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peach cobbler ice cream with bourbon caramel sauce

Texas Peach Cobbler Ice Cream with Texas Bourbon Caramel Sauce

Peach Schnapps soaked Texas peaches make this no churn peach cobbler ice cream with Texas bourbon sauce the perfect summer treat.
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  • Inspired by Cooking Light's Peach Cobbler Ice Cream
  • 1 refrigerated pie crust
  • 2 Tbsp melted butter
  • 2 Tbsp granulated sugar
  • 1 Tsp roasted cinnamon
  • 1/4 C peach schnapps
  • 2 C peeled and chopped peaches
  • 1 can 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp lemon juice juice of 1 lemon
  • 4 C 1 container frozen whipped topping thawed
  • 2 Tbsp Turbinado Sugar

Texas Bourbon Caramel Sauce

  • 1 C sugar
  • 2 Tbsp light Corn Syrup
  • 1/4 C water
  • 1/2 C half and half
  • 2 Tbsp butter softened
  • 1 to 1 1/2 Tbsp Texas Bourbon


  • Turbinado Sugar


  • Preheat oven to 425 °F
  • Place the peeled and chopped peaches in a bowl and cover with peach schnapps, place in the refrigerator (this can be done an hour or two beforehand for a stronger flavor)
  • Combine the granulated sugar and cinnamon.
  • Melt the butter.
  • Line a large un-rimmed baking sheet or pizza pan with parchment paper and roll the pie crust out over the parchment paper.
  • Brush the pie crust with butter and then sprinkle with the cinnamon sugar mixture.
  • Using a pizza cutter, cut the dough into 1/2" to 1" squares, bake for 8 to 10 minutes or until lightly browned.
  • Remove from the oven and cool completely
  • Place 1 C peaches and sauce in a bowl and mash, add the remaining peaches and turbinado sugar and combine.
  • Add in the sweetened condensed milk, vanilla extract, almond extract, lemon juice and stir well. Gently fold in the the pie crust and whipped topping.
  • Place this mixture into a freezer safe container, cover and freeze overnight.

For the sauce

  • Combine sugar, water, corn syrup and a dash of salt in a saucepan over medium heat. Stir until the sugar melts; bring this mixture to a boil. Cook 10 to 12 minutes or until the mixture turns amber colored. Remove from heat source.
  • Slowly drizzle in the half and half, whisk constantly until smooth.
  • Add in butter and bourbon and whisk until smooth.
  • Pour over ice cream.
  • Top with turbinado sugar
  • Devour.
Author: Rachel