Best 5 Peach Cobbler Ice Cream Recipes

GEORGIA PEACH ICE CREAM ALTERNATIVE WITH COBBLER CRUMBLE

Steps:

• To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
• Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
• To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
• Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
• Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
• Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
• Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.

PEACH COBBLER ICE CREAM

Steps:

• In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.) Remove and discard vanilla bean.
• In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture. Add yolk mixture to remaining cream mixture in saucepan.
• Stir constantly with rubber spatula, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.
• (If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling. Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool. Remove skins from peaches. Cut peaches in half and twist to separate halves. Remove and discard pits. Cut each peach half into 4 pieces.
• In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.
• Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl. Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturer's directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.
• Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.
• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper; set aside.
• In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.
• Spread crumbs evenly on parchment in pan. Bake 8 minutes and then stir well. Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.
• Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.

PEACH COBBLER WITH BUTTERMILK ICE CREAM

Steps:

• Whisk egg yolks and 1/4 cup sugar in a large bowl. Stir cream and remaining sugar together in a saucepan over low heat; bring to a simmer, about 12 minutes. Remove from heat. Slowly pour cream mixture into egg yolk mixture, whisking constantly.
• Return mixture to the saucepan; cook over low heat, whisking constantly, until thickened and bubbly. Strain mixture through a fine-mesh sieve into a bowl, then whisk in buttermilk, vanilla, and salt. Let cool completely, at least 30 minutes. Chill at least 4 hours or up to overnight.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C) for the cobbler.
• Wash the fuzz off of the peaches and cut into wedges. Toss peach wedges with 1/2 cup sugar.
• Place butter in the bottom of a 9x13-inch casserole dish and melt it in the oven, 5 to 8 minutes.
• Meanwhile, mix together flour, remaining 1/2 cup sugar, salt, and cinnamon. Stir in half-and-half, vanilla, and almond extract to form a loose batter; pour into baking dish over melted butter. Do not stir. Spoon peaches evenly over batter, without stirring.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and peaches are tender, 45 to 50 minutes. Serve warm with ice cream.

PEACH COBBLER ICE CREAM CAKE

Steps:

• Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.
• Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.
• Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.

PEACH COBBLER ICE CREAM

Steps:

• Whisk all the ice cream ingredients together in a large measuring cup. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Pour the mixture into the ice cream maker and mix until it begins to look slushy and like soft serve, about 12 to 15 minutes. Transfer the ice cream to freezer container and cover the container tightly with a lid. Freeze until firm.
• Preheat the grill to medium heat.
• Toss the peaches in a bowl with the sugar, vanilla, and allspice. Put the peaches on grill and cook for 2 to 3 minutes per side.
• Divide the peaches and ice cream among 4 bowls. Sprinkle with the crumbled shortbread cookies and serve immediately.