Peach Cobbler Rum No-Churn Ice Cream
- Desserts
Cuisine And Stories
- 0
- 3 minutes read
Preparation
- Make the spiced peaches: Melt the butter in a skillet over medium heat. Add the peaches, brown sugar, lemon zest, lemon juice, vanilla bean paste, cinnamon, cardamom, salt, and nutmeg. Cook, stirring occasionally, for 5–6 minutes, until well combined.
- Add the rum, and stir until well combined. Reduce the heat to low, and simmer until the peaches soften and the syrup thickens slightly, 8–10 minutes. Remove from heat, and refrigerate until cooled, about 10 minutes.
- Make the pie crust crumble: Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together the melted butter, brown sugar, and cinnamon. Unroll the pie crust on a baking sheet, and brush all over with the butter mixture. Bake for 12–15 minutes, until golden brown and crisp. Let cool for 15 minutes. Break into bite-sized pieces.
- Make the ice cream base: In a large mixing bowl, beat the chilled coconut whipping cream with an electric mixer on high speed until fluffy, 3–5 minutes. Using a spatula, gently fold in the coconut condensed milk and rum until just combined.
- Reserve ½ cup of the chilled peach syrup, and set aside ½ cup of the spiced peaches. Fold the remaining 1 cup of peaches into the ice cream base.
- In a 9 x 5-inch loaf pan, layer the peach ice cream base (1½ cups per layer), a drizzle of the reserved syrup (¼ cup per layer), and pieces of pie crust crumble (⅓ cup per layer). Repeat the layers until the pan is full, about 3 layers total.
- Cover and freeze until the ice cream hardens, at least 4 or up to 8 hours.
- If freezing for 8 hours, let the ice cream stand at room temperature for 10 minutes to soften slightly. Scoop into waffle cones, and top with extra crust crumble and peach syrup,
- Enjoy!
