Snickerdoodle & Louisiana Peach Ice cream sandwich

Directions for ice cream 

1. 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.
2. Remove from heat & cool completely.
3. 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.
4. With a rubber spatula, gently fold whipped cream into condensed milk mixture.
5. Pour half into a loaf pan, top w/ half of the peach mixture & swirl into the cream. Repeat w/ remaining cream & peach mixture.
6. Cover and freeze until firm, 6-8 hours.

directions for snickerdoodle

1. Preheat oven to 400°F. Line 2 large baking sheets w/ parchment paper.
2. In a large bowl, whisk together the flour, cream of tartar, baking soda & salt. Set aside.
3. In the bowl of an electric mixer, cream the butter & 1½ cups of the sugar together until light & fluffy, 3-5 minutes. Then beat in the eggs & vanilla. Scrape the bowl.
4. Turn mixer to low. Slowly add flour mixture until well combined.
5. Mix remaining ¼ cup sugar & cinnamon in a small bowl. Use a 1½- 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.
6. Place the balls on the prepared baking sheets, 2½ inches apart.
7. Bake until just golden around edges, 8-9 minutes.
8. Cool completely on rack.

directions for assembly

1. Scoop ⅓ cup of ice cream onto the flat side of 1 cookie. Top w/ another cookie, flat-side down. Press down to adhere.
2. Repeat w/ the remaining cookies & ice cream, freezing the ice cream sandwiches as you make them. Freeze until firm, about 4 hours.