Description
The Masters Peach Ice Cream Sandwich combines soft, buttery cookies with a luscious homemade peach ice cream filling. This delightful dessert features freshly blended peaches mixed into creamy ice cream, sandwiched between perfectly baked vanilla-almond flavored cookies for an irresistible summer treat.
Ingredients
Cookies
- 3/4 cup butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup light corn syrup (clear)
- 1 large egg
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Ice Cream Filling
- 1 gallon peach ice cream (best quality available)
- 8 oz frozen peaches
- 1/2 cup heavy whipping cream
Instructions
- Make The Cookies: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or spray with non-stick cooking spray for easy cleanup.
- Prepare 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 fully blended and creamy.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Beat just until combined to form the cookie dough.
- Shape Dough Balls: Using a 1 1/2-inch cookie scoop, portion out the dough into evenly sized balls to ensure uniform baking and cookie size for sandwich assembly.
- Arrange on Baking Sheet: Place the dough balls about two inches apart on the prepared baking sheets to allow for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, keeping a close watch near the 10-minute mark. Cookies should be firm in the center but not browned.
- Cool and Pair Cookies: Remove from the oven and cool completely on wire racks. Once cooled, pair cookies by size for easy sandwich assembly.
- Prepare Peach Ice Cream: Allow the peach ice cream to soften slightly at room temperature until a knife can be inserted easily into the center.
- Blend Ice Cream Mixture: In a Vitamix or high-powered blender, combine the softened peach ice cream, frozen peaches, and heavy whipping cream. Blend until smooth and creamy.
- Freeze Ice Cream Sheet: Line a quarter sheet baking pan with wax paper and spread the blended peach ice cream evenly with a spatula. Freeze for at least 3 hours or overnight until firm.
- Cut Ice Cream Rounds: Using a circular cookie cutter matching the size of the baked cookies, press down through the frozen ice cream sheet completely. Gently push from underneath the wax paper to release clean ice cream rounds.
- Assemble Sandwiches: Place an ice cream round on the bottom side of one cookie, carefully push the ice cream out of the cutter onto the cookie, then top with a matching cookie to form the sandwich.
- Repeat Cutting and Assembly: Continue cutting rounds and assembling sandwiches, rinsing the cookie cutter with cold water before each cut for clean edges.
- Wrap and Store: Cut wax paper into squares large enough to wrap each sandwich. Place sandwich in center, fold and tuck edges tightly. Then wrap each sandwich in a layer of aluminum foil for extra freshness. Label with the name and date, then store in the freezer until ready to serve.
Notes
- Ensure cookies are completely cooled before assembling with ice cream to prevent melting.
- Use a quality peach ice cream for best flavor, or homemade if available.
- Rinsing the cookie cutter with cold water between cuts helps maintain clean ice cream edges.
- Wrap sandwiches tightly to avoid freezer burn and maintain freshness.
- Let assembled sandwiches soften slightly at room temperature for a few minutes before serving for easier eating.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
