Peach Cobbler Ice Cream Cake Recipes

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PEACH COBBLER ICE CREAM



Peach Cobbler Ice Cream image

Provided by Patrick and Gina Neely : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 (14-ounce) can sweetened condensed milk
1 1/2 cups heavy whipping cream
1 1/2 cups peach nectar
1/4 teaspoon almond extract
Small pinch kosher salt
4 ripe peaches, pitted and quartered
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon allspice
10 shortbread cookies, crumbled (recommended: Lorna Doone)

Steps:

  • Whisk all the ice cream ingredients together in a large measuring cup. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Pour the mixture into the ice cream maker and mix until it begins to look slushy and like soft serve, about 12 to 15 minutes. Transfer the ice cream to freezer container and cover the container tightly with a lid. Freeze until firm.
  • Preheat the grill to medium heat.
  • Toss the peaches in a bowl with the sugar, vanilla, and allspice. Put the peaches on grill and cook for 2 to 3 minutes per side.
  • Divide the peaches and ice cream among 4 bowls. Sprinkle with the crumbled shortbread cookies and serve immediately.

PEACH COBBLER CAKE



Peach Cobbler Cake image

Delicious and easy cobbler that can be made with many types of fruit. Only uses a few ingredients, but great for company! Serve warm with vanilla ice cream.

Provided by NATTYNAT716

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix, divided
1 (16 ounce) can sliced peaches in heavy syrup, drained in juice reserved
1 (10.5 ounce) can peaches in light syrup, drained and juice reserved
6 tablespoons cold butter, cut into pieces, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread 1/2 of the yellow cake mix into a 9x13-inch baking dish.
  • Cut peaches from the larger can into large chunks and layer on top of the cake mix. Sprinkle butter over peach layer. Cover butter layer with remaining cake mix. Pour the reserved juice from both cans over cake mix mixture. Set the peaches from smaller can aside for another use.
  • Bake in the preheated oven until cobbler is lightly browned, 35 to 40 minutes.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 53.6 g, Cholesterol 19.4 mg, Fat 13 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5.3 g, Sodium 392.9 mg, Sugar 34.7 g

PEACH COBBLER CAKE RECIPE BY TASTY



Peach Cobbler Cake Recipe by Tasty image

Here's what you need: cinnamon roll, peaches, corn starch, cinnamon, vanilla ice cream, mint leaf

Provided by Hitomi Aihara

Categories     Desserts

Yield 4 servings

Number Of Ingredients 6

1 can cinnamon roll
3 peaches
1 ½ teaspoons corn starch
1 teaspoon cinnamon
vanilla ice cream, to taste
mint leaf, to taste

Steps:

  • Preheat oven to 350°F (175°C).
  • Separate cinnamon rolls and cut into 1 inch (2 cm) pieces. Place the cinnamon roll pieces into a medium bowl and set aside.
  • Cut each peach into 8-12 wedges. Place in a medium bowl and add cornstarch and cinnamon and mix to coat each peach.
  • In a baking dish place half of the cinnamon rolls down on the bottom. Then add half of the peaches on top. Repeat and add the rest of the ingredients.
  • Drizzle the icing packet from the cinnamon roll tube over the cobbler.
  • Bake for 30 minutes.
  • Serve warm with a scoop of vanilla ice cream and a mint leaf (optional).
  • Enjoy!

Nutrition Facts : Calories 306 calories, Carbohydrate 61 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, Sugar 35 grams

PEACH COBBLER ICE CREAM



Peach Cobbler Ice Cream image

Looking for a mouthwatering frozen dessert? Enjoy this chilled peach cobbler ice cream - a delightful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 11h25m

