Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tbsp unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3 cups fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 tsp ground cinnamon
  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp vanilla extract
  • pinch of salt
  • 8 oz pre-baked pound cake, sliced into 1-inch rounds

Instructions:

  1. Preheat oven to 350°F (175°C). Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Spread on a baking sheet and bake for 10-12 minutes until golden-brown. Let cool completely.
  2. In a skillet over medium heat, combine peaches, sugar, and lemon juice. Simmer for 8-10 minutes until peaches soften.
  3. Whisk cornstarch with 1 tbsp water to create a slurry. Stir the slurry and cinnamon into the peaches; cook for 2 more minutes until thick and glossy. Remove from heat and chill in the fridge.
  4. In a large mixing bowl, whip the cold heavy whipping cream until stiff peaks form.
  5. Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt until smooth.
  6. Place pound cake rounds at the bottom of a 9-inch springform pan. Spread a layer of the cooled crumble over the cake, followed by a layer of the chilled peach reduction.
  7. Pour the vanilla ice cream mixture over the peaches, smoothing the top with an offset spatula. Swirl in any remaining peach reduction if desired.
  8. Freeze for at least 6 hours or until firm. Release from the springform pan before serving.