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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.
Print Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 6 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4958.2 kcal

Equipment

  • 1 Ice Cream Maker
  • 1 Blender
  • 1 Medium Saucepan
  • 1 Baking Sheet
  • 1 Whisk

Ingredients
  

Main

  • ⅔ cup all-purpose flour
  • ¼ cup white sugar
  • ¾ teaspoon baking powder
  • 3 tablespoons cold butter
  • 2 tablespoons Blue Diamond Vanilla Almond Breeze
  • ½ cup white sugar
  • 2 tablespoons cornstarch
  • 4 large egg yolks
  • 2 cups Blue Diamond Vanilla Almond Breeze
  • 1 cup chopped peeled fresh peaches
  • 1 cup peach jam or preserves divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 13.5 ounce can coconut milk

Instructions
 

  • To 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.
  • Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
  • To 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.
  • Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
  • Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
  • Place 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.
  • Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.

Notes

When making the crumble, ensure the butter is very cold and work it quickly into the flour mixture to achieve a tender, crumbly texture. Don't overmix. For the ice cream base, whisk constantly as it heats to prevent the egg yolks from scrambling and to ensure a smooth, lump-free custard. Chilling the base thoroughly before churning is paramount for the best texture and prevents it from melting too quickly in the ice cream maker. Consider slightly roasting the fresh peaches before pureeing to intensify their natural sweetness and depth of flavor, adding another layer to the 'Georgia peach' experience. The layering process in the dish allows for a delightful textural contrast with every spoonful; ensure even distribution of jam and crumble.