Yield 12

Number Of Ingredients 16

1 1/3 cups whipping (heavy) cream
1 cup milk (preferably whole)
Dash of salt
1 1/3 cups granulated sugar
1 vanilla bean, split lengthwise in half, or 1 teaspoon vanilla
7 egg yolks
3 medium fresh peaches (about 3/4 lb) or 1 bag (16 oz) frozen sliced peaches
1 tablespoon lemon juice
2 tablespoons vodka (preferably peach vodka), if desired
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup packed dark brown sugar
1/4 cup firm butter, cut into 16 pieces
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In 3-quart saucepan, heat whipping cream, milk, 1/2 cup of the granulated sugar,salt and vanilla bean (if you are using 1 teaspoon vanilla, do not add here) uncovered to a gentle simmer over medium heat. Simmer about 15 minutes, stirring occasionally. Remove from heat. Cover and let stand 20 minutes. (This standing time will infuse the cream with vanilla flavor; skip it if not using vanilla bean.) Remove and discard vanilla bean.
  • In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks and beat with wire whisk to combine. Repeat with another cup of cream mixture. Add yolk mixture to remaining cream mixture in saucepan.
  • Stir constantly with rubber spatula, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. (If using 1 teaspoon vanilla instead of vanilla bean, add it now.) Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.
  • (If using frozen peaches, skip step 4.) In 4-quart Dutch oven, heat 2 quarts water to boiling. Add fresh peaches and allow them to bob in water 30 seconds. Use slotted spoon or strainer to remove peaches and immediately plunge into bowl of ice water to cool. Remove skins from peaches. Cut peaches in half and twist to separate halves. Remove and discard pits. Cut each peach half into 4 pieces.
  • In bowl of food processor, pulse peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are roughly chopped but not pureed (you are aiming for a chunky peach sauce). Stir in vodka if using. You should have about 2 cups chopped peaches. Refrigerated chopped peaches until cold, at least 1 hour.
  • Place large bowl in freezer at least 1 hour before churning ice cream. Strain the chilled peaches and collect any accumulated juice in a medium bowl. Combine the peach liquid with the cold ice cream custard mixture and stir well. Refrigerate drained peaches until needed. Freeze custard in ice-cream maker following manufacturer's directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Quickly add chopped peaches; gently stir until peaches are evenly distributed.
  • Smooth top of ice cream flat and cover directly with plastic wrap. Cover top of bowl with more plastic wrap and then with foil. Freeze ice cream 8 hours or overnight.
  • Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper; set aside.
  • In bowl of food processor, pulse all topping ingredients 8 times or until nuts and butter are well mixed and crumbly.
  • Spread crumbs evenly on parchment in pan. Bake 8 minutes and then stir well. Bake 8 minutes longer or until crumbs are golden and crunchy. Do not let crumbs burn. There should be some large crumbs and some small; break up some of the larger chunks if necessary. Cool pan completely on wire rack.
  • Before serving, remove ice cream from freezer and place in refrigerator about 30 minutes to soften. To serve, scoop ice cream into serving bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 170 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 31 g, TransFat 1/2 g

PEACH COBBLER DUMP CAKE



Peach Cobbler Dump Cake image

This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. -Keri Sparks, Little Elm, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 6

2 cans (15 ounces each) sliced peaches in extra-light syrup
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 package yellow cake mix (regular size)
3/4 cup sliced almonds
1/2 cup cold butter

Steps:

  • Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 242mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

PEACH COBBLER ICE CREAM CAKE



Peach Cobbler Ice Cream Cake image

Make and share this Peach Cobbler Ice Cream Cake recipe from Food.com.

Provided by Jonathan Melendez

Categories     Ice Cream

Time 13h50m

Yield 12 serving(s)

Number Of Ingredients 37

1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sour cream
1 cup chopped fresh peach, peeled and chopped
2 (18 ounce) jars store-bought peach preserves
1 cup chopped fresh peach, peeled and chopped
1 tablespoon Bourbon (optional)
3 cups all-purpose flour
2 tablespoons baking soda
1 pinch salt
3/4 cup cold unsalted butter, diced
1 3/4 cups buttermilk
2 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar, for topping
1 (1 1/2 quart) container vanilla ice cream
1 cup chopped fresh peach, peeled and chopped
1/4 cup store-bought peach preserves
3 (14 ounce) containers peach sorbet
1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
2 teaspoons Bourbon
1 vanilla bean, seeded
1/4 teaspoon salt
2 cups unsalted butter, softened
7 cups powdered sugar
1 tablespoon milk
2 teaspoons vanilla extract
1/4 teaspoon salt
orange food coloring
2 fresh medium peaches, cut in half
2 teaspoons canola oil

Steps:

