Peach Cobbler Ice Cream Sandwiches
Peach cobbler ice cream sandwiches have sweet, juicy peaches that are cooked down with brown sugar and warm spices, folded into creamy homemade peach ice cream, then sandwiched between soft, chewy sugar cookies, basically they’re summer dessert perfection.
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If you thought you need an ice cream maker to make ice cream, you were wrong. This peach ice cream is incredibly easy to make with simple ingredients like heavy cream, evaporated milk, and vanilla. The peaches get cooked with a little brown sugar, cinnamon, and nutmeg until they’re soft and syrupy, then folded into a sweet, creamy ice cream base. Once it’s had enough time to chill, it’s then scooped and sandwiched between buttery sugar cookies and you have the ultimate summer treat.
Why You’ll Love These Peach Cobbler Ice Cream Sandwiches
Think peach cobbler but in one ice cream bite. You get juicy peaches, warm cinnamon and nutmeg, creamy vanilla ice cream, and soft sugar cookies all together. The best part is how easy the ice cream is to make. There’s no special equipment needed, and you can make it ahead of time so it’s ready to go when you’re craving something sweet
Ingredient Notes
- Peaches: Use ripe, juicy peaches for the best flavor. You can peel them if you prefer, but I like leaving the skin on for a little extra color and texture. Fresh peaches are best here, but frozen peaches can work in a pinch. Don’t defrost them, use them frozen, do your best to chop them up.
- Brown sugar: This adds a deeper, almost caramel-like sweetness to the peaches and makes them taste just like the filling of a peach cobbler.
- Cinnamon + nutmeg: You only need a little, but these warm spices make the peaches taste like classic cobbler.
- Heavy cream: Make sure your heavy cream is cold before whipping. This helps it whip up quickly and gives the ice cream its light, creamy texture.
- Sweetened condensed milk: This is what makes the homemade ice cream so easy. It adds sweetness while keeping the ice cream rich and scoopable.
- Sugar cookies: These cookies are soft, buttery, and sturdy enough to sandwich the ice cream without becoming too hard in the freezer. Don’t overbake them—the centers should still look slightly soft when they come out of the oven.
Tips For Making The Best Ice Cream Sandwiches
- Let the peaches cool completely. You don’t want warm peaches melting the whipped cream when you fold everything together.
- Don’t overmix the whipped cream. Fold everything together gently so you keep as much air in the mixture as possible.
- Don’t overbake the cookies. Pull them from the oven when the edges are just starting to turn golden and the centers still look soft. They’ll firm up as they cool.
- Give the ice cream time to soften before assembling. About 10 minutes at room temperature should make it scoop-able without letting it melt.
- Freeze the sandwiches right away. Once they’re assembled, get them back into the freezer so the ice cream can firm up before serving.
Variations To Try To Make Them Your Own
Add a crumble: Mix crushed graham crackers or buttery streusel into the peach ice cream for even more of that classic cobbler texture.
Try brown butter cookies: Swap some of the regular butter for browned butter in the cookies for a nutty, richer flavor.
Add more spice: A tiny pinch of ground ginger or cardamom would be delicious with the spiced peaches.
Use nectarines: Nectarines work just as well as peaches, they’re also super juicy.
Make them mini: Scoop smaller portions of cookie dough and use a smaller scoop of ice cream for bite-sized summer desserts.
If You Love This Summer Treat, Check Out A Few Blog Favorites!
- Mini Peach Brie Tarts
- Bakery-Style Chocolate Chip Cookies
- Cast Iron Skillet Peach Cobbler
- Triple Berry Cream Cheese Puff Pastry Tarts
- Berries And Cream Brioche Buns
If you make these Peach Cobbler Ice Cream Sandwiches, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about them, or better yet, see what you’re cooking.
Peach Cobbler Ice Cream Sandwiches
Ingredients
For the Peach Ice Cream
- 1 tablespoon unsalted butter
- 1 cup chopped ripe peaches (about 2 large peaches)
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 cups cold heavy cream
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Sugar Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, at room temperature
- 1¼ cup granulated sugar, divided
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Instructions
Make the Peach Ice Cream
- Melt the butter in a medium skillet over medium heat. Add the chopped peaches, brown sugar, cinnamon, and nutmeg. Cook for 4–6 minutes, stirring occasionally, until the peaches are tender and their juices have released. Set aside to cool.
- In a separate large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
- Stir together the sweetened condensed milk and vanilla in another large bowl.
- Gently fold about one-third of the whipped cream into the condensed milk mixture, until well incorporated. Repeat with remaining whipped cream until just combined.
- Set aside about ¼ cup of the cooked peaches for topping the ice cream. Gently fold the remaining peaches and any juices into the ice cream mixture. Pour the mixture into a parchment-lined 9-by-5-inch loaf pan or another freezer-safe container. Smooth the top and scatter the reserved peaches over it.
- Cover tightly and freeze for at least 6 hours, preferably overnight, until completely firm.
Make the Sugar Cookies
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl, set aside.
- In another large bowl, beat the butter and ¾ cup granulated sugar together until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Place ½ cup of granulated sugar in a small bowl or shallow plate. Scoop the dough into 12 equal portions, about 3 tablespoons each. Roll each portion into a ball and then into the sugar to coat. Place on the prepared baking sheets, leaving about 2 inches between cookies. Lightly flatten each cookie with your fingers. Set aside the bowl of sugar.
- Bake the cookies for 12-14 minutes, or until the edges are just beginning to turn golden while the centers still look slightly soft. Let the cookies cool for 10-15 minutes. Once they have cooled, dip them once more into the sugar to give them and second coat.
Assemble the Ice Cream Sandwiches
- Take the peach ice cream out of the freezer and let it sit at room temperature for about 10 minutes, just until it becomes scoop-able.
- Place a scoop of peach ice cream on the flat side of one cookie. Slightly flatten the ice cream with the back of a spoon. Top with another cookie and gently press down.
- Place the finished sandwiches on a parchment-lined baking sheet and immediately return them to the freezer. Freeze for at least 1 hour before serving to allow the sandwiches to firm up. Store the ice cream sandwiches in a freezer safe container. Enjoy!
