Rating: 4 stars
12 Ratings
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  • 5 star values: 4

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.

Deb Wise
Recipe by Cooking Light June 2013

Gallery

Squire Fox; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
12 mins
total:
8 hrs 40 mins
Yield:
Serves 8 (serving size: about 1/2 cup ice cream and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

264 calories; fat 8.1g; saturated fat 5g; mono fat 0.4g; poly fat 0.1g; protein 2.5g; carbohydrates 44.2g; fiber 0.3g; cholesterol 11mg; iron 0.1mg; sodium 136mg; calcium 61mg.
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