The Masters Peach Ice Cream Sandwich is patrons’ favorite concession stand sweet treat at the Augusta National during tournament week.
The now-famous Augusta peach ice cream sandwich is easy to make at home when you use this authentic Masters copycat recipe.
Tucked in the freezer box at the checkout counter in the Masters concession stands, this delightful and refreshing treat is a must-try when visiting the Masters Tournament.
I spent a lot of time in my kitchen testing and retesting this recipe along with all my famous Masters recipes. Christie Cookie Co. was able to make the cookie chewy even when frozen. I believe I have found the secret to this cookie, and I’m going to share that with you!
I also have some simple tips to help you make the most authentic Masters Georgia Peach Ice Cream Sandwich at home. Make a bunch, and freeze them for later!
Cookie Ingredient Notes
Christie Cookie Co, the makers of the Masters’ ice cream sandwich, will not share their ingredients. However, when we make this copycat recipe at home, there are some high standards that Cristie Cookie Co. applies to their delicious products.
For this cookie recipe, I carefully read through the Christie Cookie company’s ingredients for their sugar cookie.
When making this recipe, be sure to follow these guidelines for buying your ingredients; it really does make a difference.
Here are the ingredient choices in Christie Cookie Company’s own words.
- Butter: You’ll never find butter blends or margarine in our cookies. We only use 100% pure butter.
- Flour: Non-GMO, high-protein flour is sourced from American farms.
- Sugar: No flake or bleached sugar. We only use pure cane sugar for both our white and brown sugars. No GMOs.
- Eggs: Free-range chickens are fed nutritious corn and flaxseed meal, making the eggs they produce nutrient-rich.
- Vanilla: No fake or vanilla blend. We use the highest quality that is sourced from Madagascar Vanilla Beans.
Learn The Secret to Soft, Chewy Ice Cream Sandwich Cookies
After several trys at creating this copycat soft and chewy cookie I finally figured it out! It’s something I have never tried before when making homemade cookies, I added corn syrup to the recipe.
Corn syrup can contribute to the soft and chewy texture of a cookie, even when frozen, due to its hygroscopic nature. This means that corn syrup has the ability to attract and retain moisture. When incorporated into the cookie dough, corn syrup helps to maintain moisture within the cookie, preventing it from becoming overly dry or crumbly. This moisture retention contributes to the softness and chewiness of the cookie, even after freezing and thawing. Additionally, corn syrup can also help to inhibit the crystallization of sugar in the cookie, which further contributes to its soft texture.
Cookie Tip: These cookies are perfect for making the Masters Georgia Peach Ice Cream Sandwiches; however, it’s such a great recipe you need to use whenever you need a sugar cookie recipe. Roll in cinnamon sugar and make the perfect Snickerdoodle!
Making The Cookies
- Preheat oven to 375. Line two baking sheets with parchment paper. You could also spray them with non-stick cooking spray if you prefer.
- Place room temperature butter, brown and white sugar, corn syrup, vanilla, almond extract, and egg in a large mixing bowl. Beat with an electric mixer until well blended.
- Add in the flour, baking powder, baking soda, and salt. Beat until well blended.
- Next, it is important to form your cookie dough into consistently sized dough balls so your sandwich tops and bottoms are the same sizes. Using a cookie 1 1/2-inch cookie scoop, form the dough into even size balls.
OXO Good Grips Medium Cookie Scoop
- Place the cookie dough balls on the parchment-lined baking sheets about two inches apart.
- Bake in the preheated oven for 10-12 minutes. Oven temperatures fluctuate, so keep an eye on the cookies around the 10-minute mark. You want the cookies to be firm in the center, but do not let them start to brown.
- After the cookies have been baked and cooled, I will pair them by size. This will make it easier when you’re ready to assemble your sandwiches.
🍑 Ingredients For The Ice Cream
- Peach Ice Cream: I suggest buying the best peach ice cream at your local grocery store. I know homemade might taste great, but it tends to melt fast. Store-bought ice cream will retain its frozen state longer.
- Frozen Peaches: When you eat an origianal Masters Ice Cream sandwich there are small chunks of frozen peaches in each bite. Blending in frozen peaches brings this sandwich up to par with Masters ice cream sandwich.
- Heavy Whipping Cream: This is used to help blend the ice cream with the peaches and make it easier to pour and refreeze.
