Peach Cobbler Ice Cream
Ingredients
For the Vanilla Ice Cream:
- 2 ½ cups heavy cream
- 14 oz sweetened condensed milk
- 2 tablespoons vanilla extract
- ½ cup salted caramel sauce for assembly and serving
For the Peach Compote:
- 3 large peaches diced
- 6 tablespoons granulated sugar
- 2 teaspoons vanilla extract
For the Cobbler:
- 6 tablespoons unsalted butter melted
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
Instructions
For the Vanilla Ice Cream:
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract.
- Cover with plastic wrap and chill in the fridge for at least 2 hours or overnight.
For the Peach Compote:
- In a small pot over medium heat, combine the diced peaches, sugar, and vanilla extract.
- Cook, stirring frequently, until the juices thicken, about 15-20 minutes.
- Remove from heat and let cool completely.
For the Cobbler:
- Preheat the oven to 350°F. Spray a 9×15 inch baking sheet with non-stick spray.
- In a medium bowl, whisk together the melted butter, sugar, vanilla extract, and milk.
- Add the flour, baking powder, and salt, and whisk until smooth.
- Pour the batter onto the prepared baking sheet.
- Bake for 13-15 minutes, then let cool completely.
- Break the cobbler into small pieces and set aside.
Churn and Assemble the Ice Cream:
- Once the ice cream base is chilled, pour it into an ice cream maker and churn for 35-40 minutes until thick and frozen, resembling soft serve.
- Transfer the churned ice cream to a large mixing bowl. Fold in ½ of the peach compote and ⅓ of the cobbler pieces using a rubber spatula.
- Pour half of the ice cream mixture into a 9×9 inch pan. Drizzle with ¼ cup of salted caramel sauce and sprinkle with ½ of the remaining peach compote and another ⅓ of the cobbler pieces.
- Add the remaining ice cream on top and repeat the layering with the rest of the compote and cobbler pieces. Reserve some cobbler pieces for serving, if desired.
- Cover with plastic wrap and freeze until solid, about 2 hours.
To Serve:
- Scoop the ice cream into bowls.
- Top with extra cobbler pieces and a drizzle of salted caramel sauce.