Georgia Peach Ice Cream Alternative with Cobbler Crumble
Use Blue Diamond Vanilla Almond Breeze to make this delicious dessert with homemade peach ice cream layered with cobbler crumbles and fresh peaches.
- Serves: 1 person
- ⅔cup all-purpose flour
- ¼cup white sugar
- ¾teaspoon baking powder
- 3tablespoons cold butter
- 2tablespoons Blue Diamond Vanilla Almond Breeze
- ½cup white sugar
- 2tablespoons cornstarch
- 4large egg yolks
- 2cups Blue Diamond Vanilla Almond Breeze
- 1cup chopped, peeled fresh peaches
- 1cup peach jam or preserves, divided
- 1teaspoon vanilla extract
- 1teaspoon almond extract
- 1(13.5 ounce) can coconut milk
Step 1To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
Step 2Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
Step 3To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
Step 4Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
Step 5Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
Step 6Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
Step 7Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.