Blue Bell is back, y’all! Celebrate by pairing it with easy brûlée peaches.
If you were raised [or spent any meaningful amount of time] in Texas, you know that Blue Bell ice-cream is king. If you were not, consider this a primer. The ranking is roughly as follows:
No need to mention any others. Yes, I am aware that number three is not even technically ice-cream. 🙂 Let’s not get off track, here. Ice cream isn’t at the top of my list of desserts but when I do purchase frozen creaminess to keep in my own fridge, it has to be one of the above-mentioned contenders and, out of respect, I did not purchase any ice-cream (or gelato) at all during the recent Blue Bell moratorium. It was only right. I don’t know how my alma mater, Baylor University, carried on with Dr. Pepper Hour in its absence. But now that it is over, I thought I’d whip up something to celebrate the occasion. If, for some reason, you don’t want to use Blue Bell Homemade Vanilla, Talenti’s Vanilla Caramel Swirl or Haagen Dazs’ Dulce de Leche are suitable runners up. This dessert is almost unbelievably quick and easy. Start to finish, you’re looking at twenty minutes or less. You could start a load of laundry and be eating this before the it’s time to move things from the washer to the dryer. The smell of the peaches while baking and the look of the finished product are unequivocally drool-inducing. I cannot say enough about this dish. Rather than continuing to babble on, let’s jump into it. Start scrolling for pictures of the process and the printable recipe card below.
I hope you get to enjoy this and would love to hear how you’re celebrating the return of Blue Bell. Thanks for reading!
- 1 pint Blue Bell Homemade Vanilla ice cream
- 3 ripe, medium-sized peaches
- 1 tablespoon butter cut into six equal parts
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- dash Nutmeg
- 6 walnuts chopped
Preheat oven to broil setting. Cut peaches in half and remove pits. *Best way to do this: slice peach all the way through to pit along the natural indentation line. Grip each half firmly and twist your hands in opposing directions to separate. Pit should come out easily but, if not, use a small knife to carefully loosen it.
Arrange peaches flesh side up in a non-stick baking pan and place one slice of butter on the top of each. Add cinnamon, nutmeg, and brown sugar.
Place pan on top shelf in oven and broil for ten to fifteen minutes or until the topping is crisp.
Remove from oven and, while still warm, top each peach with half a scoop of ice cream. Sprinkle with walnuts and serve.