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Peach Cobbler Ice Cream

Print Recipe
Prep Time 1 hour
Freeze Time 2 hours
Course Dessert

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 9x15 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 9x9 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.