Peach Pie Crumble Ice Cream

By ldelmas

Ingredients

• Pie:
• 2 cups fresh ripe peaches, peeled and sliced
• 1/4 cup light brown sugar
• 1-1/2 tsp cinnamon, divided
• 1 store-bought, refrigerated pie crust
• 1 Tbsp sugar
• Ice Cream:
• 2 pints 2% milk, poured into ice cube trays and frozen, divided
• 1 cup half and half, divided
• 2/3 cup sugar, divided
• 1/2 cup nonfat powdered milk, divided
• 4 tsp vanilla extract, divided
• 1 cup caramel topping, divided

Details

Adapted from qvc.com

Preparation

Step 1

To prepare the pie, start by preheating the oven to 375°F. Place an empty loaf pan into the freezer to chill.


In a mixing bowl, add the peaches, brown sugar, and 1 tsp cinnamon. Toss to coat.


Lay out the pie crust on a nonstick baking sheet. Spoon the peaches over half of the pie crust, then fold over to make a half-moon shape. Use the tines of a fork to seal the edges. Sprinkle the sugar and 1/2 tsp cinnamon overtop. Bake about 20–30 minutes, until the pastry is lightly browned and flaky. Remove from oven and refrigerate. When completely cooled, cut with a knife to create chunks about 1" in size.


To prepare the ice cream, put half of the frozen milk ice cubes, 1/2 cup half and half, 1/3 cup sugar, 1/4 cup powdered milk, 2 tsp vanilla extract, and 1/2 cup caramel topping into a Vitamix blender. Place on the lid, and using the tamper, blend until ice cream forms. Pour this into the chilled loaf pan, quickly folding half of the pie pieces in the ice cream while drizzling half of the caramel topping. Immediately place back in freezer.


Repeat this process finishing with the remaining ice cream ingredients and pie pieces. Place the loaf pan back into the freezer for about 45 minutes to 1 hour. When chilled, scoop out and enjoy!