Description
These Masters Peach Ice Cream Sandwiches combine soft, buttery cookies with creamy, peach-infused ice cream for a refreshing and indulgent dessert. Featuring homemade cookies and peach ice cream blended with fresh peaches, these sandwiches are perfect for summer or any occasion requiring a sweet treat.
Ingredients
Cookie Dough
- 3/4 cup butter, softened to room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup clear light corn syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Peach Ice Cream Filling
- 1 gallon high-quality peach ice cream
- 8 oz frozen peaches
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven and prepare trays: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly spray them with non-stick cooking spray for easy cookie removal.
- Make the cookie dough: In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, corn syrup, vanilla extract, almond extract, and egg. Beat with an electric mixer until the mixture is smooth and well blended.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Beat until the dough comes together and is fully blended.
- Form dough balls: Use a 1 1/2-inch cookie scoop to create evenly sized dough balls. This ensures that the cookie tops and bottoms match well for the sandwiches.
- Arrange and bake cookies: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, watching closely near 10 minutes until the cookies are firm but not browned.
- Cool and pair cookies: Once baked, allow the cookies to cool completely. Pair cookies by size to prepare for sandwich assembly.
- Prepare peach ice cream mixture: Let the peach ice cream soften slightly at room temperature until a knife easily pierces the center. Transfer to a high-speed blender like a Vitamix. Add frozen peaches and whipping cream, then blend until smooth and creamy.
- Freeze blended ice cream: Line a quarter sheet pan with wax paper. Spread the blended peach ice cream evenly and smooth the surface with a spatula. Freeze for at least 3 hours or overnight until firm.
- Cut ice cream rounds: Using a circular cookie cutter that matches your cookies’ size, press down through the frozen ice cream to cut out rounds. Push up from the bottom of the wax paper to ensure clean cuts.
- Assemble ice cream sandwiches: Place a round of ice cream on one cookie bottom, then top with the matching cookie to form a sandwich. Use a spoon to help release the ice cream from the cutter. Rinse the cutter with cold water between cuts for neat edges.
- Wrap and store: Cut wax paper squares large enough to wrap each sandwich. Wrap the sandwich securely in wax paper, then cover with aluminum foil. Label with the date and store the sandwiches in the freezer until ready to serve.
Notes
- Ensure butter is softened to room temperature for easier mixing and better cookie texture.
- Do not overbake the cookies; they should be firm but not browned to keep them soft.
- Using a consistent cookie scoop size helps with uniform cookie sandwich assembly.
- Rinsing your cookie cutter in cold water between cuts prevents ice cream from sticking and ensures cleaner rounds.
- Wrap sandwiches tightly and label to maintain freshness in the freezer for up to 2 weeks.
- If peach ice cream is unavailable, vanilla ice cream blended with fresh peaches can be a good substitute.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
