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No-Churn Peach Cobbler Ice Cream



Remember when you had to have your peach cobbler with a side of ice cream? Pfft. That was lame. Struggling to get the perfect proportion of ice cream on the spoon while it melted away on the warm cobbler, and ending up with one big soupy mess.

Well, you don't have to worry about that anymore.


I have reinvented how we eat peach cobbler by creating a peach cobbler ice cream. YASSSS (as all the cool kids are saying). And in reinventing how we eat peach cobbler, I invented one of the most delicious ice cream flavors to ever exist. In my opinion, that is.


I would definitely trust my opinion though, because I eat A LOT of ice cream. Just ask my family, the freezer is never empty. So, I know what the good stuff is. And this.is.it.

One taste of this ice cream and you will be screaming for more. Just don't scream too loud because if someone else hears you, you'll have to share. And that would be a truly terrible thing.

No-Churn Peach Cobbler Ice Cream

Yield: 1 and 1/2 quarts
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Ingredients:

3 medium ripe peaches, peeled, pitted, and chopped
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon lemon juice
1 tablespoon cornstarch

2 cups heavy cream, cold
One 14 oz. can sweetened condensed milk
1/2 teaspoon vanilla extract

4-5 Pepperidge Farm Shortbread Cookies, chopped into small pieces

Directions:

To a medium-sized saucepan, add peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Bring to a boil over medium-low heat, then cook for 10 minutes, stirring occasionally, until peaches are tender. Add cornstarch and cook for an additional minute or two, or until mixture has thickened. Set aside.

In a large bowl, using an electric hand mixer, beat heavy cream until stiff peaks form. Pour in sweetened condensed milk and vanilla extract, and stir to combine. Stir in cooked peach mixture. Fold in chopped cookies.

Transfer the entire mixture to a freezer-safe 2 quart container. Cover and freeze for at least 6 hours, best if overnight. 

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