Saturday, August 8, 2015

Snickerdoodle Peach Ice Cream Sandwiches

Two summertime desserts combine to form another dessert.  You take a cookie and some ice cream for a cinnamon peach ice cream sandwich....a match made in heaven.  It's peach season and that makes me very, very happy.  Our area is getting them from Georgia and Colorado and they are all delicious.  I first thought about making oatmeal cookies to use and adding cinnamon to them but I thought they'd be too wimpy so I went for a Snickerdoodle that has plenty of cinnamon flavor.  This is a dessert you can make ahead and keep in your freezer for a week if you'd like.

Snickerdoodle Cookies ~

1 cup butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 tsp cinnamon
2 3/4 cups flour

Topping to roll dough in ~

1/4 cup sugar
1 tsp cinnamon

Cream together sugars and butter.  Add in eggs and vanilla.  Fold in the dry ingredients.  Scoop into even sized balls and roll in the cinnamon & sugar mixture before placing on a parchment lined baking sheet.  Bake for 12 minutes at 350°.  Remove from oven and allow to sit for a few minutes on the baking sheets before moving to racks to finish cooling.
Makes 40 cookies.

Peach Ice Cream ~

In a large food processor place ~

3 large ripe peaches, peeled and pitted
1 cup sugar

Pulse until peaches are completely pureed.

Add in ~

1 cup whipping cream
1 - 12 oz can of evaporated milk

Place in your ice cream maker and run per manufacturer's directions.  When done, put in an airtight container and place in the freezer for at least 6 hours.

To assemble ice cream sandwiches, take a cookie and place it upside down.  Add a scoop of the peach ice cream and top with another cookie.  Wrap in plastic wrap and return to freezer for at least an hour before serving.

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