Peach Cobbler Rum No-Churn Ice Cream

Por Tasty · 480 min

Ingredientes

Modo de preparo

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.

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