Tuesday, August 27, 2013

Mini Peach Cobbler Ice Cream Bites

Print Friendly and PDF Okay, as you can see, I am a LITTLE obsessed with peaches right now! =o)

As I mentioned yesterday, it all started with the food network magazine Peach recipes and also my newfound non-allergy to them! Yay!

I love small individual portions, so again, I decided to size this recipe down to bite sized portions.

Mini Peach Cobbler Ice Cream Bites
Adapted from: Food Network


1 cup granulated sugar
Juice of 1/2 lemon 
2 large peaches, peeled and cut into 1/8-inch slices. (I cut them into small quartered slivers)
1 tbsp corn starch mixed with water
1/2 sleeve graham crackers (5 whole crackers)
1/3 cup chopped pecans
2 tablespoons unsalted butter, melted
1/2 gallon vanilla ice cream
Cooking spray
1 10-to-12-ounce pound cakes

(Optional, you can just use canned whipped cream or Cool Whip if you'd like)
3/4 cups cold heavy cream
1 1/2 tablespoons confectioners' sugar
1 teaspoons vanilla extract


Stir 3/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Add in the cornstarch/water mixture and mix until slightly gelatinous. (I added a little bit at at time so I could monitor the viscosity. You want it not to be watery, but not too thick. Something that resembles jello that has just barely started to get firm.) Transfer to a bowl and freeze until very thick, about 1 hour, or refrigerate overnight. 

Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.

Assemble the cake: Let the ice cream soften at room temperature until spreadable, about 10 minutes. Line a muffin tin with cupcake liners.
Cut the pound cake into 1/2 inch slices, then use a medium sized biscuit cutter to cut circles. (Make sure the circles can fit at the bottom of each muffin well. Place cut pound cake in the muffin well. Spread a THIN layer of the softened ice cream in each well and then sprinkle with 1 tsp of the pecan mixture and press it into the ice cream. (Use more if you think you need it) Spread a layer of the softened ice cream, about 1/2 in thick then top with the peach puree. Freeze until the puree is firm, about 15 minutes.
Place the remaining ice cream back in the freezer and pull out after 10 minutes.
Let the remaining ice cream soften, 10 minutes, then spread over the peach puree.  Freeze until firm, at least 6 hours or overnight.

(Optional when serving) Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then place onto a plate. Place a dollop of the whipped cream mixture on top of cake. Top with the leftover peaches and sprinkle with remaining pecan mixture.

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