Peach Cobbler Ice Cream Cake

---

This ultimate peach cobbler ice cream cake will leave you s-peach-less.

---

Steps

---

Preheat oven to 350 degrees f.

---

Grease and flour two 9-inch cake rounds and set aside.

---

To make the pound cake:.

---

Cream together the butter and sugar until light and fluffy , about 5 minutes.

---

Add the eggs one at a time , mixing well after each addition.

---

Stir in the vanilla extract.

---

In a separate bowl , whisk or sift together the flour baking soda and salt.

---

Add to the butter mixture and stir until just combined.

---

Stir in the sour cream.

---

Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles.

---

Bake until golden brown and a toothpick inserted in the middle comes out clean , about 18 to 22 minutes.

---

Remove from the oven and let cool completely.

---

To make the peach jam layer:.

---

In a large bowl , stir together the preserves , peaches , and bourbon if using.

---

Cover with plastic wrap and store in the fridge until ready to use.

---

To make the cobbler biscuit pieces:.

---

In a large bowl , combine the flour , baking soda , and s.

---

Ingredients

---

unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, sour cream, fresh peach, peach preserves, bourbon, buttermilk, vanilla ice cream, peach sorbet, water, heavy cream, vanilla bean, powdered sugar, milk, orange food coloring, peaches, canola oil