Boozy Peach Cobbler Ice Cream Bars

Boozy Peach Cobbler Ice Cream Bars

This fun take on peach cobbler puts a boozy twist on grandma’s classic recipe. There’s no need for popsicle molds for this recipe, and the ice cream is no churn––what could be easier? Peaches are cooked into a light syrup and combined with cream cheese and whipped cream, then frozen in a baking pan. The mixture is then cut into bars and rolled in low-carb shortcake crumbs.

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*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 10 Servings
Prep time: 30 Minutes plus freezing
Cooking time: 10 minutes

IngredientsNo-Churn Peach Ice Cream
8 ounces (225 g) full-fat cream cheese, softened
¼ cup (60 ml) high-quality bourbon (brandy or dark rum also works well)
1 ½ cups (360 ml) heavy cream

Cooked Peaches
3 medium peaches
½ cup (120 ml) water
¾ cup (145 g) Sola sweetener
1 teaspoon vanilla extract
½ teaspoon salt
1/8 teaspoon ground cinnamon

Shortcake Crumbs
2 cups (225 g) finely ground almond flour
¼ cup (50 g) Sola sweetener
1 teaspoon vanilla extract
1 stick (110g) unsalted butter, cold, diced

Directions1. Preheat the oven to 300F/150C.
2. Make the shortcake crumbs: place the almond flour, Sola sweetener, and vanilla extract in a mixing bowl. Add the diced butter and use your hands to rub the ingredients together until you have what looks like course breadcrumbs (like a crumble topping).
3. Line a baking pan with parchment paper and sprinkle with the crumbs. Bake for 10 minutes, remove from the oven, stir thoroughly, and bake for another 10 minutes until golden-brown. Set aside.
4. Make the no-churn peach ice cream: remove the peach pits and dice the peaches. Place the peach pieces into a saucepan with the water, Sola sweetener, vanilla, salt and cinnamon. Place the pan over medium heat and bring to a boil, then reduce the heat to a simmer and cook for approximately 20 minutes until the peaches are tender and the water has turned into a light syrup.
5. Remove about one-third of the peach pieces and set aside. Place the remaining cooked peach mixture in a mixing bowl with the cream cheese, and use an electric hand blender to purée until smooth. Add the bourbon, mix well, and cool to room temperature.
6. Whisk the heavy cream to soft peaks and fold it into the cooled peach and cream cheese mixture. Stir in the peach chunks. Pour the mixture into the pan and place in the freezer for at least 2 hours.
7. Once frozen, remove the ice cream block from the pan and cut into 10 ice cream bar-size pieces. Push a popsicle stick into each bar, then roll in the shortcake crumbs, using your hands to help stick the crumbs to the ice cream.
8. Store the pops in the freezer until needed.
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