by Kathy Hamman Miller
I used my Grandmother’s cobbler topping recipe to this old-time favorite. You’ll need to make the cobbler bits in advance so it has enough time to cool down.
Cobbler topping:
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/2 cup butter
Cream together the sugar and butter, stir in the flour and cinnamon. Spread evenly in a glass cake pan and bake at 350 for 35 minutes. It will bubble up like a candy mixture. Remove from oven and let set for 5 minutes, stir until crumbled. Set the cobbler crumb mixture aside.
For the ice cream, I did use 2 cups canned peaches chopped to desired size and drained but you can use fresh. Place in bowl and add one 14-ounce can of sweetened condensed milk, one teaspoon vanilla than stir until completely combined with peaches and set this aside also.
In a large mixing bowl beat the heavy cream until stiff peaks form – about three to four minutes. Add the peach mixture to the whipped cream with a rubber spatula. You don’t want to deflate the whipped cream, so fold in gently along with the cobbler bits until combined and cooled.
Cover tightly in the glass cake pan or bread pans work well too, freeze for 6 hours or up to 2 weeks.
Enjoy!
