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peach ice cream sandwich

Masters Peach Ice Cream Sandwich

Gina
The famous Masters Peach Ice Cream Sandwich is a delicious southern dessert filled with sweet, creamy peach ice cream sandwiched between two buttery sugar cookies.
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 8 sandwiches
Calories 1341 kcal

Ingredients
  

Cookie Ingredients

  • 3/4 cup butter at room temp
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup light clear corn syrup
  • 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
 

Peach Ice cream Instructions

  • Put ice cream, peaches, and whipping cream into a Vitamix blender or one similar.
  • Line a quarter sheet baking pan with parchment or 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.

Cookie Instructions

  • Preheat oven to 375. Line two baking sheets with parchment. You could also spray them with non-stick cooking spray if you prefer.
  • Place room temperature butter, brown and white sugar, butter, corn syrup, vanilla, almond extract, and egg in a large mixing bowl. Beat with an electric mixer until well blended. Add in flour, baking powder, baking soda, salt and beat until well blended.
  • Using a 1 1/2 inch cookie scoop, drop cookie dough balls on the prepared baking sheets, about two inches apart.
  • Bake cookies for ten minutes until the edges are just barely beginning to brown, they'll look soft. If you bake these cookies too long, they'll be crunchy rather than chewy.
  • Remove from oven and cool on baking sheet for 5 minutes, then transfer to rack to cool completely.

Assemble Ice Cream Sandwihes

  • To ensure a clean-cut, rinse the cutter with cold water. Do this each time before you cut the ice cream.
  • After pressing down your cookie cutter, put your free hand underneath the wax paper and push up from the bottom to e sure you have a clean cut. Put the cutter on the bottom of one of the cookies. Using a spoon, push the ice cream out of the cutter onto the cookie bottom.
  • Place the other cookie on top to make the homemade ice cream sandwich.
  • Wrap each sandwich in a square of wax paper. Then wrap it again in a square of foil. Freeze for up to a month

Nutrition

Serving: 1sandwichCalories: 1341kcalCarbohydrates: 176gProtein: 22gFat: 59gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 252mgSodium: 714mgPotassium: 1054mgFiber: 4gSugar: 134gVitamin A: 2278IUVitamin C: 3mgCalcium: 706mgIron: 3mg
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