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Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce

Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce

Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce

Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce
 
Tipsy Peach Cobbler Ice Cream with Bourbon Caramel Sauce
Recipe By:
Ingredients
  • ICE CREAM:
  • 4 oz. refrigerated pie dough
  • PAM
  • 1 T. sugar
  • ¼ t. ground cinnamon
  • 1 c. chopped, peeled sweet fresh peaches, divided
  • ½ c. sweetened condensed milk
  • 2 T. peach schnapps
  • 1 T. fresh lemon juice
  • Dash salt
  • 2 c. frozen Cool Whip, thawed
  • SAUCE:
  • ½ c. sugar
  • 2 T. water
  • 1 T. light corn syrup
  • Dash salt
  • ¼ c. half and half
  • 1 T. butter, softened
  • 1 T. bourbon
Instructions
  1. Preheat oven 425.
  2. ICE CREAM: Place pie dough on baking sheet lined with parchment paper, lightly coated with PAM.
  3. Combine 1 T. sugar and cinnamon in bowl.
  4. Sprinkle sugar mixture over dough.
  5. Using a knife or pizza cuter, scored dough at 1” intervals.
  6. Bake for 10 minutes or until browned. Cool completely. Break into ½” pieces.
  7. Place ½ c. peaches in bowl and mash with fork until almost smooth.
  8. Add remaining ½ c. peaches, milk, schnapps, lemon juice and dash of salt. Stir well.
  9. Gently fold in the crumbled piecrust and Cool Whip.
  10. Scoop mixture into freezer-safe container. Cover and freeze overnight.
  11. SAUCE: Combine the sugar, water, corn syrup and salt in saucepan over medium heat, stirring until sugar melts.
  12. Bring to boil. Cool 10-12 minutes or until amber in color. Remove from heat.
  13. Drizzle in half and half, stirring constantly with whisk.
  14. Add butter and bourbon and whisk until smooth.
  15. Drizzle over ice cream when ready to serve.
 

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