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Photo: Squire Fox; Styling: Mary Clayton Carl Photo by: Photo: Squire Fox; Styling: Mary Clayton Carl

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.

Cooking Light JUNE 2013

  • Yield: Serves 8 (serving size: about 1/2 cup ice cream and 1 1/2 tablespoons sauce)
  • Hands-on:12 Minutes
  • Total:8 Hours, 40 Minutes

Ingredients

  • 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
  • Sauce:
  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Peach Cobbler Ice Cream with Bourbon-Caramel Sauce recipe

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