Peach Cobbler Ice Cream with Bourbon-Caramel Sauce

By MJH

Here's a peach of an easy ice cream recipe that tastes like a summer peach pie! The homemade caramel sauce with a splash of bourbon makes it special.

Ingredients

• ICE CREAM:
• 4 ounces refrigerated pie dough
• Cooking spray
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1 cup peeled peaches, chopped, divided (about 2 medium peaches)
• 1/2 cup fat-free sweetened condensed milk
• 2 tablespoons peach schnapps
• 1 tablespoon fresh lemon juice
• Dash salt
• 2 cups frozen reduced-fat whipped topping, thawed
• SAUCE:
• 1/2 cup sugar
• 2 tablespoons water
• 1 tablespoon light-colored corn syrup
• Dash salt
• 1/4 cup half-and-half
• 1 tablespoon butter, softened
• 1 tablespoon bourbon

Preparation

Step 1

Preheat oven to 425°F.

To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray.

Combine 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 10 minutes or until browned.

Cool completely; break into 1/2-inch pieces. Set aside.

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 pie crust and whipped topping.

Scoop the mixture into a freezer-safe container; cover and freeze overnight.

Sauce:

Combine sugar, water, corn syrup, and 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.

Serve over peach ice cream.