Peach Ice Cream Sandwich

After watching the Masters Tournament this spring, I was inspired to recreate one of the event’s most iconic treats at home—a peach ice cream sandwich. My version features creamy homemade peach ice cream made with real peaches sandwiched between soft, buttery sugar cookies. It’s the perfect combination of sweet, fruity, and refreshing, making it a fun dessert for warm spring and summer days.

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Peach Ice Cream Sandwich Recipe

Prep: 20-30 min | Bake: 20-30 min | Total: 4 hours

Yields 4-6 servings

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Ingredients

Cookie

• 3/4 cup unsalted butter, softened

• 1 1/2 cups white sugar

• 2 eggs

• 2 tablespoons cream or milk

• 2 3/4 cups all purpose flour

• 1 1/2 teaspoons baking powder

• 1 tsp salt

• 2 tsp vanilla

Ice Cream

• 1 ½ cups heavy cream

• 1 ½ cups Whole Milk

• ¾ cup sugar

• 1 tsp vanilla bean paste or extract

• 1 ½ cups pureed peaches

• Pinch of salt

Instructions

Make the Peach Ice Cream

1. In a large bowl, whisk together the heavy cream, whole milk, sugar, vanilla bean paste, peach puree, and a pinch of salt until the sugar is dissolved.

2. Cover and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

3. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, or until it reaches a soft-serve consistency.

4. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Spread the churned ice cream into an even layer in the prepared pan.

5. Cover and freeze for at least 4 hours, or until completely firm.

Make the Cookies

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2–3 minutes.

3. Add the eggs one at a time, mixing well after each addition. Mix in the cream and vanilla extract until combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms.

6. Using a medium cookie scoop (about 2 tablespoons), portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Gently flatten each dough ball slightly with the palm of your hand.

7. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.

8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assemble the Ice Cream Sandwiches

1. Match the cooled cookies into pairs of similar size.

2. Remove the frozen ice cream slab from the pan using the parchment paper overhang. Using a round cookie cutter that is slightly smaller than the cookies, cut circles from the ice cream.

3. Place an ice cream round on the flat side of one cookie and top with a second cookie. Gently press together until the ice cream reaches the edges.

4. Place the assembled ice cream sandwiches on a parchment-lined baking sheet or tray and freeze for 30–60 minutes to firm up before serving.

5. Enjoy immediately, or wrap each sandwich individually and store in the freezer for up to 2 weeks.

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