Snickerdoodle & Peach Ice Cream Sandwiches

Summer never tasted so good.
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snickerdoodle peach ice cream sandwich

Recipe by Janet Taylor McCracken

Start to Finish: 1 Hour 10 Minutes (Plus Cooling and Freezing)

Servings: 10

Ingredients

Ice Cream

  • 1 tbsp. butter
  • 1 cup finely chopped peeled peaches (from about 2 large)
  • 2 tbsp. (packed) brown sugar
  • 1/2 tsp. ground allspice
  • 1 quart vanilla ice cream, slightly softened

Cookies

  • 1 1/3 cups flour
  • 1 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick butter, at room temperature
  • 3/4 cup plus 2 tbsp. sugar
  • 1 large egg
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon

Preparation

1. In a nonstick skillet, melt the butter over medium-high. Add the peaches, brown sugar, and allspice. Cook, stirring occasionally, until the peaches soften, 3 to 5 minutes. Transfer to a plate and let cool. In a large bowl, mix the ice cream with the peaches. Transfer the ice cream to an airtight container and freeze until firm, about 3 hours.

2. Arrange the racks in the upper and lower thirds of the oven. Preheat the oven to 400°. Line 2 baking sheets with parchment. In a medium bowl, whisk the flour, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat the butter and 3/4 cup sugar until light and fluffy. Beat in the egg and vanilla. Add the dry ingredients; beat on low speed just to blend.

3. In a medium bowl, whisk the remaining 2 tbsp. sugar with the cinnamon. Scoop out a rounded tablespoon of dough, roll into a ball, and then coat in the cinnamon sugar. Repeat with the remaining dough. Divide the dough between the baking sheets. Using a flat-bottom glass, flatten the cookies to 1/ 3 to 1/4 inch thick. Bake until the cookies puff up and then begin to fall and the edges are set but the centers are still soft, 9 to 10 minutes. Let the cookies cool on a wire rack.

4. Scoop 1/ 3 cup of ice cream onto the flat side of 1 cookie. Top with another cookie, flat-side down. Press down to adhere. Repeat with the remaining cookies and ice cream, freezing the ice cream sandwiches as you make them. Freeze until firm, about 4 hours.

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.