Ingredients
- ingredients for ice cream:
- 1 Tbsp butter
- 1 cup finely chopped peeled ripe peaches (from about 2 large)
- 2 tablespoons brown sugar
- œ teaspoon cinnamon
- Œ teaspoon ground allspice
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon (optional)
- 2 cups cold heavy cream
- —
- ingredients for snickerdoodle:
- 2 œ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- Ÿ teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, softened
- 1Ÿ cups granulated sugar
- œ teaspoon vanilla
- 2 large eggs
- 1 tablespoon ground cinnamon
Directions
Directions for ice creamÂ
- In a nonstick skillet, melt butter over medium-high. Add in peaches, brown sugar, & spices. Cook, stirring occasionally, until the peaches soften, 3-5 minutes.
- Remove from heat & cool completely.
- In medium bowl, stir together condensed milk, vanilla, & bourbon. In a large bowl, using electric mixer, beat cream on high until stiff peaks form, 3 minutes.
- With a rubber spatula, gently fold whipped cream into condensed milk mixture.
- Pour half into a loaf pan, top w/ half of the peach mixture & swirl into the cream. Repeat w/ remaining cream & peach mixture.
- Cover and freeze until firm, 6-8 hours.
directions for snickerdoodle
- Preheat oven to 400°F. Line 2 large baking sheets w/ parchment paper.
- In a large bowl, whisk together the flour, cream of tartar, baking soda & salt. Set aside.
- In the bowl of an electric mixer, cream the butter & 1œ cups of the sugar together until light & fluffy, 3-5 minutes. Then beat in the eggs & vanilla. Scrape the bowl.
- Turn mixer to low. Slowly add flour mixture until well combined.
- Mix remaining Œ cup sugar & cinnamon in a small bowl. Use a 1œ- Tbsp cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in cinnamon sugar to coat.
- Place the balls on the prepared baking sheets, 2œ inches apart.
- Bake until just golden around edges, 8-9 minutes.
- Cool completely on rack.
directions for assembly
- Scoop â cup of ice cream onto the flat side of 1 cookie. Top w/ another cookie, flat-side down. Press down to adhere.
- Repeat w/ the remaining cookies & ice cream, freezing the ice cream sandwiches as you make them. Freeze until firm, about 4 hours.