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Peach Cobbler Ice Cream with Bourbon-Caramel Sauce


Here's a peach of an easy ice cream recipe that tastes like a summer peach pie! The homemade caramel sauce with a splash of bourbon makes it special.

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Rate this recipe 4.5/5 (26 Votes)


  • 4 ounces refrigerated pie dough
  • Cooking spray
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 cup peeled peaches, chopped, divided (about 2 medium peaches)
  • 1/2 cup fat-free sweetened condensed milk
  • 2 tablespoons peach schnapps
  • 1 tablespoon fresh lemon juice
  • Dash salt
  • 2 cups frozen reduced-fat whipped topping, thawed
  • SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoon light-colored corn syrup
  • Dash salt
  • 1/4 cup half-and-half
  • 1 tablespoon butter, softened
  • 1 tablespoon bourbon


Servings 8
Preparation time 12mins
Cooking time 532mins
Adapted from


Step 1

Preheat oven to 425°F.

To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray.

Combine sugar and cinnamon in a small bowl.

Sprinkle sugar mixture evenly over pie dough. Using a knife or pizza cutter, score dough at 1-inch intervals.

Bake 10 minutes or until browned.

Cool completely; break into 1/2-inch pieces. Set aside.

Place 1/2 cup peaches in a medium bowl, and mash with a fork until almost smooth.

Add the remaining 1/2 cup peaches and next 4 ingredients (through dash of salt); stir well.

Gently fold in the crumbled pie crust and whipped topping.

Scoop the mixture into a freezer-safe container; cover and freeze overnight.


Combine sugar, water, corn syrup, and salt in a small saucepan over medium heat, stirring just until sugar melts; bring to a boil. Cook 12 minutes or until amber; remove from heat.

Drizzle in half-and-half, stirring constantly with a whisk.

Add butter and bourbon; whisk until smooth.

Serve over peach ice cream.

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