Imported from Instagram
Peach Cobbler Rum No-Churn Ice Cream
A rich, comforting no-churn ice cream made with cooked peaches, warm spices, rum, coconut whipping cream, and sweetened condensed coconut milk. Cinnamon-sugar pie-crust crumble and peach-rum syrup create a peach-cobbler-inspired dessert for late summer and early fall.
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Ingredients
- fresh peaches (Pitted and cut into pieces)
- butter (For cooking the peaches)
- brown sugar (For cooking the peaches)
- warm spices (Specific spices and amounts were not stated in the source)
- lemon zest
- vanilla bean
- rum (Used in the peach mixture and again in the ice-cream base; the source says “a splash” but gives no amount)
- store-bought pie crust (For the crumble)
- butter (Melted or softened for brushing the pie crust)
- cinnamon (For the cinnamon sugar butter)
- sugar (For the cinnamon sugar butter)
- chilled coconut whipping cream (Whipped until fluffy)
- sweetened condensed coconut milk
Steps
- 1
Pit the fresh peaches and cut them into pieces.
- 2
Cook the peaches in melted butter with brown sugar, warm spices, lemon zest, and vanilla bean, bringing the flavors together as the peaches soften.
- 3
Add a splash of rum to the peach mixture and let it simmer until thick and syrupy. Set the peaches and syrup aside to cool.
- 4
Prepare the crumble by brushing the store-bought pie crust with cinnamon sugar butter.
- 5
Bake the prepared pie crust at 375°F until baked and crisp. The source does not state the baking time.
- 6
Crush the baked pie crust into pieces for layering.
- 7
Whip the chilled coconut whipping cream until fluffy.
- 8
Mix the sweetened condensed coconut milk into the whipped coconut cream.
- 9
Add a splash more rum and gently fold it into the coconut cream mixture.
- 10
Add the cooled peaches and gently fold until the mixture is well combined.
- 11
Layer the mixture in a loaf pan, beginning with the peach ice-cream base.
- 12
Drizzle some of the reserved peach-rum syrup over the base.
- 13
Add some crushed pie crust, then repeat the ice-cream base, peach-rum syrup, and crushed pie-crust layers a couple of times.
- 14
Cover the loaf pan and freeze until set. The source does not specify a freezing time.
Notes
The source provides no ingredient quantities, specific warm spices, pie-crust baking time, or freezing time. These details should be obtained from the linked recipe before preparing. The transcript indicates that the dessert is covered and frozen, but does not state whether it should be softened before serving.
Nutrition per serving
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