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Rock salt crunching with every turn of the handle.

Peach juice dripping from the cutting board.

Texas Peaches

The smell of sugar and cream wafting on the humid breeze.

These are some of my favorite childhood memories.

20-something years later – I can still feel the rush of icy air when my Dad would lift the lid of the ice cream churn to check the consistency of the ice cream.  I can still hear the rock salt crunching against the sides of the ice cream maker, and I can still see my mom peeling, chopping, and prepping the fresh Texas fruit.

 

Texas Peach Cobbler Ice Cream

 

There is absolutely nothing in the world like homemade ice cream.

Nothing…

 

Unless it’s homemade peach ice cream that’s made with peach schnapps soaked peaches, pie crust and then topped with a caramel sauce made with aged Texas bourbon.

That pretty much jumps on top of every other ice cream I’ve ever had and screams “I’m King of The Mountain” while stomping up and down on it and doing a two step on your taste buds.

 

I was standing in line at the grocery store last month and stumbled across a recipe for Peach Cobbler Ice Cream with Bourbon Caramel Sauce in a Cooking Light Magazine.  I immediately texted Nathan and asked him to pick me up some Peach Schnapps on his way home from work and 5 variations later – I had it.

All the crunchy, savory, goodness of peach cobbler in a no churn, no ice cream maker needed, adult kick in the pants ice cream recipe to top all other adult ice cream recipes.

 

peach cobbler ice cream with bourbon caramel sauce

Texas Peach Cobbler Ice Cream with Texas Bourbon Caramel Sauce

Peach Schnapps soaked Texas peaches make this no churn peach cobbler ice cream with Texas bourbon sauce the perfect summer treat.
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Ingredients

  • Inspired by Cooking Light's Peach Cobbler Ice Cream
  • 1 refrigerated pie crust
  • 2 Tbsp melted butter
  • 2 Tbsp granulated sugar
  • 1 Tsp roasted cinnamon
  • 1/4 C peach schnapps
  • 2 C peeled and chopped peaches
  • 1 can 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp lemon juice juice of 1 lemon
  • 4 C 1 container frozen whipped topping thawed
  • 2 Tbsp Turbinado Sugar

Texas Bourbon Caramel Sauce

  • 1 C sugar
  • 2 Tbsp light Corn Syrup
  • 1/4 C water
  • 1/2 C half and half
  • 2 Tbsp butter softened
  • 1 to 1 1/2 Tbsp Texas Bourbon

Topping

  • Turbinado Sugar

Instructions

  • Preheat oven to 425 °F
  • Place the peeled and chopped peaches in a bowl and cover with peach schnapps, place in the refrigerator (this can be done an hour or two beforehand for a stronger flavor)
  • Combine the granulated sugar and cinnamon.
  • Melt the butter.
  • Line a large un-rimmed baking sheet or pizza pan with parchment paper and roll the pie crust out over the parchment paper.
  • Brush the pie crust with butter and then sprinkle with the cinnamon sugar mixture.
  • Using a pizza cutter, cut the dough into 1/2" to 1" squares, bake for 8 to 10 minutes or until lightly browned.
  • Remove from the oven and cool completely
  • Place 1 C peaches and sauce in a bowl and mash, add the remaining peaches and turbinado sugar and combine.
  • Add in the sweetened condensed milk, vanilla extract, almond extract, lemon juice and stir well. Gently fold in the the pie crust and whipped topping.
  • Place this mixture into a freezer safe container, cover and freeze overnight.

For the sauce

  • Combine sugar, water, corn syrup and a dash of salt in a saucepan over medium heat. Stir until the sugar melts; bring this mixture to a boil. Cook 10 to 12 minutes or until the mixture turns amber colored. Remove from heat source.
  • Slowly drizzle in the half and half, whisk constantly until smooth.
  • Add in butter and bourbon and whisk until smooth.
  • Pour over ice cream.
  • Top with turbinado sugar
  • Devour.
Author: Rachel

 

I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

30 Comments

  10. we used to make ice cream every summer at our huge family picnic – rock salt and all!

    this sounds so amazing, I have a free afternoon and my ice cream maker insert is sitting in the freezer, at the ready…

    Reply

  19. You know I’m going to need to go buy some peaches after reading this. And bourbon, too. Sadly, I was not prepared 😉 My ice cream maker IS in the freezer though… at least that’s prepped.

    Reply

  23. My husband’s & my mouths are watering. He wanted to know where we could go BUY this when I read the recipe title out to him — seriously, he was pulling out his car keys, ready to torpedo all of our diet success!!!
    I was even more intrigued when you said NO ice-cream maker needed. Everything sounded terrific (the recipe doesn’t even have that much sugar in it — well, except for the corn syrup in the Bourbon sauce) . . . UNTIL I read “frozen whipped topping” Does that mean “Cool Whip” or a similar product? I guess I’m going to have to come up with my own recipe adaptation of your recipe. I just can’t put any of that stuff in my mouth — seems the natural real cream is so much better for us; I guess that’s why it’s more trouble to make.

    Reply

    1. I’m so thrilled to hear you’re coming up with a “full-on” version later this summer. PLEASE don’t make us wait too long!!! This just sounds unbearably wonderful – can’t wait to have the REAL natural ice cream version. Love your blog!

      Reply

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