Peach Cobbler and Ice Cream
Take advantage of summer's best peaches!
Prep
25 min
Cook
2 hrs
Servings
8
Ingredients
- 3 large peaches, peeled and sliced
- 4 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (5-ounce) can evaporated milk
- 1/4 cup sugar
- 1 Tbsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Cooking spray
- 1 cup all-purpose flour, spooned and leveled
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup plus 2 tablespoons sugar, divided
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cups peeled and sliced peaches
- 1/4 tsp. ground cinnamon, if desired
Instructions
Make the Peach Ice Cream: Pulse peaches in a food processor just until smooth with some chunks remaining, 10 to 12 times. Combine peaches, whole milk, condensed milk, evaporated milk, sugar, vanilla, and salt in a bowl. Cover and refrigerate until cold, about 2 hours. Pour chilled ice cream base into an ice cream maker. Process according to manufacturer’s instructions. Freeze until firm, at least 2 hours and up to overnight.
Make the Peach Cobbler: Preheat oven to 350°F. Grease a 9-by-13-inch baking dish. Whisk together flour, baking powder, salt, and 1 cup sugar in a bowl. Whisk together milk and butter in a second bowl. Add wet ingredients to dry ingredients and stir to combine. Transfer batter to prepared pan. Toss together peaches and remaining 2 tablespoons sugar in a bowl. Place peaches on batter. Sprinkle with cinnamon, if using.
Bake until batter rises through fruit and top is golden brown, 45 to 50 minutes. Serve warm, topped with Peach Ice Cream.
Originally from community
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