Boozy Peach Cobbler: The Ice Cream Float Goes Southern
Nothing says summer like a peach cobbler. Serve yours up in liquid form with a little kick.
- 3/4 cup vanilla ice cream
- 3 ounces peach schnapps
- 6 ounces cream soda
- whipped cream
- fresh peach slice
- crust crumble, for garnish
- ground cinnamon, for garnish
Bake pie crust (homemade or store bought) at 425°F for 10-12 minutes. Cool and then crumble.
Add ice cream to the bottom of a large float glass (Choose one that holds 12 to 16 ounces.) Add peach schnapps and then slowly pour the cream soda over the ice cream to fill the glass.
Top with whipped cream and a fresh peach slice. Garnish with pie crust crumble and a sprinkling of ground cinnamon. Serve immediately.