Peach Cobbler Gelato
Chop your peaches into bite sized chunks, spread out onto a large parchment lined baking sheet. Sprinkle them with brown sugar and cinnamon. Roast at 400 Fahrenheit for 20 minutes.
- Allow peaches to cool completely before moving on.
In the bowl of your stand mixer, using the whisk attachment, whip the heavy cream on high for 4-5 minutes until stiff peaks begin to form.
Scrape down the bowl, add the peach juice and vanilla bean paste, continue whipping for 2 minutes.
Add in the sweetened condensed milk and whip on high until stiff peaks form again, this should take an additional 4-5 minutes.
Once the mixture has reached a uniform whipped consistency, using a silicone spatula scrape the cream into a large glass bowl or into two pint sized mason jars.
Add your magical liquid coconut oil, roasted peaches, and additional ingredients to the containers and mix thoroughly using a silicone spatula. Make sure to smooth the top of the mixture when complete.
- Place your gelato into the freezer for at least 4-5 hours to set.
- Scoop and serve or eat it straight out of your container.
- Keep in the freezer for up to 3 months.