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and set aside.
  • To Make the Pound Cake:.
  • Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk or sift together the flour baking soda and salt. Add to the butter mixture and stir until just combined. Stir in the sour cream. Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and let cool completely.
  • To Make the Peach Jam Layer:.
  • In a large bowl, stir together the preserves, peaches, and bourbon if using. Cover with plastic wrap and store in the fridge until ready to use.
  • To Make the Cobbler Biscuit Pieces:.
  • In a large bowl, combine the flour, baking soda, and salt. Add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs. Gently stir in the buttermilk with a wooden spoon until the mixture comes together. Using a small ice cream scoop, scoop out the batter onto two baking sheets lined with parchment paper. Brush with melted butter on top and sprinkle with granulated sugar. Bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely.
  • To Assemble the Peach Ice Cream Layers:.
  • Allow the vanilla ice cream to soften a bit. Then transfer to a large bowl. Fold in the peaches and preserves gently, until streaked throughout the vanilla ice cream. Pour into a 9-inch round cake pan that has been lined with plastic wrap. Press the peach ice cream down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. Pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap. Press down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours.
  • To Make the Caramel:.
  • Place the sugar and water in a medium saucepan, set over medium-high heat. Gently swirl the pan constantly, without actually stirring the mixture, and cook until it becomes a dark amber color. Remove the saucepan from the heat and slowly whisk in the heavy cream. It'll bubble up and get thick, but keep stirring until smooth. Whisk in the bourbon vanilla bean seeds and salt. Pour into a jar and allow to cool down to room temperature. Once cool, store in the fridge until ready to use.
  • To Assemble the Cake:.
  • Line the sides of a 9-inch springform pan with parchment paper, to create high sides. Trim the top of the cooled pound cake layers to even them out. Place one layer of pound cake, upside down, into the spring-form pan. Pour half of the peach jam over the cake layer and spread out evenly. Freeze until firm, about 1 hour. Crumble a few of the biscuits and sprinkle them evenly over the jam layer. Carefully remove the peach ice cream from the cake pan and remove the plastic wrap. Place into the spring form pan on top of the cobbler layer. Then place the second pound cake layer inches Pour the remaining peach jam over the cake and spread out evenly. Chill in the fridge until firm, about 1 hour. Top with more crumbled cobbler biscuits and then finally the peach sorbet layer. Freeze once more until firm, about 3 hours.
  • To Make the Butter Cream:.
  • Beat the butter until light and fluffy about 5 minutes. Add in the powdered sugar, a cup at a time, beating well after each addition. Add in the milk, vanilla extract and salt. Beat on high until creamy and smooth. Divide the buttercream into 3 separate bowls. Dye one a dark orange. One a lighter orange and then leave one white. Transfer each to disposable piping bags.
  • Remove the cake from the freezer and then carefully remove it from the springform pan, discarding the parchment paper from the sides. Starting from the bottom of the cake, pipe out two rows of dark orange buttercream all around the cake. Then pipe out two rows of the lighter orange buttercream around the cake, and then pipe out 2 rows of white buttercream around the sides and top of the cake. Pipe out light orange buttercream on the top center of the cake.
  • Using an offset spatula or a bench scraper, smooth out the buttercream on the sides and bottom. Coat the bottom of the cake with crumbled cobbler biscuits. Return to the freezer while you prepare the topping.
  • To Grill the Peaches:.
  • Place a stovetop grill pan over medium-high heat, once hot, grease with canola oil and place the peach halves on top, cut side down. Cook for about 1 to 2 minutes or until grill marks form. Transfer to a cutting board and let cool down completely. Slice them in half, leaving two intact.
  • To Decorate the Top of the Cake:.
  • Drizzle the edges of the cake with the caramel sauce so that it drips down the sides. Then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces. Cut and serve immediately or place in freezer until ready to serve.

Nutrition Facts : Calories 1527.3, Fat 64.8, SaturatedFat 39.7, Cholesterol 223.7, Sodium 951.4, Carbohydrate 228.6, Fiber 3.7, Sugar 170.2, Protein 11.6

PEACH COBBLER DUMP CAKE



Peach Cobbler Dump Cake image

I have made this recipe for over 25 years! It is quick, easy, and oh-so yummy! Especially when served hot and topped with vanilla ice cream! Yum!

