Peach Cobbler Ice Cream with Caramel Sauce


Recipe: Peach Cobbler Ice Cream with Caramel Sauce

Summary: Here’s a delicious ice-cream recipe that 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. 


    • 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
    • Sauce:
    • 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


  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.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Recipe and Photo courtesy of:

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