Peach Cobbler Ice Cream with Bourbon-Caramel Sauce

Here is a recipe for a delicious ice cream that has all the taste qualities of a traditional peach cobbler and does not require cooking in an ice cream maker: just mix the ingredients and freeze. Add the whipped frosting as little as possible, making sure that everything is well mixed.
Preheat the oven to 425 degrees.To make the ice cream, place the pie dough on a baking sheet lined with parchment paper; lightly brush with cooking spray. Combine 1 tablespoon of sugar and cinnamon in a small bowl. Sprinkle the cake batter evenly with the sugar mixture. Using a knife or pizza cutter, cut the dough at 1-inch intervals. Bake at 425 ° C for 10 minutes or until lightly browned. Cool completely; break into 1/2-inch-thick pieces.Place 1/2 cup peaches in a medium bowl and mash with a fork until almost smooth. Add the remaining 1/2 cup peaches and the next 4 ingredients (with a pinch of salt); mix well. Gently add the crumbled crust and whipped topping. Transfer the mixture to a freezing container, cover and freeze overnight.To make the sauce, combine 1/2 cup sugar, 2 tablespoons water, corn syrup, and a pinch of salt in a small saucepan over medium heat, stirring until the sugar melts; bring to a boil. Cook for 12 minutes or until golden brown; remove from heat. Pour in half, stirring constantly with a whisk. Add the butter and bourbon; beat until smooth.