Southern Buttermilk Biscuits & Peach Jam Ice Cream

This delicious, creamy, and fruity treat inspired by the Jenni's Ice Cream flavor, Sweet Cream Biscuits & Peach Jam, quickly became a fan favorite in our house, and for good reason! 

Ingredients

    For the Jam:

• 5-7 lbs. of fresh peaches 
• 1.5 cups of sugar

* Or about 2/3 cup of jarred peach jam

    For the 'Biscuits'

• 1 cup butter (2 sticks), frozen and cubed
• 10 ounces all purpose flour
• 1 tsp salt
• 1/4 cup water or cold milk
• Coarse sugar (such as turbinado) for sprinkling

* Or your favorite shortbread or biscuit dough recipe (can also sub for store bought cookies or waffle cones)

    For the Ice Cream Base

• 2 cups raw unsalted cashews (soaked)
• 1/4 - 1/2 cup sugar or sweetener of choice
• 1 - 2 tbsp. cheesecake flavored Jell-O Pudding Mix
• 1/4 cup sweetened condensed soy milk
• 1 tbsp. dairy free creamer
• 1/2 tsp xanthan gum
• 1 tbsp. vanilla extract
• 1 tbsp./ white vinegar
• pinch of salt
• pinch of cinnamon
• * 1/2 cup milk of choice

Instructions

Follow along with the video: https://www.youtube.com/watch?v=fs1VEbK0jxQ

For the Jam:

1. Wash, peel, and dice the peaches. 
2. Add the peaches add the sugar into a pot on medium heat. Stir just to combine. 
3. Once the sugar has melted and the peach syrup begins to bubble, lower the heat to a simmer. 
4. Continue to cook on low, stirring occasionally, until peaches soften and the jam is thickened. 
5. Refrigerate until cooled and thick. 

For the Biscuits

1. Combine the flour and salt into the bowl of a food processor. 
2. Feed in the cubed or grated frozen butter until the flour mixture resembles a coarse cornmeal consistency. 
3. Slowly drizzle in the water until the dough resembles a soft cookie dough. 
4. Chill in the refrigerator for 30 minutes. 
5. Preheat the oven to 375 degrees. 
6. Remove dough from refrigerator and roll out on a lightly floured board. 
7. Cut the dough into desired shape. (This step is optional as the biscuits will be crumbled later.)
8. Sprinkle coarse sugar and lightly press into dough. 
9. Bake the biscuits until golden brown or for about 15-20 minutes. 
10. Remove the biscuits from the oven and allow to cool. 
11. Once cooled. break the biscuits into the size desired and set aside. 

For the Ice Cream Base

1. Soak cashews in filtered water for a few hours or overnight. (You can skip this step if your blender is high powered.)
2. Freeze bowl of ice cream machine for several hours or overnight. 
3. Drain cashews and combine them with enough clean water to cover them and xanthan gum in a blender. 
4. Blend on high for about 1 minute or until smooth and creamy. 
5. Combine creamy cashew mixture with all remaining ingredients and set aside. (Feel free to adjust sweetener and pudding mix amounts to taste.) Add additional milk if base is too thick. 
6. Pour cashew ice cream base into the bowl of the ice cream machine and churn for about 30 minutes or until thickened and creamy. 
7. Once churned, pour the ice cream over the biscuits ad fold to combine. 
8. Transfer into freezer safe container and fold in peaches. 
9. Freeze for at least 2 hours or overnight. 
10. Thaw for about 30 minutes before eating. 
11. Enjoy!