fat heavy cream.
- Too much liquid: Make sure your peach compote isn’t overly watery. Using milk powder in the base also helps prevent ice crystals.
- Improper storage: An airtight container is essential to prevent air exposure and freezer burn.
- Not enough air: Ensure your heavy cream is whipped to soft peaks to incorporate enough air into the base.
- Can I prepare the cobbler pieces and peach compote in advance?
Yes, you can! Both components can be made up to 2 days ahead of time. Store the cooled cobbler pieces in an airtight container at room temperature, and the cooled peach compote in an airtight container in the refrigerator. This makes the final assembly much quicker.
More Irresistible Frozen Treats You’ll Love
If you’ve enjoyed this delightful no-churn peach cobbler ice cream, you’re in for a treat with these other fantastic frozen dessert recipes:
- Passionfruit Ice Cream: A tropical burst of flavor in a creamy, refreshing scoop.
- No Churn Raspberry Chocolate Chip Ice Cream: A delightful combination of sweet raspberries and rich chocolate in an easy no-churn base.
- Raspberry Ripple Ice Cream: Swirls of vibrant raspberry throughout a smooth vanilla ice cream.
- Creamy Mango Sorbet: A refreshing, naturally sweet sorbet that’s surprisingly creamy.
- Biscoff Ice Cream: For the cookie butter fanatics, a rich and spiced ice cream dream.
Did you try this incredible peach cobbler ice cream recipe?
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Peach Cobbler Ice Cream
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Ingredients
COBBLER PIECES
- 95 g plain flour (all-purpose flour) (¾ cup / 3 ½ oz)
- ¼ cup caster sugar (or white granulated sugar)
- ½ teaspoon baking powder
- 30 g unsalted butter, cubed and chilled (2 tablespoons / 1 oz)
- 2 tablespoons thickened cream (heavy cream) (see notes)
- 1 egg yolk
PEACH COMPOTE
- 3 ½ cups diced peaches, unpeeled, pits discarded (~650g /1 ½lb before prep)
- ¼ cup white granulated sugar (or brown sugar)
- 2 tablespoons water
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon, optional
- 1 teaspoon vanilla extract
- 1 teaspoon cornflour (US cornstarch), optional for thickening
ICE CREAM BASE
- 1 tin sweetened condensed milk (395g / 14oz)
- 2 tablespoons milk powder
- 2 teaspoons vanilla extract
- 2 ¼ cups thickened cream (heavy whipping cream), cold (560ml)
For best results, always weigh ingredients where a weight is provided
Equipment
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food processor
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Baking sheet
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Saucepan
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2 mixing bowls
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electric mixer
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Freezer-safe container (e.g., ice cream tubs, loaf pan, or airtight container)
Instructions
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FOR THE COBBLER PIECES:
Preheat your oven to 180°C (160°C fan) / 350°F. Line a baking sheet with baking paper or parchment paper.
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In the bowl of a food processor, combine the flour, sugar, baking powder, and cold, cubed butter. Pulse until the mixture forms coarse, chunky crumbs, resembling a sandy texture with some larger pea-sized bits.
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Add the cream and egg yolk to the food processor. Process briefly until the dough just starts to come together and forms larger clumps. It should still be somewhat crumbly but easily squeezable with your hands. Do not overmix.
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Turn the dough out onto a clean work surface. Gently gather it into a ball and then flatten it to a thickness of about 6mm (¼ inch). Ensure the dough isn’t sticking to the surface.
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Using a sharp knife or a wheel pizza cutter, cut the dough into small squares, approximately 6-7mm (¼ inch) in size. Aim for smaller pieces, as this will make scooping the finished ice cream much easier.
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Carefully separate the dough squares and arrange them evenly on the prepared baking sheet. Bake for about 12 minutes, or until the edges are golden brown and the centers are cooked through.
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Allow the baked cobbler pieces to cool completely on the baking sheet. Once cool, you can crumble some of them up if you prefer different textures in your finished ice cream.
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FOR THE PEACH COMPOTE:
In a medium saucepan over medium heat, combine the diced peaches, sugar, water, lemon juice, and cinnamon. Stir occasionally. The peaches will quickly begin to release their juices.
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Bring the mixture to a boil, then reduce the heat to a low simmer, stirring every so often. Continue to simmer for about 10 minutes, or until the peaches are soft and syrupy. The liquid will thicken as it cooks.
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If your peaches are exceptionally juicy and the compote seems too thin, you can thicken it further. Mix 1 teaspoon of cornflour (US cornstarch) with two teaspoons of cold water to form a slurry. Slowly drizzle this mixture into the simmering compote while stirring constantly to prevent lumps. Stop when you reach your desired thickness; it will thicken a bit more as it cools.
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Remove the compote from the heat and stir in the vanilla extract. Allow it to cool completely before proceeding to the next step. If it doesn’t taste sweet enough, you can stir in a little more sugar to your preference.
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For easier scooping, use a potato masher to roughly mash the peaches in the compote, ensuring there are no overly large chunks. Then, allow the compote to cool completely.
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FOR THE ICE CREAM:
In a large mixing bowl, whisk together the sweetened condensed milk, milk powder, and vanilla extract until thoroughly combined and smooth.
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In a separate medium bowl, using a handheld electric mixer, whip the cold heavy cream to soft peaks. Be careful not to over-whip.
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Gently fold about one-third of the whipped cream into the condensed milk mixture until just combined. Repeat this process two more times with the remaining whipped cream, folding until only a few streaks of white remain. The goal is to keep the mixture light and airy.
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Reserve a small amount of both the peach compote and cobbler pieces for topping, if desired. Gently fold the remaining peach compote and cobbler pieces into the creamy ice cream base until evenly distributed.
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Pour the ice cream mixture into your chosen freezer-safe container. If you reserved any toppings, artfully dot the reserved cobbler pieces and peach compote over the top and gently swirl.
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Seal the container tightly with a lid or wrap it two to three times in plastic wrap, pressing the plastic directly onto the surface of the ice cream. This creates an airtight seal that prevents ice crystals.
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Freeze the ice cream for at least 8 hours, or preferably overnight, until it is completely firm.
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For the best scooping consistency, remove the ice cream from the freezer and let it sit at room temperature for 10-15 minutes before serving. A warmed scoop (dipped in hot water) can help create perfect, round scoops.
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Notes
- Tablespoons: Please note that I use a standard Australian 20ml tablespoon, which is equivalent to 4 teaspoons. You may wish to check the size of your tablespoon before measuring, as tablespoon sizes can vary internationally.
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Calories from Fat 243