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Peach Cobbler Ice Cream

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 1 quart

Ingredients

For the cinnamon peach ice cream:

  • pounds peaches
  • ¼ cup water
  • ¾ cup sugar
  • ½ cup sour cream
  • 1 cup heavy cream
  • ¼ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon

For the pie crust pieces:

  • 1 disk refrigerated pie dough
  • 1 large egg
  • 1 teaspoon water
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon

Instructions

For the cinnamon peach ice cream:

  • Pit and slice the peaches into large chunks. Place into a large saucepan with the water. Stir together and place over medium heat. Cover and simmer until fruit is soft, about 10 minutes. Remove from heat and add sugar. Stir together and let sit until room temperature.
  • Add cooked peach to a pitcher of a blender, along with sour cream, heavy cream, vanilla, and ground cinnamon. Cover and blend until almost smooth but has a few chunks left. Place blender pitcher into fridge to cool it down completely, about 4 hours. In the meantime, make the piece crust pieces.
  • Freeze the ice cream according to ice cream machine instructions. Layer in a storage container with crushed pie crust pieces and cover with plastic wrap. Freeze until solid, about 8 hours.

For the pie crust pieces:

  • Preheat oven to 350 degrees. Lay a piece of parchment paper onto a large baking sheet. Roll out the pie dough so it's flat. Whisk egg and water together to make an egg wash. Brush lightly over the pie dough. Discard excess wash.
  • In a small bowl, combine cinnamon and sugar together. Sprinkle over the pie dough in one even layer. Discard excess sugar. Slice dough into strips and then into small squares. Separate the squares so they are not touching.
  • Bake in preheated oven for 10-12 minutes or until the underside begins to turn golden. Remove from oven and break squares into smaller pieces. Measure 1 ½ cups of pie pieces and discard the rest. Use measured pieces in the layering of the cinnamon peach ice cream described above.