Have your gluten free peach cobbler and ice cream all in one with this super easy and delicious recipe!
I haven’t even left for Wisconsin and, by the time you read this, I will already have been there for a week AND come back.
OOOOHHH Twilight zone.
I don’t even know if that makes sense. Whatever.
HOW-EV-ER, I knew that I would have no time to write in Wisconsin, and I am probably sleeping my life (and by that I mean, just sleeping in a couple extra hours) away right now, so I’m prepping in advance.
Taylor from the past. This post is gettin’ freaky.
There are a few things that you should know about Mondays.
- They are the first day of the week. FUN FACT….that you already knew
- They are the only day of the week that start with “M.” See above.
- They are a whole lot better when they include ice cream
- And better x 10 when that ice cream just so happens to include whiskey
I have been SO pumped to share this recipe with you for a while because BOTH the hubs and I declared it THE best ice cream that we have ever eaten.
No lies. Only ice cream.
The concept of eating some sort of fruit cobbler with a big scoop (read: the whole carton) of ice cream on the side is nothing new and thrilling.
And if it is, well, I’m sorry to tell you that everything you ever knew was a lie, and you have been completely and utterly deprived of life.
I’m just sayin’.
BUT, have you ever eaten your cobbler IN your ice cream? I. KNOW.
ALL THE YUM.
I can’t lie to you (remember: only ice cream) the concept of peach cobbler was a wee bit new to this Canadian girl.
I grew up eating apple cobbler left, right, center, up AND down…but we didn’t make it with peaches ever.
And then I crossed the border and suddenly it was peaches in ALL the cobblers.
So this ice cream is also my attempt to prove to America that giving me a green card was a great idea, and that I have assimilated nicely. Or something like that.
Sorry, I am too busy re-eating this in my brain that I didn’t realize I was talking about nothing.
Crunchy. Creamy. Peachy. Whiskey.
In your face Monday.
I originally shared the Peach Cobbler Ice Cream recipe on The Kitchen Prep for her fun, themed week called “Ice Cream Social!” Make sure you check out Diana’s beautiful blog!
P.s Does Monday have a face?
- 1 1/2 Cups Peaches, diced
- 1/4 Cup + 2 Tbsp Granulated Sugar
- 3 Tbsp Tennessee Honey Jack Daniels *
- 2 1/4 Cups Fat-free Half and Half
- 3/4 Cup 2% Milk
- 1/4 Cup + 2 Tbsp Agave
- Pinch of Salt
- 1/2 tsp Cinnamon
- 1 1/2 Tbsp Cornstarch
- 2 Tbsp 2 % Milk
- 1/2 tsp Vanilla extract
- For the crumbles:
- 1/4 Cup + 2 Tbsp Pecans, diced
- 3/4 Cup Oat flour
- 3 1/2 Tbsp Brown sugar, packed
- 3 Tbsp Coconut oil, melted
- Combine the diced peaches, granulated sugar and the Jack Daniels in a medium bowl and stir until well combined. Cover and refrigerate for at least 4 hours - overnight (overnight is best.)
- In a large sauce pan over medium heat, combine the half and half, 3/4 cup 2% Milk, Agave, salt and cinnamon. Cook, stirring constantly, until it comes to a boil.
- While you are waiting for the milk mixture to boil, whisk together the cornstarch and remaining milk until the cornstarch is well dissolved. Stir it into the milk mixture once it begins to boil, whisking well to ensure that the cornstarch does not get lumpy.
- Boil on medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 7 minutes.
- Take the pot off the heat and place a fine strainer over top. Pour the peach mixture into the strainer so that only the juices are released into the milk mixture. Cover the peaches and place back into the refrigerator.
- Whisk in the vanilla extract, and stir until well combined. Let the mixture cool to room temperature and then transfer to a covered container and refrigerate for at least 6 hours.
- While the milk mixture cools, preheat your oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the diced pecans, oat flour and brown sugar. Stir until well mixed.
- Pour in the melted coconut oil and stir until fine crumbles form.
- Spread the crumbs onto the prepared baking sheet and cook until golden brown, about 10-12 mins. **
- Once the milk mixture has chilled, process according to your ice cream makes directions. Add the crumbs and diced peaches in during the last few minutes of churning.
- DEVOUR immediately as soft serve or place into the freezer for 2 hours to let the ice cream harden.
**Your crumbs will feel soft when they come out of the oven, but they crisp up once cooled!
I Scream, You scream for more ice cream: