If you don't like reviews of recipes that have been altered, you might want to skip this one! This recipe seemed unnecessarily complicated to me, so instead of making the ice cream, I bought vanilla ice cream and let it soften, then I added a can of mashed peaches, the schnapps, and the pie crust as written. I topped it with the caramel-bourbon sauce, and the dessert got rave reviews.
Peach Cobbler Ice Cream with Bourbon-Caramel Sauce
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.
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Total: 8 Hours, 40 Minutes
- Calories: 264
- Fat: 8.1g
- Saturated fat: 5g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 2.5g
- Carbohydrate: 44.2g
- Fiber: 0.3g
- Cholesterol: 11mg
- Iron: 0.1mg
- Sodium: 136mg
- Calcium: 61mg
- 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.
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