Description
Use Blue Diamond Vanilla Almond Breeze to make this delicious dessert with homemade peach ice cream layered with cobbler crumbles and fresh peaches.
Ingredients
- 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.
Prep Time: 35 mins
Cook Time: 15 mins
Total Time: 6 hrs 50 mins
Servings: 8