Peach Cobbler Ice Cream with Bourbon-Caramel Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
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 |
Directions:
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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