– ½ cup salted caramel sauce (for assembly and serving)
#### For the Peach Compote
– 3 large peaches (diced)
– 6 tablespoons granulated white sugar
– 2 teaspoons vanilla extract
#### For the Cobbler
– 6 tablespoons unsalted butter (melted)
– ¾ cup granulated white sugar
– 2 teaspoons vanilla extract
– ¾ cup whole milk
– ¾ cup all-purpose flour
– 2 teaspoons baking powder
– â…› teaspoon salt
Instructions
#### For the Vanilla Ice Cream
In a large bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract.
Cover the mixture with plastic wrap and chill in the fridge for at least 2 hours or overnight.
#### For the Peach Compote
In a small pot over medium heat, combine the diced peaches, sugar, and vanilla extract.
Cook, stirring frequently, until the juices thicken, about 15-20 minutes.
Remove from heat and let cool completely.
#### For the Cobbler
Preheat the oven to 350°F and spray a 9×15 inch baking sheet with non-stick spray.
In a medium bowl, whisk together the melted butter, sugar, vanilla, and milk.
Add the flour, baking powder, and salt, whisking until smooth.
Pour the batter onto the greased baking sheet and bake for 13-15 minutes. Let cool completely.
Break the cobbler into small pieces and set aside.
#### Churn and Assemble the Ice Cream
Once the ice cream base is chilled, pour it into an ice cream maker and churn for 35-40 minutes until thick and frozen, like soft serve.
Transfer the churned ice cream to a large mixing bowl. Quickly fold in half of the peach compote and a third of the cobbler pieces with a rubber spatula.
Pour half of the ice cream into a 9×9 inch pan. Drizzle with ¼ cup of salted caramel sauce, and sprinkle with half of the remaining peach compote and a third of the cobbler pieces.
Add the remaining ice cream on top and repeat the layering. Reserve some cobbler pieces for serving, if desired.
Cover with plastic wrap and freeze until solid, about two hours.
#### Serving
– Serve the ice cream with extra cobbler pieces and a drizzle of salted caramel sauce.