Provided by Debbie Sills

Categories     Desserts     Cakes     Peach Cake Recipes

Time 45m

Yield 6

Number Of Ingredients 6

½ cup butter
1 cup self-rising flour
1 cup white sugar
1 cup milk
1 teaspoon ground cinnamon, plus more for sprinkling
1 (20 ounce) can sliced peaches, undrained

Steps:

  • Place butter in a 1 1/2-quart baking dish and put in the oven to melt. Preheat the oven to 350 degrees F (175 degrees C).
  • Remove melted butter from the oven and set aside to cool, about 5 minutes.
  • Mix flour, sugar, milk, and 1 teaspoon cinnamon together in a bowl. Gently pour batter into the middle of the melted, cooled butter; be sure you do not stir. Pour peaches and juice into the center of the batter; once again it is important you do not stir. Sprinkle cinnamon on top, a little at a time.
  • Bake in the preheated oven until brown and bubble, 30 to 60 minutes; cooking time will vary depending on the wetness of the ingredients.

Nutrition Facts : Calories 401.2 calories, Carbohydrate 61.9 g, Cholesterol 43.9 mg, Fat 16.4 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 287.2 mg, Sugar 45 g

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THE BEST PEACH COBBLER USING CAKE MIX | A CLASSIC HIT
Step 1: Preheat the Oven. Step 2: Spray the Dish. Peach Cobbler Using Cake Mix. Step 3: Add Canned Peaches. Step 4: Add Peach Pie Filling. Step 5: Top with Brown Sugar & Cinnamon. Peach Cobbler Using Cake Mix. Step 6: Add Yellow Cake Mix. Step 7: Top with Butter.
From startwiththebed.com


PEACH COBBLER DUMP CAKE I RECIPES
This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. -Keri Sparks, Little Elm, Texas. Provided by Taste of Home. Categories Desserts. Time 45m. Yield 15 servings. Number Of Ingredients 6
From recipes.servegame.org


PEACH COBBLER ICE CREAM WITH BOURBON-CARAMEL SAUCE RECIPE
1 tablespoon sugar ¼ teaspoon ground cinnamon 1 cup chopped peeled peaches, divided (about 2 medium peaches) ½ cup fat-free sweetened condensed milk 2 tablespoons peach schnapps 1 tablespoon fresh lemon juice Dash of salt 2 cups frozen reduced-fat whipped topping, thawed Sauce: ½ cup sugar 2 tablespoons water 1 tablespoon light-colored corn syrup
From myrecipes.com


PEACH COBBLER POUND CAKE - YUMMLY RECIPES
2022-04-11 On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk and 90 pounds of butter, this cobbler is a colossal undertaking.
From ymmlyrecipes.com


PEACH COBBLER POUND CAKE RECIPE | SOUTHERN LIVING
2 tablespoons cold unsalted butter, cut into 1/2-in. pieces. Cake. 1 ¼ cups packed light brown sugar. ¾ cup (6 oz.) unsalted butter, softened, plus more for pan. 3 large eggs. 1 ½ cups (about 6 3/8 oz.) all-purpose flour, plus more for pan. 1 ¼ teaspoons ground cinnamon. 1 teaspoon baking powder. ¾ teaspoon kosher salt.
From southernliving.com


TEXAS STYLE PEACH COBBLER – MODERN HONEY
2021-06-26 Place 4 Tablespoons butter in a 9 x 13 baking dish. Place in the oven and let the butter melt, watching carefully. Remove from oven. In a medium-size bowl, stir together ¼ cup of sugar, fresh sliced peaches, and lemon zest. Set aside. In a large bowl, stir together flour, baking powder, remaining 1 ¼ cup of sugar, and salt.
From modernhoney.com


BREYERS PEACH COBBLER ICE CREAM BEST RECIPES
How to make a peach ice cream cake with Peaches? Directions Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes.
From findrecipes.info


THE BEST PEACH COBBLER DUMP CAKE RECIPE WITH CINNAMON AND …
2022-03-03 Set aside to cool. In a small mixing bowl, stir together the peaches in syrup, lemon juice, and vanilla extract. Pour into the bottom of a 9x13 inch baking dish. In a medium mixing bowl, mix together the cake mix, ground cinnamon, and ground cloves. Spread the mix evenly over the peaches.
From emilyenchanted.com


QUICK AND EASY 4 INGREDIENT PEACH COBBLER DUMP CAKE
Preheat the oven to 350 degrees. Spray 9 x 13 cooking dish with non-stick cooking spray. Dump the large can of peaches with syrup into the pan and then add the smaller drained can of peaches. Spread out evenly. Sprinkle peaches evenly …
From myfindsonline.com


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