Peach Cobbler No-Churn Ice Cream
Ingredients
- 4 frozen tea biscuits (see Note)
- 1 Tbsp butter
- 3 peaches, peeled and chopped
- ¼ cup packed brown sugar
- ½ tsp ground cinnamon
- 1 Tbsp fresh lemon juice
- 1 Tbsp cornstarch
- 1 (16-oz) carton heavy cream
- 1 (14-oz) can sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Bake biscuits according to package directions; cool completely, and crumble.
- Melt butter in a large skillet over medium heat.
- Add peaches, brown sugar and cinnamon; cook, stirring often, 4 minutes or until peaches are tender.
- Whisk together lemon juice and cornstarch.
- Add to peach mixture, and cook, stirring, 1 minute or until very thick.
- Remove from heat; cool completely.
- Beat cream in a large bowl at medium-high speed with a mixer until stiff peaks form.
- Add condensed milk, beating until stiff peaks form again.
- Beat in vanilla.
- Make a well in center of cream mixture; spoon peach mixture and biscuits into well.
- Stir 1 to 2 times or just until mixture is swirled; spoon into a 9-x 5-inch loaf pan.
- Cover and freeze at least 4 hours or up to 1 month.
- Serve with caramel sauce, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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