Steps For Making The Peach Ice Cream
- Allow the ice cream to thaw just a bit. Set it on your counter until you can easily place a knife in the center.
- Next, place the ice cream in a Vitamix blender or something similar. Add the frozen peaches and a bit of heavy whipping cream. Blend until smooth and creamy.
- Line a quarter-sheet baking pan with wax paper. Add the peach ice cream and smooth it out level with a spatula.
- Freeze this pan for at least 3 hours or overnight.
Assembling The Ice Cream Sandwiches
- Choose a circular cookie cutter the size of your baked cookies.
- Carefully press your cookie cutter into the sheet of frozen ice cream, making sure to go all the way through.
- After cutting through, gently place your free hand underneath the wax paper and push up from the bottom to make sure you have a clean cut.
- Put the circular ice cream and cookie cutter on the bottom of one of the cookies.
- Using a spoon, push the ice cream from the cutter onto the cookie bottom.
- Place the other cookie on top to make the homemade ice cream sandwich.
- Continue until all the ice cream has been cut. To ensure a clean cut, rinse the cutter with cold water each time before cutting the ice cream.
Wrapping and Storage
After making the Georgia Peach Ice Cream Sandwich cookies, you need to wrap them individually in parchment or wax paper.
- Lay the roll of wax paper on a flat surface.
- Measure and cut the wax paper into squares large enough to wrap each individual sandwich fully.
To wrap the ice cream sandwich cookies:
- Place a cookie in the center of the cut wax paper.
- Fold one side of the wax paper over the cookie, then fold the opposite side to overlap the first fold. Tuck in the edges for a tight seal.
- Next wrap the sandwich in a layer of aluminm foil over the wax paper. This will help keep them fresh when in the freezer.
- Be sure to write the name and date you put it in the freezer.
- Repeat this process for each cookie and store them in the freezer.
With proper wrapping and storage, the ice cream sandwiches should remain fresh and chewy in your freezer for up to three months.
🤫 Secrets Of The Masters Peach Ice Cream Sandwich
This famous ice cream sandwich comes with its own secrets like many of the Masters concession stand foods.
Who makes the Masters Georgia Peach Ice Cream Sandwich?
The Georgia Peach Ice Cream Sandwich is a creation of the Christie Cookie Co. in Nashville, Tennessee. The ice cream sandwich is an exclusive product that is only sold at Augusta National during the annual Masters Tournament.
Like all vendors who do business with the private club, Christie Cookie doesn’t advertise its affiliation. The website does not mention the ice cream treat, even though they supply Augusta National with thousands of individually wrapped ice cream sandwiches. It’s an understood rule that, as a vendor, what goes on between you and Augusta National stays between you and Augusta National.
Where can you buy a Masters peach ice cream sandwich?
I hate to be the bearer of bad news, but you can only get this ice cream sandwich in Augusta during the Masters. Christie Cookie Co. only makes them for the one week of the Master’s tournament.
What happened to the Georgia Peach Ice Cream Sandwich?
What a sad disappointment we had during the 2022 Masters. After we ate our way through the Masters famous sandwiches, we were ready for the Masters Georgia peach ice cream sandwich. We went to several concession stands throughout the course to find our sweet dessert. Sadly, we found that even Augusta National was affected by the poor quality of the supply and demand chain due to the pandemic.
Unfortunately, our supplier experienced quaity control issues that pervented production. We share in the disappointment. We can’t wait to have one of our most popular concession itmes back next year.
Augusta National
Host A Taste Of The Masters Viewing Party
It’s easy to host an iconic Masters Golf Viewing Party! I have created a party menu full of famous Masters golf recipes to serve your guests, and I share fun golf-themed decoration ideas with you. I even tell you where to get your green jacket for your party outfit.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
The Masters Peach Ice Cream Sandwich
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
Cookie Ingredients
- 3/4 cup butter , sofen to room tempp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup corn syrup, clear, light
- 1 egg, large
- 2 teaspoon vanilla
- 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
Peach Ice Cream Ingredients
- 1 gallon peach ice cream, best quality available
- 1 8 oz peaches, frozen
- 1/2 cup whipping cream
Instructions
Make The Cookies
- Preheat oven to 375. Line two baking sheets with parchment paper. You could also spray them with non-stick cooking spray if you prefer.
