Peach Cobbler Cheesecake Cones

Peel the peaches, cut them into slices, and cut them into small pieces.

In a smaller bowl, add the chopped peaches, sugar, and ground cinnamon. Simmer on stove over low heat for eight to ten minutes, until peaches are soft. Once cooked, put it in the refrigerator to cool.

In a medium sized bowl, add the condensed milk and vanilla extract. Stir the two together until combined. Sit aside.

In a large bowl, add the whipped cream. Using a hand mixer, mix the cream on medium-high speed until it turns into a thick whipped cream.

Once the whipped cream is made, transfer the whipped cream to a bowl with the milk/vanilla mixture. Slowly fold in the whipped cream until combined.

In a rectangular baking dish, add a layer of vanilla whipped cream. Next add 1/3 crumbled graham crackers and peaches. Repeat the process two more times.

– Once the ice cream is layered, put it in the freezer for four to five hours until it hardens. After setting,