#### 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 9x15 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 9x9 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.