- Place room temperature butter, brown and white sugar, corn syrup, vanilla, almond extract, and egg in a large mixing bowl. Beat with an electric mixer until well blended.
- Add in the flour, baking powder, baking soda, and salt. Beat until well blended.
- Next, it is important to form your cookie dough into consistently sized dough balls so your sandwich tops and bottoms are the same sizes. Using a cookie 1 1/2-inch cookie scoop, form the dough into even size balls.
- Place the cookie dough balls on the parchment lined baking sheets, about two inches apart.
- Bake in the preheated oven for 10-12 minutes. Oven temperatures fluctuate, so keep an eye on the cookies around the 10-minute mark. You want the cookies to be firm in the center, but do not let them start to brown.
- After the cookies have been baked and cooled, I will pair them together by size. This makes it easier when you’re ready to assemble your sandwiches.
Prepare The Peach Ice Cream
- Allow the ice cream to thaw just a bit. Set it on your counter until you can easily place a knife in the center.
- Next, place the ice cream in a Vitamix blender or something similar. Add the frozen peaches and a bit of heavy whipping cream. Blend until smooth and creamy.
- Line a quarter sheet baking pan with wax paper. Add the peach ice cream and smooth it out level with a spatula.
- Freeze this pan for at least 3 hours or overnight.
Assemble The Ice Cream Sandwiches
- Choose a circular cookie cutter the size of your baked cookies.
- Carefully press down your cookie cutter into the sheet of frozen ice cream. Be sure to go all the way through.
- After cutting through, gently place your free hand underneath the wax paper and push up from the bottom to make sure you have a clean cut.
- Put the circular ice cream and cookie cutter on the bottom of one of the cookies.
- Using a spoon, push the ice cream from the cutter onto the cookie bottom.
- Place the other cookie on top to make the homemade ice cream sandwich.
- Continue until all the ice cream has been cut. To ensure a clean cut, rinse the cutter with cold water each time before cutting the ice cream.
Wrapping and Storage
- Lay the roll of wax paper on a flat surface.
- Measure and cut the wax paper into squares large enough to wrap each individual sandwich fully.
- Place a cookie in the center of the cut wax paper.
- Fold one side of the wax paper over the cookie, then fold the opposite side to overlap the first fold. Tuck in the edges for a tight seal.
- Next wrap the sandwich in a layer of aluminm foil over the wax paper. This will help keep them fresh when in the freezer.
- Be sure to write the name and date you put it in the freezer.
- Repeat this process for each cookie and store them in the freezer.
Notes
Equipment
I used my own peach ice-cream recipe (completely from scratch) but the cookie recipe is absolutely fantastic! Did exactly according to the recipe, only modification was chilling the dough in the fridge overnight and letting it sit in room temperature for 20 to 30 minutes while preheating the oven. Did that for two reasons: my kitchen was warm and the dough looked a bit too soft, and I was getting sleepy (made the dough at 10 pm) and decided to tackle the baking part the following day. The cookies came out great; and the small amount of almond extract complimented the peach ice cream perfectly! This recipe is definitely a keeper!!
Wow, thank you for the review! When I created this cookie recipe I too was amazed at how good it was. I now am using it as the base for chocolate chip cookies and such. I think chilling it was a good idea, mine was sticky too but it was cool in the house when I made them. I will defiantly have to chill the dough a bit in GA summer heat. :)
These were delicious!! Thank you!
What is the baking time? Did I miss in within the instructions??
Carolyn, you are so right! I missed the time to bake. Bake in the preheated oven for 10-12 minutes. Oven temperatures fluctuate, so keep an eye on the cookies around the 10-minute mark. You want the cookies to be firm in the center, but do not let them start to brown. Thanks so much for pointing this out – I added it to the recipe card.
Flavors were great and the recipe was easy to follow, but the cookies got ROCK hard after freezing. If I repeated I might add corn starch, pudding, or something else to keep them soft. I might also add more almond extract (personal preference).
Kat, so interesting that the cookies got hard for you, I didn’t have that problem. Since this is a copycat recipe I used the ingredients listed on Christie Cookie Co nutrition page. Interesting, I created this recipe several years ago and when I went to their page they took down ingredients in their sugar cookie. Anyway, I really like your idea of adding pudding mix, I did that in our family’s favorite Pistachio Cookies Recipe. This recipe also has almond extract! (my personal favorite too!)