Frozen Peach Ice Cream Sandwiches -

The journey to creating the perfect Frosty Peach Delight Ice Cream Sandwiches begins with proper freezing of the peach ice cream. After you’ve blended your ingredients and churned the mixture in your ice cream maker, it's vital to transfer the ice cream to a suitable container. Seal it tightly and place it in the freezer for at least 4-6 hours, or until it reaches a firm, scoopable consistency. This step is crucial because under-frozen ice cream can result in messy sandwiches that fall apart when assembled. The perfect firmness allows you to scoop neat portions that can be easily sandwiched between your cookies without spilling over.

Frozen Peach Ice Cream Sandwiches

Beat the summer heat with delicious Frosty Peach Delight Ice Cream Sandwiches! This homemade treat features juicy, fresh peaches blended into creamy ice cream nestled between soft, spiced cookies. Perfect for summer gatherings or a delightful self-indulgence, these ice cream sandwiches combine vibrant seasonal flavors and textures that will leave everyone wanting more. Celebrate the sunny season with this easy-to-follow recipe and enjoy a taste of summer bliss in every bite!

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Ingredients

2 cups fresh peaches, peeled and diced

1/2 cup sugar (divided, 1/4 cup for peaches & 1/4 cup for ice cream)

1 tablespoon lemon juice

1 cup heavy cream

1 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 teaspoon almond extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup unsalted butter, softened

1/4 cup brown sugar

1 large egg

1 teaspoon cinnamon

A pinch of nutmeg

Instructions

Make the Peach Ice Cream:

- In a medium bowl, combine the diced peaches, 1/4 cup sugar, and lemon juice. Toss to coat and let sit for about 30 minutes to macerate.

- In a separate bowl, whisk together the heavy cream, whole milk, remaining 1/4 cup sugar, vanilla extract, almond extract, and salt until smooth and the sugar has dissolved.

- Fold in the macerated peaches along with their juices. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer to a container and freeze for at least 4 hours or until firm.

Prepare the Cookies:

- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

- In a large mixer bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

- Beat in the egg until well combined, then gradually mix in the dry ingredients until just combined. Do not overmix.

- Using a cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your hand.

- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Assemble the Sandwiches:

- Once the ice cream is firm and cookies are cooled, scoop a generous amount of peach ice cream onto the bottom of one cookie, and sandwich it with another cookie on top. Press gently to press the ice cream out slightly.

- Repeat this process until all cookies and ice cream are used. If desired, roll the sides of the ice cream sandwiches in extra diced peaches or crushed nuts for added texture.

Freeze and Serve:

- Place the assembled sandwiches on a baking sheet lined with parchment paper and freeze for at least 1 hour to firm up.

- Serve immediately after, or store the sandwiches in an airtight container in the freezer for up to one week.

Prep Time: 30 mins | Total Time: 5 hrs | Servings: 12 sandwiches