Peach Cobbler Ice Cream with Bourbon-Caramel Sauce

Peach Cobbler Ice Cream with Bourbon-Caramel SauceRecipe
Photo: Squire Fox; Styling: Mary Clayton Carl
Here's a delicious ice-cream recipe that has all the flavors of traditional peach cobbler and doesn't require an ice-cream maker: Just stir the ingredients together, and freeze. Fold the whipped topping in with as few strokes as possible while making sure everything is well blended.


Serves 8 (serving size: about 1/2 cup ice cream and 1 1/2 tablespoons sauce)
Total time: 8 Hours, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 8 Hours, 40 Minutes

Nutritional Information

Calories 264
Fat 8.1 g
Satfat 5 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 2.5 g
Carbohydrate 44.2 g
Fiber 0.3 g
Cholesterol 11 mg
Iron 0.1 mg
Sodium 136 mg
Calcium 61 mg


Ice cream:
4 ounces refrigerated pie dough
Cooking spray
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup chopped peeled peaches, divided (about 2 medium peaches)
1/2 cup fat-free sweetened condensed milk
2 tablespoons peach schnapps
1 tablespoon fresh lemon juice
Dash of salt
2 cups frozen reduced-fat whipped topping, thawed
1/2 cup sugar
2 tablespoons water
1 tablespoon light-colored corn syrup
Dash of salt
1/4 cup half-and-half
1 tablespoon butter, softened
1 tablespoon bourbon


1. Preheat oven to 425°.

2. To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray. Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle sugar mixture evenly over pie dough. Using a knife or pizza cutter, score dough at 1-inch intervals. Bake at 425° for 10 minutes or until browned. Cool completely; break into 1/2-inch pieces.

3. Place 1/2 cup peaches in a medium bowl, and mash with a fork until almost smooth. Add the remaining 1/2 cup peaches and next 4 ingredients (through dash of salt); stir well. Gently fold in the crumbled piecrust and whipped topping. Scoop the mixture into a freezer-safe container; cover and freeze overnight.

4. To prepare sauce, combine 1/2 cup sugar, 2 tablespoons water, corn syrup, and dash of salt in a small saucepan over medium heat, stirring just until sugar melts; bring to a boil. Cook 12 minutes or until amber; remove from heat. Drizzle in half-and-half, stirring constantly with a whisk. Add butter and bourbon; whisk until smooth.