Peach Cobbler Ice Cream

peach cobbler ice cream

Filled with surprises like crumbled sweet biscuits and ripe peaches, this cool and creamy peach ice cream is perfect for your next potluck.

Peach Cobbler Ice Cream
Yield: approximately 1 gallon
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  1. Almond Shortbread Topping (recipe precedes)
  2. 4 cups peeled, pitted, and sliced fresh peaches
  3. 1⁄2 cup sugar
  4. 1 tablespoon fresh orange juice
  5. 1 tablespoon bourbon, optional
  6. 2 teaspoons cornstarch
  7. 3 tablespoons water
  8. 2 cups heavy whipping cream 2 (14-ounce) cans sweetened condensed milk
  9. 1 quart half-and-half
  10. 1 tablespoon almond extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Divide Almond Shortbread Topping into 8 rounds; place on prepared pan, spacing 1 inch apart.
  2. Bake until golden brown, 12 to 15 minutes. Let cool slightly; crumble.
  3. In a large skillet, combine peaches, sugar, orange juice, and bourbon. Cook over medium heat, stirring occasionally, 8 to 10 minutes.
  4. In a small bowl, whisk together cornstarch and 3 tablespoons water; stir into peach mixture. Cook, stirring frequently, 2 minutes more. Remove from heat.
  5. In a large bowl, beat cream until stiff peaks form, 4 to 6 minutes. Add condensed milk; beat until stiff peaks form, 2 to 3 minutes. Stir in half-and- half and extract. Stir in peach mixture.
  6. Freeze in an ice cream maker according to manufacturer’s instructions for 30 minutes. Stir
  7. in crumbled Almond Shortbread Topping. Freeze 2 hours or overnight.
Taste of the South


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