Peach Cobbler Ice Cream
This peach cobbler ice cream is a vanilla cream flavored ice cream, with swirls of peach puree, and chunks of cinnamon sugared pie crust pieces throughout. It's got the best flavors of summer in every bite!
Servings: 10
Calories: 309kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Peach Puree:
- 2 cups diced fresh peaches (peeled too)
- 4 TBS granulated sugar
- 1 TBS cornstarch
- 1/2 tsp vanilla extract
For the Pie Crust:
- 1/2 pie crust
- 1 TBS unsalted butter (melted)
- 2 TBS brown sugar
- 1/2 tsp ground cinnamon
For the Vanilla Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
Instructions
For the Peach Puree:
- Add the finely diced peaches, granulated sugar, and cornstarch to a small pot over medium heat. Cook until the peaches are soft, and can be mashed easily. 2 cups diced fresh peaches, 4 TBS granulated sugar, 1 TBS cornstarch
- Remove from the heat, and stir in the vanilla extract. 1/2 tsp vanilla extract
- Mash the peaches with a potato masher, or fork, and let them cook until slightly thickened.
- Pour the puree into a small bowl or jar and place it in the fridge to chill, until needed.
For the Pie Crust:
- Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Roll out a pie crust onto a lightly floured counter. Brush the pie crust with the melted butter. 1/2 pie crust, 1 TBS unsalted butter
- Combine the brown sugar and cinnamon in a small bowl and sprinkle it over the top of the pie crust. 2 TBS brown sugar, 1/2 tsp ground cinnamon
- Cut the pie crust into strips and place them onto the prepared baking pan. Bake the strips for 10 to 14 minutes or until the crust pieces are golden. Remove from the oven and let them cool completely. Break the strips into pieces.
For the Ice Cream:
- Add the heavy cream, milk, sugar, and vanilla extract to a large bowl and stir it together for a couple minutes to help the sugar granules dissolve. 2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, 1 tsp vanilla extract
- Get out the freezer bowl and start running the ice cream maker. Pour the vanilla ice cream mixture into the running ice cream maker and allow it to run according to manufactures directions. (Mine says about 25-30 minutes).
- Scoop half of the peach puree into the ice cream maker and let it continue churning for a few minutes until that is mixed throughout the vanilla ice cream.
For Assembly:
- Scoop about 1/3 of the ice cream into a 2 QT container. Spoon a couple tablespoons of the peach puree over the top of the ice cream. Sprinkle about 1/3 of the pie crust pieces over the top. Lightly swirl them into the ice cream with a knife.
- Repeat with another layer of ice cream, peach puree, pie crust, then swirl. And the final layer of peach ice cream, peach puree, and pie crust, and swirl again.
- Cover the container and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
Notes
**Total time does not include chilling, or freezing times.
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 60mg | Sodium: 27mg | Potassium: 125mg | Fiber: 1g | Sugar: 32g | Vitamin A: 875IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 0.2mg