# @dave_friday_bakes on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/DIdyhrqoXI5
- **Gondola URL:** https://gondola.cc/posts/63495902-dave-friday-bakes-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/e5346ce239.jpg
- **Posted:** 2025-04-15T11:25:20.000+00:00
- **Account Owner:** David Friday (@dave_friday_bakes) — https://gondola.cc/dave_friday_bakes

## Caption

O’Donnell Peach Cobbler Ice Cream

Here’s the recipe I promised – and trust me, you’re going to want to try it.

This peach Moonshine ice cream is a game-changer: creamy, fruity, and just the right kick of boozy goodness. With summer just around the corner, it’s the ultimate way to cool off and treat yourself. You’ll want a bottle of odonnellmoonshineuk Peach Moonshine just for this.

Ingredients

For the crumble
•	40g cold butter, cubed 
•	80g plain flour 
•	40g demerara sugar 
•	(Or use 150g supermarket oat biscuits instead) 
•	1 tsp ground cinnamon 

For the ice cream

•	250g tinned peaches (drained weight)
•	15g granulated sugar 
•	600ml double cream 
•	1 x 397g tin condensed milk 
•	150ml O’Donnell Peach Moonshine 

For the crumble 
 
1.	Preheat the oven to 180°C and line a small baking tray with parchment paper. 
2.	Add the flour and cold butter to a bowl and rub together using your fingertips until it looks like breadcrumbs. 
3.	Stir in the demerara sugar, then spread the mixture out on the tray. Bake for 20–25 minutes until golden. Leave to cool, then break into small chunks and mix in the cinnamon. 
 *Shortcut: If using oat biscuits, just break them up and stir in the cinnamon.*

For the ice cream

1.	Blitz 50g of the peaches until smooth. Add to a small pan with the sugar and gently heat until thickened. Set aside to cool. 
2.	Chop the remaining 200g of peaches into small pieces and set aside. 
3.	In a large mixing bowl, whip the double cream and condensed milk until stiff peaks form – this takes about 3–4 minutes with a hand or stand mixer. 
4.	Pour in the O’Donnell Peach Moonshine and gently fold through until combined. 
5.	Add the chopped peaches and crumble pieces, and fold through the mixture. 
6.	Spoon half the ice cream mix into a loaf tin or freezer-safe container. Drizzle over half the peach sauce and swirl it through. Repeat with the rest of the ice cream and sauce, then swirl again. 
7.	Cover and freeze for at least 6 hours or overnight until firm. 
8.	Scoop and serve in bowls or cones,
9.	Enjoy 😋

#FridayBakes #ODonnellMoonshine #PeachMoonshine

## Stats

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## Tags

peachmoonshine, odonnellmoonshine, fridaybakes

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