Peach Cobbler Ice Cream Sandwiches
Sweet, juicy peaches 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.
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!