Peach Cobbler Rum No-Churn Ice Cream

By Tasty · 480 min

Ingredients

Instructions

1. Melt the butter in a skillet over medium heat. Add the peaches, brown sugar, lemon zest and juice, vanilla bean paste, cinnamon, cardamom, salt and nutmeg. Cook, stirring occasionally, for 5 to 6 minutes until well combined.
2. Add the rum and stir well. Lower the heat and simmer until the peaches soften and the syrup thickens slightly, 8 to 10 minutes. Take off the heat and refrigerate until cooled, about 10 minutes.
3. Preheat the oven to 350°F (175°C).
4. Mix the melted butter, brown sugar and cinnamon in a small bowl. Unroll the pie crust on a baking sheet and brush it all over with the butter mixture. Bake 12 to 15 minutes until golden brown and crisp. Cool for 15 minutes, then break into bite-sized pieces.
5. In a large bowl, beat the chilled coconut whipping cream on high speed until fluffy, 3 to 5 minutes. Gently fold in the coconut condensed milk and rum until just combined.
6. Set aside ½ cup of the chilled peach syrup and ½ cup of the spiced peaches. Fold the remaining 1 cup of peaches into the ice cream base.
7. In a 9 x 5-inch loaf pan, layer the peach ice cream base (1½ cups per layer), a drizzle of the reserved syrup (¼ cup per layer) and pie crust crumble (⅓ cup per layer). Repeat until the pan is full, about 3 layers.
8. Cover and freeze until firm, at least 4 hours and up to 8 hours.
9. If freezing for 8 hours, let stand at room temperature for 10 minutes to soften slightly. Scoop into waffle cones and top with extra crumble and peach syrup.

Summarized from Tasty's video. Watch it for the details.

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